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a slice of blueberry cake on a plate
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4.49 from 25 votes

Blueberry Cake

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!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: cake, Dessert
Cuisine: American
Keyword: blueberry cake
Servings: 8
Calories: 470kcal

Ingredients

  • ¾ cup butter unsalted, softened
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 teaspoon vanilla extract
  • 3 large eggs separated
  • 2 ¼ cups all-purpose flour
  • 2 teaspoon baking powder
  • cup milk
  • cup sugar
  • 2 ¼ cups fresh blueberries
  • 1 ½ tablespoon all-purpose flour
  • 1 ½ tablespoon sugar

Instructions

  • To 350 degrees F (175 degrees C). Grease a 9-inch round pan or a 9-inch square pan.
  • 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 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.
  • Coat berries with 1 1/2 tablespoon flour and fold into the 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 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.

Video

Notes

  1. 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.
  2. If you don’t have a covered cake plate, use a bowl, such as the bowl from your salad spinner to cover the cake.
  3. 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.

Nutrition

Serving: 1slice | Calories: 470kcal | Carbohydrates: 65g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 189mg | Potassium: 257mg | Fiber: 2g | Sugar: 35g | Vitamin A: 702IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 2mg