Blueberry Cake

We made this lovely gâteau a few days ago with some fresh blueberries now in season. Although the cake was delicious, I’m beginning to think that fresh blueberries are best eaten fresh. If we can’t tell the difference after cooking between fresh or frozen blueberries, we may as well use frozen for baked goods. Trader Joe’s sells good quality frozen blueberries, and for less than what you will pay for fresh, even in season.

Blueberry Cake Recipe

  • Yield: Serves 6.
Yum

Ingredients

  • 1 cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 oz (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1/4 teaspoon vanilla
  • 2 large eggs
  • 2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
  • 1 teaspoon lemon juice
  • Powdered sugar for dusting

Method

1 Preheat oven to 350°F. Lightly butter a 9-inch springform pan and dust with flour. Or use a 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

2 Combine 1 cup of flour with baking powder and salt and set aside.

3 Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.

4 Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

5 Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.

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Showing 4 of 37 Comments

  • Gizella

    I also added some lemon zest to the cake batter, just because i love lemon so much. What an easy delicious recipe, thank you!

  • Fran

    I wanted to make this but was concerned that there was no liquid added (buttermilk, milk, sour cream) so I went ahead and trusted you. Wow, what a wonderful recipe and it’s just the right size without making a boatload. I think this cake can be used with any other nice fruit or berry imbedded on top. Thanks!

  • Sean

    I grew up in Maine and we had our own blueberry bushes along with plenty of wild blueberries that grew in the field next to my house. We would spend 3 to 4 hours every week just picking our own berries and we never got tired of them.

  • Lynfa

    Living in Newfoundland , blueberries almost grow on my doorstep. I usually get my family to help pick plenty so we can freeze some for winter. This recipe was enjoyed by all my family and a neighbour. It received nothing but great comments…thankyou

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