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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.
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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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.
Hi Bee I just bake your blueberry butter cake , mistaken to add sugar 300 g but come out perfect and I love the sweetness , thanks Bee for the great recipe .hello from Singapore here
Thanks.
If you like more blueberries, can you put them in the cake? And when would you add them if you can..thanQ x
Yes.
People, try to remember 8oz. = 1 cup.
Hi,
I want to bake this cake but would prefer Imperial measurements please.
How many cups is 7 ounces of flour or sugar? Is it the same as for liquid?
Many thanks.
The recipe card clearly stated grams for the ingredients.
Just baked this. Half the cake was gone within an hour of cooling and cutting. Bee isn’t kidding when she says this recipe makes the best butter cake ever. Just make sure you follow her instructions closely and use good quality butter. The juicy blueberries were such a great addition!
Hi Cas, thanks for your support, please try more cake recipes on my site, just search for cake on the search bar! :)
Can you use frozen blueberries, and if so , do you have to thaw them first? ?
Yes and yes.
Just baked this. Half the cake was gone within an hour of cooling and cutting. Bee isn’t kidding when she says this recipe makes the best butter cake ever. Just make sure you follow her instructions closely and use good quality butter. The juicy blueberries were such a great addition!
Since this is baking. May I know if we can STEAM this cake with a steamer.
Thank you.
I think you can.
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.
Hi,
Your recipe looks amazing—I can’t wait to try it! One question—can I substitute water for the milk? I don’t have any milk, what do you recommend I use instead?
Thank you!
No, you need milk.
I don’t have fresh blueberries where I am at but I have the dried o es. Can I use these? If yes, how do I use them?
Yes.
Hi
Can I use brown sugar for this recipe ? And is okay not to sieve the flour ?
Yes, brown sugar is fine. It’s OK not to sift the flour.
Thanks. Made the cake today! I used granulated sugar and reduced the amount by 20g.
Super moist blueberry butter cake! Thanks for the recipe
Hi Syuhada, thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
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.
Hi Kala, thanks, yes, you can use milk, sour cream, evaporated milk, yogurt, whipping cream, it will work just fine.