Blueberry Cake

Name: Blueberry Cake
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 10 slices
Cuisine: Quebecois
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 1 cup sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup milk (room temperature); 2 cups blueberries (fresh or frozen)

75 min 10 slices Easy

All Recipes

Blueberry Cake

Experience the delightful flavour of blueberries in this moist and tender cake.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Easy

Blueberry cake, or 'gateau aux bleuets', is a beloved dessert that captures the essence of summer in Quebec. With its vibrant blueberries nestled in a moist and tender crumb, this cake is a celebration of both simplicity and flavour. Perfect for any occasion, from casual brunches to elegant dinners, this cake brings a touch of homemade charm to your table. The natural sweetness of the blueberries is complemented by a hint of vanilla, creating a harmonious balance that will have everyone reaching for seconds.

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) round cake pan.

Pro tip: Line the bottom with parchment paper for easy removal.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Pro tip: Sifting the dry ingredients will ensure a lighter cake.

Cream butter and sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

Pro tip: Using a stand mixer or hand mixer will make this step easier.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine wet and dry ingredients

Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.

Pro tip: Avoid over-mixing to prevent a dense cake.

Fold in blueberries

Gently fold in the blueberries. Spread the batter evenly in the prepared pan.

Pro tip: Coating the blueberries with a little flour helps prevent them from sinking.

Bake the cake

Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and serve

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

💡

Tips & Tricks

Use fresh or frozen blueberries; if using frozen, do not thaw before adding them to the batter.
For a finer crumb, ensure all ingredients are at room temperature before beginning.
Test cake doneness with a toothpick; it should come out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to prevent it from breaking.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, use them directly from frozen without thawing to prevent excess moisture.

How do I prevent blueberries from sinking?

Toss them with a little flour before folding them into the batter.

What's the best way to store blueberry cake?

Wrap it in plastic wrap and store at room temperature for up to 3 days.

Can I use a different pan size?

Yes, just adjust the baking time accordingly and test for doneness with a toothpick.

How can I make this cake gluten-free?

Substitute the flour with a gluten-free baking mix, following the package instructions.

Serving Suggestions

Serve the blueberry cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a cup of tea or coffee for a relaxing afternoon snack. To store, wrap the cake tightly in plastic wrap and keep at room temperature for up to 3 days. For longer storage, freeze individual slices and thaw at room temperature before serving.

Nutrition per serving

280

Calories

Protein

13g

Fat

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