This Blueberry Cake recipe works just as well with your morning coffee, as it does for dessert. Soft, tender, and perfectly sweet.
Whether it’s Blueberry Coffee Cake, Blueberry Muffins, or this delicious Blueberry Cake, this wonderful fruit makes the perfect Baked Good.
Sabrina’s Blueberry Cake Recipe
The great thing about this Blueberry Cake is that it has a natural blueberry sweetness and isn’t rich or overly sugary. You can enjoy it in the morning or afternoon without feeling like it’s too much. In fact, with a cup of hot coffee it seems like the perfect start to a weekend morning. It’s also a great dish to serve at a brunch. If you want this for dessert, serve with a scoop of Vanilla Ice Cream to make a more decadent treat. Don’t forget to check out the FAQs section to ensure you’ve got all your baking bases covered.
Recipe Card
Ingredients
Ingredients
- 1/2 cup unsalted butter , softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs , separated
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1 1/2 cups fresh blueberries
- 1 tablespoon flour
- 1/4 cup sugar
- 3 tablespoons coarse sanding sugar
Instructions
- Preheat your oven to 350 degrees and spray an 8" springform pan or cake pan with baking spray.
- To your stand mixer add the butter, ½ cup sugar, vanilla extract, and the 2 egg yolks (keep the whites for later) and beat for 3 minutes until the color is a pale yellow and the mixture ribbons in the bowl when you lift the attachment.
- Sift together the flour, baking powder, cinnamon and salt.
- Add the flour mixture and the milk to the stand mixer, alternating half of each at a time until just combined.
- Toss the blueberries in the 1 tablespoon of flour and fold them into the batter gently.
- Remove the mixture and clean out the stand mixer.
- Add the egg whites and beat until you have soft peaks (the tip of the egg whites flops over when you lift the beater attachment out of the bowl), about 1 minute on medium speed.
- Add in the ¼ cup sugar and beat another 1 minute until the egg whites have hard peaks (when you lift the beater the egg whites make a tip that stands straight up).
- Add the egg whites to the bowl with the batter and gently fold in the whites, starting with a ⅓ of the whites first, stirring to lighten the batter.
- Gently fold in the remaining 2/3 of the egg whites until no white streaks remain.
- Spread gently in your springform or cake pan and top with coarse sanding sugar evenly.
- Bake for 45-50 minutes or until a toothpick comes out clean from the center.
Nutrition
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Chef’s Note
I keep my blueberries from sinking to the bottom of my baked goods by tossing them in flour. The flour absorbs some of the berry liquid, which makes the fruit lighter and less likely to sink.
Table of contents
Can this be made ahead of time?
Yes, but make sure to cover it in plastic wrap after it cools, so it won’t dry out. You can make it a day ahead if leaving it on the countertop. If storing in the fridge, it can last 3-4 days, but you’ll want to enjoy this cake at room temperature.
How to Store
- Serve: For best results, let cool before slicing it into wedges and serving. Don’t leave this cake recipe out for more than a couple of hours, or it will start to dry out.
- Store: You can cover it in plastic wrap or transfer slices to an airtight container. This will keep the cake moist and flavorful at room temperature for up to 2 days.
- Freeze: To freeze, put them in a ziplock bag or another airtight container with wax or parchment paper between the slices to stop them from sticking together. As long as they’re carefully sealed, it can stay good frozen for up to three months. To thaw, transfer it from the freezer to the fridge the night before.
Frequent Questions
Yes. You’re fine to use frozen blueberries in your baked goods. This is especially a great option if they aren’t currently in season.
Bake this cake recipe until it’s golden brown on the top and edges. To ensure it’s cooked to the center, insert a toothpick in the middle. If the toothpick comes out clean or with a few crumbs on it, it is ready to take out of the oven. If the toothpick has wet batter on it, it still needs time to bake.
There could be a few reasons. One is if you forget to soften the butter. It won’t mix into the smooth consistency you need unless it’s soft before starting the recipe. Another common issue is over mixing the flour mixture and wet ingredients, causing the gluten to overdevelop. Check to make sure your ingredients are fresh. Out-of-date baking powder won’t make as effective of a leavening agent.
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