Margaret'S Blueberry Cake
A moist and flavorful blueberry cake featuring fresh blueberries, cinnamon sugar topping, perfect for gatherings or a delightful dessert with a hint of sweetness and fruitiness.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease an 11 1/2 x 7 1/2 x 2-inch glass pan.
- In a mixing bowl, combine egg, sugar, and melted butter.
- Add milk, soda, and baking powder; mix well.
- Gradually add flour and mix until smooth.
- Gently fold in floured blueberries.
- Pour batter into prepared pan.
- Sprinkle cinnamon sugar over the top.
- Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before adding it to the wet ingredients. If you're out of blueberries, you can substitute with raspberries or chopped strawberries. For a twist, add a teaspoon of vanilla extract to the batter. If you like a nutty flavor, consider folding in some chopped nuts as well, similar to the style found in Quick Walnut Penuche.
Serving Suggestions
Serve this delightful blueberry cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a breakfast treat, enjoy it alongside a cup of coffee or tea. You can also serve it with fresh fruit, or for a fun twist, try it with a drizzle of maple syrup, similar to what you might find in Maple Custard.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. To keep the cake moist, wrap it in plastic wrap. If you want to extend its life, you can refrigerate it for up to a week or freeze it for up to 3 months. Reheat individual slices in the microwave for 20-30 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Blueberry Cake contains roughly 295 calories, with 5g protein, 55g carbohydrates, and 7g fat. It is an excellent source of calcium (27% of the Daily Value), iron (21% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 462mg per serving (20% 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 ones?
Yes, you can use frozen blueberries, but it's best to toss them in a bit of flour to prevent them from sinking to the bottom of the batter. Do not thaw them before adding; just fold them in gently while they're still frozen.
What can I use instead of butter?
You can substitute the butter with an equal amount of coconut oil or applesauce for a dairy-free option. If you're looking for a healthier alternative, consider using Greek yogurt, which can also add moisture to the cake.
How do I know 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. Keep an eye on the baking time, but also use the toothpick test for the best results.
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).