Blueberry Cake(Peaches Or Apples)
A versatile fruit-topped cake featuring blueberries, peaches, or apples, with a tender crumb and sweet topping, perfect for dessert or snack occasions.
Ingredients
Instructions
- Mix dry ingredients and cut in shortening; combine 1/2 cup milk with 2 scant tablespoons vinegar to make sour milk.
- Add the egg and then the sour milk to the dry ingredients; mix well.
- Spread the batter thinly in a large flat cake pan and cover generously with fruit.
- Sprinkle with sugar over the fruit.
- Bake at 450°F for 15 minutes, then reduce the temperature to 300°F and bake for about 15 minutes until golden.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the shortening with unsalted butter for a richer flavor. If you don't have vinegar, lemon juice can also create sour milk. Consider adding a teaspoon of vanilla extract for extra flavor. This cake is versatile; try using peaches or apples instead of blueberries for a delicious twist.
Serving Suggestions
Serve this blueberry cake warm, dusted with powdered sugar for a delightful presentation. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad or enjoy it as a sweet breakfast treat, similar to recipes like Healthful Morning Muffins.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cake(Peaches Or Apples) contains roughly 208 calories, with 4g protein, 42g carbohydrates, and 2g fat. It is a good source of iron (10% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 999mg per serving (43% 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, frozen blueberries can be used in this recipe. Just make sure to thaw and drain them well to prevent excess moisture in the cake. It's best to toss them in a bit of flour before adding to the batter to help them distribute evenly.
What if I don't have baking soda?
If you don't have baking soda, you can use baking powder as a substitute. Use about three times the amount of baking powder as baking soda. However, be aware that this may slightly alter the texture and rise of the cake.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid overcooking, especially after reducing the temperature.
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).