Blueberry Bottom Cake
A delightful treat that combines sweet and tart flavors in a fluffy cake base, perfect for breakfast, dessert, or a tasty snack.
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.
Notes
To serve, cut into slices and enjoy plain or with whipped cream or ice cream. Store leftovers in an airtight container for up to three days at room temperature or refrigerate for about a week. For longer storage, freeze slices wrapped in plastic wrap for up to three months. Fresh blueberries are best, but frozen blueberries can be used directly without thawing.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 18g
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