Blueberry Cake
Blueberry cake is a sweet treat that is easy to make and is loaded with delicious juicy blueberries.
Servings: 12
Calories: 258kcal
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup salted sweet cream butter, softened
- ¼ cup vegetable oil
- 1 cup granulated sugar, divided into ¾ cup and ¼ cup
- 1½ teaspoons pure vanilla extract
- 2 extra-large eggs, room temperature (separate yolks and whites)
- ⅔ cup half and half, room temperature
- 2 cups fresh blueberries, washed and dried
- 1½ tablespoons all-purpose flour
Instructions
- Preheat the oven to 350°F. Line a 9x9 baking dish with parchment. Be sure to leave the sides a bit long to help lift the cake out of the pan.
- Add the flour, baking powder, and kosher salt to a medium-sized bowl. Whisk to combine.
- Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter, vegetable oil, ¾ cup of granulated sugar, and vanilla for 1 to 1½ minutes.
- Add the egg yolks and mix just until no yellow streaks remain.
- Alternate adding the flour mixture and half and half. Mix just until combined.
- Toss the blueberries in 1½ tablespoons of flour. Fold the flour-coated blueberries into the cake batter.
- Add the egg whites to a medium-sized mixing bowl. Beat on high until the egg whites begin to become opaque. Slowly add ¼ cup granulated sugar while you continue beating the egg whites. Continue beating until the egg white mixture forms soft peaks. Fold the egg whites into the batter.
- Evenly spread the cake batter into the prepared baking dish. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before using the parchment paper to lift the cake out of the pan. Slice the cake into 4 slices x 3 slices and serve.
Notes
- You can substitute frozen, thawed blueberries for fresh berries. Be sure to thoroughly rinse the blueberries before adding them to the batter. This should limit the amount of blueberry “juice” bleeding into the batter.
- Be sure the eggs (and all ingredients) are at room temperature when mixing the cake layers. This helps them to combine evenly.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
Nutrition
Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 181mg | Potassium: 152mg | Fiber: 1g | Sugar: 20g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg