Delight in the burst of fresh blueberries with this Moist Blueberry Cake recipe. Perfect for any occasion, whether it’s a casual family gathering, a festive celebration, or a simple afternoon treat, this cake combines tender crumb with juicy blueberries and a hint of lemon. Topped with a creamy glaze or a dusting of powdered sugar, it’s as beautiful as it is delicious. Easy to prepare and guaranteed to impress, this blueberry cake is a must-have in your baking repertoire!
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 12 slices
Ingredients:
- For the Cake:
- 2 cups (240g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- 1 tablespoon lemon zest
- 2 cups (300g) fresh or frozen blueberries (if using frozen, do not thaw)
- For the Lemon Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- For the Cream Cheese Frosting (Optional):
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- 1 teaspoon vanilla extract
Directions:
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch (23cm) round cake pan or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract and lemon zest until combined.
5. Combine Wet and Dry Ingredients
- Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients.
- Mix until just combined; do not overmix to keep the cake tender.
6. Fold in the Blueberries
- Gently fold in the blueberries using a spatula, being careful not to crush them, especially if using frozen berries.
7. Bake the Cake
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Lemon Glaze (Optional)
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake before serving.
9. Prepare the Cream Cheese Frosting (Optional)
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla extract until fully incorporated.
- Spread the frosting over the cooled cake or serve on the side.
10. Serve
- Slice the cake and serve as is, with lemon glaze, or topped with cream cheese frosting.
- Garnish with fresh blueberries or a sprinkle of powdered sugar for an extra touch.
Serving Suggestions:
- With Fresh Berries: Top each slice with a few fresh blueberries and a sprig of mint for a beautiful presentation.
- Pair with Tea or Coffee: Enjoy a slice with your favorite hot beverage for a delightful afternoon treat.
- Layered Dessert: Use the cake as layers in a trifle with whipped cream and additional blueberries.
- Breakfast Option: Serve a slice with a dollop of yogurt and honey for a sweet breakfast.
- Ice Cream Topping: Add a scoop of vanilla ice cream on the side for a decadent dessert.
Cooking Tips:
- Prevent Sinking Blueberries: Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
- Use Fresh Blueberries: Fresh blueberries yield the best flavor and texture, but frozen can be used if fresh are not available.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
- Even Baking: Ensure the cake batter is evenly distributed in the pan for uniform baking.
- Cooling Properly: Allow the cake to cool completely before glazing or frosting to prevent the toppings from melting.
Nutritional Benefits:
- Blueberries: Packed with antioxidants, vitamins C and K, and fiber, supporting immune health and digestion.
- Whole Grains: All-purpose flour provides carbohydrates for energy. For a healthier option, substitute with whole wheat flour.
- Healthy Fats: Unsalted butter adds richness and flavor, while providing essential fats.
- Protein: Eggs contribute to muscle maintenance and overall health.
- Dairy: Buttermilk adds calcium and vitamin D, essential for bone health.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: No, due to all-purpose flour. Can be made gluten-free by using a gluten-free flour blend.
- Dairy: Contains dairy from butter and buttermilk. Can be made dairy-free by using plant-based alternatives like coconut oil and almond milk.
- Nut-Free: Yes
- Low-Carb: Not low-carb due to the flour and sugar; suitable for balanced diets.
Nutritional Facts (per slice, approximate):
- Calories: 350 kcal
- Protein: 5g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 2g
- Sugar: 25g
- Sodium: 300mg
Storage:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: Refrigerate the cake in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture.
- Freezing: Freeze the cake in a freezer-safe container or wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe:
- Deliciously Moist: The combination of buttermilk and fresh blueberries ensures a moist and flavorful cake.
- Easy to Make: Simple ingredients and straightforward steps make this cake accessible for bakers of all levels.
- Versatile: Perfect for any occasion, from birthdays to casual gatherings, and easily customizable with your favorite toppings.
- Beautiful Presentation: The vibrant blueberries and optional glaze or frosting make for an impressive and attractive dessert.
- Healthier Option: Incorporates fresh fruits and can be adapted to include whole grains and reduce sugar for a healthier twist.
Conclusion: Moist Blueberry Cake is a timeless favorite that brings together the sweet, tangy flavors of blueberries with the rich, buttery goodness of a classic cake. Its tender crumb and juicy fruit pieces make every bite a delightful experience. Whether served plain, glazed, or frosted, this cake is sure to impress your family and guests with its vibrant flavors and beautiful presentation. Easy to prepare and endlessly adaptable, it’s a must-try recipe for any baking enthusiast. Enjoy the luscious taste of blueberries in every slice of this delicious cake!
Frequently Asked Questions (FAQs):
- Can I use frozen blueberries instead of fresh?
- Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent the cake from becoming too moist. Toss them in a tablespoon of flour before folding in to help them stay evenly distributed.
- How can I make this cake dairy-free?
- Substitute the butter with dairy-free margarine or coconut oil, and use plant-based milk (such as almond, soy, or oat milk) instead of buttermilk. Ensure any optional toppings like glaze or frosting are also dairy-free.
- Can I substitute buttermilk with regular milk?
- Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
- Can I use a different type of fruit in this cake?
- Absolutely! Substitute blueberries with raspberries, strawberries, or blackberries. Adjust the baking time slightly if using softer fruits to prevent sinking.
- How do I prevent the cake from sinking in the middle?
- Avoid overmixing the batter, as this can incorporate too much air and cause the cake to rise rapidly and then sink. Additionally, ensure all ingredients are at room temperature for even baking.
- Can I make this cake gluten-free?
- Yes, use a gluten-free all-purpose flour blend that substitutes 1:1 for regular flour. Ensure other ingredients like baking powder are also gluten-free.
- How can I make the cake less sweet?
- Reduce the granulated sugar by up to ¼ cup without significantly affecting the texture. You can also add a teaspoon of cinnamon or nutmeg for added flavor without extra sweetness.
- Can I add nuts to the cake?
- Yes, fold in ½ cup of chopped nuts like almonds, walnuts, or pecans into the batter for added crunch and flavor.
- How do I store the cake if I’ve already glazed it?
- Allow the glaze to set completely before storing. Once set, store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
- Can I use a different shape of cake pan?
- Yes, you can use a square or rectangular cake pan. Adjust the baking time as needed; typically, square pans may require a slightly longer baking time. Use a toothpick to check for doneness.