Blueberry Cake
Blueberry Cake is a simple yet delicious dessert. A traditional cake recipe brought to life by adding lemon zest and blueberries. It takes cake and makes it into a whole new level of sweet!
Cake the Perfect Dessert
In a world of endless dessert options, I would have to say cake ranks close to the top. Cakes can be made so many different ways and to fit so many levels of sweetness, it is certainly versatile. Just like this great COCA COLA CAKE! This alone, makes it almost perfect in my opinion.
When you can take a standard vanilla cake recipe, like this Blueberry cake and add different components to it, it becomes the perfect recipe.
Recipes are meant to be owned, modified and given new life. To be handed down from one generation to the next. For years people have taken something good and made it great.
How to make this Simple and Delicious Blueberry Cake
You are getting two real treats here. Almost two recipes in one. The basis of this is a traditional vanilla cake. Eggs, vanilla, flour, butter, sugar and buttermilk all on their own make for a great cake base.
From there you can take power flavor punches like we did with lemon zest coupled with blueberries and make it spectacular. Almost to fit any occasion you need it for.
Scratch made cakes are scary things for most folks. But I am here to show you how easy it really is! Let’s get to it!
~Ingredients~
- 1/2 cup butter softened
- 1 cup sugar plus 1 tablespoon for berries
- 2 tablespoons lemon zest
- 1 teaspoon vanilla
- 2 cups Self rising flour, divided 1 & 3/4 cup for cake and 1/4 cup for berries
- 1 teaspoon salt
- 2 cups blueberries ( thawed if using frozen)
- 1 egg
- 2/3 cup buttermilk
~Method~
- Preheat oven to 350 degrees Fahrenheit. Mix berries with 1 tablespoon sugar and 1/4 cup flour. Set aside.
- Cream butter, lemon zest and sugar with a mixer until smooth. Add the egg, mixing well. Mix in vanilla well. Add flour, salt and buttermilk and mix well.
- Gently fold in blueberries. Grease loaf pan well. Pour cake into prepared pan. Bake 60 minutes. Cool 15 minutes in pan. Turn cake out and allow to cool 5 to 10 min more. Slice, serve and Enjoy!
Tips for Making the Best Blueberry Cake
Can I use frozen Blueberries?
You can make this cake any time of year! Fresh blueberries are wonderful, don’t get me wrong! I am here to tell you though, if you want this cake in February, you can have this cake in February! Get the frozen berries and thaw them out. All will be just fine.
How to zest lemons
Lemon zest. If there is one cooking skill that you MUST do right, its zesting lemons. Be sure you don’t get any pith aka, white stuff , in your zest. The presence of pith means a huge difference. Get yourself a really good zester like you will find at the bottom of this post. Trust me, its a good investment.
What kind of cake pan should I use?
All cake pans are NOT created equal. I can tell you, just like the zester, the tool makes the difference. In this case, I only use Wilton cake pans for all of my cakes. Take my word on this one too. A link for a great one for this cake can also be found at the bottom of the post.
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For Blueberries that don’t sink to the bottom of the cake.
We remedy this by tossing those blueberries in that small amount of sugar and flour. This keeps them from sinking. Plus, we use a ton of blueberries in this cake so the batter is full from top to bottom!
How to Store.
This cake will keep sealed on the counter for up to 5 days. If you wanted it to last a bit more than a week, wrap up and keep in the refrigerator.
Can I freeze Blueberry Cake?
You can also freeze this cake for up to a month. It is so moist you will not be able to tell it has been frozen.
Can I make Blueberry Cupcakes instead?
You sure can, just cut your cooking time back and check every 10-15 minutes. The perfect internal temperature for cake is 205 degrees F.
Easy and delicious Fresh Blueberry Cake
This cake is perfect to have for company coming over, for food gifting or just when you want to look good at Sunday Church lunch. This recipe is one to keep in your arsenal for frequent use!
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love.
Stuff We Used!
Blueberry Cake
Ingredients
- 1/2 cup butter softened
- 2 tablespoons lemon zest
- 1 cup sugar plus 1 tablespoon for berries
- 1 egg
- 1 teaspoon vanilla
- 2 cups Self rising flour divided 1 & 3/4 cup for cake and 1/4 cup for berries
- 1 teaspoon salt
- 2 cups blueberries thawed if using frozen
- 2/3 cup buttermilk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Mix berries with 1 tablespoon sugar and 1/4 cup flour. Set aside.
- Cream butter, lemon zest and sugar with a mixer until smooth. Add the egg being sure to mix well. Mix in vanilla well. Add flour, salt and buttermilk and mix well.
- Gently fold in blueberries. Grease loaf pan well. Pour cake into prepared pan. Bake 60 minutes. Cool 15 minutes in pan. Turn cake out and allow to cool 5 to 10 min more. Slice, serve and Enjoy!
I’ve just tried your Blueberry Cake recipe. It’s baking as Im writing my comment. I have a question. Ingredients indicate 1 egg. Your instructions say “add 1 egg at a time”. I added two eggs just in case. I’m sure it will be delicious anyway.
It is an error! It does only call for one egg. Typo on my part, thank you for catching it! I will get it fixed and your cake should be just fine!