Introduction
Indulge in the fruity sweetness of Blueberry Cake, a moist and flavorful dessert perfect for any occasion. With bursts of fresh blueberries throughout and a sweet glaze on top, this cake is sure to be a hit with friends and family.
Why Make This Recipe
Blueberry Cake is a wonderful way to showcase the delicious flavor of fresh blueberries in a simple, yet impressive dessert. The combination of moist cake, juicy blueberries, and a sweet glaze creates a delightful treat that is easy to make and enjoyable to share.
How to Make Blueberry Cake
Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 pints (4 cups) fresh blueberries
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon vanilla extract
Directions:
- Preheat oven to 325°F and grease/flour a 12-cup bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a large bowl.
- Cream butter and sugar together, then add eggs and extracts.
- Mix in the flour mixture and Greek yogurt, then fold in the blueberries.
- Pour batter into the prepared pan, sprinkle reserved blueberries, and bake for 60-75 minutes.
- Cool the cake, then make and pour the glaze over the top.
How to Serve Blueberry Cake
Serve slices of Blueberry Cake on dessert plates, either plain or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy it with a cup of coffee or tea for a delightful snack or dessert.
How to Store Blueberry Cake
Store any leftover Blueberry Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap the cake well and freeze for up to 2 months. Thaw in the refrigerator before serving.
Tips to Make Blueberry Cake
- Be gentle when folding in the blueberries to avoid crushing them.
- Ensure the butter and eggs are at room temperature for a smoother batter.
- Grease and flour the bundt pan thoroughly to prevent sticking.
Variation
For a lemon-blueberry twist, add the zest of one lemon to the batter and use lemon juice in the glaze for a bright, citrus flavor.
FAQs
- Can I use frozen blueberries instead of fresh? Yes, just thaw and drain the blueberries before adding them to the batter.
- Can I omit the almond extract? Yes, you can omit it or replace it with more vanilla extract.
- How can I prevent the blueberries from sinking to the bottom of the cake? Toss the blueberries in a small amount of flour before folding them into the batter to help them stay suspended.