blueberry cake

Irresistible Blueberry Cake Recipe You Need to Try Today – So Moist and Easy to Make!

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Irresistible Blueberry Cake Recipe You Need to Try Today – So Moist and Easy to Make!

Craving something sweet and simple? This blueberry cake is moist, easy to bake, and packed with flavor. Try the recipe and impress your taste buds today!

Introduction

There's something magical about a slice of homemade blueberry cake. The burst of juicy blueberries nestled in a tender, moist crumb is pure bliss. Whether you're looking to brighten up a gloomy day or celebrate a special occasion, this cake fits the bill. I love how effortlessly it comes together, making it perfect for both novice bakers and seasoned pros. Plus, it's a delightful way to showcase fresh, in-season blueberries.

Ingredients

For the cake:

  • All-purpose flour: 2 cups (250g) – Provides the structure for the cake.
  • Baking powder: 2 teaspoons – Helps the cake rise.
  • Salt: ½ teaspoon – Enhances the flavors.
  • Unsalted butter: ½ cup (113g), softened – Adds richness and moisture.
  • Granulated sugar: 1 cup (200g) – Sweetens the cake.
  • Eggs: 2 large – Binds the ingredients together.
  • Vanilla extract: 1 teaspoon – Adds depth of flavor.
  • Buttermilk: ½ cup (120ml) – Keeps the cake moist and tender.
  • Fresh blueberries: 2 cups (300g) – Bursts of fruity goodness throughout the cake.

For the streusel topping:

  • All-purpose flour: ½ cup (65g) – Forms the base of the streusel.
  • Granulated sugar: ¼ cup (50g) – Sweetens the topping.
  • Unsalted butter: ¼ cup (57g), cold and cut into small pieces – Creates a crumbly texture.
  • Cinnamon: ½ teaspoon – Adds warmth and spice.

Prep Time & Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Step-by-Step Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

  2. Prepare the streusel topping: In a medium bowl, combine the flour, sugar, and cinnamon. Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.

  4. Cream the butter and sugar: In another bowl, beat the softened butter and sugar until light and fluffy.

  5. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

  7. Fold in blueberries: Gently fold in 1½ cups of the fresh blueberries, being careful not to overmix.

  8. Assemble the cake: Pour the batter into the prepared cake pan, smoothing the top. Sprinkle the remaining ½ cup of blueberries evenly over the batter, then top with the streusel mixture.

  9. Bake: Place the cake in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

  10. Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Tips & Tricks

  • Use fresh blueberries: Fresh berries provide the best flavor and texture. If using frozen, do not thaw them to prevent excess moisture.
  • Don't overmix the batter: Overmixing can result in a dense cake. Mix until just combined for a light texture.
  • Add a lemon glaze: For an extra zing, drizzle a simple lemon glaze over the cooled cake.
  • Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend.
  • Enhance the streusel: Add chopped nuts like pecans or walnuts to the streusel for added crunch.

Serving Suggestions

  • Vanilla ice cream: A scoop of vanilla ice cream complements the warm cake and fresh berries.
  • Whipped cream: A dollop of freshly whipped cream adds a light, airy touch.
  • Fresh fruit salad: A side of mixed berries enhances the fruity flavors of the cake.
  • Herbal tea: A cup of chamomile or mint tea pairs well with the sweetness of the cake.

Storage & Reheating

  • Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
  • Refrigeration: For longer storage, refrigerate the cake for up to a week.
  • Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Info

Per serving (based on 8 servings):

  • Calories: 350
  • Fat: 18