Blueberry Cake with Brown Sugar Sauce
Indulge in the irresistible charm of this Blueberry Cake with Brown Sugar Sauce, a dessert that perfectly balances tender, fruity sweetness with rich, caramel-like indulgence. This moist, buttery cake is studded with bursts of juicy fresh blueberries, creating a delightful texture and flavor in every bite. Topped off with a luxurious homemade brown sugar sauce—made with cream and butter for a velvety finish—this cake transforms any occasion into a special celebration. With just 20 minutes of prep time, this recipe is surprisingly simple to make yet sophisticated enough to impress. Serve it warm with an extra drizzle of sauce, a dollop of whipped cream, or even a handful of fresh blueberries for a stunning presentation. Perfect for holidays, gatherings, or a cozy afternoon treat, this blueberry cake is an unforgettable dessert experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 2 Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1.5 cups Fresh blueberries
- 1 cups Brown sugar
- 0.75 cups Heavy cream
- 2 tablespoons Unsalted butter (for sauce)
- 0.5 teaspoons Vanilla extract (for sauce)
- 1 pinch Salt (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Optionally, line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Beat in the eggs, one at a time, ensuring they are fully incorporated. Add the vanilla extract and mix until combined.
Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined; avoid overmixing.
Gently fold in the fresh blueberries using a spatula.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the brown sugar sauce. In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir constantly until the sugar dissolves and the mixture thickens slightly, about 3-4 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Set the sauce aside to cool slightly.
Once the cake is baked, allow it to cool in the pan for 10 minutes, then run a knife along the edges and carefully transfer it to a wire rack to cool completely.
Slice the cake and serve it with a generous drizzle of warm brown sugar sauce. Optionally, garnish with additional fresh blueberries or a dollop of whipped cream.
Nutrition Facts
Calories |
3810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 571.0 g | 208% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 373.6 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 466 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1061 mg | 23% | |
*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.
