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.
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
PrintIngredients
- 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 (omit if using salted butter)
- 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 Make batter: 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.
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 45 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.
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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Blueberry Cake
I’m a beginner in baking and tried this cake.. it was simply awesome and my family loves it! Thanks for the recipe:)
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I LOVE this cake! Thank you for sharing this amazing recipe. I have made this several times over the last few years and it always comes out perfectly. One time I even had to make it in a toaster oven because we did not have a working oven for a while. It still came out great! My only question is that always confuses me is that in Step 4 you say to “pour” the batter into the pan but mine is never pourable, I always have to spread it. It comes out great but am I doing something wrong?
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Hi, Lori! You’re not doing anything wrong! The batter is fairly thick and will need to be scraped from the bowl into the cake pan as you “pour.” Enjoy!
My favourite cake! Thanks so much :)
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I am about to try this for my daughter’s first birthday. She LOVES blueberries and I love that it doesn’t use a ton of sugar like most cake recipes. I do have a question though — do you have any suggestions on making it in smaller pans? I am hoping to do a few smaller cakes–or even cupcakes!–but I’m not sure how much to put in each pan/cup. Any suggestions from those who have made it would be greatly appreciated.
Hi, Melinda! Sure, you could do this in smaller pans or cupcakes. Just fill the pans only about 3/4 full and bake until a toothpick inserted in the middle comes out clean. I’d start checking after about 20 minutes of baking. Enjoy!
I have made this a few times and it is awesome. I’m about to try it using brown sugar. Will let everyone know