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.
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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.
I have made this a few times and it is awesome. I’m about to try it using brown sugar. Will let everyone know
Made this cake this weekend – absolutely delicious and a big hit with my whole family + guests. Will definitely make again. Just to note that it took quite a bit longer to bake than indicated in the recipe.
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Great recipe! I used less sugar (1/2 cup) and 1 1/2 times as many berries and it was perfect.
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I have made this cake many times and it turns out fantastic every time! One you can ALWAYS count on. Texture is light and buttery. Delightful. I made it the last two times with fresh raspberries on top and dusted it with granulated sugar which gives it a crunchy top. Yummy!! I also subbed almond extract for the vanilla because I love That flavor with the raspberries. I did omit the cinnamon unless I make the blueberry version and then I follow exactly what you wrote. Except for the long baking time.
My concern is the length of time in the oven. I have never found it to bake as long as you say. Mine is always done in 25 minutes at the very most. My oven is calibrated correctly but just a word of concern to your readers to keep an eye on the cake & not to over bake. I start checking at 20 and maybe it needs another 5 minutes added.
Delicious recipe Elise! I have yet to find one of yours that I don’t like! And I have made quite few in each category.
Thank you
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