Hey there, fellow baking enthusiasts and Lykkers! Today, we’re diving into a recipe that’s close to our hearts and our taste buds—blueberry cake.
This delightful treat has been a staple in our kitchen for years, and every time we make it, we’re reminded of the joy that simple, homemade desserts bring.
Whether you’re an experienced baker or just starting out, this blueberry cake is sure to become a favorite. Let’s get started!
Gathering Ingredients
Before we dive into the baking, let’s talk about the ingredients. Here’s what you’ll need:
• 2 cups fresh blueberries (if using frozen, make sure they’re thawed and drained)
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter (softened)
• 3 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional, but adds a nice zing)
• Powdered sugar (for dusting, optional)
Preparing the Ingredients
First, let’s prepare our blueberries. If you’re using fresh ones, rinse them gently and pat them dry. For those using frozen blueberries, be sure they’re fully thawed and excess moisture is removed to prevent the cake from becoming soggy. We like to toss them lightly with a bit of flour before adding them to the batter. This helps to distribute the blueberries evenly throughout the cake.
Next, preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it, or line it with parchment paper. We’ve found that parchment paper is a game-changer for ensuring your cake slides out effortlessly.
Mixing the Batter
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because it helps to incorporate air into the batter, making the cake light and airy. We usually do this with an electric mixer, but a whisk will work if you’re up for a bit of a workout!
Add the eggs one by one, making sure to beat thoroughly after each addition. Then, mix in the vanilla extract and lemon zest if you’re using it. Combine the flour, baking powder, baking soda, and salt in a separate bowl. Slowly incorporate the dry ingredients into the butter mixture, alternating with the milk. We like to start and end with the flour mixture to keep things smooth.
Adding Blueberries
Gently fold in the blueberries. Be careful not to overmix; you want to ensure the blueberries are evenly distributed without breaking them up too much. Overmixing can cause the berries to bleed into the batter, which makes for a less appealing appearance.
Baking to Perfection
Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake in a preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. We always recommend keeping an eye on the cake during the last few minutes of baking, as oven temperatures can vary.
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps to prevent the cake from sticking to the pan and ensures it sets up nicely.
Finishing Touches
Once your cake is completely cool, you can dust it with powdered sugar for a touch of elegance. Serve it up with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling extra indulgent. We love to enjoy a slice with a cup of tea or coffee—it’s the perfect way to unwind and savor the fruits of our labor.
There you have it, Lykkers! Our favorite blueberry cake recipe, straight from our kitchen to yours. We hope you enjoy making and eating this cake as much as we do. Feel free to share your baking adventures with us—we love hearing how our recipes turn out in your kitchens. Happy baking!
