Simple Blueberry Cake -- A Sweet Way to Mark 48

Brenda turns 48 Thursday. Dinner at home. Kids, Gayle, Dave. Small cake. Gayle gave me a card: "Brenda. 48 is good. I was 48 when your sister was 20. Love you. Ma." I cried.

Drove Tuesday.

Gayle stable.

Josie starts GISH Wednesday the 20th.

For a birthday that felt both tender and full — Gayle’s card, the kids around the table, the smallness and rightness of it all — I didn’t want anything fussy or showy. I wanted something soft and sweet that said we’re here, and that’s enough. This Simple Blueberry Cake was exactly that: humble enough for a weeknight dinner at home, but pretty enough to feel like a celebration, and easy enough that I could actually breathe while making it.

Simple Blueberry Cake

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 8

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar, plus 1 tablespoon for topping
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 1/2 cups fresh or frozen blueberries
• 1 teaspoon lemon zest (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Preheat & prep. Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar. In a large bowl, beat the softened butter and 3/4 cup sugar together with a hand mixer on medium speed until light and fluffy, about 3 minutes.
4. Add eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest if using.
5. Combine wet and dry. Add the flour mixture in two additions, alternating with the milk, beginning and ending with the flour. Mix until just combined — do not overmix.
6. Fold in blueberries. Gently fold in 1 cup of the blueberries with a spatula. Pour batter into the prepared pan and spread evenly.
7. Top and bake. Scatter the remaining 1/2 cup blueberries over the top and sprinkle with the reserved 1 tablespoon of sugar. Bake for 32–38 minutes, until a toothpick inserted in the center comes out clean and the top is lightly golden.
8. Cool and serve. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Dust with powdered sugar before serving if desired. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 285 | Protein: 4g | Fat: 13g | Carbs: 39g | Fiber: 1g | Sodium: 145mg