Blueberry Butter Cake

4.66 from 60 votes

Blueberry Butter Cake - the best butter cake ever, topped with fresh blueberries. This cake is dense, sweet and buttery.

Prep Time10

Cook Time50

Total Time1

Course: Baking Recipes

Cuisine: Cake

Keyword: Blueberry Butter Cake

Servings: people

Calories: 385kcal

Author: Bee Yinn Low

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” (20cm x 20xm), or 9”x9” (23cm x 23cm) ) 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 the 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