Why You’ll Love This Recipe

This Blueberry Cake is a wonderfully moist, tender dessert that captures the perfect balance of sweetness and tartness. With fresh blueberries baked right into the cake, each bite is a burst of juicy fruit and comforting flavor. The combination of butter, sugar, and vanilla creates a rich base, while the fluffy egg whites give the cake a light texture. Whether you enjoy it as a dessert or a sweet breakfast treat, this blueberry cake is a delicious, simple way to celebrate the season’s best fruit.

Ingredients

• ½ cup butter
• ¾ cup white sugar, divided
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ⅓ cup milk
• 1 ½ cups fresh blueberries
• 1 tablespoon all-purpose flour
• 2 egg whites
• 1 tablespoon white sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an equivalent-sized pan.
2. In a large mixing bowl, cream together the butter and ½ cup of the sugar until light and fluffy. This will take about 3-5 minutes.
3. Add the vanilla extract and egg yolks to the butter mixture, beating well to combine.
4. In a separate bowl, mix together the flour, salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
6. Gently fold in the fresh blueberries. Set the batter aside.
7. In a clean bowl, beat the egg whites with 1 tablespoon of sugar until stiff peaks form.
8. In a separate small bowl, toss the blueberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the cake during baking.
9. Gently fold the beaten egg whites into the cake batter until fully incorporated, being careful not to deflate the egg whites.
10. Pour the batter into the prepared cake pan and smooth the top.
11. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8-10
• Preparation time: 15 minutes
• Baking time: 35-40 minutes
• Cooling time: 20 minutes

Variations

• Lemon Blueberry Cake: Add the zest of one lemon to the batter for a refreshing citrus twist.
• Gluten-Free Blueberry Cake: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.
• Additional Fruit: Try mixing in raspberries, blackberries, or strawberries for a mixed berry version.
• Topping: For extra flavor, top the cake with a light glaze made from powdered sugar and lemon juice.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.
• Reheating: To reheat, place a slice in the microwave for 10-15 seconds or warm the whole cake in the oven at 300°F for 10 minutes.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries will work, but make sure to toss them in flour before folding them into the batter to prevent them from bleeding too much into the cake.

Can I make this cake without eggs?

You can substitute the eggs with flax eggs or an egg replacer to make this cake vegan-friendly.

Can I double this recipe to make a larger cake?

Yes, you can double the ingredients to make a larger cake. Just be sure to adjust the baking time accordingly, as it may take longer to cook through.

Can I make this cake in a bundt pan?

Yes, this cake can be made in a bundt pan. Just make sure to grease and flour the pan well, and check the baking time, as it may require a bit longer to bake through.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. The top should also be golden brown and firm to the touch.

Can I add a glaze to the top of this cake?

Yes! A simple glaze made from powdered sugar and a little milk or lemon juice would complement this cake beautifully.

Can I substitute the butter for oil?

Yes, you can substitute the butter with vegetable oil or another neutral oil. The texture will be slightly different, but it will still be delicious.

How can I prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries in a small amount of flour before adding them to the batter helps prevent this from happening.

Can I freeze this blueberry cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. It will last for up to 3 months.

Can I make this cake in advance?

Yes, this cake is perfect for making ahead. You can bake it the day before and store it in an airtight container at room temperature.

Conclusion

This Blueberry Cake is a delightful dessert that brings the fresh, sweet taste of blueberries into a soft, flavorful cake. Its simple ingredients and easy preparation make it perfect for any occasion, whether it’s a casual family gathering or a special treat. With the addition of fresh blueberries and light, fluffy egg whites, this cake is not only delicious but also wonderfully moist and tender. Enjoy it plain or with a dollop of whipped cream for extra indulgence!

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