Description

This Easy Blueberry Cake is a moist and tender dessert perfect for any occasion. Bursting with fresh blueberries and topped with a light sugary crust, it combines simple pantry ingredients with a straightforward baking process to produce a delicious cake that serves six. Whether for breakfast or dessert, this cake is sure to delight with its buttery texture and fruity sweetness.

Ingredients

Scale

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

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Instructions

Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the cake.
Cream Butter and Sugar: Beat the unsalted butter and 1 cup sugar together in a large mixing bowl using an electric mixer on medium speed for 3 minutes, or until the mixture becomes pale and fluffy. This step incorporates air for a lighter cake texture.
Combine Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed butter and sugar. Mix until all ingredients are fully combined into a smooth batter.
Mix Dry Ingredients: In a separate bowl, stir together the flour, baking powder, and salt until evenly mixed. Gradually add half of this dry mixture into the wet batter, stirring until just incorporated. Then add the remaining dry ingredients and mix until combined without overmixing.
Prepare Cake Pan: Grease a 9-inch cake pan to prevent sticking, then pour the batter into the pan, spreading it evenly to create a level surface.
Add Blueberries and Sugar Topping: Arrange the blueberries over the batter in a single layer. Optionally, sprinkle 2 teaspoons of sugar evenly over the top for a slight crunchy sweetness after baking.
Bake the Cake: Place the cake in the oven and bake at 350 degrees F for 10 minutes initially. Then reduce the oven temperature to 325 degrees F and continue baking for an additional 55 to 65 minutes, until the cake is golden and set.
Doneness Check: Insert a wooden skewer or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is fully baked.
Cool and Serve: Allow the cake to cool in the pan for at least 10 minutes before removing it. Cut into slices and serve warm or at room temperature.

Notes

Ensure the butter is at room temperature to achieve a fluffy batter when creaming with sugar.
Avoid overmixing once the flour is added to keep the cake tender.
Using fresh or frozen blueberries works well, but if frozen, do not thaw before using.
The optional sugar topping gives the cake a slight caramelized crust and enhances sweetness.
Baking times can vary; start checking at 55 minutes after reducing the oven temperature.
Letting the cake cool properly helps it set and makes it easier to remove from the pan.