Wild Blueberry Cake
Indulge in the rustic charm of a homemade Wild Blueberry Cake, a moist and tender treat bursting with the sweet-tart flavor of wild blueberries in every bite. This easy-to-follow recipe combines pantry staples like all-purpose flour, butter, and sugar with the vibrant juiciness of fresh or frozen wild blueberries, delicately coated in flour to prevent them from sinking during baking. The creamy richness of whole milk and aromatic hint of vanilla elevate this dessert to bakery-quality perfection. With just 15 minutes of prep time, this delightful cake bakes to golden perfection in under an hour, making it an ideal option for a quick dessert or a cozy accompaniment to your afternoon tea. A light dusting of powdered sugar adds a touch of elegance, making this Wild Blueberry Cake as beautiful as it is delicious. Serve it warm or at room temperature and watch it disappear—every slice is pure bliss!
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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 cups Granulated sugar
- 1.5 teaspoons Vanilla extract
- 2 pieces Large eggs
- 0.75 cups Whole milk
- 1.5 cups Wild blueberries (fresh or frozen)
- 2 tablespoons 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. Optionally, line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined; do not overmix.
In a small bowl, toss the wild blueberries with 2 tablespoons of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the cake during baking.
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 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely.
Once cooled, optionally dust the top with powdered sugar before serving.
Slice and enjoy your Wild Blueberry Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 30.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 100 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.
