Blueberry Cake
This easy blueberry cake recipe is super moist and packed with sweet, tangy blueberries in every bite. With just a few simple ingredients and steps—no stand mixer required—you’ll have a delicious homemade cake perfect for any occasion!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup unsalted butter (softened)
- 1/2 cup sugar
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
- 1
Preheat the oven to 350°F (176°C). Grease four mini loaf pans with butter (I used 3" x 1.75" (7 cm x 4.5 cm) pans). You may also use one regular loaf pan.
- 2
Place the butter, sugar, egg, milk, and vanilla extract in a bowl. Whisk for 2 minutes until well combined.
- 3
Combine the flour, baking powder, and salt in a bowl. Stir this mixture into the creamed mixture, then fold in the blueberries.
- 4
Transfer the batter into the pans and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. If using a regular loaf pan, you may need to bake for 40 minutes or longer. If the top of the cake starts to darken too much, cover it with a sheet of aluminum foil at the 30-minute mark to prevent over-browning.
- 5
Let the loaves cool for 10 minutes, then dust with powdered sugar if desired.