Small Blueberry Cake
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A tender blueberry cake bakes in a 5-inch square dish and is dusted with powdered sugar. A small cake for a small household.
Ingredients
- 4 tablespoons softened salted butter
- ¾ cup sugar
- 1 large egg
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk
- 1 cup blueberries
- Powdered sugar optional finish
Equipment
- mixing bowl
- whisk
- hand mixer
- baking sheet
Directions
- Heat the oven to 350°F. Butter a 5-inch square baking dish and set it on a rimmed baking tray.
- Beat the butter and sugar with a mixer for about 2 minutes. Beat in the egg, lemon juice, and vanilla.
- In another bowl, whisk the flour, baking powder, and salt. Stir this briefly into the butter mixture, then stir in the milk.
- Gently fold in the blueberries.
- Spread the batter in the dish and bake for 40 to 45 minutes, until golden and a toothpick in the center comes out clean.
- Let the cake cool, then dust with powdered sugar if you like.
Nutrition
Serving: 581g | Calories: 1548kcal | Carbohydrates: 247g | Protein: 22g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 1.9g | Cholesterol: 379mg | Sodium: 847mg | Potassium: 407mg | Fiber: 6.1g | Sugar: 168g | Vitamin A: 1962IU | Vitamin C: 15mg | Calcium: 179mg | Iron: 6.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.