Nothing says summer like a slice of fresh blueberry cake. This recipe is a crowd-pleaser, combining juicy blueberries with a tender, buttery cake that’s perfect for any occasion.
Why This Recipe Works
- The combination of fresh blueberries and a moist cake base creates a perfect balance of flavors and textures.
- Using buttermilk in the batter ensures the cake is incredibly tender and rich.
- A simple vanilla glaze adds just the right amount of sweetness without overpowering the blueberries.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. This ensures your cake won’t stick and bakes evenly. Tip: For extra insurance, line the bottom with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. This step is crucial for evenly distributing the leavening agents throughout the batter.
Cream Butter and Sugars
Using an electric mixer, cream the softened butter with both sugars until light and fluffy. This incorporates air into the batter, making the cake lighter. Tip: Don’t rush this step; it should take about 3 minutes.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the buttermilk, mixing until just combined. The batter will be thick, but that’s perfect for holding the blueberries.
Fold in Blueberries and Bake
Gently fold the blueberries into the batter with a rubber spatula to avoid crushing them. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
Tips and Tricks
For the best results, use fresh blueberries, but frozen can work in a pinch—just don’t thaw them first to prevent the batter from turning purple. If you’re out of buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. To ensure your cake is perfectly baked, start checking for doneness a few minutes before the recommended time, as oven temperatures can vary.
Recipe Variations
- Lemon Blueberry Cake: Add the zest of one lemon to the batter for a citrusy twist.
- Blueberry Almond Cake: Substitute 1/2 cup of flour with almond flour and add 1/2 tsp almond extract.
- Gluten-Free Blueberry Cake: Use a gluten-free flour blend in place of all-purpose flour.
- Blueberry Cheesecake Swirl: Swirl in 1/2 cup of cheesecake batter before baking for a decadent variation.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, but don’t thaw them first to prevent the batter from becoming too wet and the blueberries from bleeding. Fold them in gently, and you might need to bake the cake a few minutes longer.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Can I make this cake gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. The texture might be slightly different, but it will still be delicious.
Summary
This fresh blueberry cake is a summer staple, combining juicy berries with a tender, buttery cake. It’s simple to make and versatile enough to customize to your taste. Whether you’re serving it at a picnic or as a weekend treat, it’s sure to be a hit.
