Blueberry Cake
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4 Mini
-
Calories
372 kcal
-
Course
Cake
-
Cuisine
International
Blueberry Cake
Description
The Blueberry Cake combines softened butter, sugar, a single egg, milk, and vanilla extract to form a creamy base batter. All-purpose flour, baking powder, and salt are sifted together and incorporated gently to maintain lightness. Blueberries are folded in just before baking, contributing juicy pockets throughout the cake. The baking process takes about 30 minutes for mini loaves or up to 40-50 minutes for a regular loaf. The cake is golden with a tender crumb, and the option to dust with powdered sugar adds a delicate sweetness on top.
This cake is well-suited to casual occasions and can be served sliced as a light dessert or snack. Its compact size and mild sweetness make it adaptable for meals or teatime.
To check doneness, insert a tester into the center; it should come out clean. If the cake browns too quickly, a foil cover can prevent over-browning.
Ingredients
- 1/4 cup butter softened, unsalted
- 1/2 cup sugar
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F (176°C). Grease four mini loaf pans with butter (I used 3" x 1.75" (7 cm x 4.5 cm) pans). You may also use one regular loaf pan.
- Place the butter, sugar, egg, milk, and vanilla extract in a bowl. Whisk for 2 minutes until well combined.
- Combine the flour, baking powder, and salt in a bowl. Stir this mixture into the creamed mixture, then fold in the blueberries.
- Transfer the batter into the pans and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. If using a regular loaf pan, you may need to bake for 40 minutes or longer. If the top of the cake starts to darken too much, cover it with a sheet of aluminum foil at the 30-minute mark to prevent over-browning.
- Let the loaves cool for 10 minutes, then dust with powdered sugar if desired.
Notes
- Use a cake tester to check if the cake is fully baked; it should come out clean when inserted in the center.
- You can choose between baking in four mini loaf pans or one regular loaf pan; the larger pan requires a longer baking time around 40-50 minutes.
- To avoid over-browning the cake top, cover it loosely with aluminum foil about 30 minutes into baking, if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Mini
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 372kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 278mg | 12% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
Brown Butter Ramps and Oyster Mushrooms on Ricotta Crostini
Pomegranate Glazed Slow-Roasted Salmon with Fennel and Leeks
Creamy Cheddar Polenta with Sausage and Charred Ramps
White Asparagus with Black Garlic Aioli
