Artie'S Blueberry Cake
Artie'S Blueberry Cake offers a moist, tender crumb infused with vanilla and bursting with fresh blueberries, perfect for family gatherings or cozy afternoons with a sweet treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a bowl, cream the sugar and oleo.
- Add egg, salt, and vanilla, beating well.
- Add dry ingredients alternately with milk, mixing until smooth.
- Fold in blueberries gently.
- Pour batter into a greased and floured 9x9x2-inch pan.
- Bake about 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with cake flour. If you don't have oleo, unsalted butter can be used in equal measure. Ensure your blueberries are fresh or frozen, but if using frozen, do not thaw them before adding to the batter to prevent excess moisture. Also, try adding a hint of lemon zest for a refreshing twist.
Serving Suggestions
Serve this delightful blueberry cake with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a complete meal, consider serving it alongside a fresh fruit salad or with a scoop of vanilla ice cream.
Storage & Reheating
This blueberry cake can be stored at room temperature for up to three days, covered with plastic wrap to keep it moist. For longer storage, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds until just warm, enhancing the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Artie'S Blueberry Cake contains roughly 221 calories, with 3g protein, 43g carbohydrates, and 4g fat. It is a good source of vitamin C (18% of the Daily Value), calcium (13% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of berries in this recipe?
Yes, you can substitute blueberries with other berries such as raspberries, blackberries, or diced strawberries. Just keep in mind that different berries may alter the flavor and texture slightly. If using larger berries, like strawberries, chop them into smaller pieces for even distribution in the batter.
What can I do if my cake doesn't rise properly?
If your cake doesn’t rise, it could be due to old baking powder or not properly creaming the butter and sugar. Always check the expiration date on your baking powder, and ensure you cream the oleo and sugar well before adding other ingredients. Also, avoid over mixing once the flour is added to prevent a dense texture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for proper binding. The texture may vary slightly, but it should still yield a delicious cake. Just remember to check the other ingredients for gluten-free labels as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).