Blueberry Cake
Fresh, ripe blueberries combine with a light, fluffy cake for an easy blueberry cake that takes only 15 minutes of prep time!
I adore summer when berries are inexpensive and plentiful. Strawberries, blueberries, blackberries, I’ll take them all! As soon as I see the produce section filling up with sweet, juicy blueberries I immediately start planning to make this easy Blueberry Cake recipe!
Why I love this recipe
- The sweet punch of the blueberries is complimented by the light, airy cake.
- Sprinkling the cake and blueberries with sugar prior to baking provides a sweet crunchy topping to the cake.
- It takes only 15 minutes to prep, then pop in the oven and get ready to be wowed!
- This Blueberry Cake tastes delicious either warm or cool so it’s the perfect make-ahead dessert for entertaining.
Ingredients
If you have blueberries and molasses everything else for this cake is a kitchen staple: butter, sugar, egg, milk, flour, baking powder, and salt!
Step by Step
Scroll all the way down for the full printable recipe
- Start by creaming the butter and sugar together until light and fluffy.
- Add the egg, molasses, and milk and combine.
- Mix the dry ingredients in a separate bowl and add a little at a time while mixing on low speed.
- Once the batter is combined pour it into a buttered pan. Top with blueberries and use the back of a spoon to tap them gently into the batter.
- Sprinkle with sugar and pop in the oven! About an hour later you have a lovely blueberry cake you can serve warm or cool.
Tips for best results
- Be sure to use butter to grease the pan, not cooking spray for better taste results.
- Spray a measuring cup with nonstick spray before measuring out molasses for easier pouring.
- Tap blueberries into the batter by lightly pressing them with the back of a spoon.
- Don’t omit sprinkling the cake with sugar before baking, the sugared top layer is part of what makes this recipe so special!
- This cake tastes delicious fresh out of the oven or served cool, whichever is your preference.
FAQs
You can substitute frozen blueberries in this blueberry cake, in fact you don’t even need to thaw them first!
Store the cake in an airtight container at room temperature up to 3 days. It will keep a day or two longer in the fridge.
I do not recommend freezing this recipe due to texture change when thawed.
I hope you enjoy this blueberry cake recipe! If you’re a fan of blueberries you’ll also enjoy my Bakery Style Blueberry Muffins, Blueberry Coffee Cake, and Blueberry Caprese Skewers!
If you’ve tried this recipe please comment and rate it below, I love hearing from you!
Print
Blueberry Cake
- Prep Time: 15 mins
- Cook Time: 70 mins
- Total Time: 1 hour 25 mins
- Yield: 8 1x
- Category: Dessert
- Method: baking
- Cuisine: American
Description
Amazing easy blueberry cake is sweet, moist and perfect for coffee or dessert, especially in the summer when berries are plentiful! Can be served hot or cool.
Ingredients
- 6 tablespoons butter, softened, plus extra for pan
- 1 cup sugar
- 1 large egg
- 1 teaspoon molasses
- 1/2 cup milk
- 1 1/2 cup flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 pint blueberries
- 1 tablespoon sugar
Instructions
- Preheat oven to 350 degrees.
- Generously butter an 8 inch baking dish.
- In a mixer combine butter and sugar and beat on medium speed 3 minutes or until light and fluffy.
- Add egg, molasses, and milk and continue to mix until combined.
- In a medium bowl combine flour, baking powder and salt.
- Add flour mixture to mixer a little at a time while mixing on low.
- Pour batter in prepared baking dish.
- Top batter with blueberries, tapping lightly to set into batter.
- Sprinkle with tablespoon of sugar.
- Bake for 10 minutes.
- Reduce heat to 325 and continue to bake an additional 60 minutes.
- Cool on wire rack, serve warm or cool.
Notes
- Be sure to use butter to grease the pan, not cooking spray for better taste results.
- Spray a measuring cup with nonstick spray before measuring out molasses for easier pouring.
- Tap blueberries into the batter by lightly pressing them with the back of a spoon.
- Don’t omit sprinkling the cake with sugar before baking, the sugared top layer is part of what makes this recipe so special!
- This cake tastes delicious fresh out of the oven or served cool, whichever is your preference!
Nutrition
- Serving Size: 1/8th cake
- Calories: 305
- Sugar: 31.7 g
- Sodium: 165.6 mg
- Fat: 9.6 g
- Carbohydrates: 52.5 g
- Protein: 4.1 g
- Cholesterol: 46.5 mg
Keywords: blueberry cake
So good!
★★★★★
Wish I lived closer too but I would take three days to get to you as I am in Auckland New Zealand! Gorgeous crisp winter weather, sun is shining but those southerlies turn cold at night, almost frosty!!
We’re about to get quite the cool down when we move from the US to the UK this month-I hope one day to make it to your neck of the woods, I’ve heard it’s amazing!
I have been using another blueberry cake recipe that calls for 2 cups of sugar and 4 eggs. I like this version as much less eggs and sugar even though I have been reducing the sugar in my recipe. I have also substituted pitted dark cherries which worked out great. Next I am going to try using peaches. But I am going to make this version using blueberries
That sounds great with the cherries, I’ll have to try that once we’re all moved into our new house! ~Melissa
I wish I lived closer. I would enjoy helping you eat these sweets.
I wish you were too Janine, we had to throw all the food the mover’s wouldn’t pack out today and it was heartbreaking, I hate wasting food!