Blueberry Spice Cake
Delight your taste buds with this irresistibly moist and aromatic Blueberry Spice Cake, a perfect blend of warm spices and juicy bursts of blueberries. This easy-to-make dessert combines the comforting flavors of cinnamon, nutmeg, and cloves with the freshness of plump blueberries to create a truly unforgettable treat. Thanks to the simple trick of coating the blueberries in flour, each bite is evenly packed with fruity goodness. Topped with a whisper of powdered sugar and baked to golden perfection, this cake is ideal for casual afternoons or elegant gatherings. With its soft crumb, fragrant spice profile, and subtle sweetness, this cake is destined to become your new favorite baked creation.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 0.5 cups brown sugar, packed
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cups whole milk
- 2 cups fresh blueberries (or frozen, thawed and patted dry)
- 2 tablespoons all-purpose flour (for coating blueberries)
- 2 tablespoons powdered sugar (for optional topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
In a small bowl, toss the blueberries with the 2 tablespoons of flour to coat them. This helps prevent them from sinking to the bottom of the cake batter.
Gently fold the floured blueberries into the cake batter using a spatula.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 380 mg | 17% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 51.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 153 mg | 3% | |
*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.
