Grandma Kretchmer'S Blueberry Cake
A moist and flavorful blueberry cake with a tender crumb, perfect for breakfast or dessert, combining fresh blueberries with a sweet buttery batter.
Ingredients
Instructions
- Cream butter and sugar together until smooth and fluffy.
- Add the egg and mix well.
- Alternately add the flour, baking powder, and salt with the milk, mixing after each addition.
- Gently fold in the blueberries.
- Pour the batter into a greased 9x9-inch pan.
- Bake at 400°F (200°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, whip the egg whites separately and fold them in at the end. If fresh blueberries aren't available, frozen ones can be used; just add them straight from the freezer to prevent them from bleeding into the batter. Consider using whole wheat flour for a healthier twist, or try incorporating lemon zest for added flavor.
Serving Suggestions
This blueberry cake is delightful served warm or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It also makes a great breakfast dish, especially alongside a cup of coffee or tea. For a twist, serve with the Congealed Gazpacho Salad With Avocado Cream for a refreshing contrast.
Storage & Reheating
Store leftover blueberry cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap and foil for up to three months. To reheat, simply warm in a microwave or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Kretchmer'S Blueberry Cake contains roughly 299 calories, with 7g protein, 64g carbohydrates, and 2g fat. It is a good source of iron (19% of the Daily Value), protein (15% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1017mg per serving (44% 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 other berries like raspberries or strawberries, or even diced peaches or apples. Just ensure that the fruit is well-drained if using canned or frozen to avoid excess moisture in the batter.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing the batter or using too much flour. Measure your flour accurately and mix just until combined. Additionally, make sure your baking powder is fresh to ensure proper leavening.
How can I make this recipe gluten-free?
To make a gluten-free version of this blueberry cake, substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well. You may need to adjust the liquid slightly depending on the blend you use.
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).