Blueberry Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This blueberry cake is a perfect blend of sweetness and tartness, making it an ideal dessert for gatherings or a cozy afternoon treat. With its moist texture and rich blueberry flavor, this cake will surely become a family favorite. Whether served with a dollop of whipped cream or enjoyed on its own, it promises to deliver a delightful experience that will have everyone coming back for seconds.
Ingredients
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 15 minutes, with a cooking time of 35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, 3g protein, and 1g fiber. This is based on one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute fresh blueberries with frozen ones; just add them directly to the batter without thawing. For a healthier option, consider using whole wheat flour instead of all-purpose flour, and you can replace granulated sugar with honey or maple syrup for a natural sweetener.
Serving and Pairings
This blueberry cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious served alongside a cup of tea or coffee, making it a perfect afternoon treat.
Storage and Reheating
Store the blueberry cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for 10-15 seconds.
Cooking Mistakes
- Not measuring ingredients accurately can lead to a dense cake.
- Overmixing the batter may result in a tough texture.
- Ensure your oven is preheated to avoid uneven baking.
- Using old baking powder can affect the cake’s rise.
- Forgetting to grease the pan can cause sticking.
- Not allowing the cake to cool properly can lead to a soggy bottom.
- Using too many blueberries can make the batter too wet.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Lightly coat blueberries in flour to prevent sinking.
- Experiment with adding lemon zest for extra flavor.
- Check for doneness by inserting a toothpick in the center.
- Dust with powdered sugar just before serving for a beautiful presentation.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used instead of fresh. Just add them directly to the batter without thawing, as this helps prevent them from bleeding into the batter.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back when lightly pressed.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and ensure all other ingredients are gluten-free.
How should I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for longer storage. Thaw at room temperature when ready to enjoy.
Can I add other fruits to the cake?
Yes! Feel free to mix in other berries like raspberries or blackberries, or even chopped stone fruits for a twist on the classic recipe.
Conclusion
This blueberry cake is a delightful treat that showcases the vibrant flavor of blueberries in a moist and tender cake. Perfect for any occasion, it’s sure to impress your friends and family. Enjoy every bite of this delicious dessert, and happy baking!
Blueberry Cake
Ingredients
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
