Get ready to tantalize your taste buds with the most mouthwatering blueberry cake you'll ever experience! This Pennsylvania Dutch classic is not just a dessert—it's a culinary journey that transforms simple ingredients into a masterpiece of sweet, fruity perfection. Imagine a tender, buttery cake bursting with juicy blueberries, each bite promising a delightful explosion of flavor that will transport you straight to grandma's kitchen. Whether you're a baking novice or a seasoned pro, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: PA Dutch
Serves: 8 servings
Ingredients
- 2 cups fresh blueberries
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in 1½ cups of the fresh blueberries, reserving ½ cup for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the remaining blueberries on top of the batter, pressing them lightly into the surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream before serving.
Tips
- Blueberry Pro Tip: Toss your blueberries in a little flour before adding them to the batter. This prevents them from sinking to the bottom of the cake and ensures an even distribution of fruit.
- Butter Temperature Matters: Make sure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy texture when creaming with sugar.
- Don't Overmix: Mix your batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- Fresh vs. Frozen Blueberries: While fresh blueberries are ideal, you can use frozen berries. Just don't thaw them first—add them frozen to prevent color bleeding.
- Cooling is Crucial: Let the cake cool completely before cutting to ensure clean slices and allow the flavors to fully develop.
- Storage Secret: This cake stays moist for 2-3 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 95mg
