A blueberry cake with absolutely no frosting? I say yay! It is so fruity and just as delicious in all its plain Jane glory. The only thing I used to garnish this is icing sugar. If you love blueberry muffins and always craving them 24/7 as much as I do, this is going to be your jam. This sweet cake has a slightly shortbread texture on top, but it is so moist and soft in the center. Easter is just around the corner so this is really a dessert that is giving what it needs to give.
Blueberries are a powerhouse of a fruit. They are known to maintain physical, and even mental health. In addition, they can help protect against cancer, heart disease and obesity. So not only is it great to munch on, but it gives great health perks to your food.
To start, rinse off the blueberries. Then pat them dry before tossing them in flour. Coating the fruit in flour prevents them from sinking completely to the bottom of the cake. So what you end up getting is blueberries in every single bite because they are evenly spread out throughout the cake. This is a single layer blueberry cake so you will need just one 9-inch cake pan. The best part is that I did this without using my hand mixer and only used a large hand whisk. No kidding-it’s that easy! I highly recommend serving this with either whipped cream, or ice cream. My homemade coconut choc chip ice cream or maple cherry ice cream would really work here!
If you’re feeling inspired by blueberries today, have a look at my blueberry cardamom pancakes which are so fancy that they are topped with a lime glaze.
Ingredients
2 cups fresh blueberries
2 cups all-purpose flour, leveled
2 teaspoons baking powder
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
2 tablespoons lemon zest
1/2 cup sour cream or plain yogurt, at room temperature
Instructions
- Preheat the oven to 375°F/190°C.
- Mix the blueberries with 1 tablespoon of the flour to prevent it sinking to the bottom of the cake.
- In a large bowl, combine the flour, baking powder, salt, cinnamon together. This is your dry bowl.
- In a separate bowl, whisk the butter with the granulated sugar until it is very pale in color. Then beat in the eggs one at a time, then the sour cream, lemon zest and vanilla extract until smooth. This is your wet bowl.
- Combine the wet bowl ingredients with the dry bowl ingredients from step 3 by whisking.
- Then, using a spatula only, fold in the blueberries last into this cake batter.
- Grease a 9-inch cake pan and lightly flour the bottom.
- Line the bottom of the cake pan with a parchment paper circle and pour the cake batter into the pan.
- Bake for 45 minutes in the preheated oven.
- A toothpick inserted into the cake should come out with no wet streaks.
- Let the cake cool in the pan for about 30 minutes before attempting to remove.
- Dust the top of the cake with icing sugar if you wish and serve it with ice cream of your choice.
