Introduction
This delightful Blueberry Dream Cake is the perfect treat for a special occasion or just to satisfy your sweet tooth. With fresh blueberries and a hint of lemon zest, this cake is both delicious and refreshing. Easy to make and utterly satisfying, it’s sure to become a new favorite in your baking repertoire.
Ingredients
– all-purpose flour: 250g
– granulated sugar: 100g
– baking powder: 1 teaspoon
– baking soda: ½ teaspoon
– salt: ¼ teaspoon
– plain yogurt: 120ml
– milk: 60ml
– large eggs: 2
– unsalted butter (melted): 100g
– vanilla extract: 1 teaspoon
– lemon zest: Zest of 1 lemon
– fresh blueberries: 250g
– powdered sugar (for dusting): 50g
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Directions
1. Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the yogurt, milk, eggs, melted butter, and vanilla extract. Stir in the lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Once cooled, dust the top with powdered sugar before serving.
Detailed Directions and Instructions
Step 1:
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
Step 2:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This mixture will serve as the base, and the key ingredients should be well-combined for an even rise.
Step 3:
In a separate bowl, combine the plain yogurt, milk, large eggs, melted unsalted butter, and vanilla extract. Stir in the zest of one lemon to infuse the batter with a bright and refreshing flavor.
Step 4:
Pour the wet mixture into the dry ingredients and stir delicately until just combined. Be cautious not to overmix; a few lumps are perfectly acceptable and will keep your cake tender.
Step 5:
Gently fold in the fresh blueberries, allowing them to distribute evenly throughout the batter without crushing them. This will enhance the cake’s flavor and provide bursts of juiciness in every slice.
Step 6:
Pour the batter into the prepared cake pan and smooth the top with a spatula. This will create an even surface for baking.
Step 7:
Bake in the preheated oven for 30-35 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
Step 8:
Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This cooling stage is crucial for achieving the right texture.
Step 9:
Once the cake has cooled entirely, dust the top with powdered sugar for a beautiful presentation and a touch of sweetness before serving.
Notes
Ingredient Quality:
Always use fresh blueberries for the best flavor and texture. If blueberries aren’t in season, consider using frozen ones—just make sure to thaw and drain them beforehand.
Storing:
This cake can be stored in an airtight container at room temperature for up to three days. Alternatively, refrigerate for extended freshness.
Serving Suggestions:
Pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. A cup of tea or coffee complements the refreshing flavors wonderfully.
Enjoyment:
The delightful balance of sweetness and acidity from the blueberries and lemon zest makes this cake an ideal dessert, perfect for any occasion or a lovely afternoon treat.
Cook Techniques
Properly Measuring Flour
To ensure accurate measuring, spoon the flour into your measuring cup and level it off with a knife. This prevents packing and ensures you don’t use too much flour, which can make your cake dense.
Mixing Wet and Dry Ingredients
When combining wet and dry ingredients, stir until just combined. Overmixing can lead to a tough cake, so it’s important to stop as soon as no dry flour is visible.
Folding in Blueberries
To prevent bursting the blueberries, gently fold them into the batter using a spatula. This ensures they are evenly distributed without breaking apart.
Testing for Doneness
Insert a toothpick into the center of the cake to check for doneness. If it comes out clean or with a few crumbs, the cake is ready. If wet batter sticks to it, bake for a few more minutes.
Cooling the Cake
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to remove without breaking.
Dusting with Powdered Sugar
For a decorative finish, use a fine sieve to dust the top of the cooled cake with powdered sugar. This adds a touch of sweetness and an attractive presentation.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just toss them in a little flour before folding them into the batter to help prevent them from sinking.
What can I substitute for plain yogurt?
You can substitute plain yogurt with sour cream or buttermilk if you don’t have yogurt on hand.
How long can I store the Blueberry Dream Cake?
The cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I add more lemon zest for extra flavor?
Absolutely! If you love lemon flavor, feel free to add more lemon zest to enhance the cake’s refreshing taste.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.
Conclusion
The Blueberry Dream Cake is a wonderful fusion of flavors that elevates your dessert experience. Its light and moist texture, combined with the tartness of fresh blueberries and the zestiness of lemon, makes it a delightful choice for various occasions. Whether you’re celebrating a special event or simply indulging yourself, this cake is sure to impress. Enjoy the process of baking and sharing this delicious treat!
Blueberry Lemon Muffins
Start your day with these delightful muffins, packed with fresh blueberries and lemon zest, perfect for breakfast or a snack.
Blueberry Cheesecake
For a rich dessert, try combining creamy cheesecake with a blueberry topping, creating a luscious treat that is perfect for any gathering.
Blueberry Pancakes
Make mornings special with fluffy pancakes loaded with blueberries, drizzled with maple syrup for an indulgent breakfast.
Blueberry Smoothie Bowl
Blend blueberries with yogurt and a banana for a nutritious smoothie bowl, topped with granola and fresh fruits for added texture.
Blueberry Oat Bars
These healthy oat bars combine blueberries with oats and honey, making for a perfect grab-and-go snack packed with nutrients.
Blueberry Lemonade
A refreshing drink that combines fresh blueberries and tart lemon juice, perfect for hot summer days or outdoor gatherings.
Blueberry Pudding Cake
Indulge in a warm pudding cake that features blueberries baked right into a custard-like base, served with whipped cream for extra sweetness.
Blueberry Dream Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the yogurt, milk, eggs, melted butter, and vanilla extract. Stir in the lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
