Print

Homemade Blueberry Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Homemade Blueberry Cake is a moist and flavorful dessert, featuring juicy blueberries in every bite. Easy to make and perfect for any occasion, this cake is the ideal combination of soft texture and sweet blueberry goodness. Serve it for a casual snack, as a light dessert, or on special occasions. Top with powdered sugar or whipped cream for an extra touch of elegance

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup sour cream

  • 1/2 cup milk

  • 1 1/2 cups fresh or frozen blueberries

  • 1 tablespoon flour (for tossing the blueberries)

Instructions

  • Preheat the Oven:
    Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9 square baking dish.

  • Prepare Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

  • Cream Butter and Sugar:
    In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

  • Add Eggs and Vanilla:
    Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

  • Alternate Adding Dry Ingredients and Sour Cream:
    Gradually add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

  • Prepare the Blueberries:
    Toss the blueberries in 1 tablespoon of flour to coat. Gently fold the blueberries into the batter. Be careful not to overmix to avoid crushing the berries.

  • Pour and Smooth:
    Pour the batter into the prepared cake pan and smooth the top with a spatula.

  • Bake the Cake:
    Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

  • Serve:
    Serve as is, or dust with powdered sugar for a finishing touch.

Notes

  • Lemon Blueberry Cake: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice for a refreshing citrus flavor.

  • Crumb Topping: For a crunchy topping, mix 1/4 cup flour, 1/4 cup sugar, and 3 tablespoons cold butter. Sprinkle over the batter before baking.

  • Blueberry Muffins: Turn this recipe into muffins by dividing the batter into a 12-cup muffin tin and reducing baking time to 20-25 minutes.

  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.

Find it online: https://avarecipe.com/homemade-blueberry-cake/