Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
For longer storage, wrap tightly and freeze for up to 2 months.
Variations:
Swap blueberries with raspberries or chopped strawberries for a fruity twist.
Add lemon zest to the batter for a fresh citrus aroma.
Top with streusel or almond flakes before baking for a textured finish.
FAQ:
Q: Can I use frozen blueberries?
A: Yes! Just make sure they are tossed in flour and not thawed before adding to the batter.
Q: What kind of pan works best?
A: A 9-inch round or square pan works great, but you can also use a loaf pan—just adjust the baking time.
Q: How do I keep the blueberries from sinking?
A: Tossing them in a bit of flour before folding them into the batter helps distribute them evenly during baking.
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