Simple Blueberry Cake
This Simple Blueberry Cake is a classic, easy dessert with a soft crumb and juicy blueberries. Perfect for breakfast, tea time, or as an after-dinner treat, it’s quick to prepare yet impressive enough to serve guests.
Ingredients
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter (softened)
• ¾ cup sugar
• 2 large eggs
• ½ cup milk or buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries
• Optional: Zest of 1 lemon
• Optional toppings: Powdered sugar or glaze
Instructions
1. Preheat oven to 350°F. Grease and line an 8-inch baking pan.
2. Rinse and dry blueberries. Toss lightly in flour and set aside.
3. In a mixing bowl, whisk flour, baking powder, and salt.
4. In another bowl, cream butter and sugar until light and fluffy.
5. Beat in eggs one at a time. Stir in vanilla.
6. Alternatively, add the dry ingredients and milk, mixing just until incorporated.
7. Carefully mix the blueberries and lemon zest into the batter.
8. Pour batter into the pan. Smooth the top.
9. Bake for 35–40 minutes, checking with a toothpick—it should come out clean when ready.
10. Allow it to rest in the pan for 10 minutes before shifting it to a wire rack. Dust with powdered sugar or drizzle glaze before serving.
Notes
- Use room-temperature ingredients for even mixing.
- Do not over-mix the batter; this keeps the cake soft.
- Coating berries in flour prevents sinking.
- Frozen blueberries don’t need thawing.
- Adjust baking time for different pan sizes.
- Place the remaining cake in a sealed container to preserve its freshness.
- Add a lemon glaze for more flavor and shine.