Blueberry Cake

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Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).

In fact, it almost seems like there is more blueberry than cake in this cake; that’s a problem I can live with!

Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there’s always the risk of berry sinkage.

Blueberry Cake

We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!

Blueberry Cake Recipe

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  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Serves 6

Ingredients

  • 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened
  • 3/4 cup (160 g) sugar
  • 1/4 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon lemon zest (optional)
  • 2 cups (325 g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
  • 1 teaspoon lemon juice
  • Powdered sugar for dusting

Method

1 Preheat oven and prepare springform pan: Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

2 Mix flour with baking powder and salt: Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.

3 Beat butter, add sugar and vanilla, add eggs, add flour:  Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract.

Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.

4 Pour the batter into the prepared springform pan.

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5 Toss berries with flour and lemon juice, spoon over batter: Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

6 Bake: Bake on middle rack in oven for 50 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean.

Remove from oven and let the cake cool in the pan for 10 minutes.

Carefully slide a thin knife around the edges of the cake to release it from the pan.

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7 Dust with powdered sugar to serve: Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.

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Blueberry Cake

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Showing 4 of 40 Comments

  • Stephanie Rousseau

    Just wondering if this recipe has been changed recently? When I made it a few weeks ago I’m sure there was no cinnamon or lemon zest and that the introduction and layout were different?? Although it’s entirely possible I was using the wrong link! If I’m correct and is has changed, is there any chance you could repost the old recipe too?? Many thanks!

  • Sheila Fingerhood

    I made this today with a few alterations, I also added a can of sour cherries to the blueberries, and lemon zest to the cake batter also instead of dusting it with powdered sugar I made a Cherry brandy whipped cream to top it with. I’ll be making this again. It was delicious!!!!

  • peg

    Could you comment on whether you have frozen this and how it defrosted? i am testing such cakes for my sons wedding in August…yeeeees he wants Momma to make all the desserts. Thanks

  • Jo

    Dear Elise,

    Oh my. Words are not enough to tell you how grateful I am for this wonderful recipe, Elise.

    The cake comes out so amazing every time I make it, it is a true wonder how simple yet phenomenal your recipe is. (And I’m not even that great of a baker! :^)

    Since I’ve baked it several times already, I got to experiment a bit — my husband likes the bottom of this cake to be a tiny more crusty(?), so I tried dusting the bottom of the baking pan with 2 1/2 t of flour (instead of 1 t) and it came out so nice!

    Thank you so much, Elise!!!

  • Anna

    I’ve made this cake twice and Love it. I will try it with other fruit also. The cake batter is thick and almost cookie like. Vert buttery and delicious.

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