Light Blueberry Cake
Indulge in the airy delight of this Light Blueberry Cake, a moist and tender dessert bursting with fresh, juicy blueberries in every bite. With a balanced sweetness and a hint of vanilla, this simple yet elegant cake is crafted using pantry staples like all-purpose flour, sugar, and butter, yet elevated by the natural tartness of fresh blueberries. A quick toss in a dusting of flour ensures the berries stay evenly distributed throughout the cake, creating a picture-perfect slice every time. Ideal for brunches, tea parties, or a light after-dinner treat, this recipe comes together effortlessly in just 50 minutes from start to finish. Serve it with a dusting of powdered sugar for a touch of sweetness, and enjoy its soft, fluffy texture that’s as beautiful as it is delicious. Perfectly suited for spring and summer gatherings or whenever you crave a taste of fresh, fruity goodness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.75 cups Whole milk or buttermilk
- 1.5 cups Fresh blueberries
- 1 tablespoon 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 cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
With the mixer on low, add the flour mixture in three additions, alternating with the milk or buttermilk, starting and ending with the flour mixture. Mix just until combined, avoiding overmixing to keep the batter light.
In a small bowl, toss the blueberries with 1 tablespoon of flour to lightly coat them. This helps prevent them from sinking to the bottom of the cake.
Gently fold the coated blueberries into the batter using a spatula, being careful not to crush them.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
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.
Once cooled, dust the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 198.3 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 336 mg | 26% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 855 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.
