Description
This delightful blueberry butter cake combines fresh blueberries with a buttery cake base, perfect for serving warm with vanilla ice cream.
Ingredients
Scale
- 2 cups fresh blueberries
- 1½ tablespoons granulated sugar
- 1 teaspoon freshly squeezed lemon juice
- ½ cup salted butter (melted and cooled slightly)
- ½ cup granulated sugar
- ⅓ cup milk (room temperature)
- zest of 1 lemon (finely grated)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned and leveled or weighed)
- 1 teaspoon baking powder
- ¼ teaspoon salt (double if using unsalted butter)
- vanilla ice cream (for serving)
Instructions
- Preheat oven to 350°F with a rack in the center of the oven. Lightly grease an 8-inch round cake pan. Set aside.
- Combine blueberries, sugar, and lemon juice. Set aside.
- Whisk melted butter, sugar, milk, lemon zest, lemon juice, and vanilla. Sprinkle the flour, baking powder, and salt over the top. Whisk until combined.
- Pour the batter into the prepared cake pan and smooth into an even layer. Gently spoon the berries over the cake batter into an even layer.
- Bake for 35-40 minutes, until a toothpick inserted near the center comes out without raw batter on it. The edges will be slightly golden and some of the berries will have burst.
- Place on a wire rack to cool slightly. Serve warm, spooned into bowls, alongside vanilla ice cream.
Notes
- For frozen blueberries, thaw and drain excess liquid before using.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg