Noni'S Blueberry Cake
A moist blueberry cake with tender crumb and fresh fruit flavor, perfect for breakfast or dessert, appealing to berry lovers and those seeking a simple, delightful treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cream margarine; add sugar until fluffy.
- Add egg; beat well.
- Add flour, alternating with milk and vanilla; beat well.
- Coat blueberries with 4 teaspoons of flour; fold into batter.
- Pour batter into a greased and floured 8 x 8 x 2-inch pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour and baking powder together before incorporating them into the batter. You can substitute the margarine with unsalted butter for a richer flavor. If you don't have fresh blueberries, frozen ones can work as well; just add them directly without thawing. For extra flavor, consider adding a pinch of cinnamon or nutmeg. This cake pairs beautifully with June'S Blueberry Pie.
Serving Suggestions
Serve the blueberry cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, serve alongside fresh fruit or with a side of Gerry'S Orange Dessert for a refreshing contrast.
Storage & Reheating
Store any leftover blueberry cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Noni'S Blueberry Cake contains roughly 366 calories, with 6g protein, 71g carbohydrates, and 7g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1114mg per serving (48% 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 chopped strawberries. Just make sure to coat them in flour as mentioned in the recipe to prevent them from sinking to the bottom during baking.
What can I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking or too much flour. To remedy this, serve it with a fruit sauce or a drizzle of syrup. Additionally, ensure you measure ingredients accurately, especially the flour, to avoid dryness in future bakes.
How can I make this recipe vegan?
To make this cake vegan, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and substitute the margarine with a plant-based butter or coconut oil. Use almond or oat milk in place of regular milk for a delicious vegan version.
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).