People adore blueberry cakes for a variety of reasons. For one, they love their sweet-tart blueberries, their vibrant hue, and the delightful contrast they provide to the cake’s moist and tender crumb. Blueberries are a symbol of natural freshness, evoking memories of summer’s bounty. Furthermore, blueberry cakes are versatile and suitable for various occasions from casual gatherings to formal celebrations. Their balanced flavour and texture make them a universally appealing dessert. Blueberry cakes also offer a sense of nostalgia reminiscent of homemade, heartwarming treats. Ultimately, the irresistible combination of blueberries and cake creates a comforting, delightful dessert that captures hearts and palates alike. Visit us if you plan to buy a blueberry birthday cake. We even have an eggless blueberry fresh cream cake for vegetarian clients.
When Was The First Blueberry Cake Made?
People often associate the blueberry cake with the Pilgrims’ Thanksgiving, only that they made the blueberry pie. There’s also another story where Marjorie Standish first published the cake in 1968 in her book Cooking Down East.
How To Make Blueberry Cake?
Making a delicious blueberry cake is a delightful way to enjoy the sweet and tart flavours of fresh blueberries. Here’s a basic recipe for a blueberry cake:
For the Cake,
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yoghurt or sour cream
- 2 cups fresh blueberries (or frozen, thawed and drained)
For the Streusel Topping
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch square baking pan or a similarly sized round pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. You can use a hand mixer or a stand mixer for this.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the yoghurt or sour cream. Start and finish with the dry ingredients, and mix until just combined. Be careful not to overmix, as it can make the cake tough.
- Gently fold in the fresh blueberries. If you’re using frozen blueberries, make sure they are well-drained and coated in a little flour to prevent them from sinking to the bottom of the cake.
- In a small bowl, prepare the streusel topping by mixing the sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour the blueberry cake batter into the prepared baking pan and spread it evenly. Sprinkle the streusel topping over the batter.
- Bake the cake in the preheated oven for about 40-45 minutes or until a toothpick or cake tester comes out clean when inserted into the centre.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can dust it with powdered sugar if desired or serve it as is.
- Enjoy your homemade blueberry cake! It’s perfect for dessert or as a sweet treat with your morning coffee or tea.
If this recipe appears overly intricate, simply grab your phone and order fresh cream cake online in Nagercoil. We offer an extensive selection of cake flavors, with blueberry being just one of the many options.