Blueberry Batter Cake
A vibrant blueberry batter cake with a lemon-infused berry topping and crunchy sugar-cornstarch topping, perfect for summer gatherings or casual dessert indulgence.
Ingredients
Instructions
- Sprinkle blueberries with lemon juice and pour evenly into a well-greased 8 x 8 x 2-inch pan.
- Cream together 3/4 cup sugar and butter.
- Sift together flour, baking powder, and half of the salt.
- Add alternately with milk to the creamed mixture, mixing well after each addition.
- Pour the batter over the berries in the pan.
- Combine 1 cup sugar, cornstarch, and the remaining salt, then sprinkle evenly over the batter.
- Cover the cake with boiling water.
- Bake in a preheated oven at 350°F (175°C) for 1 hour.
Tips & Substitutions
For an extra boost of flavor, consider adding a teaspoon of vanilla extract to the batter. If fresh blueberries are unavailable, frozen blueberries can be used; just ensure they are not thawed before adding to prevent excess moisture. You can also substitute almond milk for a dairy-free option.
Serving Suggestions
Serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with Helen'S Famous Brownies for a dessert platter. Garnish with fresh mint for an elegant touch.
Storage & Reheating
Store leftover Blueberry Batter Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for about 20-30 seconds or until warmed through. This cake can also be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Batter Cake contains roughly 544 calories, with 3g protein, 62g carbohydrates, and 32g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 850mg per serving (37% 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 fruits instead of blueberries?
Yes, you can substitute blueberries with other berries like raspberries or sliced peaches. Just be mindful of the fruit's moisture content, as this may affect the final texture of the cake.
Why do I need to cover the cake with boiling water?
Covering the cake with boiling water helps to create steam during baking, which keeps the cake moist and enhances the flavors of the blueberries. It's a unique step that contributes to the cake's texture.
Can the cake be made ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the refrigerator. Just reheat individual slices before serving for the best taste and texture.
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).