Description
This Easy Blueberry Cake is a moist and fluffy homemade dessert that’s perfect for any occasion. Bursting with fresh blueberries and lightly sweetened with vanilla, this simple yet delicious cake is baked to perfection with a tender crumb and a hint of sugar sprinkled on top for a delightful finish.
Ingredients
Scale
Cake Batter
- 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
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Topping
- 2 cups blueberries
- 2 teaspoons granulated sugar (optional, for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking once the batter is prepared.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and 1 cup of sugar together using an electric mixer on medium speed for about 3 minutes until the mixture becomes pale and fluffy, creating a light base for your cake.
- Add Wet Ingredients: Mix in the egg, milk, and vanilla extract until fully combined, making sure the batter is smooth without overmixing.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and kosher salt. Gradually add half of this dry mixture to the wet ingredients, stirring until the flour is incorporated. Then add the remaining dry mixture and stir until just combined.
- Prepare Cake Pan: Grease a 9-inch cake pan and pour in the batter, spreading it evenly to create a uniform layer.
- Add Blueberries and Sugar Topping: Sprinkle the blueberries evenly over the top of the batter in a single layer. If desired, sprinkle 2 teaspoons of granulated sugar over the blueberries for a sweet, slightly crunchy topping.
- Initial Bake: Bake the cake at 350 degrees F for 10 minutes to set the structure and allow the blueberries to start cooking.
- Reduce Heat and Continue Baking: Lower the oven temperature to 325 degrees F and bake the cake for an additional 55 to 65 minutes. This slower baking ensures the cake cooks evenly through without overbrowning.
- Check Doneness: Insert a wooden skewer or cake tester into the center of the cake. If it comes out clean without wet batter, the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for at least 10 minutes before carefully removing it to prevent breakage. Once slightly cooled, slice and serve.
Notes
- Make sure the butter is at room temperature to achieve a smooth and fluffy batter.
- You can substitute fresh blueberries with frozen ones, but do not thaw before adding to the batter to avoid excess moisture.
- Use a toothpick test to check cake doneness accurately, especially towards the end of baking.
- For a more festive look, dust the finished cake with powdered sugar before serving.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for 4 days.
