Blueberry Cake by @millsandbuns

1h5

8 servings

🧈

150 g

Butter

🍬

150 g

Sugar

🥚

150 g

Eggs

🌾

150 g

Flour

🫙

6 g

Baking powder

🍦

7.5 ml

Vanilla extract

🫐

250 g

Blueberries

🥛

30 ml

Milk

  1. Preheat

    Preheat the oven to 180°C (350°F). Grease and line the 8 x 4 inch loaf pan.

  2. Place
    • unsalted butter
    • granulated sugar

    Place the 150 g unsalted butter and 150 g granulated sugar in the large mixing bowl. Cream until pale, light, and fluffy.

  3. Add
    • vanilla extract

    Add the 1.5 teaspoons vanilla extract to the creamed mixture. Whisk to combine.

  4. Add
    • eggs

    Add the 150 g eggs gradually to the bowl. Whisk after each addition until fully incorporated.

  5. Sift
    • all-purpose flour
    • Butter
    • Eggs

    Sift the 150 g all-purpose flour and 1.5 teaspoons baking powder into the wet mixture. Fold gently until no dry flour remains.

  6. Fold
    • milk

    Add up to 30 ml milk only if the batter is excessively stiff. Fold just until the batter is thick and smooth.

  7. Toss
    • blueberries
    • all-purpose flour for dusting

    Toss the 250 g blueberries with the 8 g all-purpose flour for dusting. Fold the coated blueberries gently into the batter.

  8. Transfer

    Transfer the batter to the prepared loaf pan. Smooth the surface with the rubber spatula.

  9. Bake

    Bake the loaf at 180°C (350°F) for 40 to 45 minutes. Test the centre with a skewer; it is ready when the skewer comes out clean.

  10. Cool

    Cool the cake in the pan for 10 minutes. Transfer it to a cooling rack and cool completely before slicing.

Blueberry Cake by @millsandbuns

1h5

8 servings

🧈

150 g

Butter

🍬

150 g

Sugar

🥚

150 g

Eggs

🌾

150 g

Flour

🫙

6 g

Baking powder

🍦

7.5 ml

Vanilla extract

🫐

250 g

Blueberries

🥛

30 ml

Milk

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F). Grease and line the 8 x 4 inch loaf pan.

    🍳8 x 4 inch loaf pan

  2. Step 2/10

    Place the 150 g unsalted butter and 150 g granulated sugar in the large mixing bowl. Cream until pale, light, and fluffy.

    🧈unsalted butter
    🍬granulated sugar
    🥣large mixing bowl
    🥄hand whisk

  3. Step 3/10

    Add the 1.5 teaspoons vanilla extract to the creamed mixture. Whisk to combine.

    🍦vanilla extract
    🥣large mixing bowl
    🥄hand whisk
    🥄measuring spoons

  4. Step 4/10

    Add the 150 g eggs gradually to the bowl. Whisk after each addition until fully incorporated.

    🥚eggs
    🥣large mixing bowl
    🥄hand whisk

  5. Step 5/10

    Sift the 150 g all-purpose flour and 1.5 teaspoons baking powder into the wet mixture. Fold gently until no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🥣large mixing bowl
    🌾flour sifter
    🥄rubber spatula
    🥄measuring spoons

  6. Step 6/10

    Add up to 30 ml milk only if the batter is excessively stiff. Fold just until the batter is thick and smooth.

    🥛milk
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Toss the 250 g blueberries with the 8 g all-purpose flour for dusting. Fold the coated blueberries gently into the batter.

    🫐blueberries
    🌾all-purpose flour for dusting
    🥣medium mixing bowl
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Transfer the batter to the prepared loaf pan. Smooth the surface with the rubber spatula.

    🍳8 x 4 inch loaf pan
    🥄rubber spatula

  9. Step 9/10

    Bake the loaf at 180°C (350°F) for 40 to 45 minutes. Test the centre with a skewer; it is ready when the skewer comes out clean.

    🍳8 x 4 inch loaf pan
    🍢skewer

  10. Step 10/10

    Cool the cake in the pan for 10 minutes. Transfer it to a cooling rack and cool completely before slicing.

    🍳8 x 4 inch loaf pan
    ✨cooling rack

Composition

Ingredients

Types

Eggs, Leavening agents, Flavorings, Fruits, Dairy

Ingredients

Butter, Sugar, Eggs, Flour, Baking powder, Vanilla extract, Blueberries, Milk

Notes

Eggs (150g total), Flour (a spoon to dust the blueberries, to prevent them sinking), Milk (a couple tablespoons if needed)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

361 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 51g, Total fat: 17g, Saturated fat: 10g, Fiber: 2g, Sugars: 32g

Nutritional Information

Minerals

Calcium: 65mg, Iron: 1.3mg, Potassium: 95mg, Sodium: 105mg

Vitamins

Vitamin A: 190µg, Vitamin C: 2mg, Vitamin D: 0.6µg, Folate: 38µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large mixing bowl, medium mixing bowl, hand whisk, rubber spatula, flour sifter, 8 x 4 inch loaf pan, measuring spoons, kitchen scale, skewer, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Summer

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender, Fluffy, Juicy

Flavors

Buttery, Sweet, Vanilla, Fruity, Blueberry

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Cool completely before refrigerating), freezer : 3 months (Wrap individual slices tightly,Place wrapped slices in a freezer-safe bag,Thaw at room temperature before serving)