Ingredients:
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) milk
2 cups (300g) fresh or frozen blueberries
1 tbsp all-purpose flour (for coating blueberries)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Prepare the Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Add the Blueberries:
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven 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. Serve the cake as is, or dust with powdered sugar for a decorative touch.
Prep Time: 15 minutes | Baking Time: 35-40 minutes | Total Time: 55 minutes Kcal: 250 kcal per serving | Servings: 8 servings
Blueberry Cake
