Low Sodium Classic Blueberry Cake
Enjoy the delightful sweetness of a **Low Sodium Classic Blueberry Cake**, a healthier twist on the beloved dessert that’s bursting with fresh blueberry flavor and perfect for every occasion. This simple yet elegant recipe swaps out standard salted ingredients for unsalted butter and relies on natural flavors, making it ideal for those seeking a lower sodium treat without compromising on taste. Moist and tender, thanks to the addition of buttermilk, and packed with juicy blueberries in every bite, this cake shines as a go-to recipe for brunches, potlucks, or a lovely snack alongside your favorite cup of tea. It’s quick to prepare, ready in under an hour, and easily finished with a light dusting of powdered sugar for a touch of finesse. Perfect for health-conscious dessert lovers, this refined take on a classic will leave both you and your guests craving more!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.75 cup buttermilk
- 2 cups fresh blueberries
- 2 tablespoons powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda. Set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. This should take about 3 minutes using an electric mixer on medium speed.
Add the eggs to the butter and sugar mixture one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined, being careful not to overmix the batter.
Gently fold in the fresh blueberries with 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 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Once the cake is cool, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 455.9 g | 166% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 254.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 342 mg | 26% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 897 mg | 19% | |
*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.
