Classic Blueberry Cake
Indulge in the timeless charm of this Classic Blueberry Cake, a dessert that’s perfect for any occasion. Featuring a tender, buttery crumb infused with a hint of zesty lemon and studded with plump, juicy blueberries, this easy-to-make cake bursts with fresh, fruity flavors in every bite. Prepared with pantry staples like all-purpose flour, sugar, and whole milk, and brought to life with wholesome ingredients like real vanilla extract and fresh blueberries, this recipe is both simple and satisfying. The cake is baked to golden perfection in just 45 minutes and can be finished with a light dusting of powdered sugar for an elegant touch. Whether enjoyed as a sweet accompaniment to afternoon tea or as a delightful finish to dinner, this homemade blueberry cake is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.75 cups whole milk
- 1.5 cups fresh blueberries
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour. Mix until just combined.
Gently fold in the fresh blueberries with a spatula, being careful not to squish them.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 31.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 99 mg | 2% | |
*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.
