Here’s a delicious recipe for a Moist Blueberry Cake that’s bursting with fresh blueberries and has a tender crumb. This cake is perfect for dessert, brunch, or even a snack!
Moist Blueberry Cake
Ingredients:
- 1 1/2 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, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 1 1/2 cups fresh blueberries (frozen works too, just do not thaw)
- 1 tablespoon flour (for coating blueberries)
- Optional: Powdered sugar for dusting
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Add half of the dry ingredients to the wet ingredients, followed by the sour cream and milk. Mix until combined, then add the remaining dry ingredients and mix just until incorporated (do not overmix).
- Fold in the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold them into the batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar, if desired.
Recipe Notes:
- Blueberries: Fresh blueberries work best, but frozen can be used (do not thaw them before adding to the batter).
- Variations: Add a teaspoon of lemon zest to the batter for a lemon-blueberry twist.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Time and Temperature:
- Prep time: 15 minutes
- Bake time: 35-40 minutes
- Total time: 50-55 minutes
This Blueberry Cake is easy to make, wonderfully moist, and filled with juicy berries. Perfect for any occasion!