Juanita Roberts Blueberry Cake

Indulge in the delightfully moist and fruity goodness of Juanita Roberts Blueberry Cake, a timeless treat perfect for any occasion. Bursting with fresh blueberries that are delicately folded into a buttery, lemon-kissed batter, this cake achieves a perfect balance of sweetness and citrusy zest. The secret to its fluffy texture lies in the careful layering of dry ingredients with whole milk, while a dusting of flour on the blueberries ensures even distribution throughout the cake. Baked to golden perfection and optionally finished with a light powdered sugar topping, this simple yet elegant dessert is as visually stunning as it is delicious. With a prep time of just 20 minutes, it’s an ideal choice for entertaining or a cozy family dessert. Perfectly paired with a cup of tea or coffee, this blueberry cake will quickly become a household favorite.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 pieces large eggs
• 1.5 teaspoons pure vanilla extract
• 1 teaspoons lemon zest
• 0.5 cups whole milk
• 2 cups fresh blueberries
• 1 tablespoons all-purpose flour (for coating blueberries)
• 2 tablespoons powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan or springform pan. Optionally, line the bottom with parchment paper for easy removal.

Step 2

In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt. Set aside.

Step 3

In a large mixing bowl, use a hand or stand mixer to cream 0.5 cups of softened unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs, one at a time, ensuring each is fully incorporated. Add 1.5 teaspoons of pure vanilla extract and 1 teaspoon of lemon zest, mixing until combined.

Step 5

Reduce the mixer speed to low and add the dry ingredients in three batches, alternating with 0.5 cups of whole milk. Start and end with the dry ingredients. Mix until just combined – do not overmix.

Step 6

In a small bowl, toss the 2 cups of fresh blueberries with 1 tablespoon of flour. This step helps prevent the berries from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter using a spatula.

Step 7

Pour the batter into the prepared baking pan and spread it evenly.

Step 8

Bake the cake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

Once cooled, optionally dust the top with 2 tablespoons of powdered sugar before serving. Serve and enjoy!

Nutrition Facts

Serving size	1120.1 grams (1120.1g)

Amount per serving	% Daily Value*
Calories	2985

Total Fat 113.40g	145%
Saturated Fat 66.60g	333%
Polyunsaturated Fat 0.10g
Cholesterol 645mg	215%
Sodium 2288mg	99%
Total Carbohydrate 459.70g	167%
Dietary Fiber 14.30g	51%
Total Sugars 251.60g
Protein 44.60g	89%

Vitamin D 134IU	669%
Calcium 288mg	22%
Iron 14mg	80%
Potassium 849mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 5.9%

Carbs: 60.5%