Blueberry Fluff Cake is a heavenly dessert that combines the juicy, tangy burst of blueberries with a soft, airy cake base. Each bite of this cake offers a light and fluffy texture, making it a perfect treat for any occasion, from family gatherings to weekend brunches.
The charm of this cake lies in its simplicity, which offers a comforting sweetness elevated by the natural flavor of blueberries. Whether you’re a novice baker or a seasoned pro, this recipe provides a delightful way to enjoy the rich, vibrant taste of blueberries in a soft and spongy form.
- Blueberry Fluff Cake
- Blissful Blueberry Cloud Cake
- Recipe
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Gradually add flour mixture to the creamed mixture alternately with milk, starting and ending with the flour mixture.
- Fold in blueberries.
- Pour batter into a greased 9-inch round cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 310 kcal per serving | Servings: 8 servings
Notes:
- Berry Selection: Fresh blueberries are recommended for the best flavor and texture, but you can also use frozen blueberries if fresh aren’t available. If using frozen, do not thaw them before adding to the batter.
- Baking Tips: Ensure not to overmix the batter after adding the blueberries to avoid crushing them, which could lead to a soggy cake.
- Storage: This cake can be stored at room temperature, covered, for up to two days or refrigerated for up to five days. It can also be frozen for up to two months.
FAQs:
Q: Can I use a different type of berry for this recipe?
A: Absolutely! While blueberries are used here, raspberries, blackberries, or a mix of berries can also work well in this cake.
Q: What’s the best way to serve this cake?
A: This cake is delightful on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, a dusting of powdered sugar or a drizzle of honey can enhance the flavors.
Q: Can I make this cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to mix gently to avoid overworking the batter, which can affect the cake’s texture.
Q: Why did my cake sink in the middle?
A: Sinking can occur if the cake is underbaked or if there’s too much leavening agent. Make sure to follow the recipe measurements and baking time closely. Using an oven thermometer can help ensure your oven is properly calibrated.
Q: Can this cake be made in advance?
A: Yes, you can bake the cake a day in advance. Just make sure to cool it completely before covering and storing it to maintain its texture and flavor.
If you have any more specific questions or need further details, feel free to ask!
