This nice blueberry cake is made in just a few simple steps. Studded with fresh blueberries, it's delicious and the perfect dessert for picnics, parties and celebrations!
- 1 cup all-purpose flour (130g)
- 1 tsp all-purpose flour (plus more for prepping cake pan)
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened (113g)
- 2 cups blueberries see note (325g)
- 3/4 cup sugar (160g)
- 1/2 tsp salt
- 1/8 tsp cinnamon
- 1/4 tsp vanilla extract
- 2 large eggs
- 1 tsp lemon juice
Preheat oven to 350°F. Take an 8-inch round cake pan with lightly butter and flour the sides and line the bottom with parchment paper.step 2
In a small bowl, combine 1 cup all-purpose flour with baking powder, salt and cinnamon, mix well.step 3
In a large bowl, beat the butter with a mixer on medium-high speed for 2 mins. Add sugar and beat until soft and fluffy. Add vanilla extract and stir. Then add the eggs one at a time and mix well.step 4
Reduce the speed of the mixer to the lowest setting and slowly add the flour mixture and mix until smooth to form a batter.step 5
Pour the batter into the prepared cake pan.step 6
Put the blueberries, 1 teaspoon all-purpose flour, and lemon juice into a bowl, mix well and pour over the batter.step 7
Place the cake pan in the oven and bake for 45-55 mins, or until the center reads 190 ℉ with instant read thermometer.step 8
Remove the cake pan from the oven and let the cake cool in the pan for 10-15 mins.
Carefully slide a knife around the edge of the cake to loosen the cake, then carefully pour out and transfer it to a platter, berry side up. Slice to serve.
We prefer fresh blueberries, but frozen blueberries will work in a pinch. You do not need to thaw before using.
Leave a comment