This lovely blueberry cake is spiced with cinnamon, cloves, and allspice for a refreshing and invigorating dessert. You can use fresh, dried, or frozen blueberries to make this recipe. If you are using frozen berries, thaw them in the refrigerator for a few hours before use. Ideally, all the ingredients should be at room temperature before you mix them into a batter. If you are using dried berries, reconstitute them as you would when using raisins so that you can get a more accurate measurement.

Precise measurement is very crucial when baking cake that is perfectly fluffy and scrumptious. Sift all the dry ingredients and measure them with a spoon onto the measuring cup so that they are not compacted and dense. If you measure the flour straight from the bag, chances are you will use more flour than you need resulting in a heavy and dry cake. One of the most important steps when making blueberry spice cake is the creaming process. This involves blending the butter and sugar together until you get a light, smooth and fluffy texture. Use a mixer to obtain the desired consistency. If you do not have a mixer, you can still obtain a smooth and fluffy consistency using a whisk, but you need to make consistent and vigorous strokes with your wrist.

With a mixer, beat the butter and sugar on high speed for about two minutes. Add the eggs and beat until they are well blended. When adding the dry ingredients to the wet ingredients, reduce the speed of the mixer to low and slowly add the dry ingredients, beating until the batter is smooth.

This recipe uses half wheat flour and half all-purpose flour for a healthier cake and also more flavor and texture. Other ingredients used in this recipe include sugar, egg, salt, baking powder, and milk.

Ingredients

1/3 cup butter
1 cup granulated sugar
1 egg
1 ½ cups all purpose flour
1 cup whole wheat flour
½ teaspoon salt
4 teaspoons baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup milk
1 cup blueberries

Preheat the oven to 375 degrees F. Grease and flour a 10 in. Bundt pan and set aside.

In the bowl of a mixer, cream together the butter and sugar. Mix in the egg.

In a separate bowl, blend together flour, salt, baking powder, cinnamon, allspice, and cloves. Stir in a little of the milk, then stir in a little of the butter mixture. Keep alternating the milk and butter mixture until both are well incorporated. Fold in the blueberries.

Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely in the pan. Turn the cake onto a plate and sprinkle with powdered sugar, if desired.