Blueberry Batter Cake
Indulge in the sweet simplicity of homemade comfort with this irresistible Blueberry Batter Cake, featuring bursts of juicy, fresh blueberries folded into a tender, buttery batter. Enhanced with the vibrant zest of lemon and aromatic vanilla extract, this easy-to-prepare dessert combines the flavors of summer in every bite. The recipe comes together effortlessly with basic pantry staples like all-purpose flour, sugar, and milk, while the creamy richness of unsalted butter creates a soft and moist texture. Perfect for brunch, dessert, or teatime, this 8x8-inch cake bakes to golden perfection in just 35 minutes. Serve warm or at room temperature, with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra touch of decadence. With its quick prep time and fresh fruit appeal, the Blueberry Batter Cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Whole milk
- 1.5 cups Fresh blueberries
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate large bowl, cream the unsalted butter until soft and fluffy. Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and lemon zest into the butter mixture.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold the fresh blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared baking pan and spread it evenly using a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Optionally, dust with powdered sugar or serve with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 429.3 g | 156% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 232.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 345 mg | 27% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
