Melt In Your Mouth Blueberry Cake
This Melt In Your Mouth Blueberry Cake is soft, fluffy, and buttery, featuring sweet blueberries that simply melt in your mouth.
Equipment
- 9x9 Baking Pan
- parchment paper
- Cookie Scooper
- Gram Scale
- spatula
- whisk
Ingredients
For the cake
- ¾ cups white sugar
- 1 ¾ cups all purpose flour plus 1 tablespoon for dusting
- 1 ¾ tsps baking powder
- ¼ teaspoon salt
- ¾ cups unsalted butter room temperature, very soft
- 1 tablespoon vanilla extract
- 3 eggs room temperature
- ⅓ cups milk room temperature
- 2 cups fresh blueberries
For the streusel
- ¾ cups all-purpose flour
- ⅓ cups white sugar
- 6 tablespoon butter cold
Instructions
Preparation
- Preheat oven to 350℉/180℃. Line your 9x9 baking pan with parchment paper and set aside.
- In a medium-sized bowl, add cold butter, sugar, and flour for the streusel. Mix until a crumb forms. Set aside in the fridge to chill.
- In a large bowl, add in the flour, white sugar, baking powder, and salt. Mix together.
- Add in about ⅓ of the butter and mix on low. Keep adding in the butter until a crumbly texture forms.
- Add the eggs in one at a time, mixing in between each addition. Then, add in the vanilla.
- Mix in the milk until well incorporated. The batter will be smooth.
- Gently toss the blueberries in 1 tablespoon of flour and coat them. Add them into the batter and mix until just combined.
- Add the batter into the prepared pan and spread evenly.
- Sprinkle the streusel on top and bake for 45-60 minutes. The cake will be ready when a toothpick inserted comes out clean.
Notes
Milk - Any kind of milk, dairy or dairy-free works. It must be at room temperature.
Nutrition
Serving: 1sliceCalories: 405kcalCarbohydrates: 55gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 97mgSodium: 110mgPotassium: 96mgFiber: 1gSugar: 25gVitamin A: 583IUCalcium: 81mgIron: 2mg
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