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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
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!
Frequently Asked Questions
Can I Use Frozen Blueberries for This Recipe?
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.
How to Prevent Blueberries from Sinking to the Bottom?
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.
How Many Calories per Serving?
This recipe is only 370 calories per mini loaf.
What Dishes to Serve with This Recipe?
Serve the cake with coffee or tea. For an afternoon tea, I recommend the following recipes.
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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" 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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
It’s toooo Awesome!!! thanks for sharing this wonderful article… very beneficiery tips, You are given in this article…
What if I don’t have those mini baking pans, can I use a normal size baking pan? Please advise the baking time if using the normal size baking pan. Thanks!
Yes you can and same baking time just check doneness by inserting cake tester.
Dear rasa malaysia,
I loved all your recipes, and i’m actually compiling most of the pastries… hehe…
Can i know of this particular recipe, you mentioned frozen bluberries, should i defroze it before folding in the cake mixer?
Thank you so much!
Rgds,
Jun
Yes please defrost, pat dry with paper towels before folding.
love blue berries hidden inside, wonderful
Hie! I tried this recipe today converting all to grams. So I get 226gm of flour. The batter became very very sticky. Please advice
1 cup of flour is 125 grams. For this recipe, you need to use an American measurement cup…
May I know how much is 1/2 cup butter in grams?
113g
Hi. Could you please provide the ingredients measurement in metric? My kids would definitely like this mini loaf.
You can convert it here: https://rasamalaysia.com/conversion/
Nice Post . Thank you :)
I think your website is fantastic.
Thanks!
Having recently found your website I have tried several receipes. My diabetic husband is on a low carb diet so we skip the rice noodles, rice etc and prepare the protein vegetable part. We have really enjoyed the chicken satay and peanuts sauce and others with tofu. My husband is with your little boy on the tofu tomato eggs. He loves it. Thanks for your help with trying to provide interesting textured dishes for my fussy eater!
Hi Marilyn, thanks for leaving me such a sweet comment. Glad that your husband is enjoying the dishes. :)
These are dainty and I agree- perfect for tea time. It’s nice to indulge in a piece of cake and reap blueberry antioxidant benefits too! Thanks for posting this!