Gosh! Now this is a super cake! Easy Blueberry Cake is exactly what it says. When you see the instructions you will notice there is nothing complicated, just a bit of mixing and baking and hey presto! You have a wonderful soft, moist cake loaded with juicy blueberries.
This cake is good to eat as a slice on its own, or you could add a blob of ice cream or whipped cream and make it into a dessert. It’s certainly a popular cake with Michele’s family!
So enjoy a slice with a nice cup of tea!
Michele’s friend, Connie has kindly shared her recipe and Michele has adapted it very slightly to suit her baking and oven.
Recipe by Connie Wagaman Frazer and photos & bake by Michele Stuart
Prep Time: 10 minutes
Cook Time: 45 minutes (approx)
Yield: 9 inch glass pie dish
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
3/4 Teaspoons Salt
1 Stick Melted Butter
1 Cup Sugar
2 Eggs, lightly beaten
1 1/2 Teaspoons Vanilla Extract
1/4 Teaspoon Almond Extract
3/4 Cup Milk
2 1/4 Cups Blueberries
1. Heat oven to 370 F. Cream the butter and sugar until pale and fluffy. Add the vanilla and almond extract. Add the eggs
2. In a separate bowl, add the flour, baking powder and salt and combine.
3. Add half the flour and milk alternately to the batter, mix until combined then add the remaining milk and flour. Add the blueberries and mix well.
4. Transfer to cake pan and bake for 25 – 30 minutes. Allow to cool then remove from pan if desired.
NOTE: I used a 9 inch glass pan and cook time was 45 minutes. If using a metal bake pan, the cook time may be shorter so please check after 25 minutes if you need longer.