The fresh blueberry cake (or frozen) is a simple, fragrant, and delicious dessert. I had a package of blueberries to use up and wanted to use them to make a nice little cake for breakfast that was a hit! Soft, very tender, and with lots of fresh fruit, this blueberry cake is perfect for a snack or at the end of a meal. You can also make it without butter, though with butter it resembles a classic American cake, and it is truly delicious. Thanks to the perfect batter and a little trick, the blueberries won’t sink while baking. You have to try it!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8-inch or 9-inch pan
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/4 cups all-purpose flour
- 9 oz blueberries
- 2/3 cup milk
- 3/4 cup sugar
- 7 tbsp butter
- 3 eggs
- 1 lemon zest
- 1 pinch salt
- 1/2 packet baking powder
- to taste vanilla
- to taste powdered sugar
Steps
The blueberry cake is very simple and quick to prepare. First, quickly rinse the blueberries, dry them well, coat them with flour, and remove the excess flour. I use a strainer to quickly remove the extra flour.
Using an electric mixer, beat the room temperature butter with the sugar and a pinch of salt until you obtain a cream-like consistency. Then add one egg at a time, not adding the next until the previous one is well incorporated.
Add the flour, milk, baking powder, vanilla, grated lemon zest, and mix all the ingredients well using the mixer. Finally, fold in the floured blueberries.
Transfer the batter into a baking pan lined with parchment paper and smooth it out well. Bake the blueberry cake in a preheated oven at 350°F for about 35 minutes. Perform the toothpick test to check for doneness.
Remove the blueberry cake from the oven and garnish it with a sprinkle of powdered sugar.
Tips:
The blueberry cake keeps at room temperature for about 3 days. I used fresh blueberries, but frozen ones work just as well. If you choose the latter, coat them with flour and use them directly frozen; do not thaw them before adding them to the batter. If you prefer, you can substitute butter with oil (although I recommend using butter, as it adds an extra touch of flavor and softness). However, the method will change, so beat the eggs with sugar and a pinch of salt, add the oil, and then the rest of the ingredients.
Other blueberry dessert recipes HERE
