Blueberry Cake

Blueberry Cake is a dessert that serves 12. For 93 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 512 calories, 6g of protein, and 21g of fat. 60188 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by A Spicy Perspective. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. If you have vanillan extract, powdered sugar, baking powder, and a few other ingredients on hand, you can make it. With a spoonacular score of 39%, this dish is rather bad. Blueberry Boy Bait {Blueberry Coffee Cake}, Blueberry Skillet Cake (a Berry-licious Upside-Down Cake), and Blueberry Cake are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise!Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

 

Step by step:

1. For the blueberry cake: Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla.

2. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.

3. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.

4. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.

5. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise!Once the cake is cooling on the rack, mix the oat crumble.

6. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.For the glaze, whisk the buttermilk and powdered sugar in a small bowl.

7. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

Nutrition Information:

covered percent of daily need

 

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