Blueberry Cake

A layer of fresh blueberries baked right into this easy cake makes it super moist and fruity. When blueberries aren’t in season, substitute frozen berries instead. See Baking Day Secrets below for instructions.

MAKES: one 9-inch cake; 10 to 12 servings

PREP TIME: 20 minutes

COOKING TIME: 45 to 60 minutes

INGREDIENTS:

CAKE

• 2 ½ cups all-purpose flour
• 1 Tbsp baking powder
• ½ tsp fine sea salt
• ½ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup whole milk

BLUEBERRY LAYER

• 3 cups fresh blueberries
• 2 Tbsp granulated sugar

TOPPING

• ¾ cup whipping cream (35%)
• ¼ cup fresh blueberries

INSTRUCTIONS:

1. Preheat the oven to 350°F. Grease a 9-inch round baking pan.
2. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
3. In a large bowl and using an electric mixer, beat the butter with the sugar until pale and fluffy. Add the eggs and vanilla extract and beat well.
4. Add the flour mixture to the sugar mixture alternately with the milk, making three additions of flour and two of milk, and beginning and ending with the flour. Stir until well combined. Scrape half of the batter into the prepared pan.
5. For the blueberry layer, scatter the blueberries over the batter in the pan. Sprinkle evenly with the sugar.
6. Gently spread the remaining cake batter over the blueberries, being careful not to disturb them. Bake until the cake is well risen and golden brown and a wooden skewer inserted in the centre of the cake comes out clean, 45 to 60 minutes.
7. Let the cake cool completely in the pan on a wire rack. Remove the cake from the pan and place on a serving plate.
8. For the topping, in a small bowl, whip the cream until it holds soft peaks. Spread the whipped cream over the top of the cake. Scatter blueberries over the cream.

BAKING DAY SECRETS:

• To use frozen blueberries in this cake, reserve 2 tablespoonfuls of the flour and toss with the blueberries before spreading them over the batter. Increase the baking time by 10 to 15 minutes.
• Scatter toasted nuts over the whipped cream topping instead of more blueberries.