Blueberry Cake

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We made this lovely gâteau a few days ago with some fresh blueberries now in season. Although the cake was delicious, I’m beginning to think that fresh blueberries are best eaten fresh. If we can’t tell the difference after cooking between fresh or frozen blueberries, we may as well use frozen for baked goods. Trader Joe’s sells good quality frozen blueberries, and for less than what you will pay for fresh, even in season.

Blueberry Cake Recipe

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  • Yield: Serves 6.

Ingredients

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

Method

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

2 Combine 1 cup of flour with baking powder and salt and set aside.

3 Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.

4 Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

5 Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick 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. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.

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Showing 4 of 37 Comments

  • 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.

  • Annette

    i ended up with a bunch of blueberries yesterday from the farmers market and decided this would be perfect!

    i oddly dont care for blueberries fresh but love them in breads and this was easy and delicious. i accidentally mixed the blueberries in instead of leaving them on top so ill remember next time.

    always love your recipes elise!

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