Annual Blueberry Cake Recipe

Name: Annual Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. plus 1/4 c. butter; 2 c. blueberries; 1 1/2 tsp. baking powder; 1/2 c. granulated sugar; 1/2 tsp. vanilla; 1/3 c. milk; 1/2 c. firmly packed light brown sugar; 1 1/4 c. sifted cake flour; 1/4 tsp. salt; 1 large egg; grated rind of 1 lemon (about 1 Tbsp.)

Servings: persons

1 Tbsp. plus 1/4 c. butter
2 c. blueberries
1 1/2 tsp. baking powder
1/2 c. granulated sugar
1/2 tsp. vanilla
1/3 c. milk
1/2 c. firmly packed light brown sugar
1 1/4 c. sifted cake flour
1/4 tsp. salt
1 large egg
grated rind of 1 lemon (about 1 Tbsp.)

1
In cake pan (8 x 8 x 2-inch), melt 1 tablespoon butter; sprinkle the brown sugar evenly into pan.
2
Spoon blueberries over sugar.
3
Sift together the flour, baking powder and salt.
4
Cream 1/4 cup butter with the granulated sugar; beat in egg with vanilla and lemon rind.
5
Gently beat in flour mixture, alternately with milk; beat until smooth.
6
Pour over berries.
7
Bake in a 350u00b0 oven for 40 minutes or until cake tester inserted in center of batter comes out clean.
8
Cut in squares in pan and serve warm with whipped cream.

648

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. plus 1/4 c. butter, 2 c. blueberries, 1 1/2 tsp. baking powder, 1/2 c. granulated sugar, and more.

Yes, Annual Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Annual Blueberry Cake

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