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Shenandoah Valley Blueberry Cake

Shenandoah Valley Blueberry Cake prepared dish

This tender blueberry cake pairs a buttery vanilla crumb with bright lemon zest and a generous layer of fresh berries. It bakes into a simple, sliceable dessert or coffee cake with a lightly crisp sugared top.

This recipe is american style, dessert, scaled for 8 servings, with 20 min prep and 45 min cook.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 8

Quick cooking notes

  • Core ingredients include vanilla extract, unsalted butter, all-purpose flour, lemon zest.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 tsp vanilla extract
  • 0.5 cup unsalted butter (softened)
  • 1.5 cups all-purpose flour (spooned and leveled)
  • 1 tsp lemon zest (finely grated)
  • 1 tbsp coarse sugar (for topping)
  • 0.75 cup granulated sugar
  • 2 each large eggs (room temperature)
  • 2 cups fresh blueberries (rinsed and dried)
  • 2 tsp baking powder
  • 0.5 tsp fine salt
  • 0.5 cup whole milk (room temperature)

Instructions

  1. Place a rack in the center of the oven, then preheat the oven to 350°F (175°C) for at least 15 minutes so the heat is even before baking.
  2. Grease an 8-inch square metal baking pan with a thin layer of butter or nonstick spray, line the bottom with parchment paper, and leave a slight overhang on two sides for easy lifting.
  3. Whisk 1.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp fine salt in a medium mixing bowl for about 30 seconds, until the leavening is evenly distributed and no pockets of powder remain.
  4. Beat 0.5 cup softened unsalted butter and 0.75 cup granulated sugar in a large mixing bowl with an electric mixer on medium speed for 3-4 minutes, scraping the bowl once, until the mixture looks pale, fluffy, and slightly increased in volume.
  5. Add 2 large eggs one at a time to the butter mixture, beating on medium speed for about 30 seconds after each egg until fully incorporated, then beat in 2 tsp vanilla extract and 1 tsp finely grated lemon zest for 15 seconds.
  6. Add one-third of the flour mixture to the large bowl and mix on low speed for 10-15 seconds, then add half of the 0.5 cup whole milk and mix just until the batter loosens; repeat with another third of the flour mixture, the remaining milk, and the final flour mixture, stopping when only a few dry streaks remain.
  7. Fold 2 cups rinsed and dried fresh blueberries into the batter with a flexible spatula for 20-30 seconds, using broad strokes so the berries stay whole and the batter is evenly speckled.
  8. Scrape the batter into the prepared 8-inch square pan with the spatula, spread it into an even layer reaching all corners, and sprinkle 1 tbsp coarse sugar evenly over the surface.
  9. Bake the cake on the center rack at 350°F (175°C) for 40-45 minutes, rotating the pan once after 25 minutes, until the top is golden, the edges pull slightly from the pan, and a toothpick inserted into the center comes out clean or with only moist crumbs, not wet batter.
  10. Transfer the pan to a wire rack and cool the cake in the pan for 15 minutes, until it is firm enough to lift without cracking.
  11. Use the parchment overhang to lift the cake from the pan, set it directly on the wire rack, and cool for at least 20 minutes more before slicing so the crumb sets cleanly.
  12. Cut the cake into 8 squares with a serrated knife, wiping the blade between cuts if blueberry juices cling to it, and serve warm or at room temperature.

Nutrition (per serving)

  • Calories: 313
  • Protein: 5 g
  • Fat: 14 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Sugar: 24 g
  • Sodium: 293 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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