Blueberry Cake


While at the farmers market yesterday, I spotted the quarts of plump beautiful blueberries at the fruit stand and became very excited because this means blueberry season is here at last! I love baking with blueberries and have so many recipes, both old and new to experiment with that are waiting patiently in my recipe binders.

Today I decided to share with you my favorite recipe for blueberry cake. This is a old cooking light recipe that hardly needs any tweaking. It’s perfect to make with local fresh picked blueberries and has a wonderful lightness to it, making it perfect to eat for breakfast, a snack, or dessert! There are bursts of blueberries in every bite and the cake itself lends a tender and moist crumb with a delicate flavor. Once you have one piece, you’ll keep wanting to cut off just one sliver more. It’s just that good. And unbelievably simple too!


Blueberry Cake

Yield: one 9-inch cake, with about 8 servings


1 1/2 cups all-purpose flour (about 6 3/4 oz)    CIMG6387

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

scant 3/4 cup granulated sugar

6 TBP butter, softened

1 tsp vanilla extract

1 large egg

1 large egg white

1 1/3 cups low-fat buttermilk

cooking spray

1 1/2 – 2 cups fresh blueberries

1 TBP turbinado sugar


1. Preheat oven to 350 degrees. Coat a 9-inch round baking pan with cooking spray.

2. Whisk together flour, baking powder, soda, and salt.

3. Beat butter and sugar with an electric mixer at medium speed until well blended (about 2 min). Add vanilla, egg, and egg white, beat well. Add flour mixture and buttermilk alternately to sugar mixture beginning and ending with flour mixture; mix after each addition.

4. Spoon half the batter into the prepared pan. Sprinkle evenly with about half the blueberries. Spoon remaining batter on top; sprinkle evenly with rest of blueberries. Then sprinkle turbinado sugar on top. Bake for 40-50 min, depending on your oven, rotating front to back half way through baking. When toothpick is inserted in the center, it should come out with a few moist crumbs or clean. Cool in pan 10 minutes on a wire rack and then remove from pan. Cool completely on wire rack.

Adapted from Cooking Light 2008 



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