Blueberry Cake
This single layer cake is blanketed in fresh blueberries and dusted with powdered sugar right before serving.
Serves8
Prep20 minutes
Cook45 minutes to 55 minutes
I love this blueberry cake not only because it showcases my favorite berry of summer, but also because it’s the type of cake that you can enjoy any time of day. It’s perfect for dessert, of course, but a slice can also be enjoyed as an afternoon or late-night snack and tastes great with coffee the next morning.
This single-layer cake starts off with a classic cake batter that is infused with vanilla, a hint of cinnamon, and some fresh lemon zest. Then the entire cake is blanketed in fresh blueberries. Instead of a frosting, this cake is served with a dollop of lemon-mascarpone topping, which is sweet, tangy, and as luscious as it sounds.
Can I Use Frozen Blueberries for This Cake?
While this cake highlights the beauty of fresh blueberries, it can also be prepared with frozen blueberries any time of year. If using frozen blueberries, be sure to thaw and drain them before adding them to the cake.
How Do You Keep Blueberries from Sinking in the Cake?
The fresh blueberries are first tossed with a little bit of lemon juice and then sprinkled with a light dusting of flour, which helps keep them from sinking during the baking process.
How Long Does Blueberry Cake Last?
Blueberry cake lasts about three days stored in an airtight container at room temperature or in the refrigerator. The cake can also be frozen and stored for up to three months.
Blueberry Cake Recipe
This single layer cake is blanketed in fresh blueberries and dusted with powdered sugar right before serving.
Prep time 20 minutes
Cook time 45 minutes to 55 minutes
Serves 8
Nutritional Info
Ingredients
- 8 tablespoons
(1 stick) unsalted butter
Cooking spray
- 1 cup
plus 1 teaspoon all-purpose flour, divided
- 1 teaspoon
baking powder
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
ground cinnamon
- 1
medium lemon
- 3/4 cup
granulated sugar
- 1/2 teaspoon
vanilla extract
- 2
large eggs
- 1 pint
fresh blueberries (about 2 cups)
- 1 (about 8-ounce) container
mascarpone cheese
- 1/2 cup
store-bought or homemade lemon curd
Powdered sugar, for dusting
Instructions
Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, at least 1 hour.
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the bottom of the pan with a parchment paper round, then coat the paper with cooking spray as well.
Place 1 cup of the all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a medium bowl and whisk to combine.
Fine grate the zest from 1 medium lemon until you have 1 teaspoon. Juice the lemon until you have 1 teaspoon.
Add 3/4 cup granulated sugar to the butter. Beat with the paddle attached on medium-high speed, scraping down the sides with a spatula as needed, until light and fluffy, about 2 minutes. Beat in 2 large eggs one at a time until well blended, about 1 minute total.
Add the lemon zest and 1/2 teaspoon vanilla extract. Beat on low speed until just combined, about 10 seconds. Add the flour mixture and beat on low speed until smooth, about 10 seconds. Transfer to the cake pan and evenly spread with an offset or rubber spatula to the edges.
Place 1 pint fresh blueberries in a medium bowl. Sprinkle with the lemon juice and remaining 1 teaspoon all-purpose flour. Gently toss to coat the blueberries. Evenly distribute the coated blueberries over the batter.
Bake until the cake is golden-brown at the edges and a tester inserted in the center comes out clean, 45 to 55 minutes. Remove from the oven and place on a wire rack. Let the cake cool in the pan for 10 minutes. Run a thin knife around the edges to help release the cake from the pan. Flip the cake out onto the wire rack and let cool completely.
When ready to serve, make the topping: Place 1 (about 8-ounce) container mascarpone cheese and 1/2 cup lemon curd in the clean, dry bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until smooth and combined, about 1 minute.
Dust the top of the cake with powdered sugar. Cut into slices and serve with a dollop of the lemon-mascarpone topping.
Recipe Notes
Storage: Refrigerate leftover blueberry cake and lemon-mascarpone topping in separate airtight containers for up to 3 days. The cake can also be frozen for up to 3 months.