Indulge in the sweet and tangy goodness of blueberry cake, a delightful dessert that combines fluffy cake with juicy blueberries. This recipe is perfect for summer gatherings or a cozy afternoon treat. With a moist texture and a burst of berry flavor in every bite, it’s sure to become a favorite in your home. Follow along for the step-by-step process to create this mouthwatering dessert that everyone will love.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups fresh blueberries
- 1 tsp baking powder
- ½ tsp salt
Servings and Cooking Time
This blueberry cake recipe makes 8 servings. Preparation time is approximately 15 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, and 3g protein. This is based on standard ingredients used in the recipe.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until fully combined.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option, or use coconut sugar instead of granulated sugar for a lower glycemic index. Greek yogurt can replace some of the butter for added moisture and protein.
Serving and Pairings
This blueberry cake is delicious on its own but pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or a dollop of yogurt. Fresh mint leaves can add a lovely garnish.
Storage and Reheating
Store the blueberry cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. It can be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not preheating the oven can affect the baking time and texture.
- Using frozen blueberries without thawing may result in a soggy cake.
- Not measuring ingredients accurately can alter the cake’s structure.
- Skipping the cooling step before frosting can cause the frosting to melt.
Helpful Tips
- Use fresh blueberries for the best flavor.
- Consider adding lemon zest for a citrusy kick.
- For extra moisture, brush the cake with a simple syrup after baking.
- Serve with a side of lemon curd for added zest.
FAQs
Can I use frozen blueberries in the recipe?
Yes, you can use frozen blueberries, but make sure to fold them in gently to avoid breaking them apart. Thawing them beforehand can help reduce excess moisture.
How can I make the cake more fluffy?
To achieve a fluffier cake, ensure your butter is at room temperature before creaming it with sugar, and avoid overmixing the batter.
What can I substitute for eggs?
You can use flaxseed meal or applesauce as a vegan alternative to eggs. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water as a substitute for one egg.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs. If it comes out wet with batter, it needs more time.
Can I frost the cake?
Absolutely! A cream cheese frosting or whipped cream pairs beautifully with blueberry cake. Just make sure the cake is completely cool before frosting.
Conclusion
Blueberry cake is a delightful dessert that captures the essence of summer with its fresh flavors and moist texture. Perfect for any gathering or as a sweet treat at home, this recipe is easy to follow and sure to impress. Enjoy every bite of this berry-filled delight!
Blueberry Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups fresh blueberries
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until fully combined.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
