Blueberry cake, with its burst of tangy sweetness and moist crumb, is a delightful treat that perfectly embodies the flavors of summer. Baking a homemade blueberry cake allows you to savor the freshness of juicy blueberries intertwined with the lightness of a tender cake. Follow this step-by-step guide to create a delectable blueberry cake that will impress your taste buds and captivate your senses.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup plain yogurt or sour cream
- 1 ½ cups fresh blueberries (or frozen, if fresh is unavailable)
For the Blueberry Compote:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions:
1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Prepare the Blueberry Compote:
- In a saucepan, combine the blueberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, releasing their juices (about 8-10 minutes). Remove from heat and let it cool.
3. Mix the Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the Butter and Sugar:
- In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
5. Add Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
6. Alternate Adding Dry Ingredients and Yogurt:
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the yogurt or sour cream. Begin and end with the dry ingredients, mixing until just combined after each addition.
7. Gently Fold in Blueberries:
- Carefully fold the fresh blueberries into the cake batter using a spatula, being cautious not to overmix.
8. Assemble and Bake:
- Pour half of the cake batter into the prepared cake pan. Spoon half of the blueberry compote on top of the batter. Add the remaining batter on top, followed by the remaining blueberry compote, creating a swirling effect.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and Serve:
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
10. Optional: Garnish and Enjoy:
- Dust the cooled blueberry cake with powdered sugar or top with a dollop of whipped cream and extra fresh blueberries for a delightful presentation.
Indulge in the delightful flavors of this homemade blueberry cake, savoring each moist bite filled with bursts of sweet blueberries. Whether as a dessert for a gathering or a treat for yourself, this blueberry cake recipe is sure to become a beloved favorite. Enjoy the freshness of summer’s bounty in every slice of this scrumptious cake!
