Maine Blueberry Cake
Experience the sweet taste of New England with this Maine Blueberry Cake, a tender, buttery dessert bursting with fresh, juicy Maine blueberries. Perfectly balanced with a lightly fluffy crumb and a hint of vanilla, this simple yet elegant cake is a celebration of summer’s finest fruit. Fresh blueberries are gently folded into the batter after being coated in flour to ensure even distribution, while a dusting of powdered sugar adds an optional touch of charm. Ready in just over an hour, this homemade blueberry cake is ideal for brunches, tea time, or as a show-stopping dessert for any gathering. Serve it plain or with a scoop of vanilla ice cream to truly let those sweet, tart blueberries shine.
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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 cup Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Milk
- 2 cups Fresh Maine 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 or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened 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, mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients in three additions, alternating with the milk in two additions (beginning and ending with the flour). Mix until just combined; do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the cake.
Gently fold the blueberries into the batter using a spatula.
Pour the batter into the prepared cake pan and spread it evenly.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 31.8 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 107 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.
