Blueberry Cake

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Description
A soft, moist cake filled with juicy blueberries, offering a perfect balance of sweetness and tartness. It’s easy to make, with a tender crumb and a delightful fruity flavor in every bite. Ideal for pairing with a cup of tea or enjoying as a snack.

Origin
Blueberry cakes have been a favorite in many cultures, especially in North America, where blueberries are abundant. This version is light, simple, and showcases the natural sweetness of the berries.

Ingredients Quantity (makes one 8-inch round cake or loaf)

1½ cups (180g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon (optional)
½ cup (120g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk
1 cup (150g) fresh blueberries (or frozen, see tips)
1 tablespoon flour (for coating blueberries)

Ingredients Optional
A squeeze of lemon juice or zest for added brightness
1 teaspoon almond extract for extra flavor depth
1 tablespoon honey for sweetness
Topping with a sprinkle of coarse sugar before baking for a nice crust

Instruction
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or loaf pan, or line it with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt, and cinnamon (if using). Set aside.

In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.

Toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter, being careful not to crush them.

Pour the batter into the prepared pan and smooth the top.

Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success
Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake.
If using frozen blueberries, do not thaw them — just fold them into the batter frozen.
Don’t overmix the batter after adding the dry ingredients, or the cake may turn out dense.
For a lighter texture, you can sift the dry ingredients before combining them.

Recommendation
Serve the cake plain or top with a dusting of powdered sugar, whipped cream, or a scoop of vanilla ice cream. It’s perfect for afternoon tea, brunch, or as a sweet snack.

Nutrition (Per slice, approx. 10 slices)
Calories: 230–270 kcal
Fat: 12–14g
Carbohydrates: 30–35g
Protein: 3–4g
Sugar: 15–18g
Cholesterol: 50–70mg
Sodium: 150–180mg

Would you like a vegan or gluten-free version next? Or maybe a blueberry lemon cake twist? Let me know!

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