0 from 24 votes
Blueberry Cake
Soft moist fresh blueberry cake sprinkled with a dressing of powdered sugar. It's incredibly moist and fluffy inside!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 1 (9
Calories: 2656 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup unsalted butter (8 Tbsp; softened at room temperature)
- ¾ cup sugar (for butter)
- 2 large egg yolks
- 1 tsp pure vanilla extract
- ¼ tsp Diamond Crystal kosher salt
- 1 ½ cups all-purpose flour (plain flour)
- 1 tsp baking powder
- ½ cup milk
- ¼ cup sugar (for egg whites)
- 2 large egg white
- 1 Tbsp all-purpose flour (plain flour)
- 1 ½ cups blueberries
- white sparkling sugar (or sugar, for sprinkling)
Instructions
- Gather all the ingredients.
- Preheat oven to 350ºF (175ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Spray oil (or butter) a round 9-inch (23 cm) springform pan, lined with a round of parchment paper, and spray oil (or butter) the paper as well.
- In a large bowl, cream together the butter and ¾ cup sugar.
- Add egg yolks, vanilla, salt, and mix until creamy.
- Sift the 1 ½ cups flour and the baking powder together into the butter mixture and gently combine.
- Add the milk to the butter mixture and gently combine.
- In a stand mixer (or another large bowl), beat the egg whites with ¼ cup of the sugar until quite thick and opaque.
- Fold the egg whites into the batter.
- Coat the berries with 1 Tbps. of the flour and add to the batter.
- Pour batter into the prepared pan and drop the pan a few times to force the air bubbles out. Sprinkle the top with white sparkling sugar.
- Bake at 350ºF (175ºC) for 50-60 minutes, test by inserting a skewer into the cake. When it comes out clean it's ready.
Cup of Yum
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Cup of Yum
Notes
- The recipe is adapted from Food Gal, originally adapted from “Hero Food” by Seamus Mullen.
Nutrition Information
Serving
19 inch cake
Calories
2656kcal
(133%)
Carbohydrates
390g
(130%)
Protein
39g
(78%)
Fat
108g
(166%)
Saturated Fat
64g
(320%)
Polyunsaturated Fat
6g
Monounsaturated Fat
29g
Trans Fat
4g
Cholesterol
625mg
(208%)
Sodium
903mg
(38%)
Potassium
723mg
(21%)
Fiber
11g
(44%)
Sugar
230g
(460%)
Vitamin A
3644IU
(73%)
Vitamin C
22mg
(24%)
Calcium
494mg
(49%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 1(9
Amount Per Serving
Calories 2656
% Daily Value*
| Serving | 19 inch cake | |
| Calories | 2656kcal | 133% |
| Carbohydrates | 390g | 130% |
| Protein | 39g | 78% |
| Fat | 108g | 166% |
| Saturated Fat | 64g | 320% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 4g | 200% |
| Cholesterol | 625mg | 208% |
| Sodium | 903mg | 38% |
| Potassium | 723mg | 15% |
| Fiber | 11g | 44% |
| Sugar | 230g | 460% |
| Vitamin A | 3644IU | 73% |
| Vitamin C | 22mg | 24% |
| Calcium | 494mg | 49% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.