Delicious Blueberry Cake
A moist, flavorful blueberry cake featuring tender blueberries and warm cinnamon, perfect for breakfast, brunch, or dessert with a light, sweet crumb and fruity burst.
Ingredients
Instructions
- Cream the shortening in a mixing bowl.
- Add sugar and beaten egg; cream together, then add milk.
- Sift together flour, baking powder, and cinnamon; add to the mixture.
- Beat thoroughly until smooth.
- Gently fold in the floured blueberries without mashing.
- Pour batter into a greased 8 x 8-inch pan.
- Bake in a 350°F oven for 45 minutes to 1 hour until a toothpick inserted in the center comes out clean.
- Alternatively, spoon batter into muffin tins and bake for approximately 20-25 minutes.
Tips & Substitutions
For a lighter texture, try using half butter and half shortening. You can substitute the blueberries with raspberries or chopped strawberries for a different flavor. If you don't have milk, buttermilk or a non-dairy milk can work well too. Be sure to coat the blueberries in flour before adding them to prevent sinking.
Serving Suggestions
Serve the blueberry cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Berry Time Shortcake for a berry-themed gathering. For breakfast, enjoy it alongside a cup of coffee or tea, making it a perfect addition to your morning routine.
Storage & Reheating
Store leftover blueberry cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Blueberry Cake contains roughly 768 calories, with 6g protein, 57g carbohydrates, and 58g fat. It is an excellent source of calcium (26% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and vitamin C.
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. Just toss them in a bit of flour before adding to the batter to help prevent them from sinking. There's no need to thaw them before use; simply fold them in while still frozen.
How can I make this cake gluten-free?
To make the blueberry cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose baking mix. Make sure it contains xanthan gum for better texture. The rest of the ingredients can remain the same for a delicious gluten-free version.
What should I do if my cake is too dry?
If your cake turns out too dry, it might be due to over-baking. To salvage it, you can drizzle a simple syrup (made with equal parts sugar and water) over the top to add moisture. Additionally, serving it with a scoop of ice cream can enhance the overall experience.
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).