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Dessert

Blueberry Cake

A moist cake made with butter, sugar, eggs, milk, flour, baking powder, and blueberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Blueberry Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. Cream the butter and sugar together until light and fluffy.

  2. Add the beaten eggs and mix well.

  3. Stir in the milk until combined.

Add the flour and blueberries

  1. In a separate bowl, mix the flour and baking powder.

  2. Gradually add the dry ingredients to the wet mixture.

  3. Stir until just combined.

  4. Fold in the blueberries gently.

Bake

  1. Pour the batter into a greased cake pan.

  2. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the cake's main structure as its proteins set during baking.
Butter
Adds fat that tenderises the crumb and carries flavour.
Eggs
Bind the batter and add structure and richness to the crumb.
Baking powder
Releases gas in the batter, helping the cake rise.
Sugar
Sweetens the cake and helps create a soft, tender crumb.
Milk
Adds moisture and hydrates the flour to form the batter.

The step that matters

Stir until just combined. Once flour is added, overmixing develops gluten, which makes the cake tough and dense. Stop as soon as no dry streaks remain.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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