Photo: David Holifield
Blueberry Cake
15 ingredients
30 min + 35 min
12
openrecipes
A fluffy blueberry cake that can be made either into a layer cake or cupcakes. All you need is a bag of frozen blueberries!
Estimated Nutrition (whole recipe, rough)
932
Calories
28g
Protein
26g
Fat
142g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces, weight FOR THE BLUEBERRY REDUCTION:
- 1 cup Frozen Blueberries, Not Thawed
- 1 Tablespoon FOR THE CAKE:
- ¼ cups Whole Milk, Room Temperature
- ½ cups White Vinegar
- 1-½ cup Blueberry Reduction (from Frozen Berries)
- 4 Unsalted Butter, Room Temperature
- 2 teaspoons Granulated Sugar
- 2 cups Large Egg Whites, Room Temperature
- 1 teaspoon Vanilla Extract
- ½ teaspoons All-purpose Flour
- ¼ teaspoons Baking Powder
- ½ cups Baking Soda
- 12 ounces, weight Salt
- 5 cups FOR THE FROSTING:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes