Now, in another bowl, I whisk together the flour, baking powder, and salt. Then, I alternate adding this dry mixture and the buttermilk to the butter mixture, starting and ending with the flour. This keeps the batter smooth and helps prevent overmixing. Lastly, I gently fold in those beautiful blueberries. I can’t help but marvel at how vibrant they look against the buttery color of the batter!
With everything ready, I pour the batter into the prepared pan and smooth the top with my spatula. It’s time to bake—my oven timer is set for 50 to 60 minutes, but I stay alert and check for doneness by inserting a toothpick in the center. If it comes out clean, it’s ready! The aroma wafts through my home, and I just know this cake is going to be a hit. After it’s done baking, I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Best Results
When making this cake, I always make sure my butter is at room temperature. It creamed beautifully and gives the best texture. I tested this three ways—using cold butter, room temperature, and melted butter—and room-temperature always won for fluffiness! Also, I find that adding a bit of flour to the blueberries before folding them into the batter helps prevent them from sinking. This little trick keeps those lovely blueberry pockets suspended throughout the cake.
For an even more enhanced flavor, I sometimes add the zest of a lemon or orange to the batter. It adds a beautiful brightness that complements the blueberries wonderfully. I’ve made this cake without it, and while it’s delicious either way, the citrus twist does add a special touch.
Finally, don’t skip the cooling step! I know it’s tempting to dig right in, but if you let it cool completely, the cake firms up and slices beautifully, making for a gorgeous presentation, especially if you’re planning to serve guests.
Common Mistakes to Avoid
One common mistake I’ve made is overmixing the batter once I add the flour. This can lead to a dense cake instead of the light and fluffy texture we’re aiming for. When folding in the blueberries, I gently turn the batter over with a spatula, taking care to mix just until combined. (See the next page below to continue…)