Mom’s Blueberry Cake Recipe
Description: This delightful blueberry cake recipe has been a cherished tradition in our family for generations. Passed down from my mom, it’s a sweet treat that evokes memories of childhood joy and the anticipation of indulging in a moist, flavorful cake bursting with juicy blueberries.
Recipe Category: Breads 🍞
Keywords: Dessert 🍰, Berries 🫐, Fruit 🍇, < 60 Mins ⏲️, For Large Groups 👨👩👧👦, Oven 🥧
Nutritional Information (per serving):
- Calories: 177
- Fat Content: 6.7g
- Saturated Fat Content: 4g
- Cholesterol Content: 30.1mg
- Sodium Content: 192.1mg
- Carbohydrate Content: 27.2g
- Fiber Content: 0.8g
- Sugar Content: 13.9g
- Protein Content: 2.5g
Servings: 16 slices
Ingredients:
- 1/2 cup butter 🧈
- 1 cup margarine (or substitute with additional butter) 🧈
- 1 cup sugar 🍚
- 2 eggs, separated 🥚🥚
- 3 cups all-purpose flour 🌾
- 1/2 teaspoon baking powder 🥄
- 3/4 teaspoon salt 🧂
- 1 cup milk 🥛
- 1 teaspoon vanilla extract 🌿
- 1 1/2 cups fresh blueberries 🫐
Instructions:
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Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan with butter or cooking spray.
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Cream together the butter, margarine, and sugar in a large mixing bowl until light and fluffy. This usually takes about 3-5 minutes with an electric mixer on medium speed.
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Add the egg yolks one at a time, beating well after each addition, until fully incorporated into the mixture.
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In a separate bowl, sift together the flour, baking powder, and salt. This step helps to ensure a smooth, lump-free batter.
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Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the flour mixture, stirring until just combined after each addition. Be careful not to overmix.
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In another clean bowl, beat the egg whites until stiff peaks form. This will help to add lightness and structure to the cake.
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Gently fold the beaten egg whites into the cake batter, along with the vanilla extract, until no streaks of egg white remain. Take care not to deflate the egg whites too much; a few small wisps are okay.
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Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
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Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
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Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to prevent over-browning.
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Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
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Transfer the cake to a wire rack to cool completely before slicing and serving.
Tips:
- For extra flavor, try adding a sprinkle of lemon zest to the batter.
- If fresh blueberries are out of season, you can use frozen blueberries instead. Just be sure to thaw and drain them well before adding to the batter.
- This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Enjoy this nostalgic blueberry cake recipe with your loved ones, and create new memories to cherish for years to come! 🫐🍰
