Blueberry Cake: Sweet and Tangy Perfection

I bought a batch of fresh blueberries recently, only to find out they weren’t sweet at all. Rather than waste them, I decided to freeze the berries to use later when I had the time to bake. Freezing was a great way to preserve them, but using frozen berries in baking has its own tricks, which I learned today.

Before starting, I thawed the frozen blueberries completely, strained out the excess liquid, and gently patted them dry. This step is so important to avoid soggy cake or uneven baking. Once dry, I tossed them with a bit of flour and lemon juice to coat them before placing them on top of the batter. This little preparation ensured the berries didn’t sink too much into the cake and added a bright, tangy kick.

This recipe is perfect for those tangy or sour berries that need a little sweetness to shine. The buttery, sweet cake pairs beautifully with the tartness of the berries, making each bite deliciously balanced.

As always, I had to keep an eye on the cake while it baked. I started baking at 170°C using only the bottom heat for the first 30 minutes, so the top wouldn’t brown too quickly. Then, I switched to both top and bottom heat for the remaining time to ensure even browning. 

When I tested the center with a toothpick, it was still uncooked, so I placed baking paper on top to prevent it from burning while the inside finished cooking. Finally, after about 50 minutes, the cake was perfectly done—golden brown on top, fully cooked in the middle, and bursting with juicy blueberries.

This cake is a fantastic way to turn those less-than-sweet berries into a delightful treat. It’s soft, moist, and a perfect balance of sweet and tangy. Whether you’re using fresh or frozen blueberries, this recipe won’t disappoint!

Ingredients:

• 110g unsalted butter, softened
• 130g all-purpose flour, plus 1 teaspoon flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt (omit if using salted butter)
• 1/8 teaspoon cinnamon
• 160g sugar
• 1/4 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon lemon zest (optional)
• 200g blueberries (if using frozen, thaw, drain, and pat dry)
• 1 teaspoon lemon juice

Instructions:

1. Prepare the Pan: Preheat your oven to 170°C. Butter and lightly flour a baking pan.
2. Mix Dry Ingredients: In a medium bowl, combine 1 cup of flour, baking powder, salt, and cinnamon. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add Wet Ingredients: Mix in the vanilla extract, eggs (one at a time), and lemon zest if using. Beat until smooth.
5. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet mixture. Mix until just combined.
6. Prepare Blueberries: If using frozen berries, thaw completely, strain, and pat dry. Toss with 1 teaspoon flour and 1 teaspoon lemon juice.
7. Assemble the Cake: Pour the batter into the prepared pan and spread evenly. Lightly place the prepared blueberries on top of the batter.
8. Bake:

• Bake at 170°C using bottom heat only for the first 30 minutes.
• Switch to top and bottom heat for the remaining time to brown the top.
• If the middle is still uncooked, test with a toothpick and cover the top with baking paper to prevent burning.
• The cake should be done in approximately 50 minutes.

9. Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This recipe is a great way to turn tangy, unsweetened blueberries into a delightful dessert. Let me know if you give it a try—I’d love to hear how it turns out for you!