Indulge your sweet cravings with this delightful Blueberry Cake. Loaded with juicy blueberries and topped with a luxurious cream cheese frosting, this cake is an ideal treat for any occasion. Prepare yourself for a slice of blueberry bliss!

📝 Ingredients:

• 2 cups (240 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) milk
• 1 and 1/2 cups (225 grams) fresh blueberries
• Optional: powdered sugar for dusting

For the cream cheese frosting:

• 8 ounces (227 grams) cream cheese, softened
• 1/2 cup (113 grams) unsalted butter, softened
• 3 cups (360 grams) powdered sugar
• 1 teaspoon vanilla extract

📖 Let’s Get Baking:
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2️⃣ In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3️⃣ In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4️⃣ Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
5️⃣ Gently fold in the fresh blueberries, being careful not to crush them.
6️⃣ Pour the batter into the prepared cake pan and smooth the top with a spatula.
7️⃣ Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8️⃣ Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9️⃣ Meanwhile, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and well combined. Gradually add the powdered sugar and vanilla extract, and continue beating until smooth and fluffy.

🍰 Once the cake has cooled, frost it with the cream cheese frosting. You can also decorate it with additional blueberries on top if desired.

🫐🎂✨ Your Blueberry Cake is now ready to be enjoyed! Cut yourself a slice and relish the burst of blueberry flavor in every bite.

FAQs (Frequently Asked Questions)

1. Can I use frozen blueberries instead of fresh ones?

• Yes, you can substitute frozen blueberries for fresh ones in this recipe. However, be sure to thaw and drain them well before folding them into the batter to prevent excess moisture.

2. Can I make this cake in advance?

• Yes, you can bake the cake in advance and store it, unfrosted, at room temperature for up to two days. Once frosted, store it in the refrigerator for up to three days.

3. Can I freeze this cake?

• Yes, this cake freezes well. Wrap the unfrosted cake tightly in plastic wrap and then aluminum foil before freezing for up to three months. Thaw it in the refrigerator overnight before frosting and serving.

4. How can I prevent the blueberries from sinking to the bottom of the cake?

• Toss the fresh blueberries in a tablespoon of flour before folding them into the batter. This helps to coat the blueberries and prevent them from sinking to the bottom during baking.

5. Can I use a different frosting instead of cream cheese frosting?

• Absolutely! You can use a vanilla buttercream, lemon glaze, or even a simple dusting of powdered sugar as alternatives to the cream cheese frosting.

6. Can I make this cake gluten-free?

• Yes, you can substitute gluten-free all-purpose flour for the regular flour in this recipe. Ensure that all other ingredients used are also gluten-free.

7. Can I bake this cake in different pan sizes?

• Yes, you can adjust the baking time and pan size accordingly. For smaller pans, reduce the baking time, and for larger pans, increase it. Always use the toothpick test to check for doneness.

8. Can I omit the vanilla extract from the recipe?

• While vanilla extract adds flavor to the cake, you can omit it if you prefer or if you don’t have any on hand. The cake will still turn out delicious.

9. How do I store leftovers?

• Store any leftover cake in an airtight container in the refrigerator for up to three days. Bring it to room temperature before serving for the best taste and texture.

10. Can I use this recipe to make cupcakes instead of a cake?

• Yes, you can use this recipe to make cupcakes. Adjust the baking time to around 18-20 minutes for standard-sized cupcakes or until a toothpick inserted into the center comes out clean.