Blueberry Christmas Cake
If you love the classic cranberry orange Christmas cake, you'll love this blueberry cake which is a spin on a classic.
Servings: 12 slices
Calories: 334cal
Cost: $6
Equipment
- Oven adjusted to center rack position
- 9x13 glass pan
- Rubber Spatula
- standmixer
- whisk attachment
Ingredients
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1¼ cups fresh or frozen blueberries
Instructions
- Preheat oven to 350℉. Grease a 9x13 pan with unsalted butter; set aside.
- In a standmixer fitted with the whisk attachment add the eggs, and sugar. Beat until thick, white, and ribbon light; about 7 minutes. When you remove the whisk the mixture should have a stretch to it like a long ribbon.
- Add in the vanilla extract and butter and whip for an additional 2 minutes.
- Fold in the blueberries and remove the bowl from the mixer.
- Add the thickened cake batter to the greased pan and spread evenly using a rubber spatula.
- Place on the center oven rack and bake for 40-50 minutes or until the top is flaky, and golden brown. A tester inserted into the center of the cake should come out clean.
- Allow the cake to cool for 30 minutes before cutting into squares. Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.
To make a classic Cranberry Christmas Cake add 1 1/4 cups of fresh or frozen blueberries and 1 teaspoon of orange zest.
Nutrition
Serving: 1slice | Calories: 334cal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 20mg | Potassium: 56mg | Fiber: 1g | Sugar: 35g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg