Blueberry Cake

Easy and simple ingredients make the best cake! Fresh or frozen blueberries can be used for this old fashioned delicious cake.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 302kcal

Author Kathi & Rachel

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

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.

Store any leftovers at room temperature for up to 2 days. Freezes well for up to 3 months.