Plymouth Blueberry Cake
A delightful blueberry cake featuring fresh blueberries and a moist, tender crumb, perfect for dessert or teatime, appealing to fruit lovers and those seeking a sweet treat.
Ingredients
Instructions
- Beat eggs with sugar, then add flour, baking powder, and salt.
- Blend in melted butter; add milk.
- Gently fold in lightly floured blueberries.
- Pour batter into a greased 8-inch square pan.
- Bake in a 350°F oven for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If fresh blueberries aren't available, frozen ones work well; just make sure to fold them in gently to avoid coloring the batter. You can also substitute almond milk for a dairy-free version. This cake is reminiscent of American recipes that highlight seasonal fruits.
Serving Suggestions
Serve the Plymouth Blueberry Cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it alongside a cup of tea or coffee for a delightful afternoon treat, much like the Low-Fat Strawberry Tea Bread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, warm slices in the microwave for 15-20 seconds or in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Plymouth Blueberry Cake contains roughly 980 calories, with 7g protein, 83g carbohydrates, and 69g fat. It is an excellent source of calcium (37% of the Daily Value) and iron (27% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 1429mg per serving (62% 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?
Absolutely! You can substitute blueberries with raspberries, chopped strawberries, or even peaches. Just keep in mind that different fruits might alter the moisture content, so adjust the baking time accordingly.
What can I serve with this cake?
This cake is versatile and pairs well with a variety of accompaniments. Consider serving it with a side of yogurt, cream cheese frosting, or even a fruit compote for added flavor. It's also delicious on its own as a simple dessert.
Is this cake suitable for freezing?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to three months. Thaw in the refrigerator overnight before serving.
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).