A moist and flavorful cake bursting with blueberries, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease a 9x13 baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Creaming the butter and sugar properly helps create a light texture in the cake.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated, preventing a curdled batter.
In a separate bowl, sift together the flour, salt, and baking powder.
Sifting the dry ingredients helps remove lumps and evenly distributes the baking powder.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Alternating the dry and wet ingredients prevents overmixing and ensures a smooth batter.
Fold in the blueberries and vanilla extract gently to avoid crushing the berries.
Coating the blueberries in a bit of flour before folding them in can help prevent them from sinking.
Pour the batter into the prepared baking pan and spread it evenly.
Spreading the batter evenly ensures the cake bakes uniformly.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Checking with a toothpick ensures the cake is fully baked without overbaking.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Allowing the cake to cool slightly in the pan helps it set and makes it easier to remove.
Serve slices of the cake as is, or with a dollop of whipped cream or a scoop of ice cream.
Serving with a topping enhances the presentation and adds an extra layer of flavor.
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