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Blueberry Cake Recipe

Filed under Bakery, Dessert

Blueberry Cake

We made this lovely gāteau a few days ago with some fresh blueberries now in season. Although the cake was delicious, I'm beginning to think that fresh blueberries are best eaten fresh. If we can't tell the difference after cooking between fresh or frozen blueberries, we may as well use frozen for baked goods. Trader Joe's sells good quality frozen blueberries, and for less than what you will pay for fresh, even in season.

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Blueberry Cake Recipe

Ingredients

1 cup plus 1 teaspoon of all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 oz (1 stick) unsalted butter, softened
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
2 cups blueberries, rinsed and drained (may substitute frozen blueberries, or substitute some of the blueberries for raspberries)
1 teaspoon lemon juice
Confectioner's sugar

Method

1 Preheat oven to 350°F. Lightly grease a 9-inch springform pan and dust with flour. Or use a 9-inch round cake pan that has been greased and dusted with flour and lined on the bottom with parchment paper.

2 In a small bowl combine 1 cup of flour with the baking powder and salt and set aside.

3 Using a mixer, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and gradually add the flour mixture. Beat until smooth. Pour the batter into the baking pan.

4 In a medium bowl, combine the berries with the remaining teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.

5 Bake for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. If using a cake pan, slide a thin knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up. Dust the cake with confectioner's sugar before serving.

Serves 6.
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Posted by Elise on Jul 10, 2005 and indexed Blueberries

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Comments

Hi Elise,

Oooh. More blueberry desserts. This one looks good too. I think I'm going to have to try this! Thank you for sharing! =)

Posted by: Reid on July 11, 2005 2:07 AM

Mmmmm...looks like a giant blueberry muffin top!

Posted by: Lisa on July 12, 2005 10:18 AM

I think that in some instances you're right about frozen vs. fresh blueberries. although they came alive in a pie I made a few weeks ago. For me there's nothing like East Coast blueberries, and I strongly believe that their essence is activated with even a little heat...

Posted by: shuna on July 12, 2005 10:38 PM

Can you imagine living in a place where blueberries grow wild? like in Maine? Talk about heaven. I could eat them all day.

Posted by: elise [TypeKey Profile Page] on July 12, 2005 10:45 PM

My family goes to Maine each summer, and we make a point to get lots of blueberries and freeze them for later use. It's so nice to remember our beach time whenever we pull a bag of blueberries from the freezer.

Posted by: Katie on July 13, 2005 7:19 AM

I also added some lemon zest to the cake batter, just because i love lemon so much. What an easy delicious recipe, thank you!

Posted by: Gizella on July 13, 2005 10:09 AM

I wanted to make this but was concerned that there was no liquid added (buttermilk, milk, sour cream) so I went ahead and trusted you. Wow, what a wonderful recipe and it's just the right size without making a boatload. I think this cake can be used with any other nice fruit or berry imbedded on top. Thanks!

Posted by: Fran on July 17, 2005 9:24 AM

I grew up in Maine and we had our own blueberry bushes along with plenty of wild blueberries that grew in the field next to my house. We would spend 3 to 4 hours every week just picking our own berries and we never got tired of them.

Posted by: Sean on December 31, 2005 6:15 PM

Living in Newfoundland , blueberries almost grow on my doorstep. I usually get my family to help pick plenty so we can freeze some for winter. This recipe was enjoyed by all my family and a neighbour. It received nothing but great comments...thankyou

Posted by: Lynfa on August 25, 2006 12:53 PM

I just tried this recipe last night and love it! The cake is perfectly moist and tastes just delicious.

Even my coworkers agree!

Thanks for sharing such a great recipe.

Posted by: Jigsha Desai on May 22, 2007 8:23 AM

What a lovely cake! I really enjoy your site--you have wonderful recipes and great ideas. Thanks! I wanted a lemony cake to go with the blueberries, so I added zest from one lemon to the sugar before mixing. Yum! Thanks!

Posted by: Rose on July 4, 2007 6:11 PM

FYI, I added 1/2 cup milk and it came out fine.

Posted by: Beer on July 7, 2007 11:59 PM

Tried it again without the milk. Way better. Kind of like a moist tart. As it were. . .

:p

Posted by: Beer on July 28, 2007 6:29 PM

Elise,
Thanks so much for sharing this great recipe. I made it last night with a couple of substitutions, and it was excellent.
In addition to the vanilla extract I added lemon extract because I didn't have any lemon juice on hand.
Instead of blueberries, I used blackberries because I had some lovely fresh ones. My family absolutely loved it!!
Thanks for all of your work!

Posted by: Angela on August 15, 2007 2:33 PM

Okie! This is my first time baking a cake! It came out so great. I can't believe I did it, haha! Thank you so much for the easy recipe. It's great!

Posted by: Nora on September 15, 2007 2:26 PM

I live in Newfoundland, Canada, where the blueberries grow wild and you pick them in September/October. This is the first time I have tried this recipe and the results were fantastic ( at least that's what my wife says).
As a young child going blueberry picking with my parents it was a real hidden treat to find a BIG FAT patch and devour the fresh berries. I would deny it to my parents but my blue teeth gave me away.

Posted by: Gerry on September 19, 2007 3:52 AM

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