Fresh Blueberry Cake

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Servings: 1 Difficulty: Advanced
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A tender, rustic cake with a buttery crust and juicy berry center
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This Fresh Blueberry Cake is a delightful twist on traditional baking, featuring a tender crumb encasing a vibrant center of juicy blueberries. The batter is pressed up the sides of the pan to create a cozy bowl, then topped with a sweet, cinnamon-spiced streusel that crisps beautifully in the oven. The result is a warm, comforting dessert with bursts of tart fruit flavor balanced by rich, buttery sweetness. Perfect for weekend brunches, afternoon tea, or as a simple yet impressive treat for guests, this cake is easy to make with pantry staples. Serve it warm with a scoop of vanilla ice cream or cold as a slice of nostalgia.

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Fresh Blueberry Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 923.7

Description

This Fresh Blueberry Cake is a delightful twist on traditional baking, featuring a tender crumb encasing a vibrant center of juicy blueberries. The batter is pressed up the sides of the pan to create a cozy bowl, then topped with a sweet, cinnamon-spiced streusel that crisps beautifully in the oven. The result is a warm, comforting dessert with bursts of tart fruit flavor balanced by rich, buttery sweetness. Perfect for weekend brunches, afternoon tea, or as a simple yet impressive treat for guests, this cake is easy to make with pantry staples. Serve it warm with a scoop of vanilla ice cream or cold as a slice of nostalgia.

Ingredients

Directions

  1. Preheat oven to 450&# 194;°F (230ðC).
  2. Grease a 9-inch springform pan with a little butter.
  3. In a mixing bowl, cut 4 tablespoons of cold butter into the flour and 1 cup of sugar using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Remove 3/4 cup of this flour mixture and set it aside for the topping.
  5. To the remaining mixture in the bowl, add the eggs, milk, baking powder, and vanilla extract.
  6. Beat the batter thoroughly until it is smooth and no longer grainy.
  7. Pour the batter into the prepared springform pan.
  8. Spread the batter up around the sides of the pan, completely lining the bottom and sides to form a hollow bowl shape in the center.
  9. Place the fresh blueberries into the hollow center of the batter.
  10. In a small bowl, combine the reserved 3/4 cup flour mixture, the remaining 1 tablespoon of butter, and the cinnamon. Work with your fingers until the mixture is crumbly.
  11. Sprinkle the crumb topping evenly over the blueberries.
  12. Bake at 450ðF (230ðC) for 5 minutes.
  13. Reduce oven temperature to 350ðF (175ðC) and bake for an additional 20 minutes, or until the crust is golden brown and a toothpick inserted into the cake part comes out clean.
  14. Let cool in the pan for 10 minutes before removing the springform ring.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 923.7kcal
% Daily Value *
Total Fat 19.8g31%
Saturated Fat 11.0g56%
Cholesterol 134.5mg45%
Sodium 523.1mg22%
Total Carbohydrate 167.6g56%
Dietary Fiber 4.7g19%
Sugars 63.1g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, berries, blueberries, blueberry, butter, cake, cinnamon, crumble, dessert, eggs, flour, fresh, fruit, homemade, milk, pastry, streusel, sugar, vanilla, vegetarian
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