Jordan Marsh Blueberry Cake
Discover the timeless charm of the Jordan Marsh Blueberry Cake, a moist and tender dessert brimming with bursts of juicy blueberries in every bite. This classic recipe combines a buttery vanilla cake base with a generous two cups of fresh blueberries—some folded into the batter and others scattered on top for a beautifully rustic appearance. The cake’s perfectly golden crust and optional dusting of confectioners’ sugar make it as visually appealing as it is delicious. With just 20 minutes of prep time and a simple yet flavorful ingredient list, this homemade blueberry cake is an ideal choice for casual brunches, summer gatherings, or as a comforting classic year-round.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1.25 cups Granulated sugar
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 2 cups Fresh blueberries
- 2 tablespoons Optional: Confectioners' sugar (for dusting)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9-inch round cake pan or springform pan. Alternatively, line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or a handheld mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold in 1 3/4 cups of the blueberries, reserving 1/4 cup to scatter on top of the batter.
Pour the batter into the prepared pan, spreading it out evenly with a spatula. Top with the remaining blueberries, pressing them slightly into the batter.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The top will be golden brown.
Let the cake cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with confectioners’ sugar before serving, if desired.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 38.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 96 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.
