Shenandoah Valley Blueberry Cake
Experience the rustic charm of the Shenandoah Valley with every bite of this moist and flavorful blueberry cake. Bursting with juicy fresh blueberries and enhanced by the zesty brightness of lemon, this cake strikes the perfect balance between sweet and tangy. The tender crumb is achieved by alternating a rich batter of creamed butter, sugar, and eggs with a splash of milk for a soft, fluffy texture. Finished with a delicate dusting of powdered sugar, this dessert is as visually appealing as it is delicious. Whether served as a delightful breakfast treat, an afternoon snack, or a showstopping dessert, this easy-to-make cake brings the essence of the Shenandoah countryside to your table. Perfect for berry lovers and anyone craving a taste of homemade comfort, this recipe is a must-try for your next gathering.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 0.75 cup milk
- 2 pieces large eggs
- 2 cups fresh blueberries
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour 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, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold the fresh blueberries into the batter using a spatula, making sure they are evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
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 the cake has cooled, dust the top with powdered sugar before serving.
Slice and enjoy your Shenandoah Valley Blueberry Cake!
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 457.7 g | 166% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 255.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 949 mg | 20% | |
*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.
