Blueberry Cake

Everyone loves a tasty slice of Blueberry Cake, right? Well, you’re in luck because I’m gonna teach you how to make this scrumptious gem. Our Blueberry Cake is bright and zesty with a sweet berry kick, as well as ultra-moist and tender! It’s perfect for family get-together, picnics, birthdays, or anytime you’re just craving something succulent. Taste it once, and you will fall head over heels for this delicacy. Trust me; your taste buds will thank you!

Now, let’s talk facts. The prep time for our show-stopping Blueberry Cake is about 15 minutes. The cake will need to bake for around 45 minutes. Total time? An hour flat. This recipe will make enough to serve about 8 slices, enough to keep everyone at your dinner table happy.

All geared up for our gastronomic adventure? Let’s get baking!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 8
• Yield: 1 Cake

Ingredients & Equipment You’ll Need

• 2 cups Fresh Blueberries
• 3 cups Flour
• 1 cup Unsweetened Almond Milk
• 2 cups Sugar
• 1 cup Butter
• 4 Eggs
• 1 tsp Baking Powder
• 2 tsp Vanilla Extract

You will also need a cake tin, a mixer, a bowl, a spatula, and an oven. The Fresh Blueberries form the heart of this cake, providing a burst of sweetness in every bite. Baking Powder is essential as it helps the cake rise. If you can’t find Unsweetened Almond Milk, feel free to use cow’s milk or soy milk instead.

How To Make Blueberry Cake

1. First, preheat your oven to 350��F (175��C) and grease your cake tin.
2. Next, mix all your dry ingredients together excluding the blueberries.
3. Then, add eggs, melted butter and Vanilla Extract. Slowly pour in Almond Milk while mixing.
4. Lastly, gently fold in your blueberries, ensuring that they are well distributed.
5. Pour the batter into the cake tin and bake until golden brown.

Tips For The Best Results

• Use fresh blueberries instead of frozen for a sizzling pop of flavor.
• Make sure to preheat the oven to get an even bake.

Storage Tips

• Keep the cake in an airtight container to preserve its freshness and moisture. It can last for 2-3 days at room temperature or up to a week in the fridge.

Frequently Asked Questions

Q: Can I use other fruits instead of blueberries?

A: Yes, other fruits such as raspberries or strawberries can be used, but the flavor profile will change.

Q: Can I make it dairy-free?

A: Yes, simply replace the butter with a dairy-free alternative such as coconut oil.

Q: Does the cake need to be refrigerated?

A: Not necessarily. It can last for 2-3 days at room temperature. However, refrigerating it extends its shelf-life up to a week.

Q: Can I use whole wheat flour instead of white flour?

A: Yes, but be aware that this will create a denser cake.

Q: How do I know if my cake is fully baked?

A: You can use the toothpick test. If it comes out clean or with few crumbs, the cake is done.

Nutritional Facts of Blueberry Cake

Serving: 1 Slice | Calories: 350| Protein: 5g | Fat: 15g | Carbohydrates: 50g

To wrap it up, this Blueberry Cake is an all-star delicacy that’s always a hit. The zesty flavor, combined with juicy blueberries and a tender crumb, creates a crave-worthy cake. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an added burst of yumminess. Bake this, and watch the magic happen. Good luck and happy baking, mate!