Blueberry Cake

4.50 from 50 votes

This easy blueberry cake recipe is super moist and packed with sweet, tangy blueberries in every bite. With just a few simple ingredients and steps—no stand mixer required—you’ll have a delicious homemade cake perfect for any occasion!

Prep Time15

Cook Time30

Total Time45

Course: Cake

Cuisine: Baking Recipes

Keyword: blueberry cake

Servings: Mini Loaves

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 blueberries fresh or frozen

Instructions

Preheat the oven to 350°F (176°C). Grease four mini loaf pans with butter (I used 3" x 1.75" (7 cm x 4.5 cm) pans). You may also use one regular loaf pan.
Place the butter, sugar, egg, milk, and vanilla extract in a bowl. Whisk for 2 minutes until well combined.
Combine the flour, baking powder, and salt in a bowl. Stir this mixture into the creamed mixture, then fold in the blueberries.
Transfer the batter into the pans and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. If using a regular loaf pan, you may need to bake for 40 minutes or longer. If the top of the cake starts to darken too much, cover it with a sheet of aluminum foil at the 30-minute mark to prevent over-browning.
Let the loaves cool for 10 minutes, then dust with powdered sugar if desired.

Notes

Adapted from: Tutti Dolci.

I always let my butter, milk, and egg sit at room temperature before I start. It makes mixing them so much easier and gives my cake that smooth, perfect texture.

I always toss my blueberries in a little flour before folding them in. It helps keep them from sinking, so every bite is loaded with juicy blueberries!

When I use frozen blueberries for this recipe, I always fold them in while they’re still frozen. This keeps the cake from turning blue and helps the blueberries stay whole, so I get those little bursts of juicy goodness in every bite!

I love using mini loaf pans because they give me perfectly portioned, adorable little blueberry cakelets. But if you’re using a standard loaf pan, just keep in mind that it’ll take a little longer to bake—about 40-50 minutes. Make sure to check for doneness with a cake tester!

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