Mom Mom'S Blueberry Cake
A delightful blueberry cake featuring fresh or frozen berries, sweet crust, and juicy topping, perfect for summer gatherings or casual desserts with family and friends.
Ingredients
Instructions
- Cook berries with 1/2 cup water for 5 minutes over medium heat. Drain off juice, reserving 1 cup.
- Set berries and juice aside. Mix flour, 1/2 cup sugar, salt, baking powder, butter, and milk until well combined.
- Pour the batter into a greased 8 x 8-inch cake pan.
- Add berries evenly over the batter.
- Sprinkle remaining 1/2 cup sugar over the berries.
- Pour the reserved 1 cup juice over everything.
- Bake at 350°F for 30 to 40 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with almond flour or whole wheat flour. If fresh blueberries are unavailable, frozen berries work well; just make sure to add them directly without thawing. To enhance flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter. This cake is a delightful companion to a 'Gogo Shake' or a scoop of vanilla ice cream.
Serving Suggestions
Serve this blueberry cake warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. You can also serve it alongside 'Cranberry Crunch Muffins' for a delightful brunch spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in the microwave for about 20-30 seconds or warm them in a toaster oven for a few minutes until heated through. The cake can also be enjoyed cold, making it a versatile option for breakfast or dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Mom Mom'S Blueberry Cake contains roughly 130 calories, with 1g protein, 15g carbohydrates, and 8g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1117mg per serving (49% 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 types of berries in this recipe?
Yes, you can substitute blueberries with raspberries, blackberries, or a mix of berries. Just keep in mind that different berries may alter the sweetness and tartness of the cake slightly, so adjust the sugar accordingly if needed.
What if I don't have fresh berries?
Frozen berries are a great alternative if fresh ones are not available. Use them straight from the freezer; just be cautious not to overmix the batter, as this can make the cake denser. The baking time may also need slight adjustment, so keep an eye on it as it bakes.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder used is also gluten-free. This will help maintain the texture and flavor of the cake while accommodating gluten-sensitive diets.
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).