There's something beautifully nostalgic about a simple blueberry cake, isn't there? This traditional blueberry cake combines the fresh burst of blueberries with a tender crumb, making it an ideal treat for any occasion.
Butter is the backbone of this cake, giving it a rich flavor and tender crumb. Make sure it's unsalted so you can control the saltiness.
Granulated sugar sweetens the cake just right, while also helping to create a light, fluffy texture when creamed with butter.
Eggs provide structure and richness. Adding them one at a time ensures they are well incorporated into the batter.
Vanilla extract adds a subtle depth of flavor, enhancing the sweetness without overpowering the blueberries.
All-purpose flour is the main dry ingredient, giving the cake its body and texture.
Baking powder is the leavening agent that helps the cake rise, keeping it airy and light.
Salt balances the sweetness and enhances all the other flavors.
Milk adds moisture to the cake, ensuring it's not too dense.
Fresh blueberries are the star, providing bursts of juicy flavor throughout the cake. Be gentle when folding them in to avoid breaking them.
Powdered sugar is the finishing touch, giving a delicate sweetness and a visually appealing finish.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a lighter option, serve it with a spoonful of Greek yogurt and a drizzle of honey. If you're feeling indulgent, try a warm slice with a bit of lemon curd on the side.
First, preheat your oven to 350°F (175°C). This gives it enough time to reach the right temperature while you prepare the batter. Grease and flour a 9x13 inch cake pan, ensuring the cake won't stick and slides out easily once baked.
In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. This step is crucial for a soft cake texture, so take your time. Next, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that lovely aromatic note.
In a separate bowl, whisk the flour, baking powder, and salt together. This helps distribute the leavening agent evenly throughout the flour. Gradually add this dry mixture to your creamed mixture, alternating with the milk. This technique prevents lumps and ensures a smooth batter.
Gently fold in the blueberries. Be careful not to overmix, as you want to keep the blueberries intact and the batter airy. Pour the batter into your prepared pan, spreading it evenly.
Bake in the preheated oven for 35 to 40 minutes. Keep an eye on it towards the end of the baking time. When a toothpick inserted into the center comes out clean, your cake is done. Let it cool in the pan for at least 10 minutes before serving. Dust with powdered sugar just before serving for a pretty finish.
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