I wish I could give you a slice of this blueberry cake through the screen, but sadly, that kind of magic is still beyond me. Think of this as the edible version of wearing your fluffiest socks and jumping onto the sofa, crumbs and all. This isn’t just a blueberry cake: it’s soft, comforting, and the sort of thing you make on a grey Sunday after tripping over toys, picking tiny socks off the floor, and discovering last week’s banana under the sofa. Trust me, this cake is survival food. The buttery sponge is the hug; the blueberries pop in your mouth, sharp and juicy, like edible confetti cheering you on after a tough week. No fancy ingredients. Nothing weird. Just simple, honest stuff you’ve probably got lurking in your cupboard right now. It’s the sort of recipe you make once, then suddenly you blink and it’s your go-to for every gathering – or, if I’m being honest, for bribing my daughter to put her shoes on. Make it once and you’ll understand why I call this the cake that saves rainy days.
To make the Blueberry Cake, you will need the following ingredients:
Position a rack in the center of your oven and heat to 350°F. Lightly butter an 8-inch springform pan and dust with flour. Alternatively, use an 8-inch round cake pan. Butter the sides and dust with flour, then line the bottom with parchment paper. Set aside.
In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ⅛ teaspoon cinnamon. Set aside.
In a separate bowl, using an electric mixer, beat ½ cup softened butter on medium-high speed for 2 minutes.
Add ¾ cup sugar and beat until light and fluffy, for 1 to 2 minutes. Beat in ¼ teaspoon vanilla extract.
Add in 2 large eggs, one at a time, beating until well combined. Scrape down the sides of the bowl as needed.
Beat in 1 teaspoon lemon zest if using.
Reduce the speed to low and gradually add the flour mixture, beating until smooth. The batter will be thick.
Pour the batter into the prepared pan and smooth the top with a spatula.
In a separate bowl, combine 2 cups blueberries with the remaining 1 teaspoon flour and 1 teaspoon lemon juice and toss to coat.
Spoon the berry mixture over the batter.
Bake the cake for 45 to 55 minutes at 350°F or until a cake tester or skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
If it needs a little help to come out, carefully slide a thin knife around the edge of the cake, then transfer it to a platter, berry side up.
Dust the cake with powdered sugar and serve warm. The cake tastes best the day it is baked, but it keeps well, covered, on the counter for up to 3 days.
Okay, kit list. You’ll need an eight-inch springform pan. This is just so you can actually get the cake out in one piece. If you’re like me, and your cake tins are a random set of hand-me-downs, an ordinary eight-inch cake pan works fine. Just give it a decent lining with parchment paper or all bets are off. Grab a couple of bowls (one for wet, one for dry—no fuss), a whisk (electric mixer if you fancy, but elbow grease counts as exercise), a spatula, and something to cool the cake on at the end. If you don’t have a cooling rack, just use a cutting board or anything that keeps it off the hot tray. That’s it – no need to panic-buy new gadgets.
I’ve made this with a screaming toddler stuck to my hip and the dog barking at the oven. Here’s what really matters:
You know what this cake loves? A proper blizzard of powdered sugar right at the end. It takes five seconds and makes the whole thing look like it should be on a postcard from a storybook. If I’m feeling fancy, I toss some whipped cream on the side. But honestly, a cup of tea (the big mug, not the dainty cup) or even a blob of Greek yogurt with honey in the morning is all it needs. Pro tip: Let your kid decorate their own slice. Even if they only eat the topping, you’ve won.
There you have it: my trusty blueberry cake for real life and all the chaos that comes with it. Go on, make it this weekend. I’ll be cheering you on with my own crumb-filled coffee cup.
This delightful Blueberry Cake comes together fast and easy, transforming simple ingredients into a stunning dessert. Blueberries often have a knack for sinking to the bottom of the batter, but we can make that work in our favor with a smart trick. By scattering them on top of the batter before baking, some will inevitably sink while others stay beautifully layered on the surface. The result is a stunning cake with a delicious array of berries, both visible and hidden throughout. Brilliant!
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