Blueberry Cake

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Fresh, ripe blueberries combine with a light, fluffy cake for an easy blueberry cake that takes only 15 minutes of prep time!

overhead view of blueberry cake in white dish with colorful napkin

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I adore summer when berries are inexpensive and plentiful. Strawberries, blueberries, blackberries, I’ll take them all! As soon as I see the produce section filling up with an abundance of blueberries I immediately start planning to make this easy homemade Blueberry Cake recipe!

Why I love this recipe

  • The sweet punch of the juicy blueberries adds a delightful flavor that is complimented by the light, airy, moist cake.
  • Sprinkling the cake and blueberries with sugar prior to baking provides a golden brown sweet crunchy topping to the cake.
  • It takes only 15 minutes to prep, then pop in the oven and get ready to be wowed!
  • This easy Blueberry Cake recipe tastes delicious either warm or cool so it’s the perfect cake for entertaining.

Ingredients

If you have blueberries and molasses everything else for this cake is a kitchen staple: butter, sugar, egg, milk, flour, baking powder, and salt!

Step by Step

Scroll all the way down for the full printable recipe

  1. Start by creaming the butter and sugar together until light and fluffy in a stand mixer (affiliate link) or with a handheld mixer in a large bowl.
  2. Add the egg, molasses, and milk to the butter mixture and combine.
  3. Mix the dry ingredients in a separate medium bowl. Add half of the flour mixture at a time while mixing on low speed until combined, scraping the sides of the bowl as needed.
  4. Once the batter is combined pour it into a buttered cake pan. Top with blueberries and use the back of a spoon to tap them gently into the cake batter.
  5. Sprinkle the top of the cake with sugar and pop in the oven! About an hour later you have a lovely blueberry cake you can serve warm or cool.
sprinkling sugar on blueberry cake before baking

Tips for best results

  • Be sure to use butter to grease the pan, not cooking spray for better taste results.
  • Spray a measuring cup with nonstick spray before measuring out molasses for easier pouring.
  • Tap blueberries into the thick batter by lightly pressing them with the back of a spoon.
  • Don’t omit sprinkling the cake with sugar before baking, the sugared top layer is part of what makes this great recipe so special!
  • Fresh blueberry cake tastes delicious right out of the oven on its own or with a scoop of ice cream, or let the cake cool before serving, whichever is your preference.
close up of slice of blueberry cake on white plate with fork and five whole blueberries

FAQs

Can I use frozen blueberries in this recipe?

You can substitute frozen blueberries in this blueberry cake, in fact you don’t even need to thaw them first!

How long does it last/how to store it?

Store the cake in an airtight container or wrapped with plastic wrap at room temperature up to 3-4 days. It will keep a day or two longer in the fridge.

Can I freeze this cake?

I do not recommend freezing this recipe due to texture change when thawed.

blueberry cake on white plate with bite taken out

I hope you enjoy this blueberry cake recipe! If you have leftover blueberries you’ll also enjoy my Bakery Style Blueberry Muffins, Blueberry Coffee Cake, and Blueberry Caprese Skewers!

If you’ve tried this recipe please comment and rate it below, I love hearing from you!

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overhead view of blueberry cake

Blueberry Cake


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5 from 1 review

Description

Amazing easy blueberry cake is sweet, moist and perfect for coffee or dessert, especially in the summer when berries are plentiful! Can be served hot or cool.


Ingredients

Units Scale
  • 6 tablespoons unsalted butter, softened, plus extra for pan
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon molasses
  • 1/2 cup milk
  • 1 1/2 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 pint frozen or fresh blueberries
  • 1 tablespoon sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Generously butter an 8 inch baking dish, set aside.
  3. In a mixer combine butter and sugar and beat on medium speed 3 minutes or until light and fluffy.
  4. Add egg, molasses, and milk and continue to mix until combined.
  5. In a medium bowl combine flour, baking powder and salt.
  6. Add flour mixture to mixer a little at a time while mixing on low.
  7. Pour batter in prepared pan.
  8. Top batter with blueberries, tapping lightly to set into batter.
  9. Sprinkle with tablespoon of sugar.
  10. Bake for 10 minutes.
  11. Reduce heat to 325 and continue to bake an additional 60 minutes.
  12. Cool on wire rack, serve warm or cool.

Notes

  • Be sure to use butter to grease the pan, not cooking spray for better taste results.
  • Spray a measuring cup with nonstick spray before measuring out molasses for easier pouring.
  • Tap blueberries into the batter by lightly pressing them with the back of a spoon.
  • Don’t omit sprinkling the cake with sugar before baking, the sugared top layer is part of what makes this recipe so special!
  • This cake tastes delicious fresh out of the oven or served cool, whichever is your preference!
  • Prep Time: 15 mins
  • Cook Time: 70 mins
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8th cake
  • Calories: 305
  • Sugar: 31.7 g
  • Sodium: 165.6 mg
  • Fat: 9.6 g
  • Carbohydrates: 52.5 g
  • Protein: 4.1 g
  • Cholesterol: 46.5 mg

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7 Comments

  1. Wish I lived closer too but I would take three days to get to you as I am in Auckland New Zealand! Gorgeous crisp winter weather, sun is shining but those southerlies turn cold at night, almost frosty!!

    1. We’re about to get quite the cool down when we move from the US to the UK this month-I hope one day to make it to your neck of the woods, I’ve heard it’s amazing!

  2. I have been using another blueberry cake recipe that calls for 2 cups of sugar and 4 eggs. I like this version as much less eggs and sugar even though I have been reducing the sugar in my recipe. I have also substituted pitted dark cherries which worked out great. Next I am going to try using peaches. But I am going to make this version using blueberries

    1. That sounds great with the cherries, I’ll have to try that once we’re all moved into our new house! ~Melissa

    1. I wish you were too Janine, we had to throw all the food the mover’s wouldn’t pack out today and it was heartbreaking, I hate wasting food!

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