Blueberry Cake




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:

  1. Preheat oven to 325°F and grease/flour a 12-cup bundt pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
  3. Cream butter and sugar together, then add eggs and extracts.
  4. Mix in the flour mixture and Greek yogurt, then fold in the blueberries.
  5. Pour batter into the prepared pan, sprinkle reserved blueberries, and bake for 60-75 minutes.
  6. 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

  1. Can I use frozen blueberries instead of fresh? Yes, just thaw and drain the blueberries before adding them to the batter.
  2. Can I omit the almond extract? Yes, you can omit it or replace it with more vanilla extract.
  3. 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.

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