Blueberry Bliss Bottom Cake
Recipe Introduction: Blueberry Bliss Bottom Cake
Ever find yourself craving something sweet but not too sweet? That's exactly when this Blueberry Bliss Bottom Cake comes in handy! It's like a ray of sunshine in cake form, honestly.
This recipe is the Best Blueberry Bottom Cake Recipe you will ever find.
Why You'll Love This Blueberry Cake
This beauty is a twist on a classic Blueberry Coffee Cake . Originating perhaps from a need to use up summer's bounty, it’s now a year round treat.
This Easy Blueberry Cake Recipe is ready in just over an hour. Makes 8-10 servings. Perfect for sharing (or not!).
It’s totally worth making Homemade Blueberry Cake because store-bought just doesn't compare.
The Magic of Blueberries
Besides being delicious, blueberries are packed with antioxidants! This Moist Blueberry Cake is perfect for brunch, a Fruit Desserts offering, or just because you deserve a treat.
The tartness of the fresh blueberries combined with the vanilla scented cake is simply divine. This Blueberry Cake with Fresh Blueberries is an outstanding representative of Blueberry Desserts .
Let's dive into what makes this Food Cakes so amazing, shall we?
Ingredients & Equipment
Okay, so you wanna bake this amazing Blueberry Bottom Cake ? Let's chat about what you need. Honestly, the ingredients are pretty simple. You might already have most of this stuff!
Main Ingredients for a Blueberry Bliss
Here's the rundown for our Blueberry Coffee Cake , broken down to keep it simple:
- Blueberry Bottom:
- Fresh Blueberries: 2 cups (280g) . Get the plumpest ones you can find!
- Granulated Sugar: 1/4 cup (50g) .
- Lemon Juice: 1 tablespoon (15ml) . Fresh squeezed is the bomb!
- Cornstarch/Cornflour: 1 tablespoon (8g) .
- The Cake Itself:
- All-Purpose Flour: 2 cups (250g) . Plus, a lil' extra for your pan.
- Baking Powder: 2 teaspoons (10g) .
- Salt: 1/2 teaspoon (3g) .
- Unsalted Butter: 1/2 cup (113g) . Softened. This is important for texture!
- Granulated Sugar: 1 cup (200g) .
- Large Eggs: 2 . Room temperature, seriously, it makes a difference.
- Vanilla Extract: 1 teaspoon (5ml) . Don't skimp, use the good stuff!
- Milk: 3/4 cup (180ml) . Any milk will do, but whole milk gives it that extra richness.
For the blueberries, look for ones that are firm and deeply colored. Avoid mushy or moldy berries. They should smell fresh and sweet.
It would be Best Blueberry Bottom Cake Recipe if you find a local farmers market. Honestly, fresh blueberries make ALL the difference in the Moist Blueberry Cake .
Seasoning Notes - the secret spices
Vanilla extract is KEY. Don't use imitation, please! A dash of lemon zest in the cake batter is amazing. It brightens everything up, believe me! Want a little warmth? A pinch of cinnamon or nutmeg adds a lovely cozy vibe.
It makes the cake taste even better. For a nutty twist, add 1/2 cup of chopped walnuts.
Equipment Needed - nothing fancy
Okay, don't stress about having all the fancy stuff. This recipe's an Easy Blueberry Cake Recipe . Here's the basics you'll need:
- A 9 inch round cake pan. Springform is great, but not required.
- Mixing bowls. I always grab a bunch.
- Electric mixer. Handheld or stand mixer, whatever you've got.
- Rubber spatula. The best for getting every last bit of batter.
- Measuring cups and spoons. Obvi.
- Lemon juicer (optional, but handy).
No springform pan? No problem! Just line your regular cake pan with parchment paper. Leave some overhang so you can easily lift the cake out after baking. See? Simple!
This Homemade Blueberry Cake will be amazing!
Baking Blueberry Bottom Cake: My Fave Fruit Desserts
Honestly, you know how sometimes you just crave something comforting? Something that screams "Sunday morning" even on a Tuesday? This Blueberry Bottom Cake is exactly that.
We're talking moist blueberry cake with a sneaky layer of juicy fresh blueberries at the bottom. The kind of thing your nan would make, but with a little extra oomph! It's one of my favorite food cakes , because it’s ridiculously easy.
Even if, like me sometimes, you're more of a "wing it" baker, you'll nail this easy blueberry cake recipe.
Prep Steps for a Smooth Bake
Getting organised is key. That means mise en place , darling! Firstly, get those Blueberries singing! Make sure they're looking plump and perky, rinse them gently and set them aside.
Next, get your butter softening. Softened butter (1/2 cup / 113g) should yield a light, fluffy cake.
For time saving, measure out all your other ingredients beforehand. This saves you rummaging later! Safety wise, just watch out for splatters when using the mixer. No one wants a floury face!
step-by-step to Best Blueberry Bottom Cake Recipe
Alright, let's get baking!
- Mix 2 cups (280g) Blueberries , 1/4 cup (50g) sugar , 1 tablespoon (15ml) lemon juice , and 1 tablespoon (8g) cornstarch for the bottom.
- Grease and flour a 9 inch cake pan. This stops sticking.
- Spread the blueberry mix on the bottom. Now for the magic!
- Whisk 2 cups (250g) flour , 2 teaspoons (10g) baking powder , and 1/2 teaspoon (3g) salt .
- Cream 1/2 cup (113g) softened butter and 1 cup (200g) sugar until fluffy.
- Add 2 eggs and 1 teaspoon (5ml) vanilla .
- Mix dry and wet ingredients, alternating with 3/4 cup (180ml) milk . Don't overmix!
- Pour over Blueberry base, bake at 350° F ( 175° C) for 45- 50 minutes .
Visual cue? A light golden brown colour. The cake is done when a toothpick comes out clean or with a couple of moist crumbs attached!
Pro Tips for Next Level Cake
Here's a tip: always use room temperature ingredients. Honestly, it makes a world of difference to the texture of the cake.
Don't overmix that batter. Overmixing leads to tough cakes, and nobody wants that. For make-ahead action, the blueberry base can be prepped the day before.
Just cover and chill, easy peasy. I sometimes sprinkle some demerara sugar on top before baking for a bit of crunch.
I swear this homemade blueberry cake is such a crowd pleaser, you'll get everyone asking for the recipe!. This blueberry coffee cake can be served with a scoop of ice cream or lemon curd.
And it makes a fantastic Blueberry Dessert .
Alright, let's talk about making our Blueberry Bliss Bottom Cake the absolute best it can be. Honestly, it's already pretty darn good, but a few little tweaks can take it to the next level.
Think of these as your secret weapons for baking success! I have many fond memories of Fruit Desserts like this.
Recipe Notes
Let's dive into the nitty gritty bits that make all the difference.
Serving Suggestions: Making it Look and Taste Amazing
Presentation is key, right? Who wants a sloppy looking cake? For plating, I reckon a simple dusting of powdered sugar does wonders.
It just elevates the whole thing! You could also try a dollop of lightly sweetened whipped cream. It's a classic for a reason.
Or, for something a bit fancier, a scoop of vanilla ice cream is always a winner. Honestly, this Blueberry Coffee Cake goes well with so many things.
As for drinks, a cup of freshly brewed coffee or a glass of cold milk are fab choices. I sometimes like to serve it with a sparkling wine.
Fancy, eh?
Storage Tips: Keeping Your Blueberry Cake Fresh
So, you've got some leftover Blueberry Bottom Cake ? Lucky you! To keep it fresh, wrap it tightly in cling film.
Pop it in the fridge. It'll keep for about 3 days. This is how you will make sure that your Homemade Blueberry Cake will remain delicious!
Can you freeze it? Yep! Wrap individual slices tightly in cling film. Place them in a freezer bag. They'll be good for up to 2 months.
To reheat, just thaw in the fridge overnight. You can also pop it in the microwave for a few seconds.
Just be careful not to overdo it. Otherwise, you will end up with a cake that tastes like rubber.
Variations: Let's Get Creative with Blueberry Desserts
Fancy a little twist? Try adding some lemon zest to the batter. It adds a lovely citrusy zing. Or how about some chopped nuts? Pecans or walnuts would be divine.
We are always thinking of Easy Blueberry Cake Recipes and here is one of them.
If you're gluten-free, no worries! Just swap the regular flour for a gluten-free blend. You can even use almond or oat milk instead of dairy milk.
For other berries, raspberries or blackberries work well too. There are so many ways to make this Moist Blueberry Cake your own! You will find that this Food Cakes is very versatile.
Nutrition Basics: The Goodness Inside
Let's keep it real: this is still cake, so we're not pretending it's a health food. But it does have blueberries, right? Blueberries are packed with antioxidants.
That's gotta count for something. A serving is about 350 calories, give or take. Not bad for a slice of heaven.
So there you have it! All the tips and tricks to make the Best Blueberry Bottom Cake Recipe ever. Go on, give it a go! You've got this! With this Blueberry Cake with Fresh Blueberries recipe, the possibilities are endless.
Frequently Asked Questions
Can I use frozen blueberries in my Blueberry Bottom Cake, or are fresh blueberries a must?
While fresh blueberries will give you the best "Bake Off" worthy results, frozen blueberries absolutely work in Blueberry Bottom Cake! Don't thaw them before using; just toss them with the sugar, lemon juice, and cornstarch while still frozen. This prevents them from bleeding too much color into the cake batter.
My cake stuck to the pan! What did I do wrong, and how can I prevent it next time when making Blueberry Bottom Cake?
Ah, the dreaded cake stuck-to-the-pan scenario! Make sure you grease and flour your pan thoroughly. Alternatively, use baking spray with flour already in it. Letting the Blueberry Bottom Cake cool in the pan for 10-15 minutes before inverting also helps it release cleanly.
If all else fails, run a thin knife around the edges before inverting.
How long does Blueberry Bottom Cake last, and what's the best way to store it?
Your Blueberry Bottom Cake will stay fresh for about 2-3 days stored at room temperature. Keep it covered, either in an airtight container or wrapped tightly in plastic wrap, to prevent it from drying out. For longer storage, you can refrigerate it for up to a week.
Just remember that refrigeration can slightly dry out the cake, so bring it to room temperature before serving for the best flavor and texture like a fine wine, eh?
Can I adapt this Blueberry Bottom Cake recipe to be gluten-free?
Absolutely! Simply substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend, ensuring it contains xanthan gum or adding some separately (check the blend instructions).
You may need to experiment with different brands to find one you love think of it as your own personal "Bake Off" challenge! Follow the rest of the recipe as is, and you'll have a delicious gluten-free Blueberry Bottom Cake in no time.
What are some tasty variations I can try with this Blueberry Bottom Cake recipe?
Ooh, get creative! Try adding a streusel topping made from flour, butter, sugar, and cinnamon for extra crunch and flavor. A lemon glaze drizzled over the top would also be divine. Or, for a nutty twist, incorporate chopped pecans or walnuts into the cake batter.
You could even swap out some of the blueberries for other berries like raspberries or blackberries. Now you're cooking with gas!
Blueberry Bliss Bottom Cake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 15g |
| Fiber | 2g |
