Blueberry Cake With Cinnamon Topping
A moist blueberry cake with a hint of cinnamon topping, perfect for comforting occasions or brunch gatherings, showcasing fresh blueberries and warm spices.
Ingredients
Instructions
- Cream butter and sugar until soft.
- Beat in the egg.
- Stir in milk and vanilla until blended.
- Combine flour, salt, and baking powder.
- Fold in blueberries.
- Spoon the batter into a greased 9 x 9-inch cake pan.
- Bake until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is well-creamed with the sugar. If you don't have blueberries, try substituting with raspberries or chopped strawberries. You can add a sprinkle of lemon zest for a refreshing twist. Make sure to rotate the cake halfway through baking for even cooking. If you prefer, consider adding a streusel topping for extra crunch.
Serving Suggestions
Serve the blueberry cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs beautifully with a dollop of whipped cream or vanilla ice cream for dessert. Consider serving it alongside a fresh fruit salad or a cup of coffee for a delightful brunch option.
Storage & Reheating
Store any leftover blueberry cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cake With Cinnamon Topping contains roughly 289 calories, with 7g protein, 58g carbohydrates, and 2g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1029mg per serving (45% 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 frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to fold them into the batter while still frozen to prevent them from bleeding too much into the cake. There's no need to thaw them first, and they'll add a lovely burst of flavor.
What can I substitute for butter in this recipe?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a plant-based margarine. For a healthier option, unsweetened applesauce can be used in place of half the butter, which adds moisture without the extra fat.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can make the cake dry. Check around the 30-minute mark for best results.
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).