Description
Indulge in the soothing comfort of a fresh blueberry cake, perfect for a cozy weekend treat. This simple recipe creates a soft, tender crumb filled with juicy pockets of sweet blueberries. Using mini loaf pans, these individual cakes are easy to share and look like they came straight from a gourmet bakery. With basic pantry staples and minimal effort, you can enjoy a high-end dessert experience right from your own oven.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/4 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
Instructions
Preheat your oven to 350°F (176°C) and grease four mini loaf pans.
In a large bowl, whisk together the butter, sugar, egg, milk, and vanilla extract for 2 minutes until pale and smooth.
Gently stir in the flour, baking powder, and salt until just combined.
Fold in the blueberries gently to avoid crushing them.
Divide the batter evenly among the four mini loaf pans.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pans for 10 minutes before transferring to a wire rack.
Notes
If using frozen blueberries, do not thaw them first to prevent bleeding of the color into the batter. You can add a pinch of lemon zest to the batter for a bright, citrusy twist. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American