Blueberry Cake Recipe
Our easy Blueberry Cake Recipe creates a moist, fluffy dessert with fresh berries. Perfect for any occasion with simple ingredients and step-by-step instructions.
Equipment
- mixing bowl
- electric mixer
- spatula
- whisk
- oven
- 9-inch round cake pan
- wire rack
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened at room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Berries
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour for dusting berries
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter or baking spray.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until fully combined; set this dry mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the 1/2 cup of softened butter and 3/4 cup of granulated sugar for 2-3 minutes, until the mixture is pale and fluffy.
- Beat the 2 room-temperature eggs into the butter mixture one at a time, followed by the 1 teaspoon of vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
- Alternately add the dry flour mixture and the 1/2 cup of milk to the wet ingredients, mixing on low speed just until the batter is smooth and no streaks of flour remain; do not overmix.
- In a small bowl, toss the 2 cups of fresh blueberries with 1 tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula until evenly distributed.
- Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan on a wire rack for 20 minutes before carefully turning it out onto the rack to cool completely.
Notes
Let the cake cool in the pan before turning it out to prevent breaking.