🫐 Blueberry Cake
Ingredients (8–10 servings)
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain yogurt
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½ cup milk
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1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
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Optional: 2 tsp lemon zest for extra flavor
Topping (optional)
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2 tbsp sugar
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½ tsp ground cinnamon
👩🍳 Instructions
1. Preheat oven
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Preheat to 350°F (175°C). Grease an 8-inch round or square baking pan and lightly flour it.
2. Mix dry ingredients
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix wet ingredients
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs, one at a time, then add vanilla extract.
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Mix in sour cream and milk until smooth.
4. Combine
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Gently fold dry ingredients into wet ingredients.
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Carefully fold in blueberries and lemon zest if using.
5. Add topping (optional)
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Sprinkle sugar and cinnamon mixture on top for a slight crunch and sweetness.
6. Bake
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Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve
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Let cake cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.
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Serve as-is or with whipped cream or a dusting of powdered sugar.
🌟 Tips
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Prevent sinking: Toss blueberries in a little flour before folding into batter.
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Extra moisture: Replace milk with buttermilk for a richer texture.
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Frozen berries: Keep them frozen until just before mixing to reduce bleeding.
I can also give a quick one-bowl blueberry sheet cake version that’s faster and perfect for casual gatherings. Do you want that version?
