Blueberry Cake is a delightful and moist dessert that celebrates the natural sweetness of fresh blueberries. This cake is perfect for any occasion, whether it’s a family gathering, a summer picnic, or a simple afternoon treat. The tender crumb of the cake, combined with the juicy burst of blueberries in every bite, creates a harmonious blend of flavors and textures. A hint of lemon zest adds a refreshing touch, making this cake as bright and flavorful as it is beautiful. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an irresistible treat.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 tablespoon lemon zest
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round or square baking pan.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- Prepare the Wet Ingredients:
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, sour cream or yogurt, and lemon zest until well combined.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Prepare the Blueberries:
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the cake.
- Fold in the Blueberries:
- Gently fold the coated blueberries into the batter.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving, if desired.
Enjoy your delightful and moist Blueberry Cake, perfect for any occasion!
