Introduction Blueberry Cake

Introduction Blueberry Cake

Blueberry cake is a delicious dessert that perfectly balances sweetness with the slightly tart flavor of fresh blueberries. Whether baked as a simple tea cake or a layered celebration cake, it’s a favorite for all occasions. The juicy berries add a burst of flavor and a beautiful natural color, making each slice both visually appealing and irresistibly tasty.

A classic blueberry cake begins with a soft, buttery vanilla or lemon-flavored sponge. The batter is made from flour, sugar, eggs, butter, and baking powder, with a touch of vanilla or lemon zest to enhance the blueberry flavor. Fresh or frozen blueberries are folded into the batter, ensuring that each bite contains a juicy, sweet surprise. To prevent the berries from sinking, they are often tossed in a little flour before being added to the mixture.

Once baked, the cake turns golden brown, with blueberries creating little pockets of jam-like sweetness throughout. Some variations include a crumb topping for extra texture or a drizzle of lemon glaze to add a refreshing twist. Others incorporate cream cheese frosting for a rich, creamy contrast to the tangy berries.

Blueberry cake is incredibly versatile. It can be made as a simple loaf cake, a fluffy layered cake, or even as muffins or cupcakes. For a healthier version, some bakers use yogurt, almond flour, or honey instead of sugar.

Perfect for breakfast, tea time, or dessert, this cake pairs beautifully with a cup of coffee or tea. Whether served warm or chilled, blueberry cake is a treat that never fails to delight. The combination of soft cake, juicy berries, and a hint of citrus makes it a timeless favorite for all ages.

Blueberry Cake Recipe

Ingredients:

For the Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (230g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• ½ cup (120ml) whole milk
• ½ cup (120ml) sour cream or yogurt (for extra moisture)
• 1 tbsp lemon zest (optional, for a citrusy touch)
• 1 ½ cups (225g) fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Blueberry Frosting (Optional):

• 1 cup (230g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• ½ cup (120ml) blueberry puree (blend fresh blueberries)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions:

1. Prepare the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
4. Add eggs one at a time, mixing well after each. Stir in vanilla extract and lemon zest.
5. Alternately add the flour mixture, milk, and sour cream, starting and ending with flour. Mix until just combined.
6. Gently fold in the blueberries (coated with flour) to prevent them from sinking.

2. Bake the Cake:

7. Pour the batter into the prepared cake pans.
8. Bake for 25-30 minutes (for round cakes) or 45-50 minutes (for a loaf) until a toothpick inserted in the center comes out clean.
9. Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

3. Make the Blueberry Frosting (Optional):

10. Beat butter until smooth and creamy.
11. Gradually add powdered sugar, beating well after each addition.
12. Mix in blueberry puree, vanilla, and a pinch of salt. Beat until light and fluffy.

4. Assemble the Cake:

13. If making a layered cake, place one cake layer on a plate and spread a generous amount of frosting.
14. Add the second layer and frost the top and sides.
15. Garnish with fresh blueberries and a dusting of powdered sugar.

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Serving & Storage:

• Serve at room temperature or chilled for a refreshing treat.
• Store in an airtight container in the fridge for up to 3 days.