Moist Blueberry Cake Recipe Is Full of Juicy Fresh Blueberries (9 Ingredients) by Ann Marie G. Halstead
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Blueberry pie is divine, but if you want something different, try this easy blueberry cake recipe. This blueberry cake is moist and full of plump, juicy blueberries. Wild blueberries make it even better!
The batter is simple: butter, sugar, vanilla, eggs, flour (gluten-free or all-purpose), baking powder, milk and blueberries. You can use fresh of frozen blueberries for this recipe. The batter is poured into a 13x9-inch cake pan and baked for about 40 minutes. Dust with powdered sugar and it's ready to delight your friends, family or guests. (While the cake bakes, read about the health benefits of blueberries!)
This easy blueberry cake is moist, fluffy and the perfect slice served with coffee, tea or a tall glass of milk. Serve this moist blueberry cake for dessert or even breakfast or brunch.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Ingredients
- 1 stick (8 tablespoons) butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour (you could use gluten-free flour)
- 2 teaspoons baking powder
- dash of salt
- 2/3 cup milk
- 2 cups fresh or frozen blueberries
- powdered sugar, for dusting (optional)
Here's how to make it:
- Cream the butter and sugar until fluffy with an electric mixer. Add the eggs and vanilla. Mix well. (Be sure to soften the butter before making the cake batter.)
- Combine the flour, baking powder and salt in a bowl. Start adding the dry ingredients slowly, alternating with the milk, until everything is combined.
- Fold in the blueberries. (If you're using frozen blueberries, your cake batter may turn blueish in color instead of staying white.)
- Pour the batter into a 13x9-inch baking pan that's been sprayed with nonstick cooking spray. (This cake bakes in a 13x9-inch baking pan, but you could divide the batter into two square cake pans so you can share.)
- Bake in a preheated 350-degree F oven for about 40 minutes. Cool and dust with powdered sugar, if desired. Store the cake in an airtight container in the counter to keep it fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Oh-wait- can the blueberries be swapped out for STRAWBERRIES ????? 🍓