Cakes

Blueberry Cake

Do you have lots of blueberries, and you don’t know what to do with them before they go bad? Well, there are tons of dessert recipes that you can try making. You don’t have to make something complicated either.

One simple treat that you can put together if you have an abundance of blueberries is Blueberry Cake. It is a very lovely and delicious cake made with fresh blueberries. You can utilize frozen blueberries, though, if they are not in season.

If you have already baked some goods with blueberries before, you probably have had problems with ‘sinkage’. Yes, blueberries tend to sink at the bottom of what you are baking. One way to help avoid this is by coating the blueberries with flour.

This should help keep them suspended. Or better yet, scatter them evenly. Some of them might sink a little bit, but you can make sure that most of them will stay afloat.

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Blueberry Cake


  • Author: Myles
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes + cooling time
  • Yield: 6 1x

Description

This Blueberry Cake is loaded with blueberries. Each bite lets you enjoy the sweetness and juiciness of blueberries. It is very easy to make, and I’m sure it is going to be your next favorite tea or coffee blueberry cake!


Scale

Ingredients

1 c. + 1 tsp. all-purpose flour (add more for preparing the pan)

1 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cinnamon

1/2 c. unsalted butter (softened)

3/4 c. sugar

1/4 tsp. vanilla extract

2 large eggs

1 tsp. lemon zest

2 c. blueberries (rinsed and drained)

1 tsp. lemon juice

Powdered sugar (for dusting)


Instructions

  1. Preheat oven to 350 degrees Fahrenheit and then lightly butter and flour a 9-inch round cake pan. Line the bottom with parchment paper.
  2. In a bowl, whisk together 1 cup of flour, baking powder, cinnamon, and salt. Set aside.
  3. Beat the butter for about 2 minutes using a mixer on medium-high speed. Add the sugar. Beat for another 2 minutes or until light and fluffy. Stir in the vanilla extract.
  4. Add the eggs, one at a time. Beat until well-blended. Add the lemon zest.
  5. Reduce the speed of the mixer to low and slowly add the flour mixture. Beat until smooth.
  6. Pour the batter into the prepared pan.
  7. In a bowl, combine the blueberries with the remaining all-purpose flour as well as the lemon juice.
  8. Spoon the berry mixture over the batter.
  9. Bake the cake on the middle rack in the oven for about 45 to 55 minutes.
  10. Once baked, remove from the oven and let cool in the pan for 10 minutes.
  11. Release from the pan using a thin knife (slice around the edges).
  12. Dust with powdered sugar before serving.

Notes

  • You can omit the salt if you prefer using salted butter.
  • You are free to use frozen blueberries but make sure to thaw and drain them first.
  • Instead of a round cake pan, you can use a 9-inch springform pan as well.

You can enjoy a slice of this blueberry cake plain. Or, if you want more flavors, you can top each serving with a scoop of ice cream or lightly sweetened whipped cream.