Gooey Blueberry Cake
Indulge in the ultimate slice of comfort with this Gooey Blueberry Cake—a dessert that’s as luscious as it is simple to make. Bursting with the natural sweetness of fresh blueberries, this moist and buttery cake is the perfect balance of light and decadent. The rich yet airy crumb is achieved through a classic technique of alternating wet and dry ingredients, while folding in the blueberries ensures every bite is studded with juicy bursts of flavor. Finished with a delicate dusting of powdered sugar, it’s a delightful treat for dessert, brunch, or any occasion that calls for a little sweetness. Ready in just over an hour, this easy-to-make blueberry cake recipe is sure to become a go-to favorite for its crowd-pleasing charm and irresistible gooey texture.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter, softened
- 0.5 cups milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 cups fresh blueberries
- 0.25 cups powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing thoroughly after each addition. Then, add the vanilla extract and mix until combined.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (should not be wet).
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top generously with powdered sugar before serving.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 568.8 g | 207% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 369.4 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 326 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 938 mg | 20% | |
*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.
