Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries (or frozen, if out of season)
- Powdered sugar for dusting (optional)
Feel free to substitute the heavy cream with full-fat milk if you’re in a pinch, and if you’re looking to add a bit more zest, a teaspoon of lemon zest can work wonders with the blueberries.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake, so don’t rush it!
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the creamed mixture, alternating with the heavy cream, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold in the blueberries, being careful not to burst them. This step always reminds me of helping my abuela with her delicate masa, taking care not to overwork the dough.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International