Blueberry Cake
Soft moist fresh blueberry cake sprinkled with a dressing of powdered sugar. It's incredibly moist and fluffy inside!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup unsalted butter ((8 Tbsp; softened at room temperature))
- ¾ cup sugar ((for butter))
- 2 large egg yolks
- 1 tsp pure vanilla extract
- ¼ tsp Diamond Crystal kosher salt
- 1 ½ cups all-purpose flour (plain flour)
- 1 tsp baking powder
- ½ cup milk
- ¼ cup sugar ((for egg whites))
- 2 large egg white
- 1 Tbsp all-purpose flour (plain flour)
- 1 ½ cups blueberries
- white sparkling sugar ((or sugar, for sprinkling))
Instructions
- 1
Gather all the ingredients.
- 2
Preheat oven to 350ºF (175ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Spray oil (or butter) a round 9-inch (23 cm) springform pan, lined with a round of parchment paper, and spray oil (or butter) the paper as well.
- 3
In a large bowl, cream together the butter and ¾ cup sugar.
- 4
Add egg yolks, vanilla, salt, and mix until creamy.
- 5
Sift the 1 ½ cups flour and the baking powder together into the butter mixture and gently combine.
- 6
Add the milk to the butter mixture and gently combine.
- 7
In a stand mixer (or another large bowl), beat the egg whites with ¼ cup of the sugar until quite thick and opaque.
- 8
Fold the egg whites into the batter.
- 9
Coat the berries with 1 Tbps. of the flour and add to the batter.
- 10
Pour batter into the prepared pan and drop the pan a few times to force the air bubbles out. Sprinkle the top with white sparkling sugar.
- 11
Bake at 350ºF (175ºC) for 50-60 minutes, test by inserting a skewer into the cake. When it comes out clean it's ready.
- 12
To Store
- 13
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.