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Blueberry cake
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4.48 from 48 votes

Blueberry Cake

Blueberry cake packed with fresh blueberries. This healthy and best blueberry cake recipe is perfect anytime of the day and great with coffee.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Baking Recipes
Cuisine: American
Keyword: blueberry cake
Servings: 4 Mini Loaves
Calories: 370kcal
Author: Bee Yinn Low

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.
    Blueberry cake

Notes

Adapted from: Tutti Dolci.
You can bake this cake in one (1) regular loaf pan. It might take 40-50 minutes to cook through. Please use a cake tester to check doneness.

Nutrition

Serving: 1g | Calories: 370kcal | Carbohydrates: 57g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 283mg | Fiber: 2g | Sugar: 30g