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The best butter cake ever, topped with loads of fresh blueberries. This cake is dense, sweet and buttery. Fail-proof recipe that anyone can bake at home!
I love butter cake. It’s a cake that I always bake at home. I also have the best recipe ever that yields moist, buttery and sweet cake.
With fresh berries abound in the market lately, I got some blueberries and made this blueberry butter cake.
What’s so great about this recipe is the freshness of the blueberry; every bite is bursting with the soft texture and fruity flavor of the blueberries.
The beautiful color also makes the cake so much prettier and you just want to take a bite.
For the pan, you can use a cake pan (like I did), loaf pan or mini loaf pan. During the baking process, the surface of the cake might get too brown (depends on your oven) but the inside is uncooked.
I always cover the top with aluminum foil towards the end of the baking process.
This will make sure that the inside is baked through and the top is the nice golden brown color, just like my pictures. This recipe is a keeper, ones that I always refer to whenever I craze rich and decadent butter cake.
How To Make Blueberry Butter Cake
Preheat your oven to 375°F (190°C) and grease your pan lightly with some butter. You can use a loaf pan, mini loaf pan, or an 8”x8” or 9”x9” square pan—whichever you’ve got on hand! Mix the flour and baking powder together, then sift it to get rid of any lumps. Stir in the salt, and then set it aside for now.
Grab your electric hand mixer and beat the butter and sugar together until it’s all smooth and pale yellow. Add the first egg and beat it in really well, making sure to scrape down the sides so everything mixes evenly. Once that’s all creamy, throw in the vanilla essence and mix it up. Then, gently fold in the flour until it’s just combined, and finish it off by adding the milk. Keep mixing until everything comes together nicely!
Pour the batter into your greased pan and give it a little shake to settle it, or use a spatula to smooth out the top. Then, take your blueberries and spread them out evenly on top.
Pop it in the oven and bake for about 40-50 minutes, or until it’s golden brown and cooked through. To check if it’s done in the middle, use a cake tester (or a toothpick works too!). If the top starts getting too brown before the inside is fully cooked, just cover it with a bit of aluminum foil and let it keep baking.
Once it’s done, take the cake out of the oven and let it cool on a wire rack for about 10 minutes. If you want, give it a little dusting of powdered sugar for that extra touch. Then, slice it up and enjoy!
Frequently Asked Questions
This recipe is only 385 calories per serving.
What To Serve With Blueberry Butter Cake
For a delightful afternoon tea, I recommend the following recipes:
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Other Recipes You Might Like
Blueberry Butter Cake
Ingredients
- 2 sticks unsalted butter, at room temperature
- 7 oz (200g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 oz (200g) sugar
- 4 large eggs
- 4 tablespoons fresh milk
- 1 teaspoon vanilla essence
- 6 oz (175g) fresh blueberries
- powdered sugar, for dusting, optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease the pan (loaf pan, mini loaf pan, 8”x8” (20 cm x 20 cm), or 9”x9” (23 cm x 23 cm)) with butter. Mix the flour and baking powder together, then sieve. Add the salt and mix well. Set aside.
- Use an electric hand mixer to beat the butter and sugar until well combined and pale yellow in color. Add the first egg and beat well after each addition until creamy, scraping down the sides for even mixing. Add the vanilla essence and mix well. Fold the flour into the batter and mix until combined. Finally, add the milk.
- Pour the batter into the greased baking pan. Shake it lightly or use a spatula to even out the top of the batter. Add the blueberries on top in a single, even layer.
- Bake until golden brown and cooked through, about 40-50 minutes. Use a cake tester to check if it’s cooked in the middle. If the top becomes too brown while the inside is still uncooked, cover the top with aluminum foil.
- Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Dust with powdered sugar (optional) and cut the cake into pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another winner! This blueberry butter cake is so delicious. It is moist and full of flavor! I used frozen blueberries that I left out to defrost and it worked really well!
Hi Stacie, awesome, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Another winner! This blueberry butter cake is so delicious. It is moist and full of flavor! I used frozen blueberries that I left out to defrost and it worked really well!
The cake looks very tempting and I’d like to try this recipe out.but do I require 2*225gm butter or is it just 225gm butter in total for the recipe?
2 sticks butter or 225g butter.
This cake is amazing! Definitely going to try this one too! This adds to my list of cakes to bake! Thank you so much for sharing!
My blueberries also sinked to the bottom of the cake pan while baking. Maybe because I didn’t sifted the dry ingredients and I mixed instead of fold the flour in the butter. Also, maybe a bit too many blueberries, I didn’t weigh any ingredients. According to Google 1cup flour=6 oz.
Hi Monica, try again!! Mine didn’t sink at all, either way the blueberry butter cake tastes good.
I’ve tried three times from my iPad and three times from my computer plugged in to the printer. I CANNOT PRINT JUST THE RECIPE. I have easy access to wild blueberries, and would like to use this recipe. Generally speaking, yours are absolutely the hardest on-line recipes to print. This is frustrating, as you post good recipes.
Hi John, thanks for letting me know. The recipe pages should only print recipes only and it looks like we have some technical issues. Will fix this soon. Thanks for your support!
Baked this cake last weekend, turned out very yummy and fluffy. Reduced sugar to 160g. But the blueberries sank to the middle and bottom unlike yours seem to be still on the surface. Think next time will put them in midway to baking. Thanks so much for this wonderful cake.
Its baking now. But all the blueberries are on the bottom? not at all how the picture looks. Hoping it will turn out ok and not burn on the bottom due to the blueberries. Bringing this dessert to a pot luck tomorrow
Hi Jean, I am not sure why your blueberries all sink. You can dust them with some all purpose flour and they won’t sink.
Dust the blueberries with flour first.
This recipe looks yummy! Definitely want to try it but I don’t have a scale. Do you have the recipe using measuring cups instead?
You can try this: https://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316
Make this blueberries butter cake follow your instructions turn out very well very yummy thank you for sharing the recipe also the details instruction
I reduced sugar 50g still fine it a little sweet
Hi Margaret, that’s great that you love this blueberry butter cake recipe. Yes, it’s so yummy! :)
Definitely pinning the blueberry butter cake for when the wild blueberries and huckleberries are here. I have a couple of recipes I make each year with them and this looks like one to add.
Hi Melissa, you will love it. This blueberry butter cake recipe is so yummy!