Blueberry Cake
Almost every year, my husband and I visit our local farmers market 👨🌾 and buy fresh produce including berries. We love them and always purchase a lot so I can freeze the fruit and use them throughout the year for diverse recipes; from sweet to savory like Jams, Pies 🥧, Sauces, and Beverages.
David and I enjoy desserts but only once in a while. The reason is it’s just the two of us at home 🏡 so we have to eat everything by ourselves. When I entertain, that’s a different story. I always bake something like Chocolate Éclairs, Mille-Feuilles, Soufflés, Cakes, Pies 🥧, Pavlova, Tarts, Mousses, and so on.
So far I’ve shared a few of my cake recipes (more to come) and here’s another one to add to the list… my Blueberry Cake! This is such a scrumptious and very easy sweet treat to make 👩🍳. There’s a burst of flavor in every bite! To make it even more delectable, I like to drizzle on some Crème Anglaise… WOW 🤩! It brings this dessert to a whole new level of yumminess 😋!
I use a springform pan for this Blueberry Cake recipe. Here are a couple of tips to successfully unmold it. After it cools off, run a knife between the cake and the pan to separate it from the sides. Then open the latch and lift the form from the pan. You can leave the cake on the bottom of the pan or gently remove it by sliding the cake onto a serving dish using both hands.
During the season, Blueberry Cake is a lovely way to enjoy this amazing fruit! It’s a great dessert to serve to your family & friends during the summer time 🏖. Now if you freeze some blueberries, you can savor this incredibly delicious sweet treat all year round. Here’s an amazing kitchen trick to keep fresh blueberries longer… Berries • How to Keep Them Longer
Bon Appétit! 🍽
Check out these other scrumptious cake recipes… 🍰😋
– Cream Cheese Carrot Cake
– Chocolate Lava Cake with Caramel
– Creamy Cheesecake
– Cranberry Orange Bundt Cake
– Coffee Cake
– Chocolate Raspberry Cake with a Mirror Glaze
– Black Forest Cake
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Blueberry Cake
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Ingredients
- 1 3/4 cups unbleached all-purpose flour, plus more for the springform pan
- 2 tsp. baking powder
- 1/2 tsp. ground Himalayan sea salt
- 1/2 cup butter, melted plus more for the springform pan tips & tricks
- 1 cup granulated sugar, divided
- 1 large free-run egg
- 1 tsp. pure vanilla extract
- 1/2 cup milk
- 2 cups blueberries tips & tricks
- 1 tsp. lemon zest, finely chopped
Directions
- Preheat the oven to 350ºF.
- Lightly butter and flour a 9-inch springform pan; set aside.
- In a mixing bowl, combine 1 ¾ cups flour, baking powder and salt; whisk well and set aside.
- In the bowl of a stand mixer, add ½ cup melted butter and ¾ cup granulated sugar. With the paddle attachment, process until creamy before adding egg and vanilla; mix until combined.
- Add half of the dry ingredients and process until blended. Pour in ¼ cup milk and continue mixing until smooth. Repeat with the remaining dry ingredients and ¼ cup milk; process until the batter is smooth.
- In a medium bowl, add blueberries, ¼ cup sugar and lemon zest; stir to combine.
- Add the blueberry mixture to the batter including any liquid. Gently fold in with a spatula until evenly combined.
- Pour the mixture into the prepared pan, level it and transfer to the preheated oven; bake for 50 to 55 minutes or until a cake tester inserted in the center comes out clean.
- Transfer to a wire rack to cool before unmolding. Serve as is or drizzle on some crème Anglaise.
Don't forget to rate and comment on this recipe!
Francine I’m going to try this!!!
Absolutely Trixie you should! This cake is so delicious and even more so when drizzling on some Crème Anglaise