Cilla'S Blueberry Cake
A moist blueberry cake with a tender crumb, bursting with fresh berries and complemented by a tangy lemon sauce, perfect for casual gatherings and dessert lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square pan.
- Mix all ingredients in the order given except blueberries until thoroughly combined.
- Gently fold in the blueberries by hand.
- Pour batter into the prepared pan and smooth the top.
- Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing.
- Serve covered with a generous helping of lemon sauce.
Tips & Substitutions
For a lighter texture, consider using butter instead of shortening. If you don't have sour milk, you can make a substitute by adding a teaspoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. To ensure the blueberries don't sink, toss them in a bit of flour before folding them into the batter. This recipe can also be enhanced with a pinch of cinnamon for added warmth.
Serving Suggestions
This delicious Blueberry Cake pairs beautifully with a drizzle of lemon sauce, enhancing its flavor. You can serve it as a delightful breakfast treat or a comforting dessert. For a complete meal, consider serving it alongside a fresh fruit salad or a scoop of vanilla ice cream. It also makes a great addition to brunch spreads, alongside dishes like Evie'S Coffee Cake.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. If you want to reheat it, microwave individual slices for about 15-20 seconds or warm it in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cilla'S Blueberry Cake contains roughly 588 calories, with 9g protein, 87g carbohydrates, and 23g fat. It is a good source of iron (19% of the Daily Value), protein (18% of the Daily Value), and vitamin C (18% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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. However, do not thaw them before adding; toss them directly into the batter. This will help prevent the cake from turning blue and ensure that the berries remain intact during baking.
What can I substitute for sour milk if I don't have any?
If you don't have sour milk on hand, you can easily make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly. This will give you a similar tangy flavor needed for the recipe.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Keep an eye on it after 40 minutes of baking, as ovens can vary. Also, the edges will start to pull away from the sides of the pan when it's ready.
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).