Description
A soft and buttery cake filled with juicy blueberries and finished with a creamy topping, offering a moist texture and balanced sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1/2 cup heavy cream
- 2 tablespoons sugar (for topping)
Instructions
- Preheat oven to 180°C (350°F) and grease a baking pan.
- Whisk flour, sugar, and baking powder in a bowl.
- Cream butter until fluffy, then add egg and vanilla.
- Alternate adding dry ingredients and milk, mixing gently.
- Spread batter into pan and add blueberries on top.
- Drizzle heavy cream over the batter.
- Sprinkle sugar on top.
- Bake for 40–45 minutes until golden and set.
- Cool slightly before serving.
Notes
- Do not overmix to keep cake tender.
- Frozen blueberries can be used without thawing.
- Add lemon zest for a citrus twist.
- Store at room temperature 2 days or refrigerate up to 4 days.
- Reheat slices gently for best texture.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
