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Got a sweet tooth? This Blueberry Cake recipe is a delightful treat that's perfect for any occasion. Imagine biting into a moist, buttery cake bursting with juicy blueberries. It's simple to make and guaranteed to impress. Whether you're a seasoned baker or just starting out, this cake will become a favorite in your kitchen. Let's get baking!
What You Will Need
Read more: German Chocolate Cake Recipe
What you will need to make blueberry cake
- All-purpose flour: Provides structure and stability, creating a tender crumb for the cake.
- Sugar: Adds sweetness and helps to create a moist texture.
- Butter: Gives richness and a creamy texture, enhancing the cake's flavor.
- Eggs: Bind ingredients together, add moisture, and contribute to the cake's rise.
- Vanilla extract: Adds a warm, sweet flavor that complements the blueberries.
- Milk: Adds moisture and helps to create a tender crumb.
- Baking powder: Leavening agent that helps the cake rise, making it light and fluffy.
- Blueberries: Provide bursts of juicy sweetness and a lovely color contrast.
Tools and Instruments Required
What tools/instruments will be needed to make Blueberry Cake Recipe
- Mixing bowl: Essential for combining ingredients smoothly, ensuring even distribution of flavors and textures throughout the batter.
- Electric mixer: Speeds up the creaming process, making butter and sugar light and fluffy, which is crucial for cake texture.
- Measuring cups: Provides accurate measurements of dry and wet ingredients, crucial for maintaining the recipe's balance.
- Measuring spoons: Ensures precise amounts of smaller ingredients like baking powder and salt, which affect the cake's rise and flavor.
- 9-inch round cake pan: The right size for the batter, allowing it to bake evenly and achieve the desired thickness.
- Wire rack: Allows the cake to cool evenly, preventing it from becoming soggy and ensuring a perfect texture.
Blueberry Cake
A simple and delicious blueberry cake recipe.
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Ingredients:
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating 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 creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Fold in the blueberries.
- Pour the batter into the prepared cake pan. Bake for 45 minutes or until a toothpick inserted into 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.
Notes:
For a little extra flavor, you can add a teaspoon of lemon zest to the batter.
Read more: Chiffon Cake Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the cake pan.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake as usual when ready.
Freezing Instructions
- Bake the cake completely.
- Let it cool to room temperature.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before serving.
Adding a tablespoon of lemon zest to the batter enhances the flavor of the blueberries, giving the cake a refreshing citrus twist.
Frequently Asked Questions
FAQ:
Can I use frozen blueberries instead of fresh ones?
Yes, just make sure to thaw and drain them well before folding into the batter.
How do I prevent blueberries from sinking to the bottom of the cake?
Toss them in a bit of flour before adding to the batter.
Can I substitute the all-purpose flour with a gluten-free option?
Absolutely, just use a 1:1 gluten-free baking flour.
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I add a glaze or frosting to the cake?
Sure, a simple lemon glaze or cream cheese frosting would be delicious.
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