Blueberry Cake Or Muffins
Sweet and fruity, blueberry cake or muffins feature bursting blueberries with a tender crumb and a hint of vanilla. Perfect for breakfast, brunch, or a snack, this treat appeals to all ages and can be enjoyed fresh or baked into individual muffins for portability.
Ingredients
Instructions
- At low speed, cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix until blended.
- Sift together flour, baking powder, and salt.
- Add dry ingredients alternately with milk to the creamed mixture, beginning and ending with the dry ingredients.
- Mash 1/2 cup blueberries and stir into the batter by hand.
- Fold in the remaining blueberries gently.
- Pour the batter into a greased tube pan or muffin tins.
- Sprinkle 2 teaspoons of sugar on top.
- Bake at 375°F (190°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, try substituting half of the butter with unsweetened applesauce. You can also use frozen blueberries; just fold them in without thawing to prevent color bleeding. If you prefer muffins, simply pour the batter into muffin tins instead of a tube pan, and adjust the baking time to about 20-25 minutes.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. These blueberry treats also pair beautifully with a cup of coffee or tea for breakfast or brunch. For a delightful spread, consider serving alongside Classic Spinach Dip as part of a brunch buffet.
Storage & Reheating
Store leftover blueberry cake or muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. To reheat, simply warm in the oven or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cake Or Muffins contains roughly 847 calories, with 1g protein, 23g carbohydrates, and 76g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 764mg per serving (33% 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 other berries like raspberries, blackberries, or chopped strawberries. Just keep in mind that the baking time may vary slightly depending on the moisture content of the fruit used.
What can I do if my batter is too thick?
If the batter appears too thick, add a bit more milk, one tablespoon at a time, until you reach the desired consistency. This can help ensure your cake or muffins are moist and fluffy.
How do I know when the cake or muffins are done baking?
To check for doneness, insert a toothpick into the center of the cake or one of the muffins. If it comes out clean or with a few moist crumbs, they are ready. If not, continue baking and check every few minutes.
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).