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4 from 2 votes

Vanilla Blueberry Cake

Another fantastic recipe, this blueberry cake with a great hint of vanilla is simple to make, moist, not overly sweet and oh so good. It makes the kitchen smells amazing too. Every time I make it, it always gets compliments.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: afternoon tea, Breakfast, Brunch
Cuisine: European, German
Keyword: berry vanilla cake, buttery sponge cake, German blueberry cake, sponge cake
Servings: 12 Servings
Author: Ester | esterkocht.com

Equipment

  • 26 cm(10 inch) spring-form (or cake tin with removable base)

Ingredients

  • 200 g (7.1 oz/ 1 2/3 cups) plain flour (all-purpose flour)
  • 2 teaspoons baking powder
  • 80 g (2.8 oz/ about 1/3 cup + 1 tablespoon) granulated sugar
  • 2 tablespoons vanilla sugar
  • 3 medium eggs Germany, large US room temperature
  • 100 g (3.5 oz/ about ¼ cup + 2 tablespoons) butter soft
  • 100 ml (about 3.4 fl.oz / ½ cup - 1 tablespoon) milk room temperature
  • a pinch of salt
  • about 400 g (0.88 lbs) fresh blueberries cleaned

Instructions

  • Begin by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. Next preheat the oven to 180 ° C (356 °F), with both top and bottom heat. Then mix flour, baking powder and a pinch of salt and set aside.
  • Crack the eggs in a bowl, add regular sugar, vanilla sugar and soft butter and beat until creamy. Add part of the flour and baking powder mixture and then part of the milk. Repeat the process until you’ve used up all the flour and milk.
    Don't over beat the batter when adding milk and flour. Otherwise, you'll remove all the air out and the cake won't rise.
  • Add the blueberries to the batter and fold them in. Transfer the blueberry batter to the prepared spring - form and bake for about 35 minutes or until nicely golden brown. Remove from the oven and let cake cool for about 1 hour. Dust with powdered sugar and enjoy.