Description
This Easy Blueberry Cake is a moist and flavorful dessert that combines the freshness of blueberries with a tender, buttery crumb. Perfect for a simple afternoon treat or a delightful ending to any meal, this cake is baked to golden perfection with a lightly sweetened blueberry topping.
Ingredients
Wet Ingredients
- 6 tablespoons unsalted butter (at room temperature)
- 1 cup granulated or cane sugar (plus 2 teaspoons for topping)
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Fruits
- 2 cups blueberries
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake evenly.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the unsalted butter and 1 cup of sugar together in a large mixing bowl for about 3 minutes until the mixture is pale and fluffy, which will help with the cake’s texture.
- Add Wet Ingredients: Mix in the egg, milk, and vanilla extract until the batter is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and kosher salt. Add half of this dry mixture to the wet ingredients and stir until just incorporated. Then add the remaining dry mixture and gently stir to combine without overmixing.
- Prepare Cake Pan: Grease a 9-inch cake pan to prevent sticking, then pour in the batter and spread it evenly across the pan.
- Add Blueberries and Sugar Topping: Distribute the blueberries in a single layer on top of the batter. Optionally, sprinkle the additional 2 teaspoons of sugar over the blueberries for a slight crunchy sweetness.
- Bake the Cake: Place the cake in the oven and bake at 350 degrees Fahrenheit for 10 minutes. Then reduce the oven temperature to 325 degrees Fahrenheit and continue baking for an additional 55 to 65 minutes until the cake is golden and cooked through.
- Test for Doneness: Insert a wooden skewer or cake tester into the center of the cake. If it comes out clean, the cake is fully baked. Remove from oven and allow to cool before serving.
Notes
- Ensure butter is at room temperature for best creaming results.
- Do not overmix batter once flour is added to keep the cake tender.
- If fresh blueberries aren’t available, frozen blueberries can be used but gently fold them in to reduce bleeding.
- The sprinkling of sugar on top of berries creates a light, sweet crust.
- Testing the cake for doneness with a skewer prevents under- or over-baking.
