Blueberry Cake
This Blueberry Cake recipe is fantastic. The cake is light and fluffy with the perfect amount of blueberries and a touch of sweetness with the brown sugar topping. Into my favourites pile it goes!
Servings: 12
Calories: 4933kcal
Ingredients
- TOPPING
- 1 cup packed brown sugar 250 mL
- 1 tsp ground cinnamon 5 mL
- 2 tbsp melted butter 30 mL
- CAKE
- 1/2 cup butter 125 mL, softened
- 1 cup granulated sugar 250 mL
- 2 eggs
- 1 tsp vanilla 5 mL
- 2 cups all-purpose flour 500 mL
- 2 tsp baking powder 10 mL
- 3/4 tsp salt 4 mL
- 2/3 cup milk 170 mL, 1%
- 2 cups wild 500 mL, fresh or frozen blueberries
Instructions
- Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
- Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
- Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
- Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
- Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.
Notes
This cake is especially delicious made with wild blueberries.
For a nut topping, replace 1/3 cup (75 mL) sugar with 1/4 cup (50 mL) all-purpose flour, and add 1/2 cup (125 mL) sliced almonds or finely chopped walnuts.
For a nut topping, replace 1/3 cup (75 mL) sugar with 1/4 cup (50 mL) all-purpose flour, and add 1/2 cup (125 mL) sliced almonds or finely chopped walnuts.
Nutrition
Serving: 12Servings | Calories: 4933kcal | Carbohydrates: 862g | Protein: 90g | Saturated Fat: 79g | Cholesterol: 648mg | Sodium: 3052mg | Fiber: 27g | Sugar: 430g