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 Many Calories per Serving?
This recipe is only 385 calories per serving.
Serve Blueberry Butter Cake With:
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Blueberry Butter Cake
Blueberry Butter Cake - the best butter cake ever, topped with fresh blueberries. This cake is dense, sweet and buttery.
Ingredients
- 2 sticks (225 g) unsalted butter, at room temperature
- 7 oz. (200 g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 oz. (200 g) sugar
- 4 large eggs
- 4 tablespoons fresh milk
- 1 teaspoon vanilla essence
- 6 oz. (170 g) 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, 8x8, or 9x9) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
- Use an electronic hand mixer to beat the butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in vanilla essence and mix well. Fold in the flour into the batter and mix well. Finally, add in 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 of the batter, in an even single layer.
- Bake until golden brown and cooked, about 40-50 minutes. Use a cake tester to test if it's cooked in the middle. If top gets too brown but inside is not cooked, cover the top with aluminum foil.
- Remove it from the oven and let cool on the wire rack for 10 minutes. Dust with some powdered sugar (optional) and cut the cake into pieces.
Notes
Depending on the oven, it may take more than 40 to 50 minutes to bake the cake. To prevent the top of the cake from browning too fast, cover the top of the baking pan with a sheet of aluminum foil.
Nutrition Information
Yield
6Serving Size
6 peopleAmount Per Serving Calories 385Total Fat 34gSaturated Fat 21gUnsaturated Fat 0gCholesterol 191mgSodium 246mgCarbohydrates 64gFiber 2gSugar 37gProtein 8g
Syuhada Ahmad
Hi
Can I use brown sugar for this recipe ? And is okay not to sieve the flour ?
Rasa Malaysia
Yes, brown sugar is fine. It’s OK not to sift the flour.
Syuhada Ahmad
Thanks. Made the cake today! I used granulated sugar and reduced the amount by 20g.
Super moist blueberry butter cake! Thanks for the recipe
Rasa Malaysia
Hi Syuhada, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Kala Mani.S.
I adore your recipes. Tried many of them but 1st time posting :) So homely & fail proof. I read somewhere in your post, either here or your marble cake recipe that milk can be replaced with sour cream, couldn’t find the thread now. I had some expiring soon, use them for this recipe. Followed everything exactly & waaaalaaah an awesome blueberry butter cake that was gone in 2 days (family of 2 toddlers, hubby a butter cake fanatic). Thank you so much for sharing your wonderful recipes.
Rasa Malaysia
Hi Kala, thanks, yes, you can use milk, sour cream, evaporated milk, yogurt, whipping cream, it will work just fine.
Stacie
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!
Rasa Malaysia
Hi Stacie, awesome, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Gurkiran Kaur
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?
Rasa Malaysia
2 sticks butter or 225g butter.
Raiko
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!
Monica
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.
Rasa Malaysia
Hi Monica, try again!! Mine didn’t sink at all, either way the blueberry butter cake tastes good.
John Birkett
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.
Rasa Malaysia
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!
Jean
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.
Danielle
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
Rasa Malaysia
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.
Mike Dyer
Dust the blueberries with flour first.
Frances
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?
Rasa Malaysia
You can try this: https://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316
Margaret
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
Rasa Malaysia
Hi Margaret, that’s great that you love this blueberry butter cake recipe. Yes, it’s so yummy! :)
Melissa Storms
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.
Rasa Malaysia
Hi Melissa, you will love it. This blueberry butter cake recipe is so yummy!