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Blueberry Cake Recipe

Have an abundance of blueberries?

Lovely blueberry cake recipe, simple single layer cake made with two cups of fresh blueberries.
Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).

In fact, it almost seems like there is more blueberry than cake in this cake; that’s a problem I can live with!


Prep time: 15 minutes

Cook time: 1 hour

Yield: Serves 6

  • 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened
  • 3/4 cup (160 g) sugar
  • 1/4 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon lemon zest (optional)
  • 2 cups (325 g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
  • 1 teaspoon lemon juice
  • Powdered sugar for dusting


Preheat oven and prepare springform pan:

Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

Mix flour with baking powder and salt:

Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.


Beat butter, add sugar and vanilla, add eggs, add flour:

Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract. Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.

Pour the batter into the prepared springform pan.

Toss berries with flour and lemon juice, spoon over batter:

Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.


Bake on middle rack in oven for 50 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan.

Dust with powdered sugar to serve:

Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.


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Cake Magazine: Blueberry Cake Recipe
Blueberry Cake Recipe
Have an abundance of blueberries?
Cake Magazine
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