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This straightforward blueberry cake recipe is tremendous moist and full of candy, tangy blueberries in each chew. With just some easy substances and steps—no stand mixer required—you’ll have a scrumptious do-it-yourself cake excellent for any event!
Simple Moist Blueberry Cake Recipe
In the event you’re a blueberry lover, it’s a must to do that moist, buttery, and extremely straightforward blueberry cake! It’s full of contemporary blueberries, extremely mushy, and ideal as a espresso cake to take pleasure in together with your morning espresso or a comfortable cup of tea. I made mine in 4 mini loaf pans, turning them into lovable little blueberry cakelets which might be excellent for afternoon tea with associates or household.
One of the best half? This moist blueberry cake recipe is very easy and foolproof that even for those who’re a newbie baker, you can also make it with only a whisk—no stand mixer wanted! With springtime coming quickly, seize some contemporary blueberries and provides this recipe a go! Don’t overlook to take a look at my suggestions under to make this cake excellent each time!
Love blueberries? You’ve bought to attempt these: Blueberry Pound Cake, Blueberry Muffins, and Blueberry Galette. These recipes are excellent for blueberry followers such as you!
Why You’ll Love This Recipe
- Moist and buttery. Every chew is mushy, tender, and stuffed with buttery goodness. This cake is all the things I would like in a blueberry deal with.
- Blueberry lovers’ dream. It’s full of juicy, candy blueberries in each chew, giving the cake that burst of taste I can’t get sufficient of.
- Really easy to make. Severely, these blueberry cakelets are foolproof! You don’t want a stand mixer, only a whisk, and also you’re all set.
Elements You’ll Want
This easy blueberry cake recipe requires the next substances:
- Butter – I used unsalted butter, however for those who’re out, salted butter works too—simply skip the salt. Be certain the butter is at room temperature for the most effective texture.
- Sugar
- Egg – Use room temperature eggs.
- Milk – I used entire milk, however you’ll be able to simply swap it for almond milk or oat milk for a dairy-free model. Simply be sure that the milk is at room temperature.
- Vanilla extract
- All-purpose flour – If you would like a lighter, softer texture, you should utilize cake flour for this recipe!
- Baking powder
- Salt
- Blueberries – I used contemporary blueberries for this, however you’ll be able to completely use frozen ones if that’s what you’ve gotten available!
For all the main points on every ingredient, make sure to take a look at the recipe card on the backside of the publish!
Recipe Variations
Listed here are a number of enjoyable variations you’ll be able to attempt if you wish to swap issues up:
- Butter Cake – Preserve it traditional with a mushy, buttery cake that’s wealthy and moist, excellent for any event.
- Strawberry Cake – Change it up with contemporary strawberries! This strawberry cake is good, mushy, and bursting with fruity goodness.
- Raisin Cake – On the lookout for one thing slightly totally different? A raisin cake offers you that wealthy, spiced taste with a little bit of texture from the raisins.
- Brownie Butter Cake – Chocolate lovers, this one’s for you! Add a fudgy brownie layer to your butter cake for a scrumptious, decadent twist.
How To Make Blueberry Cake
Alright, very first thing’s first—preheat your oven to 350°F (176°C). Then, grease up 4 mini loaf pans with butter (I used the three″ x 1.75″ ones, however you’ll be able to completely use an everyday loaf pan if that’s what you’ve gotten available).
Now, seize a bowl and toss within the butter, sugar, egg, milk, and vanilla extract. Whisk all of it collectively for about 2 minutes till all the things’s good and clean.
In one other bowl, combine collectively the flour, baking powder, and salt. Then, stir that into the butter combination till it’s all mixed. As soon as that’s finished, gently fold within the blueberries—watch out to not crush them!
Scoop the batter into your pans and pop them within the oven. Bake for about half-hour, or till a cake tester comes out clear. In the event you’re utilizing an everyday loaf pan, you’ll in all probability have to bake it a bit longer—round 40 minutes or extra. And if the highest begins getting too darkish, simply cowl it loosely with some aluminum foil across the 30-minute mark to maintain it from over-browning.
As soon as the desserts are finished, allow them to cool for about 10 minutes. Then, for those who’re feeling fancy, give them a light-weight dusting of powdered sugar—completely elective, but it surely makes them look so fairly!
Secrets and techniques To A Completely Moist Blueberry Cake
- I all the time let my butter, milk, and egg sit at room temperature earlier than I begin. It makes mixing them a lot simpler and provides my cake that clean, excellent texture.
- I all the time toss my blueberries in slightly flour earlier than folding them in. It helps preserve them from sinking, so each chew is loaded with juicy blueberries!
- After I use frozen blueberries for this recipe, I all the time fold them in whereas they’re nonetheless frozen. This retains the cake from turning blue and helps the blueberries keep entire, so I get these little bursts of juicy goodness in each chew!
- I really like utilizing mini loaf pans as a result of they offer me completely portioned, lovable little blueberry cakelets. However for those who’re utilizing a commonplace loaf pan, simply take into account that it’ll take slightly longer to bake—about 40-50 minutes. Be certain to verify for doneness with a cake tester!
Incessantly Requested Questions
No, I wouldn’t advocate utilizing all entire wheat flour for this recipe. It tends to make the cake denser and a bit drier.
There are a number of causes that might trigger the cake to sink. It is perhaps from overmixing the batter, utilizing an excessive amount of baking powder, or peeking at it too quickly! Simply be sure that to combine gently, measure all the things correctly, and check out to not open the oven door too early!
I retailer mine in an hermetic container at room temperature for as much as 2 days. If I want it to last more, I preserve it within the fridge for as much as per week—simply let it come to room temp earlier than serving so it stays mushy and scrumptious.
Sure. Simply let the cake cool fully, then wrap it up tight in plastic wrap or foil. Pop it in a freezer-safe bag or container, and it’ll keep good for as much as 3 months. If you’re able to dig in, simply let it thaw at room temperature for the most effective texture.
This recipe is simply 372 energy per mini loaf.
What To Serve With Blueberry Cake
Serve the cake with espresso or tea. For a day tea, I like to recommend the next recipes.
I hope you take pleasure in this publish as a lot as I do. In the event you attempt my recipe, please go away a remark and think about giving it a 5-star score. For less difficult and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my e-newsletter and following me on Fb, Pinterest, and Instagram for brand new updates.
Stop your display from going darkish
Preheat the oven to 350°F (176°C). Grease 4 mini loaf pans with butter (I used 3″ x 1.75″ (7 cm x 4.5 cm) pans). You might also use one common loaf pan.
Place the butter, sugar, egg, milk, and vanilla extract in a bowl. Whisk for two minutes till nicely mixed.
Mix the flour, baking powder, and salt in a bowl. Stir this combination into the creamed combination, then fold within the blueberries.
Switch the batter into the pans and bake for half-hour, or till a cake tester inserted within the heart comes out clear. If utilizing an everyday loaf pan, it’s possible you’ll have to bake for 40 minutes or longer. If the highest of the cake begins to darken an excessive amount of, cowl it with a sheet of aluminum foil on the 30-minute mark to forestall over-browning.
Let the loaves cool for 10 minutes, then mud with powdered sugar if desired.
- I all the time let my butter, milk, and egg sit at room temperature earlier than I begin. It makes mixing them a lot simpler and provides my cake that clean, excellent texture.
- I all the time toss my blueberries in slightly flour earlier than folding them in. It helps preserve them from sinking, so each chew is loaded with juicy blueberries!
- After I use frozen blueberries for this recipe, I all the time fold them in whereas they’re nonetheless frozen. This retains the cake from turning blue and helps the blueberries keep entire, so I get these little bursts of juicy goodness in each chew!
- I really like utilizing mini loaf pans as a result of they offer me completely portioned, lovable little blueberry cakelets. However for those who’re utilizing a commonplace loaf pan, simply take into account that it’ll take slightly longer to bake—about 40-50 minutes. Be certain to verify for doneness with a cake tester!
Serving: 1mini loaf, Energy: 372kcal, Carbohydrates: 58g, Protein: 6g, Fats: 14g, Saturated Fats: 8g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 0.5g, Ldl cholesterol: 79mg, Sodium: 278mg, Potassium: 121mg, Fiber: 2g, Sugar: 31g, Vitamin A: 477IU, Vitamin C: 5mg, Calcium: 96mg, Iron: 2mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
