Rich, moist, and bursting with juicy blueberries, this Blueberry Cake is a slice of summer in every bite. Whether it’s for a leisurely brunch or an afternoon treat, this cake has a way of brightening up any occasion. The moment you pull it from the oven, the sweet aroma mingles with a hint of vanilla, wrapping your kitchen in a comforting embrace.
This recipe comes from my grandmother’s collection, a cherished hand-me-down that’s always found its way into family gatherings. She believed in using the freshest ingredients, and that philosophy shines through in every forkful. The blueberries, both fresh and vibrant, create little pockets of sweetness that dance on your palate, while the tender crumb invites you to savor each piece.
For an extra touch, serve it with a drizzle of lemon glaze or a dollop of whipped cream. And if you’re looking for a delicious pairing, a cup of Coffee Loophole or a refreshing Mixed Berry Smoothie will perfectly complement this delightful cake!
Blueberry Cake Recipe
Equipment
- 8-inch cake pan
- Spatula for folding
- Electric mixer
Ingredients
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tbsp all-purpose flour
- 1 tbsp white sugar
- 1½ cups fresh blueberries
- 2 egg whites
- ¼ tsp salt
- 1 ½ cups all-purpose flour
- 2 egg yolks
- ⅓ cup milk
- ¾ cup white sugar, divided
- ¼ cup butter
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan, dusting it with flour.
- In a large bowl, cream together the butter and ½ cup sugar until light and fluffy, then mix in vanilla and salt.
- Add egg yolks and beat until smooth.
- In another bowl, whisk together 1 ½ cups flour and baking powder, then gradually add to the creamed mixture, alternating with milk.
- In a separate bowl, toss the blueberries with 1 tablespoon flour and gently fold them into the batter.
- In a third bowl, beat the egg whites until soft peaks form, then gradually add ¼ cup sugar, continuing to beat until stiff peaks form.
- Gently fold the egg whites into the cake batter.
- Transfer the batter to the prepared pan, sprinkle the top with 1 tablespoon sugar, and bake for about 50 minutes, or until a toothpick comes out clean.
Notes
- Ensure your egg whites are fully beaten for a light, airy texture.
- Fresh or frozen blueberries can be used; if using frozen, no need to thaw.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 206 kcal |
| Carbohydrates | 29 g |
| Protein | 3 g |
| Vitamin C | 2 mg |
| Iron | 1 mg |
| Sugar | 16 g |
| Calcium | 40 mg |
What to Serve With Blueberry Cake?
Frequently Asked Questions (FAQs)
How can I keep the blueberries from sinking to the bottom of the cake?
Toss the blueberries with a tablespoon of flour before adding them to the batter. This helps them stay evenly distributed during baking.
Can I substitute milk with a non-dairy alternative?
Yes, you can substitute regular milk with almond milk, oat milk, or any non-dairy milk for a lactose-free option without affecting the texture.
