Baking has always seemed like an intimidating task for me– between measuring ingredients and following precise steps, I’ve always found it to be overwhelming and tedious. But for my sister’s birthday, she wanted me to bake for the first time. I’ve always known her to love blueberries, so I decided to make a simple blueberry cake from Cakes by MK.
The Recipe That Inspired Me
The recipe I researched was straightforward and didn’t require any fancy equipment or complex ingredients, I just needed a hand mixer, a 9-inch pan, and basic pantry staples. Here’s a brief overview of the ingredients I used:
- Dry ingredients: All-purpose flour, cornstarch, baking powder, salt.
- Wet ingredients: Unsalted butter, vegetable oil, granulated sugar, lemon zest, eggs, plain yogurt, and vanilla extract
- Blueberries: Fresh blueberries, with half tossed in flour to prevent sinking
Step by Step Experience
Prepping the ingredients: I began baking by sifting through the dry ingredients– flour, cornstarch, baking powder, and salt. This step ensured that everything was well-mixed and ready to incorporate into the wet ingredients
Creaming the butter and sugar: In a large bowl, I combined the unsalted butter, vegetable oil, granulated sugar, and lemon zest. By hang mixing, I was able to beat the mixture until it was light and creamy, which only took about 2 minutes. The lemon zest added a subtle yet fresh aroma that was very promising
Adding the Eggs and Wet Ingredients: I added the eggs one at a time, mixing throughly after each egg was inserted. Then, I incorporated the yogurt, lemon juice, and vanilla extract.
Combining Dry and Wet Ingredients: Next, I gently folded the sifted dry ingredients into the wet mixture using a spatula. The key here was to mix until just combined to avoid overworking the batter, which would have affected the cake’s texture
Incorporating the Blueberries: I tossed half of the fresh blueberries in a tablespoon of flour to prevent them from sinking during baking. After folding these into the batter, I gently spread the mixture into the prepared springform pan. I then scattered the remaining blueberries on top, ensuring an even distribution.
Baking the Cake: I preheated the oven to 350°F (180°C) and baked the cake for 55 minutes. The kitchen began to smell delicious– sweet, fruity, and slightly tangy from the lemon.
Cooling and Serving: After removing the cake from the oven, I allowed it to cool in the pan for 20 minutes. Once it had cooled slightly, I removed the outer ring of the springform pan and let the cake cool completely. To finish, I dusted the top with powdered sugar, adding a touch of sweetness.
The Result
The cake turned out extremely well, it was very moist, tender, and sweet from the blueberries. The lemon zest was the perfect touch that provided a subtle tang that balanced the sweetness. I was very proud and pleased of my first baking endeavor.
Tips for First-Time Bakers
Use Room Temperature Ingredients: This ensures a smoother batter and better texture.
Don’t Overmix: Overmixing can lead to a dense cake. Mix until just combined.
Toss Blueberries in Flour: This helps prevent them from sinking to the bottom of the cake.
Allow the Cake to Cool: Letting the cake cool properly helps it set and makes slicing easier.
Final Thoughts
Baking this Simple Blueberry Cake was a rewarding experience. I was definitely surprised at how well I was able to make my very first cake. It was not only a delicious dessert but also boosted my confidence in the kitchen. If you’re considering baking for the first time, this recipe is a fantastic place to start. It’s straightforward, and yields a delightful cake that everyone will enjoy.