easy blueberry cake recipe

Written ByJenny Smyth Posted on
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The Best easy blueberry cake recipe

I’m so excited to share this easy blueberry cake recipe with you all. It’s one of my family’s favorite desserts, and we just can’t get enough of it.

The best part is that it’s incredibly easy to make and requires only a few ingredients. I like to think that this recipe has a bit of a story behind it – it was passed down to me from my grandmother, who got it from her sister.

It’s a family tradition that I’m happy to continue with my own kids. Whenever we have a family gathering or just need a sweet treat, this cake is always the first choice.

My kids love helping me mix the batter and adding the fresh blueberries to the batter. They get so excited when they see how quickly the cake bakes in the oven.

And let me tell you, it’s not just for special occasions – we enjoy it as an everyday dessert too! The best part is that it’s relatively healthy compared to other cakes out there, thanks to the use of whole wheat flour and fresh berries.

My family loves this recipe so much that we’ve even started making mini versions of it for snacks or as a quick breakfast on-the-go.

Easy Blueberry Cake

4.7 from 882 votes

A simple and delicious blueberry cake that comes together quickly with basic ingredients. Perfect for breakfast, brunch, or a light dessert.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the Topping (optional)

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease an 8-inch square baking pan with butter or non-stick spray, then set it aside.
3In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
4In a separate small bowl, beat the egg lightly, then add the milk, melted butter, and vanilla extract, stirring until smooth.
5Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no streaks of flour remain.
6Do not overmix; the batter will be thick.
7Fold in the blueberries carefully to avoid crushing them.
8Transfer the batter to the prepared pan and spread it evenly with the spatula.
9If using the topping, mix the sugar and cinnamon in a small bowl and sprinkle over the batter.
10Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
11Let the cake cool in the pan on a wire rack for 10 minutes before slicing and serving.

🔧Equipment

8-inch square baking pan
Mixing bowls
Whisk
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 320mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 4g

📝Notes

If using frozen blueberries, fold them into the batter while still frozen to prevent the batter from turning purple. For a lighter texture, substitute 1/2 cup of the all-purpose flour with whole wheat pastry flour.

Watch Video Of How Easy Blueberry Cake Works

This easy blueberry cake recipe is perfect for any occasion – whether you’re hosting a party or just need a quick dessert for your family. We love making mini versions of this recipe for snacks or as a quick breakfast on-the-go.

One of my favorite things about this recipe is that it’s relatively healthy compared to other cakes out there, thanks to the use of whole wheat flour and fresh berries. My family loves helping me mix the batter and adding the fresh blueberries – it’s become a fun little tradition for us!

❓ Frequently Asked Questions About Blueberry Cake

Q1: What type of flour should I use for this recipe?

For this easy blueberry cake recipe, I recommend using whole wheat flour for its nutty flavor and higher fiber content. You can also use all-purpose flour if you prefer, but keep in mind that the texture might be slightly different.

Q2: Can I substitute other types of fruit in this recipe?

While blueberries are my top choice for this cake, you can experiment with other fruits like raspberries, blackberries, or even diced apples. Just keep in mind that the flavor and texture might change slightly.

Q3: How do I ensure the cake is evenly baked?

To ensure even baking, make sure to not overmix the batter, as this can lead to a dense cake. Also, keep an eye on the cake while it’s baking and adjust the baking time if needed.

Q4: Can I make this recipe in advance?

This easy blueberry cake recipe can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Q5: How do I store leftover cake?

Leftover cake can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 2 months. When reheating, simply microwave or oven-heat until warm and serve.

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