Blueberry Cake is a delicious, light, and moist dessert, perfect for any occasion. With the sweet and slightly tart flavor of fresh blueberries baked into a soft, buttery cake, this treat is hard to resist! You can enjoy it on its own, or with a dusting of powdered sugar, a dollop of whipped cream, or even a scoop of vanilla ice cream.
Here’s a simple and tasty Blueberry Cake recipe:
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or buttermilk for extra tang)
- 1/2 cup milk (whole or 2%)
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Topping (optional):
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon (optional, for a spiced topping)
Instructions:
1. Prepare Your Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or 8×8-inch square pan. You can also line the pan with parchment paper for easy removal.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes). You can use a hand mixer or a stand mixer for this step.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Add Wet Ingredients:
- Gradually add the sour cream (or buttermilk) and milk to the butter mixture. Mix just until combined. The mixture might look a bit lumpy, but that’s okay.
5. Add the Dry Ingredients:
- Slowly add the dry ingredients into the wet ingredients, mixing on low speed. Mix until just combined. Be careful not to overmix, or the cake will become dense.
6. Fold in the Blueberries:
- Gently fold in the blueberries with a spatula. If you’re using frozen blueberries, fold them in gently so that they don’t stain the batter too much. This will give the cake a marbled effect.
7. Bake:
- Pour the batter into the prepared pan and smooth it out evenly.
- If you’re using the topping, sprinkle the 2 tablespoons of sugar and cinnamon (if desired) over the top of the cake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it toward the end of baking, as oven times may vary.
8. Cool and Serve:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can optionally dust the top with a little powdered sugar or serve with a dollop of whipped cream.
Tips:
- Fresh vs. Frozen Blueberries: Both work well in this cake. If using frozen blueberries, don’t thaw them, as they can release juice and change the texture of the cake.
- Topping: The cinnamon-sugar topping is optional but adds a nice touch of sweetness and spice to the top of the cake.
- Don’t Overmix: When folding in the flour and blueberries, avoid overmixing the batter, as it can make the cake dense. Mix just until everything is combined.
- Make It Gluten-Free: You can use a 1:1 gluten-free flour mix in place of regular flour to make this cake gluten-free.
Variations:
- Lemon Blueberry Cake: Add the zest of one lemon to the batter for a fresh citrus flavor that pairs wonderfully with blueberries.
- Streusel Topping: For extra crunch, you can make a simple streusel topping by mixing 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons cold butter. Crumble this over the cake before baking for a crisp, sugary top.
- Blueberry Sauce: Serve with a drizzle of homemade or store-bought blueberry sauce or compote for extra blueberry flavor.
This Blueberry Cake is moist, sweet, and bursting with blueberries, making it a perfect dessert or snack. Whether you’re serving it to family, bringing it to a potluck, or just indulging yourself, it’s sure to be a hit. Would you add any other fruit or flavor to customize it even more?
