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Blueberry Cake is a fluffy and decadent little dessert. It’s perfect for slicing up after a big meal of enjoying with a steaming cup of coffee for breakfast. Either way you’ll be snacking on this succulent cake any time of day or night, but no judgement here!
Sometimes I just crave a light and fluffy, but still decadent and moist cake. I craved this little paradox so much today that I decided to whip it all together studded with some beautifully plump and juicy blueberries! I’m on a berry kick lately, there’s just something about these little antioxidant bombs that makes them completely irresistible.
As we start to say farewell to the summer months and welcome fall (albeit begrudgingly) isn’t it high time to pay tribute to all those beautiful summertime flavors? I think so. And I’m sure once you try a bite of this cake you’ll think so too!
What Makes This Cake So Special?
This cake is super fluffy, light, and airy, all with hardly any baking powder! How is that possible? Well luckily for you I’m more than willing to share my special baking secrets with all of you, my dear readers.
We’re going to separate our eggs and incorporate them separately into our batter, this step is key for achieving the picture perfect cakes we’re slicing up and serving today. So don’t skip this step.
- Dry ingredients – All purpose flour, salt, and baking powder.
- Wet ingredients – Sugar, eggs, milk, vanilla extract, and butter.
- Berries – Ideally we want fresh blueberries, they will bake better and incorporate into our batter more easily. If you’d like to use frozen instead just keep scrolling, I’ve been sure to include a section detailing how to do just that!
- Garnish – Icing sugar to be dusted over top.
How To Make Blueberry Cake
- Preheat the oven: To 350 degrees F (175 degrees C). Grease a 9-inch round pan or a 9-inch square pan.
- Cream the wet ingredients: Cream the 3/4 cup butter with the 3/4 cup sugar until fluffy. Mix in the salt and vanilla. Add the egg yolks to the sugar mixture and beat until creamy.
- Combine the dry ingredients: Combine 2 1/4 cups flour with the baking powder; add the flour mixture and the milk to egg yolk mixture and mix until well combined.
- Prep the berries: Coat berries with 1 1/2 tablespoon flour and fold into the batter.
- Whip the egg whites and incorporate into batter: In a separate bowl, beat the egg whites until soft peaks form. Add 1/3 cup of the sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold the egg whites into batter. Pour into the prepared pan. Sprinkle top with remaining 1 1/2 tablespoon sugar.
- Bake the cake: Bake for 50 minutes, or until cake tests done.
Why Do I Separate My Eggs?
We’re not using much of our leavening ingredient today, only 2 tsp of baking powder. In order to keep our cake from becoming dense we want to incorporate lots of air into our batter. We achieve that by separating our eggs and whipping the egg whites into stiff peaks while keeping our yolks with our creamed butter mixture.
Why Is My Batter So Thick?
We want a thick batter in our cake today because it will ensure that our blueberries don’t sink to the bottom of our pan while baking. We want each bite to be perfectly studded with little molten blueberries and the only way to do that is to incorporate it into a thick batter. For extra insurance we toss our berries in some flour!
Frozen or Fresh Blueberries?
You can most certainly swap the fresh berries out for frozen if that’s all you have on hand! Just follow these simple steps to ensure you have berries that don’t sink and don’t bleed too much color into your batter.
- Rinse your blueberries in cool water till defrosted and the water runs clears. Don’t leave the berries to defrost on the counter.
- Dry them thoroughly between 2 pieces of paper towel.
- Toss the berries in flour, just as we do with our fresh berries.
How To Test When Your Cake Is Done
Every oven is different, and what works perfectly for me might not be the case for you. Have no fear, toothpicks are here! Use a clean toothpick and poke as deep as you can into the center of the cake. If it comes out clean, then your cake is all done. If there’s some batter stuck to it, add 5-10 extra minutes until the cake is fully baked.
One question I get asked often is “Do I need to refrigerate my cakes?”. My answer is no, you don’t. All you need is a covered cake plate and the cake will keep quite well at room temperature. Besides, refrigerating a cake might dry it out, plus the cold can dull the flavor. So if you have a covered cake plate, your cake will keep just fine for several days.
If you don’t have a covered cake plate, use a bowl, such as the bowl from your salad spinner to cover the cake.
You can absolutely freeze this blueberry cake.
Let the cake cool completely. Cut the cake into individual slices, then wrap each one in plastic wrap then place them in a freezer bag and freeze for up to 1 month.
More Great Blueberry Recipes To Try:
- Mini Blueberry Galettes
- Lemon Blueberry Yogurt Loaf
- Lemon Blueberry Scones
- Blueberry Goat Cheese Empanadas
- Lemon Blueberry And Ricotta Pancakes
- Blueberry Dump Cake
- Bakery Style Blueberry Muffins
- Blueberry Cobbler
- Blueberry Fritters
- To 350℉ (175℃). Grease a 9-inch round pan or a 9-inch square pan.
- Cream the ¾ cup butter with the ¾ cup sugar until fluffy. Mix in the salt and vanilla. Add the egg yolks to the sugar mixture and beat until creamy.
- Combine 2¼ cups flour with the baking powder; add the flour mixture and the milk to egg yolk mixture and mix until well combined.
- Coat berries with 1½ tablespoon flour and fold into the batter.
- In a separate bowl, beat the egg whites until soft peaks form. Add ⅓cup of the sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold the egg whites into batter. Pour into the prepared pan. Sprinkle top with remaining 1 ½ tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
- Let the cake cool in the pan for 5 minutes then transfer it to a cooling rack to finish cooling. Dust with icing sugar if preferred and serve.
- Storage: Store in a covered cake plate at room temperature. Don’t refrigerate it as it may dry out, plus the cold can dull the flavor. So if you have a covered cake plate, your cake will keep just fine for several days.
- If you don’t have a covered cake plate, use a bowl, such as the bowl from your salad spinner to cover the cake.
- Freezing: Let the cake cool completely. Cut the cake into individual slices, then wrap each one in plastic wrap then place them in a freezer bag and freeze for up to 1 month.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.