Summer fruit is one of my favorite things in the world. My parents have a gigantic blueberry bush in their back yard and my mom has been making this Fresh Blueberry Cake for years. I had a craving for it and called my mom for the recipe. She said ” you already have it”. I do? Wha? Turns out, the basic recipe comes from one of our favorite cookbooks, Virginia Hospitality. I think every woman that I know in my mom’s circle of friends owns this cookbook and there are some great recipes in there.
The batter comes together fairly easily. I recommend that you not skip the sifting step. It’s also helpful if you have an adorable helper like I did!
The batter is THICK when you’re ready to pour it in the pan. I mean THICK.
I have a really old pan that was my grandmother’s, but you can use a regular tube pan or bundt pan. The key is to watch it and make sure it’s slightly browned (not just blonde) on the top and that a toothpick comes out clean.
Deliciousness with a sugary crispy crust and a soft buttery inside. You won’t be able to leave it alone!
Fresh Blueberry Cake
Adapted from Virginia Hospitality
2 sticks unsalted butter, softened
2 cups sugar
2 tsp vanilla
3 cups flour
1/2 tsp salt
1 tsp baking powder
1 pint fresh blueberries, rinsed, stems removed, and dried
For greasing the pan:
1 Tbsp softened butter
2 Tbsp sugar
1) Preheat the oven to 325 degrees.
2) Grease tube pan with 1 Tbsp softened butter and sprinkle 2 Tbsp sugar in the pan. Shake and tilt the pan to evenly coat the bottom and sides of the pan.
3) Cream together butter and sugar. Add eggs, one at a time and beat until fluffy. Add vanilla, stirring to combine.
4) Sift together flour, salt and baking powder. Reserve 1 cup flour mixture. Add remaining flour to the batter; beat well.
5) Dredge blueberries in reserved flour. Gently fold berries and any leftover flour into the batter.
6) Spoon into prepared pan. Bake for 1 hr, 25 minutes or until lightly browned on the top and a toothpick comes out clean.
7) Allow the cake to cool in the pan for 10 minutes. Run a sharp knife along the edge of the cake to loosen from the pan. Place a plate on top of the pan and flip the cake out. Place another plate over the cake and turn it back over so it’s right side up again. Allow to cool completely before cutting.