Moist Blueberry Cake – A Burst of Fresh Flavor in Every Bite

Serving: Serve the cake as a stand-alone dessert, or pair it with fresh whipped cream or vanilla ice cream for an extra indulgent treat. It’s perfect for afternoon tea, brunch, or as a birthday cake.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to 5 days. The cake can also be frozen (without glaze) for up to 2 months. Allow it to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag.
Variants:

Vegan Blueberry Cake: Replace the eggs with flax eggs and use dairy-free yogurt and plant-based milk.
Blueberry Almond Cake: Add 1/4 cup of almond meal to the dry ingredients for a nutty flavor that complements the blueberries.
Blueberry Lemon Cake: Add more lemon zest and a bit of lemon juice to the batter for a tangy twist that enhances the blueberry flavor.
FAQ:
Q: Can I use frozen blueberries for this cake?
A: Yes, you can use frozen blueberries. Just be sure to toss them in a little flour before adding them to the batter to help prevent them from sinking to the bottom during baking.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake keeps well for a few days, and the flavor may even improve as it rests. Make it ahead and store it in an airtight container at room temperature or refrigerate it.

Q: Can I make the cake without the glaze?
A: Yes, the cake is delicious on its own without the glaze. You can also serve it with whipped cream or a scoop of vanilla ice cream for added richness.