Blueberry Cake
User Reviews
5
Blueberry Cake
Description
The Blueberry Cake combines fresh blueberries with a batter made from butter, sugar, flour, baking powder, and buttermilk, enhanced by lemon zest and vanilla extract. Tossing the berries in flour before folding prevents them from sinking during baking. The cake is baked in an 8x8-inch dish, producing a moist interior with a slightly crisp sugar topping. The lemon zest adds a subtle citrus note that complements the blueberries without overpowering them.
The texture is soft and tender, balanced by the fresh fruit bursts throughout. This cake can be sliced and served on its own or with accompaniments like whipped cream for a modest dessert. The method avoids overmixing to maintain a delicate structure.
For best results, ensure ingredients like butter, egg, and buttermilk are at room temperature for smooth mixing. Properly measuring the flour and preparing the berries also contribute to the final texture. Baking continues until a toothpick inserted in the center comes out clean, signaling doneness. Allow the cake to cool slightly before slicing to maintain shape and texture.
Ingredients
- 2 cups blueberries washed and picked over, fresh
- 2 cups all-purpose flour divided
- 1/2 cup butter at room temperature
- 2-3 tablespoons lemon zest 1 large lemon, freshly grated
- 1 cup granulated sugar
- 1 egg at room temperature, large
- 1 ½ teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk at room temperature
- 1-2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350F. Grease an 8x8-inch baking dish. Set aside.
- In a small bowl, toss the blueberries with 1/4 cup flour. Set aside.
- In a large bowl, beat the butter, lemon zest, and sugar together until well-combined, about 2-3 minutes on medium.
- Mix in the egg and vanilla extract until well-combined.
- Add the remaining flour, baking powder, and salt.
- Stir in just until combined. Don't overmix.
- Add the buttermilk.
- Stir in just until combined. Don't overmix.
- Fold in the blueberries just until incorporated.
- Pour the batter into the prepared pan.
- Sprinkle with remaining sugar.
- Bake for 35-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool 15-20 minutes before slicing and serving.
Notes
- Wash and inspect blueberries carefully to remove any soft or spoiled fruit before use.
- Measure flour accurately by lightly spooning into the measuring cup and leveling off to prevent a dense cake.
- Room temperature ingredients including butter, egg, and buttermilk help the batter combine evenly.
- If buttermilk is unavailable, use a homemade substitute mixing milk with vinegar or lemon juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 242mg | 10% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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