Very Blueberry Cake
Bursting with fruity flavor and irresistible charm, the Very Blueberry Cake is a celebration of blueberries in every bite. This moist, tender cake is packed with two full cups of fresh or frozen blueberries, enhanced with a hint of bright lemon zest for a subtle citrus kick. Perfectly balanced with creamy vanilla and a buttery sweetness, it’s an easy-to-make dessert that takes just 15 minutes to prep and bakes to golden perfection in under an hour. The magic happens when the blueberries release their juices, creating pockets of jammy goodness throughout the cake. Whether dressed with a dusting of powdered sugar or enjoyed plain, this homemade blueberry cake is ideal for brunch, dessert, or even as a sweet treat with your afternoon tea. Easy, flavorful, and visually stunning, it’s the ultimate go-to recipe for blueberry lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup whole milk
- 2 cups fresh or frozen blueberries
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (for garnish, optional)
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 flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the blueberries using a spatula, being careful not to crush them.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake 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 fully cooled, sprinkle the top with powdered sugar if desired. Slice and serve!
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 456.3 g | 166% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 255.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 947 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.
