N H Blueberry Cake
A moist blueberry cake with warm cinnamon and tender blueberries, perfect for breakfast, brunch, or dessert, appealing to fruit lovers and those seeking a comforting treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 x 9-inch pan.
- Combine flour, salt, baking soda, baking powder, cinnamon, and sugar in a bowl.
- Add vegetable oil, milk, and eggs to the dry ingredients, mixing well after each addition.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan.
- Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Test with a toothpick after 45 minutes to check for doneness.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don’t have vegetable oil, melted coconut oil or unsalted butter can be used as substitutes. Fresh blueberries work best, but you can also use frozen ones; just ensure they are thawed and drained to avoid excess moisture. Adding a teaspoon of vanilla extract can enhance the flavor.
Serving Suggestions
This blueberry cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a dollop of whipped cream. Serve it alongside a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of tea or coffee, making it a perfect choice for brunch or afternoon gatherings.
Storage & Reheating
Store leftover blueberry cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for 10-15 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of N H Blueberry Cake contains roughly 182 calories, with 2g protein, 27g carbohydrates, and 8g fat. It is a good source of calcium (14% of the Daily Value), vitamin A (13% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1173mg per serving (51% 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?
Yes, you can use frozen blueberries in this recipe. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture, which could affect the cake's texture. You might also want to toss the blueberries in a little flour before folding them in to help them suspend evenly in the batter.
Can I substitute the eggs in this recipe?
Absolutely! If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. Alternatively, a flax egg can be made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it becomes gel-like before adding it to the batter.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs attached. Start checking around the 45-minute mark to avoid overbaking, as oven times can vary. If the toothpick comes out with wet batter, continue baking for a few more minutes.
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).