Light, moist, and full of fresh flavor, this blueberry cake is an easy, delightful treat. Made with simple pantry staples and juicy blueberries, it bakes up quickly and carries a nostalgic, homemade taste that’s perfect any time of day.
Simple recipes are often the best, and this blueberry cake is a great example. It’s the kind of dessert my grandmother might have set out on the counter—ready whenever a sweet craving strikes. If you don’t have fresh berries, frozen works fine if you drain them first to avoid excess moisture.
This cake is tender and buttery, with pockets of blueberry in every bite and a crunchy sugar topping. It’s equally welcome for breakfast, afternoon tea, or an easy dessert.
Ingredients
Here’s a short, straightforward ingredient list for a small 8×8-inch cake:
- 1/2 cup unsalted butter
- 3/4 cup sugar, divided (plus 1 tablespoon for topping)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, yolks and whites separated
- 1 1/2 cups all-purpose flour, plus 1 tablespoon to coat berries
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 1/2 cups fresh blueberries (or well-drained frozen berries)
How to Make
This cake is simple to assemble and doesn’t require special equipment. Follow these steps for a tender, even crumb and juicy blueberries:
- Preheat the oven to 350°F (175°C). Spray an 8×8-inch pan (or similar size) with baking spray and set aside.
- In a bowl, cream together the butter and 1/2 cup of the sugar. Mix in the salt and vanilla until smooth.
- Separate the eggs, reserving the whites. Add the yolks to the butter mixture and beat until combined.
- Whisk the 1 1/2 cups flour with the baking powder. Add this dry mixture to the yolk mixture, alternating with the milk until just combined.
- Toss the blueberries with 1 tablespoon of flour to help prevent them from sinking. Fold the berries gently into the batter.
- In a medium bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue beating to stiff peaks. Fold the meringue gently into the batter.
- Pour the batter into the prepared pan and sprinkle the top with 1 tablespoon sugar.
- Bake 45–50 minutes, or until a toothpick inserted near the center comes out clean. Cool before slicing.
How to Store
Once cooled, wrap the cake tightly in plastic wrap and keep it at room temperature for up to two days to preserve moisture. If you need to keep it longer, store it wrapped in the refrigerator for several days; bring to room temperature before serving for the best texture.
FAQs about this recipe
Here are answers to a few common questions about making this cake.
Can I use frozen blueberries?
Yes. If you use frozen berries, rinse and drain them, then pat dry to remove excess moisture. This helps prevent the cake from turning purple or becoming soggy and ensures even baking.
How do I stop blueberries from sinking?
Try one or more of these simple techniques:
- Coat the berries lightly with flour or cornstarch before folding them into the batter.
- Fold the berries in gently and avoid overmixing.
- Layer the batter: spread half the batter in the pan, add some berries, then the rest of the batter and the remaining berries on top.
That’s a wrap on blueberry cake!
The blueberries are the star, but the cake itself shines—light yet moist, with a delicate sugar crunch on top. It’s an easy, dependable recipe that showcases summer fruit all year round.
Looking for more blueberry-inspired recipes? You’ll love these:
- Mini Blueberry Cheesecakes
- Really Good Blueberry Muffins
- Blueberry Swirled Meringues
- Wild Blueberry Grunt
- Mini Skillet Blueberry Pies
I hope this makes you eager to bake a simple, comforting blueberry cake. Enjoy—happy baking!
Blueberry Cake Recipe
A quick, easy blueberry cake made with fresh berries and pantry staples. Great for breakfast, dessert, or anytime you crave something sweet and homey.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup sugar, divided (plus 1 tablespoon)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, yolks and whites separated
- 1 1/2 cups all-purpose flour, plus 1 tablespoon
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch pan and set aside.
- Cream together butter and 1/2 cup sugar. Stir in salt and vanilla.
- Separate eggs; add yolks to the butter mixture and beat until combined.
- Whisk 1 1/2 cups flour with baking powder. Add to yolk mixture alternately with milk. Toss berries with 1 tablespoon flour and fold into the batter.
- Beat egg whites to soft peaks, gradually add 1/4 cup sugar and beat to stiff peaks. Fold into batter.
- Pour into prepared pan, sprinkle 1 tablespoon sugar on top, and bake 45–50 minutes or until a toothpick near the center comes out clean.