Before diving into this delightful blueberry cake recipe, let’s talk about what you can pair it with for an unforgettable culinary experience. If you’re like me, you love a good slice of cake accompanied by a refreshing drink. A scoop of vanilla ice cream is a classic companion that contrasts beautifully with the sweet and tangy flavors of blueberries. Picture this: the warmth of the cake meets the cold, creamy texture of ice cream. Pure bliss!
A dollop of whipped cream is another fantastic addition. It adds a lovely lightness that complements the cake perfectly. If you’re feeling adventurous, drizzle some homemade lemon glaze over the top for an extra zing.
For those hot summer days, consider pairing your slice with a tall glass of iced tea or lemonade. The refreshing citrus flavors cut through the richness of the cake and keep you cool. Whether it’s a picnic or a cozy coffee catch-up, these pairings set the tone for a spring or summer gathering.
Now that we’ve whetted your appetite, let’s dive right into the recipe!
There’s something magical about blueberry cake. First baked during summer seasons, this luscious delight seems to capture sunshine in every bite. I remember the first time I tried baking with fresh blueberries. The juiciness, the vibrant color—it all brought a different warmth to my kitchen. This cake isn’t just a dessert; it’s a bite of nostalgia.
Today, I’m excited to share my go-to blueberry cake recipe! It’s easy to make, deliciously moist, and perfect for any occasion. Whether you are having a picnic, celebrating a birthday, or just want to treat yourself, this blueberry cake hits the spot.
What is Blueberry Cake?
Blueberry cake is a delightful dessert that highlights fresh blueberries. This cake typically features a moist vanilla-flavored base, which pairs perfectly with the juicy, tart fruit. It can be enjoyed plain or enhanced with toppings, such as frosting or whipped cream. What’s unique about this recipe is that it’s designed to showcase the blueberries’ natural sweetness while maintaining balance with a touch of acidity.
Here’s why I swear by this recipe.
Why This Recipe Works
1. Fresh Ingredients Make a Difference
Using fresh blueberries enhances the flavor dramatically. Their natural sweetness adds depth to the cake. When you bite into this cake, the blueberries burst in your mouth. It’s all about freshness.
2. Simple Techniques Guarantee Success
This recipe includes straightforward steps that make it accessible to bakers of all levels. No advanced techniques are needed; just mix, pour, and bake. We’re keeping it simple championing enjoyment over tricky methods!
3. Adaptability is Key
This cake can easily be modified to suit your taste or dietary needs. You can switch the sugar for a substitute, and if you’re gluten-free, simply use gluten-free flour. It breaks down barriers to ensuring everyone can enjoy this treat.
4. Time-Saving Approach
Despite its delicious taste, you can whip this cake up in under an hour. It’s perfect for those spontaneous cravings or last-minute gatherings!
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Ingredients You’ll Need To Make This Dish
- 2 large eggs, lightly beaten
- 2 cups fresh blueberries, rinsed and patted dry
- ½ teaspoon fresh lemon zest (a sprinkle of brightness)
- 1 cup whole milk, at room temperature
- 2 tablespoons unsalted butter, melted
- 2 ½ cups plain all-purpose flour
- 2 tablespoons granulated sugar, or more for topping
- ½ teaspoon ground cinnamon (adds a warm, familiar flavor)
- 2 teaspoons pure vanilla extract
- ½ cup neutral vegetable oil (like canola or sunflower oil)
- 1 teaspoon fine sea salt
- 1 tablespoon aluminum-free baking powder
- 1 ½ cups granulated sugar
- 2 teaspoons all-purpose flour, for coating the blueberries
How To Make This Blueberry Cake Recipe
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Greasing and preparing your baking pan ensures that the cake won’t stick later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine your flour, baking powder, cinnamon, and salt. Whisk these together until well combined. This will help to evenly distribute the bedrock flavors throughout your cake.
Step 3: Prepare Your Blueberries
In another bowl, toss the rinsed blueberries with 2 teaspoons of all-purpose flour. This helps prevent them from sinking during baking. Nobody likes a blueberry-less bite, right?
Step 4: Combine Wet Ingredients
In a different bowl, mix the eggs, melted butter, vegetable oil, sugar, vanilla extract, lemon zest, and milk. Whisk these ingredients until completely blended. This creates the base of your cake and ensures even sweetness.
Step 5: Merge the Mixtures
Pour the wet ingredients into the dry mixture. Stir gently; overmixing can make your cake tough. Add the blueberries and fold them in carefully—this is where you let those beauties shine!
Step 6: Pour into Your Baking Pan
Grease a 9×13 inch baking dish or line it with parchment paper. Pour in the batter and spread it out evenly. Sprinkle a bit of sugar over the top to create a slight crunch when baked.
Step 7: Bake and Cool
Bake in your preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks
Don’t Skip the Zest: Fresh lemon zest brings forward the blueberries’ flavor. Just a hint makes all the difference.
Using Frozen Blueberries?: If you don’t have fresh ones, frozen blueberries work just fine! Just remember not to thaw them before use.
Be Mindful of Overmixing: After adding your wet ingredients, mix gently. Overmixing creates a denser cake.
Experiment with Flavors: Feel free to add additional spices like nutmeg or even orange zest for a unique twist!
Toppings are Your Friend: Serve it with whipped cream or yogurt for a delightful summer treat.
Nutrition Information
For those of you who watch your intake, here’s a breakdown per slice (based on 12 slices):
- Calories: Approximately 235
- Protein: 3g
- Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugar: 13g
- Fat: 10g
- Saturated Fat: 2.5g
The blueberries provide antioxidants, and the cake includes healthy fats from the oil and eggs—which is a nice balance in moderation!
How Do You Store The Leftovers?
If you happen to have any leftovers (though I doubt it!), allow the cake to cool completely. Store it in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and stick it in the fridge for up to a week. You can even freeze pieces for up to three months—thaw overnight in the fridge when you’re ready to enjoy again!
What Sides Would Complement Blueberry Cake Recipe?
Here are a few delightful suggestions that pair effortlessly with blueberry cake.
1. Fresh Fruit Salad
A colorful fruit salad brings refreshing flavors to the table. Mixed with other berries, melons, and citrus, it creates a vibrant plate that complements the cake.
2. Cream Cheese Frosting
Soft, rich cream cheese frosting pairs beautifully with blueberry flavors. You can spread it on top or even serve it on the side for dipping. Talk about indulgence!
3. Coffee or Tea
A hot cup of coffee or chamomile tea can bring out the flavors in the cake. The warmth and slight bitterness contrast nicely with the sweetness of blueberries.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
Everything needs a backup plan, right? Here are some alternatives:
1. Egg Alternatives: If you’re out of eggs, you can use yogurt or applesauce (1/4 cup per egg). It keeps the cake moist and adds flavor.
2. Milk Substitution: Almond milk or oat milk can work wonderfully if you don’t have whole milk. The flavor won’t be compromised.
3. Sugar Alternatives: For a healthier option, try honey, maple syrup, or agave syrup instead of granulated sugar. Adjust the amount based on taste, as these can be sweeter.
4. Flour Choices: If you’re gluten-free, almond flour or a gluten-free all-purpose flour can effectively substitute all-purpose flour without sacrificing texture.
Equipment
- baking pan
Ingredients
- 2 large eggs lightly beaten
- 2 cups fresh blueberries rinsed and patted dry
- ½ teaspoon fresh lemon zest a sprinkle of brightness
- 1 cup whole milk at room temperature
- 2 tablespoons unsalted butter melted
- 2 ½ cups plain all-purpose flour
- 2 tablespoons granulated sugar or more for topping
- ½ teaspoon ground cinnamon adds a warm, familiar flavor
- 2 teaspoons pure vanilla extract
- ½ cup neutral vegetable oil like canola or sunflower oil
- 1 teaspoon fine sea salt
- 1 tablespoon aluminum-free baking powder
- 1 ½ cups granulated sugar
- 2 teaspoons all-purpose flour for coating the blueberries
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). Greasing and preparing your baking pan ensures that the cake won’t stick later.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine your flour, baking powder, cinnamon, and salt. Whisk these together until well combined. This will help to evenly distribute the bedrock flavors throughout your cake.
Step 3: Prepare Your Blueberries
- In another bowl, toss the rinsed blueberries with 2 teaspoons of all-purpose flour. This helps prevent them from sinking during baking. Nobody likes a blueberry-less bite, right?
Step 4: Combine Wet Ingredients
- In a different bowl, mix the eggs, melted butter, vegetable oil, sugar, vanilla extract, lemon zest, and milk. Whisk these ingredients until completely blended. This creates the base of your cake and ensures even sweetness.
Step 5: Merge the Mixtures
- Pour the wet ingredients into the dry mixture. Stir gently; overmixing can make your cake tough. Add the blueberries and fold them in carefully—this is where you let those beauties shine!
Step 6: Pour into Your Baking Pan
- Grease a 9×13 inch baking dish or line it with parchment paper. Pour in the batter and spread it out evenly. Sprinkle a bit of sugar over the top to create a slight crunch when baked.
Step 7: Bake and Cool
- Bake in your preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t Skip the Zest: Fresh lemon zest brings forward the blueberries’ flavor. Just a hint makes all the difference.
- Using Frozen Blueberries?: If you don’t have fresh ones, frozen blueberries work just fine! Just remember not to thaw them before use.
- Be Mindful of Overmixing: After adding your wet ingredients, mix gently. Overmixing creates a denser cake.
- Experiment with Flavors: Feel free to add additional spices like nutmeg or even orange zest for a unique twist!
- Toppings are Your Friend: Serve it with whipped cream or yogurt for a delightful summer treat.
Nutrition
Frequently Asked Questions
1. Can I add other fruits to the cake?
Absolutely! Chopped strawberries or raspberries can make an excellent addition or substitution, providing different flavors and textures.
2. Is Blueberry Cake suitable for freezing?
Yes, you can freeze this cake! Just ensure it’s wrapped well to prevent freezer burn.
3. Why does my cake sink in the middle?
This could be due to improper measuring or overmixing. Always spoon flour into the measuring cup and level it rather than scooping directly.
4. How do I know when the cake is done?
Insert a toothpick in the center. It should come out clean or with just a few moist crumbs, but not wet batter.
5. Can I make this cake vegan?
Yes! You can replace eggs with flaxseed meal mixed with water, and use plant milk and oil instead.
6. What’s the best way to serve blueberry cake?
Serving it slightly warm is delightful, but it’s also fantastic cold or at room temperature. Add a scoop of ice cream for a treat!
Conclusion
There you have it. A delightful blueberry cake recipe that’s sure to be a hit. It captures summer’s essence while being refreshingly simple. This cake invites creativity. Whether you choose to enjoy it with ice cream, fruit salad, or just on its own, I am confident each bite will make your taste buds dance.
So grab those fresh blueberries, put on your apron, and let’s bake something delicious. Your friends and family will surely appreciate the effort, and who knows? You might just become the resident baker on your street. Happy baking!