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Easy Blueberry Cake

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A simple, tender blueberry cake with a buttery vanilla crumb and plenty of juicy blueberries. Perfect for dessert, brunch, or an afternoon treat.

Ingredients

  • 6 tablespoons unsalted butter (at room temperature)
  • 1 cup granulated or cane sugar (plus 2 teaspoons for topping)
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups blueberries

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Beat the butter and sugar together in a large mixing bowl with an electric mixer on medium speed for 3 minutes, or until pale and fluffy.
  3. Add the egg, milk, and vanilla and mix until combined.
  4. Stir together the flour, baking powder, and salt in a separate bowl. Add half of the dry mixture to the wet mixture and stir until incorporated. Add the remaining dry mixture and stir until combined.
  5. Pour the batter into a greased 9-inch cake pan and spread into an even layer.
  6. Arrange the blueberries over the batter in a single layer. Sprinkle the optional additional 2 teaspoons of sugar over the top.
  7. Bake for 10 minutes at 350 degrees F. Reduce the oven temperature to 325 degrees F and continue baking for 55 to 65 minutes.
  8. Insert a wooden skewer or cake tester into the center to check that the cake is fully baked.
  9. Let the cake cool in the pan for at least 10 minutes before removing, slicing, and serving.

Notes

  • The additional 2 teaspoons of sugar on top are optional but give the cake a lightly sweet finish.
  • Fresh blueberries work especially well; if using frozen blueberries, add them without thawing to help prevent excess moisture.
  • Allow the cake to cool for at least 10 minutes before removing it from the pan.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-blueberry-cake/