Description
A moist butter cake infused with wild blueberries and a tangy lemonade flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup wild blueberries
- 1/2 cup fresh lemonade (juice from 2 lemons mixed with water and sugar)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the lemonade, and mix until just combined.
- Gently fold in the wild blueberries.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use fresh wild blueberries; store the cake in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 5g