Slice of blueberry cake with cream cheese frosting on a plate

Blueberry Cake with Cream Cheese Frosting

ByTheo Calderon
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Introduction

There’s something truly enchanting about a warm kitchen filled with the sweet aroma of baking. I’ll never forget the day I stumbled upon a blueberry cake recipe while sifting through my grandmother’s old collection of handwritten recipes. It was a rainy afternoon, and as I read through the faded ink, I could almost hear her laughter echoing through our home. The recipe instantly transported me back to summers spent picking plump blueberries with her, memories that are forever etched in my heart. This blueberry cake embodies not just a delightful treat, but a tapestry of family memories, sunny days, and love.

What makes this blueberry cake special is its harmonious balance between sweetness and tartness, complemented by a moist, fluffy texture. Whether you bake it for a birthday celebration, a cozy gathering, or simply to indulge on a quiet afternoon, it’s bound to evoke those same heartwarming feelings in anyone who takes a bite.

Why make this Recipe

You’ll absolutely love this blueberry cake for several reasons. Firstly, it’s incredibly straightforward perfect for bakers of any skill level. The burst of juicy blueberries adds both flavor and antioxidants, making it a healthier dessert option. Plus, it’s family-approved, meaning your loved ones will ask for seconds (and thirds). Not to mention, this cake is a feast for the senses, not only in taste but also in vibrant colors. With a few simple ingredients and minimal prep time, it’s a delightful cake that leaves a lasting impression!

Ingredients Section

For the Cake:

  • 2 cups all-purpose flour (use unbleached for a better flavor)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (make sure it’s at room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk (whole milk preferred for richness)
  • 2 cups fresh blueberries (you can use frozen, but fresh is best for flavor and texture)

For the Blueberry Topping (optional):

  • 1 cup blueberry jam (store-bought or homemade)
  • Fresh blueberries for garnish (optional)

Instructions Section (Step-by-Step)

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside as your dry mixture.

Step 3: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. You’ll know it’s ready when the mixture appears pale yellow.

Step 4: Add in the eggs one at a time, ensuring they’re fully incorporated after each addition. Stir in the vanilla extract.

Step 5: Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry mixture. Mix until just combined; the batter may be a little lumpy, which is perfectly fine.

Step 6: Gently fold in the blueberries with a spatula, taking care not to break them.

Step 7: Pour the batter into the prepared cake pan, smoothing out the top with a spatula.

Step 8: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly spring back when pressed.

Step 9: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 10: Once cool, spread blueberry jam on top if desired, and garnish with fresh blueberries.

Pro Tips and Variations

  • Use Fresh Ingredients: Always opt for fresh, high-quality blueberries for the best flavor.
  • Keep it Moist: Avoid overmixing the batter; this ensures a tender, fluffy cake.
  • Variations:
    • Substitute part of the flour with almond flour for a nutty flavor.
    • Add a hint of lemon zest to brighten the flavors.
    • For a gluten-free version, use a 1:1 gluten-free flour blend.
    • For a dairy-free cake, substitute milk with almond or coconut milk and use vegan butter.
  • Storage: Once cooled, store the cake in an airtight container at room temperature for up to three days. You can freeze leftovers wrapped tightly for up to three months. Just thaw at room temperature before serving.

Serving Suggestions

Serve this blueberry cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. A light dusting of powdered sugar on top elevates its visual appeal. For beverages, consider pairing it with a cup of tea or a refreshing glass of lemonade. Present the cake on a vibrant plate with a sprinkle of additional blueberries around the edges for a beautiful finish.

FAQ Section

Can I make this recipe ahead of time?
Absolutely! You can bake the cake a day in advance; just keep it covered at room temperature.

Can I freeze the leftovers?
Yes! Wrap individual slices tightly in plastic wrap and store in the freezer for up to three months.

What can I use instead of sugar?
You can use honey or maple syrup, but be aware that this may affect the texture and moisture of the cake.

How do I prevent the cake from becoming watery?
Ensure you thoroughly dry any frozen blueberries before folding them into the batter; this helps maintain the cake’s texture.

Can I make this dairy-free?
Certainly! Substitute the butter with coconut oil and the milk with a plant-based milk alternative.

Conclusion

Baking this blueberry cake is more than just creating a dessert; it’s about forging connections and cherishing memories with family and friends. Every bite transports you to sun-drenched afternoons filled with laughter and joy. I encourage you to try your hand at this recipe, share it with your loved ones, and let it bring moments of happiness and warmth to your kitchen. Feel free to comment with your own experiences and modifications you never know who you might inspire!

Slice of blueberry cake with cream cheese frosting on a plate

Blueberry Cake

A delightful blueberry cake that perfectly balances sweetness and tartness, evoking family memories and providing a moist and fluffy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use unbleached for better flavor.
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened Make sure it’s at room temperature.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk Whole milk preferred for richness.
  • 2 cups fresh blueberries You can use frozen, but fresh is best for flavor and texture.
For the Blueberry Topping (optional)
  • 1 cup blueberry jam Store-bought or homemade.
  • Fresh blueberries for garnish Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
Mixing
  1. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  2. Add in the eggs one at a time, ensuring they’re fully incorporated after each addition. Stir in the vanilla extract.
  3. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry mixture. Mix until just combined; the batter may be a little lumpy.
  4. Gently fold in the blueberries with a spatula.
Baking
  1. Pour the batter into the prepared cake pan, smoothing out the top.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Finishing
  1. Once cool, spread blueberry jam on top if desired, and garnish with fresh blueberries.

Notes

Store the cake in an airtight container at room temperature for up to three days. You can freeze leftovers wrapped tightly for up to three months. Avoid overmixing the batter to ensure a tender cake.
Theo Calderon
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