Simple Blueberry Cake Recipe – Learn under Experts : My official summertime treat is this blueberry cake. I wish it were also yours. It’s easy to make—no mixer needed—tender, and packed full of blueberries. It’s a fantasy!
Maple syrup is used to naturally sweeten this recipe for blueberry cake, which adds even more flavor. The blueberries and maple syrup give it a wonderful, subtle sweetness without being too much. This cake is just the correct amount of sweet—some are so sugary that they give me the willies.
Simple Blueberry Cake Recipe – Learn under Experts
INGREDIENTS
- 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ½ cup maple syrup or honey
- 6 tablespoons melted butter
- 2 eggs, preferably at room temperature
- ⅔ cup buttermilk*
- 2 teaspoons vanilla extract
- 3 cups blueberries, fresh (1 ½ pints) or frozen, divided
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Optional serving suggestions: Vanilla ice cream, Greek yogurt or whipped cream
INSTRUCTIONS
Set the oven’s temperature to 400 degrees. Line the bottom of a 9-inch springform pan with a cut-apart piece of parchment paper. To keep the cake from sticking, butter the pan’s sides.
Mix 1 ¾ cups flour, baking powder, baking soda, salt, and cinnamon in a large mixing basin. Use a whisk to mix them together.
incorporate the butter and maple syrup in a medium-sized mixing bowl and whisk to incorporate. After thoroughly beating in the eggs, add the vanilla and buttermilk. Blend thoroughly. (If the cold ingredients cause the butter to solidify, gently reheat the mixture in 30-second increments in the microwave and stir again.)
Using a large spoon, stir the wet and dry ingredients just until combined—a few lumps are acceptable. To keep the blueberries from sinking to the bottom, combine 2 cups of the blueberries and the remaining 1 teaspoon flour in a small bowl. Mix the blueberries into the batter gently. Don’t worry, the mixture will be thick.
Transfer the mixture into the ready pan. Sprinkle the remaining blueberries over the cake, distributing them more in the middle. Dust the turbinado sugar over the blueberries’ surface.
A toothpick inserted into the center of the cake should come out clean after 34 to 38 minutes of baking, leaving the strawberry parts aside. The cake should be brown on top. To cool, place the cake on a cooling rack. You may need to run a butter knife over the outside edge of the cake to release it from the pan before releasing the springform sides.
As desired, serve. Remaining cake can be refrigerated for up to five days or kept covered at room temperature for two days. You may also freeze any leftover cake for up to three months.
NOTES
DIRECTIONS FOR MAKING BUTTERMILK: Mix ⅔ cup milk (any kind would do) with two teaspoons vinegar. Before combining the mixture with the remaining liquid components, let it sit for five to ten minutes.
OPTIONS FOR FLOUR: Gluten-free and all-purpose blends as well as regular flour work well in this recipe. Although I haven’t tried, I imagine you could use 2 ½ cups oat flour in its place.
TURBIO: Please note that the turbinado sugar and cinnamon are optional. Instead of blueberries, you might try this cake with raspberries or sliced strawberries. Use one cup of sour cream or plain Greek yogurt in place of the buttermilk. To make a lemony cake, mix the liquid components with the zest of one medium lemon (approximately ½ teaspoon), ideally organic.
MAKE IT DAIRY FREE: Use your preferred non-dairy milk to make your own buttermilk. Use ⅓ cup melted coconut oil or minimally flavored extra virgin olive oil, such as California Olive Ranch, in place of the butter.
MAKE IT VEGAN: Replace the regular eggs with flax eggs and adhere to the previous dairy-free instructions.
ELIMINATE THE EGG: Replace normal eggs with flax eggs.
To make it gluten-free, replace the whole wheat flour with an all-purpose gluten-free flour blend. A successful gluten-free blend is produced by Bob’s Red Mill.
