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Blueberry cake packed with fresh blueberries. This healthy and best blueberry cake recipe is perfect anytime of the day and great with coffee.
Healthy Blueberry Cake
If you love blueberry, you have to try this buttery, healthy, and the best blueberry cake!
It’s packed full of blueberries, buttery, moist and soft. This cake is especially great as a coffee cake and taste amazing with a cup of coffee or tea.
This recipe is so easy and fail-proof, even novice baker can bake this cake in a jiffy with a whisk (no stand mixer needed!)
Blueberry Cake Recipe Ingredients
This simple recipe calls for the following ingredients:
- Butter
- Sugar
- Milk
- All-purpose flour
- Baking powder
- Blueberries
This cake is great as a coffee cake, so I used four (4) mini loaf pans to make this recipe. These tiny and dainty cakes are delightful for afternoon tea with friends and family.
With spring in full swing, buy some blueberries and try my recipe!
See the recipe card for full information on ingredients.
Frequently Asked Questions
Yes, you can.
However, frozen blueberries are usually watery after defrost, so make sure you pat dry the frozen blueberries with paper towels before adding them to the cake batter.
To help keep your blueberries from sinking to the bottom, toss the berries in flour before adding them to the batter.
The coating helps suspend them better during baking so they don’t sink to the bottom.
This recipe is only 372 calories per mini loaf.
What To Serve With Blueberry Cake
Serve the cake with coffee or tea. For an afternoon tea, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Cake Recipes You Might Like
Blueberry Cake
Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat the oven 350°F (176°C). Grease the four (4) mini loaf pans with butter (I used 3" x 1.75" (7cm x 4.5cm) mini loaf pans). You may also use one (1) regular loaf pan.
- Place butter, sugar, egg, milk and vanilla extract in a bowl. Whisk for 2 minutes.
- Combine the flour, baking powder and salt together. Stir into the creamed mixture. Fold in the blueberries.
- Transfer the batter into the pans. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. If you use a regular loaf pan, you may need to bake for 40 minutes or more. If the top of the cake gets too dark, cover it with a sheet of aluminum foil to avoid over browning at 30 minutes mark.
- Let cool for 10 minutes, dust with powdered sugar if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used a miniature version mini loaf pans,it made 10 ,it was perfectly cooked in 30 minutes, and chocked full of blueberries. I added a simple glaze and more blueberries on top and it was stunning and Soo yummy.
Wow Denise, that looks very good, and thanks for the 5 stars rating! :)
Update on the dense batter. I made mine in a loaf pan. The batter was so thick after folding in the blueberries (which I first coated in flour), I was afraid that the cake would turn out too dense. Boy, was I wrong! This was so delicious and moist with blueberries in every bite! It took a total of one and one half hours to cook completely through. I had to cover with tin foil about half way through to avoid over-browning.
A perfect cake! Thanks so much for posting!
Hi Melissa, thanks for the 5 stars rating. I am so glad that you love my blueberry cake. Please try more recipes on my site!
After folding in the blueberries, my batter was very dense. Is that normal?
Yes it’s perfectly normal.
Bee
Can I use cake flour instead of all purpose flour?
Yes.
Can I use wheat flour?
Please don’t change anything on the recipe.
I have try this it was excellent. Thank you for the recipe.
Thanks Barbara!!! Please try more baking recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I made these last week! They were so good! I am making them again today! Wish I could post the photo of my cakes!
Hi Emily, you can email to me or tag me on Instagram.
Do these need to be stored in the refrigerator?
No.
I can’t pin this?
The pin function is working fine.
What is the size of your mini loaf pans?
Super mini ones – 3″ x 1.75″ at the bottom.
I think this might be he best blueberry muffins I have ever made. Definitely a keeper.
Makes 9 muffins. I added 1/4C sour dough starter just to try it. Great.
Aww, that’s awesome, so glad to hear that. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
May I know any difference if I use plain flour instead of all purpose flour?
It’s fine.
I have tried many of your recipes and they all came out delicious. My most recent was the chicken satay. My family loved it.
I want to try this cake but only have frozen strawberries at the moment. Can I use strawberries instead of blueberries? Would the amount be the same? Thank you.
Hi Carolyn, you can try my strawberry cake it’s similar: https://rasamalaysia.com/strawberry-cake/