Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and 1 cup of sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk.
7. Gently fold in the blueberries.
8. Pour the batter into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10 slices
Nutritional Information (per serving):
Calories: 250
Fat: 9g
Carbohydrates: 38g
Protein: 4g
Substitutions for Ingredients:
- Butter: Can be replaced with margarine or vegetable oil.
- Buttermilk: Can be replaced with plain yogurt or milk with 1 tablespoon of lemon juice or vinegar.
- Blueberries: Can be replaced with other berries such as raspberries or strawberries.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Replace the blueberries with 1 cup of chopped fresh or frozen peaches.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Don’t overmix the batter or the cake will be dense.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat slices of cake in the microwave for 15-20 seconds.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Dust the top of the cake with powdered sugar for a pretty presentation.
Garnishes:
- Fresh blueberries
- Chopped walnuts or pecans
- Shredded coconut
Pairings:
- Vanilla ice cream
- Whipped cream
- Lemon curd
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk or milk to the batter.
- If the cake is too dense, make sure to not overmix the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Wash your hands before and after handling the ingredients.
- Keep the cake refrigerated if not serving immediately.
Food History:
Blueberries have been a part of the North American diet for centuries. Native Americans used them in many dishes, including cakes and pies.
Flavor Profiles:
This cake has a sweet and tart flavor from the blueberries and a light and fluffy texture from the cake.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a scoop of ice cream.
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