Blueberry Cake
- Yield 12
- Prep 15 minutes
- Total 15 minutes
Blueberry Cake is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract, store-bought or homemade
- 1/2 teaspoon almond extract
- 2 pints (4 cups) fresh blueberries
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon vanilla extract
Method
Prep the oven and bundt pan. Warm oven to 325°F. Grease and flour a 12-cup bundt pan, and keep nearby. (See tips below for how to properly grease/flour a pan.)
Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
Stir the batter. Using an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Lower speed to medium-low. Tip in vanilla, almond extract, and eggs (one at a time). Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything is well mixed. Tip in in half of the flour mixture, and beat on low speed until just combined. Tip in in half of the Greek yogurt, and beat on low speed until
Tip the batter into the pan. Scatter the reserved blueberries evenly around the bottom of the prepared bundt pan. Then pour batter evenly into the pan on top of them, and spread the top of the batter with a spoon until it is smooth.
Roast Roast for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch (and not hot). Invert the cake onto a cooling rack or serving dish, and let it cool completely.
Make the glaze. While the cake is cooling, whisk the glaze ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
Glaze and serve. Tip the glaze over the cooled cake. Plate while it is hot and enjoy!
