Rita'S Blueberry Cake
A moist and flavorful blueberry cake featuring fresh blueberries and a tender crumb, perfect for breakfast, brunch, or dessert to delight family and friends.
Ingredients
Instructions
- Grease and flour a 9 x 13-inch pan.
- Preheat oven to 350°F (175°C).
- Mix sugar, milk, egg, and melted butter in a bowl.
- In a separate bowl, combine flour and baking powder.
- Gradually add dry ingredients to wet ingredients, mixing until smooth.
- Gently fold in blueberries.
- Pour batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you don't have fresh blueberries, frozen ones work well too; just add them straight from the freezer to prevent them from bleeding into the batter. Ensure the butter is melted but not too hot when mixing with the other ingredients to avoid cooking the egg. This cake pairs beautifully with Mammy'S Strawberry Pie for a delightful dessert spread.
Serving Suggestions
This blueberry cake is perfect on its own but can be elevated with a dusting of powdered sugar or a dollop of whipped cream. Serve it alongside a scoop of vanilla ice cream for a delightful contrast. It also pairs well with a cup of tea or coffee, making it a great addition to brunch or afternoon gatherings. Consider browsing more American recipes for complementary dishes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat. For longer storage, you can freeze the cake for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Rita'S Blueberry Cake contains roughly 512 calories, with 3g protein, 34g carbohydrates, and 41g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of calcium.
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! This cake is versatile, and you can substitute blueberries with raspberries, chopped strawberries, or even diced peaches. Just remember that different fruits may alter the moisture content slightly, so adjust accordingly if needed.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, continue baking and check every few minutes until done.
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Just store it covered at room temperature. If you want to prepare it even earlier, consider freezing it and then thawing it overnight in the fridge 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).