This one bowl Blueberry Cake recipe is made with simple and fresh ingredients. Use fresh or frozen blueberries for an old fashioned Grandma style cake!
We eat this Easy Blueberry Cake for dessert, breakfast and a snack. Top with ice cream and it’s a special homemade treat.
Simple Ingredients for Easy Blueberry Cake Recipe –
- All purpose flour
- Sugar
- Baking Powder
- Salt
- Eggs
- Milk
- Butter
- Vanilla Extract
- Fresh or Frozen Blueberries *if using frozen blueberries toss in 2 tablespoons of flour before folding into the cake batter
- Turbinado Sugar for sprinkling *regular sugar can be substituted
Save a handful of the blueberries to sprinkle on top of the cake along with some turbinado sugar for an extra crunch.
Can I use other fruit in this cake recipe?
- Any berry will work great! Strawberries, raspberries – fresh or frozen. Even pineapple chunks would be great! (just drain them and pat them dry if using canned).
Do I have to use Turbinado Sugar for the topping?
- You can use regular white sugar in a pinch. It won’t have the big crunchy bite but the cake has enough flavor on it’s own that it will still be great!
- TIP: Turbinado sugar is also called Sugar in the Raw and located in the baking aisle.
Can I freeze this cake?
- Store the cake at room temperature for up to 3 days and freeze for up to 3 months.
📌 PRO TIP: We baked this in an 8 x 8 cake pan however you can easily double for a 9 x 13 pan. More cake please!
More easy cake recipes you will love –
- Lemon Cake – fresh and simple ingredients that come together in the perfect cake.
- Pineapple Cake – One bowl is all it takes for this family favorite.
- Pumpkin Snack Cake – don’t wait until Fall to make this delicious snack cake.
- Cinnamon Roll Cake – another cake that doubles as breakfast.
LET’S EAT CAKE!
Kathi and Rachel 👩🍳👩🍳
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Blueberry Cake
Easy and simple ingredients make the best cake! Fresh or frozen blueberries can be used for this old fashioned delicious cake.
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Servings: 9
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries - separated *if using frozen blueberries toss with 2 tablespoons flour before folding into cake batter.
- 1/4 cup Turbinado sugar for sprinkling regular white sugar will work as a substitute
Instructions
- Spray an 8 x 8 cake pan with non stick spray. Preheat the oven to 375 degrees.
- In a medium bowl combine the flour, baking powder and salt. Set aside.
- Using an electric mixer, combine the sugar and butter. Scrape down the sides of the bowl and beat in the eggs and vanilla.
- Add the flour mixture and beat on low until just combined. Add the milk. Continue to mix until a thick batter forms being careful to not over mix.
- Reserve 1/2 cup of the blueberries for the top of the cake. Add the remaining blueberries to the batter and fold them in gently. Pour into prepared cake pan and sprinkle remaining blueberries on top.
- Sprinkle the turbinado sugar evenly over the top of the cake.
- Bake at 375 degrees for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before cutting.
Notes
Store any leftovers at room temperature for up to 2 days. Freezes well for up to 3 months.
Nutrition
Calories: 302kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 233mg | Potassium: 185mg | Fiber: 2g | Sugar: 21g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg
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