Daisy'S Blueberry Cake(Makes 16 Servings)
Daisy's Blueberry Cake is a moist, flavorful dessert featuring fresh or frozen blueberries and a hint of orange, perfect for brunches, teatime, or casual gatherings. Its vibrant fruitiness and tender crumb make it a crowd-pleaser for those who enjoy fruity, citrus-infused baked goods.
Ingredients
Instructions
- In a bowl, mix together the butter and sugar until creamy. Stir in vanilla and orange rind.
- Beat in the egg.
- Stir in orange juice.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have fresh blueberries, frozen ones work well; just toss them in a bit of flour to prevent sinking. You can substitute half the orange juice with buttermilk for added moisture. For a twist, add a pinch of cinnamon to the batter. This cake pairs beautifully with Creamsicle Punch for a refreshing drink.
Serving Suggestions
This blueberry cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad or a light yogurt for a balanced meal. It’s a great dessert option for brunch or as a sweet ending to any meal, especially with a glass of refreshing Orange Cheese Salad on the side.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. For reheating, microwave individual slices for about 15-20 seconds, or warm in the oven at 350°F (175°C) for about 10 minutes to regain its fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Daisy'S Blueberry Cake(Makes 16 Servings) contains roughly 155 calories, with 4g protein, 33g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 859mg per serving (37% 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 blueberries with raspberries, chopped strawberries, or even diced peaches. Just ensure the fruit is fresh and adjust the sugar slightly if using sweeter fruits. Each fruit will impart its unique flavor to the cake, making it versatile for different seasons.
What should I do if the cake is too dense?
If your cake turns out dense, it might be due to overmixing the batter or using too much flour. Ensure you measure your flour accurately, preferably by spooning it into the measuring cup and leveling it off. Also, avoid overmixing once you add the flour, as this can lead to a tougher texture.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Allow it to cool completely before storing it in an airtight container. For best flavor, let it sit at room temperature for a few hours before serving. You can also freeze the cake for up to 3 months; just wrap it well in plastic wrap and foil.
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).