Blueberry Cinnamon Cake
A moist blueberry cinnamon cake featuring tender batter swirled with sweet blueberries and fragrant cinnamon, perfect for breakfast, dessert, or teatime gatherings with family and friends.
Ingredients
Instructions
- Place butter, sugar, eggs, sour cream, and vanilla in a large bowl.
- Mix for 2 minutes at medium speed.
- Add sifted flour, baking powder, and baking soda.
- Beat for 1 minute at low speed.
- Spread half of the batter in a greased 13 x 9 x 2-inch baking dish.
- Mix chopped nuts, sugar, and cinnamon.
- Sprinkle half of the nut mixture over the batter.
- Sprinkle half of the blueberries over the batter.
- Drop the remaining batter in mounds on top of the blueberries.
- Sprinkle the remaining blueberries and cinnamon mixture over the batter.
- Bake at 350°F (175°C) for 40 minutes, or until a toothpick inserted into the center comes out clean.
- If frozen berries are used, increase baking time accordingly.
- Serve warm for the best flavor.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for sour cream. You can also use almond flour for a gluten-free option, but adjust the liquid accordingly. If you prefer a nut-free cake, simply omit the nuts or replace them with sunflower seeds. Experimenting with spices like nutmeg in addition to cinnamon can elevate the flavor, making it even more unique.
Serving Suggestions
Serve this delicious Blueberry Cinnamon Cake warm, possibly with a drizzle of Hot Vanilla Icing for an extra touch of sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch, consider serving it alongside a fresh fruit salad or a cup of coffee. This cake is a perfect accompaniment to any gathering.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container. To reheat, simply warm in the microwave for about 20 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cinnamon Cake contains roughly 331 calories, with 5g protein, 45g carbohydrates, and 13g fat. It is a good source of calcium (15% of the Daily Value), protein (10% of the Daily Value), and vitamin C (10% 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 absolutely use frozen blueberries! Just be sure to increase the baking time slightly to ensure the cake is cooked through. It's best to fold in the frozen blueberries gently to prevent them from breaking apart too much, which can turn your batter purple.
How can I make this recipe vegan?
To make a vegan version of this cake, substitute the eggs with flaxseed meal or a store-bought egg replacer. For the butter, you can use coconut oil or vegan butter, and replace sour cream with a plant-based yogurt. This will maintain the moisture and texture while keeping it deliciously vegan.
What can I do if my cake is too dry?
If your cake turns out dry, it might have been overbaked. To add moisture, consider serving it with a drizzle of simple syrup made from equal parts sugar and water. You can also warm individual slices in the microwave for a few seconds to help rejuvenate the texture before serving.
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).