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Slice of blueberry cake with cream cheese frosting on a plate

Blueberry Cake

A delightful blueberry cake that perfectly balances sweetness and tartness, evoking family memories and providing a moist and fluffy texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use unbleached for better flavor.
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened Make sure it’s at room temperature.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk Whole milk preferred for richness.
  • 2 cups fresh blueberries You can use frozen, but fresh is best for flavor and texture.
For the Blueberry Topping (optional)
  • 1 cup blueberry jam Store-bought or homemade.
  • Fresh blueberries for garnish Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
Mixing
  1. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  2. Add in the eggs one at a time, ensuring they’re fully incorporated after each addition. Stir in the vanilla extract.
  3. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry mixture. Mix until just combined; the batter may be a little lumpy.
  4. Gently fold in the blueberries with a spatula.
Baking
  1. Pour the batter into the prepared cake pan, smoothing out the top.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Finishing
  1. Once cool, spread blueberry jam on top if desired, and garnish with fresh blueberries.

Notes

Store the cake in an airtight container at room temperature for up to three days. You can freeze leftovers wrapped tightly for up to three months. Avoid overmixing the batter to ensure a tender cake.