Welcome to my kitchen! Today, we’re baking something truly delicious and easy: Blueberry Cake With Frozen Blueberries. If you’re looking for a simple yet satisfying treat that bursts with fruity flavor, you’ve come to the right place. This Blueberry Cake With Frozen Blueberries recipe is perfect for any occasion, from a casual brunch to a cozy dessert after dinner.
Why You Will Love This Recipe
This isn’t just any blueberry cake; this is the blueberry cake. What makes this Blueberry Cake With Frozen Blueberries so special? First off, it uses frozen blueberries, which means you can make it any time of year, no need to wait for blueberry season! Frozen blueberries are also great because they tend to bleed less into the batter than fresh ones, giving you beautiful streaks of blue and purple without turning the whole cake a strange color. Plus, this recipe is incredibly moist and tender, thanks to a few key ingredients. It’s also super simple to make, even if you’re not a baking expert. We’re talking about a fuss-free, delicious cake that will impress everyone who tries it.
Ingredients
Here’s what you’ll need to bake this wonderful Blueberry Cake With Frozen Blueberries:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/2 cup milk
- 2 cups frozen blueberries
Step-by-Step Instructions
Step 1: Get Ready to Bake
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easy to remove after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps to evenly distribute these ingredients, which is important for a good cake texture. Set this bowl aside for later.
Step 3: Cream Butter and Sugar
In a large bowl, or the bowl of your stand mixer, beat the softened butter and sugar together until they are light and fluffy. This usually takes about 2-3 minutes. Creaming butter and sugar properly is key to a tender cake, as it incorporates air into the batter.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
In a small bowl, whisk together the sour cream (or yogurt) and milk. Now, gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Start and end with the dry ingredients. So, add about a third of the dry ingredients, then half of the sour cream mixture, then another third of the dry ingredients, then the remaining sour cream mixture, and finally the last of the dry ingredients. Mix until just combined. Be careful not to overmix the batter once you add the flour, as this can make the cake tough.
Step 6: Gently Fold in Frozen Blueberries
Gently fold in the frozen blueberries. Folding means using a spatula to lightly mix them in without crushing them or overmixing the batter. Frozen blueberries are best added while still frozen to help prevent them from bleeding too much and sinking to the bottom of the cake.
Step 7: Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time can vary depending on your oven, so start checking for doneness around 35 minutes.
Step 8: Cool and Enjoy
Let the cake cool in the pan for about 10-15 minutes before slicing and serving. This allows the cake to set a bit and makes it easier to handle.
Serving Suggestions
This Blueberry Cake With Frozen Blueberries is fantastic on its own, but here are a few ideas to make it even more special:
For a simple and classic touch, dust the top of the cake with powdered sugar just before serving. The white sugar creates a beautiful contrast with the dark blueberries.
A scoop of vanilla ice cream or a dollop of whipped cream is always a welcome addition to a slice of warm blueberry cake. The cold creaminess complements the warm, fruity cake perfectly.
If you want to elevate the presentation, consider making a simple lemon glaze. Just whisk together powdered sugar with a little lemon juice until you reach a drizzling consistency, and drizzle it over the cooled cake. The lemon brightens up the blueberry flavor wonderfully.
This Blueberry Cake With Frozen Blueberries is perfect for so many occasions. It’s lovely for a weekend brunch, a birthday celebration, a potluck with friends, or simply as a comforting dessert any day of the week. It’s especially nice during the summer months when blueberries are in season, but thanks to frozen blueberries, you can enjoy this treat all year round!
Storage and Reheating
To store your leftover Blueberry Cake With Frozen Blueberries, let it cool completely first. Then, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Storing it at room temperature will keep it slightly softer, but refrigerating it will extend its shelf life.
If you want to reheat a slice, you can gently warm it in the microwave for about 15-20 seconds. You can also reheat it in a low oven (around 250°F or 120°C) for about 10 minutes to bring back that freshly baked warmth. Honestly, though, this cake is delicious even at room temperature!
Key Details
Prep time: 20 minutes
Cook time: 35-40 minutes
Total time: 55-60 minutes
Servings: 12-15 slices
Equipment you’ll need:
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Wooden skewer or toothpick
I hope you love making and eating this Blueberry Cake With Frozen Blueberries as much as I do! It’s a truly simple recipe that delivers big on flavor and comfort. Happy baking!
Blueberry Cake With Frozen Blueberries
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/2 cup milk
- 2 cups frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the sour cream (or yogurt) and milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, mixing until just combined.
- Gently fold in the frozen blueberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before slicing and serving.
