Juanita Roberts Blueberry Cake
Indulge in the delightfully moist and fruity goodness of Juanita Roberts Blueberry Cake, a timeless treat perfect for any occasion. Bursting with fresh blueberries that are delicately folded into a buttery, lemon-kissed batter, this cake achieves a perfect balance of sweetness and citrusy zest. The secret to its fluffy texture lies in the careful layering of dry ingredients with whole milk, while a dusting of flour on the blueberries ensures even distribution throughout the cake. Baked to golden perfection and optionally finished with a light powdered sugar topping, this simple yet elegant dessert is as visually stunning as it is delicious. With a prep time of just 20 minutes, it’s an ideal choice for entertaining or a cozy family dessert. Perfectly paired with a cup of tea or coffee, this blueberry cake will quickly become a household favorite.
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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, softened
- 1 cups granulated sugar
- 2 pieces large eggs
- 1.5 teaspoons pure vanilla extract
- 1 teaspoons lemon zest
- 0.5 cups whole milk
- 2 cups fresh blueberries
- 1 tablespoons all-purpose flour (for coating blueberries)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan or springform pan. Optionally, line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream 0.5 cups of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Add 1.5 teaspoons of pure vanilla extract and 1 teaspoon of lemon zest, mixing until combined.
Reduce the mixer speed to low and add the dry ingredients in three batches, alternating with 0.5 cups of whole milk. Start and end with the dry ingredients. Mix until just combined – do not overmix.
In a small bowl, toss the 2 cups of fresh blueberries with 1 tablespoon of flour. This step helps prevent the berries from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter using a spatula.
Pour the batter into the prepared baking pan and spread it evenly.
Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, optionally dust the top with 2 tablespoons of powdered sugar before serving. Serve and enjoy!
Nutrition Facts
Calories |
2985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 459.7 g | 167% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 251.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 288 mg | 22% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 849 mg | 18% | |
*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.
