Why Make This Recipe
Blueberry Bottom Cake is a delightful treat that combines sweet and tart flavors in a fluffy cake base. The burst of juicy blueberries makes it perfect for breakfast, dessert, or any time you want a tasty snack. This cake is also simple to make and does not require any complicated techniques, making it ideal for bakers of all levels. Whether you’re looking to impress guests or enjoy a slice at home, this cake is sure to please!
How to Make Blueberry Bottom Cake
Ingredients
- 2 cups blueberries
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Directions
- Preheat your oven to 350°F (175°C). Grease a cake pan.
- In a large bowl, combine the melted butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and milk.
- In another bowl, mix flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
- Fold in blueberries carefully.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.
How to Serve Blueberry Bottom Cake
To serve Blueberry Bottom Cake, cut it into slices and arrange them on a plate. You can enjoy it plain or add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It’s also lovely paired with a cup of coffee or tea.
How to Store Blueberry Bottom Cake
Store any leftover Blueberry Bottom Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. For longer storage, consider freezing slices wrapped in plastic wrap and then placed in a freezer bag. They can last for up to three months.
Tips to Make Blueberry Bottom Cake
- Ensure your blueberries are fresh and free of mold for the best flavor.
- You can use frozen blueberries; just be sure not to thaw them before folding them into the batter to prevent a purple streak.
- For added flavor, consider sprinkling a little lemon zest into the batter!
Variation
You can make this cake with other fruits like raspberries, strawberries, or even chopped apples. Each variety brings a unique twist to the flavor profile.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Just add them directly to the batter without thawing.
Can I reduce the sugar in the recipe?
You can reduce the sugar to about 3/4 cup if you prefer a less sweet cake, but keep in mind that sugar also helps with the cake’s texture.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or almonds can be a great addition for extra crunch and flavor. Just fold them in with the blueberries.
Blueberry Bottom Cake
Ingredients
Main ingredients
- 2 cups blueberries Fresh or frozen
- 1 cup all-purpose flour
- 1 cup sugar Can reduce to 3/4 cup for a less sweet cake
- 1/2 cup butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine the melted butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and milk.
- In another bowl, mix flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
- Fold in blueberries carefully.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.