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Top-down view of the baked blueberry cake, golden and slightly raised, cooling on a wire rack with a light sprinkle of sugar on top.

Blueberry Cake Recipe

This blueberry cake is a delightful treat bursting with juicy blueberries in every bite. Soft, moist, and perfectly sweet, it's the ideal dessert for brunches, tea time, or an indulgent snack. Easy to make, and even easier to enjoy!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 206 kcal

Equipment

  • 8-inch cake pan
  • Spatula for folding
  • Electric mixer

Ingredients
  

  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tbsp all-purpose flour
  • 1 tbsp white sugar
  • 1½ cups fresh blueberries
  • 2 egg whites
  • ¼ tsp salt
  • 1 ½ cups all-purpose flour
  • 2 egg yolks
  • ⅓ cup milk
  • ¾ cup white sugar, divided
  • ¼ cup butter

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan, dusting it with flour.
  • In a large bowl, cream together the butter and ½ cup sugar until light and fluffy, then mix in vanilla and salt.
    Top-down view of a mixing bowl with butter and ½ cup sugar being creamed using a hand mixer, with vanilla extract and a pinch of salt beside it.
  • Add egg yolks and beat until smooth.
  • In another bowl, whisk together 1 ½ cups flour and baking powder, then gradually add to the creamed mixture, alternating with milk.
    Top-down view of a bowl with 1 ½ cups all-purpose flour and 1 tsp baking powder being whisked together on a white marble countertop.
  • In a separate bowl, toss the blueberries with 1 tablespoon flour and gently fold them into the batter.
  • In a third bowl, beat the egg whites until soft peaks form, then gradually add ¼ cup sugar, continuing to beat until stiff peaks form.
    Top-down view of egg whites being gently folded into the cake batter with a rubber spatula in a large mixing bowl.
  • Gently fold the egg whites into the cake batter.
    Top-down view of cake batter being poured into a greased and floured 8-inch cake pan, with blueberries visible in the batter, ready to bake.
  • Transfer the batter to the prepared pan, sprinkle the top with 1 tablespoon sugar, and bake for about 50 minutes, or until a toothpick comes out clean.
    Top-down view of the baked blueberry cake, golden and slightly raised, cooling on a wire rack with a light sprinkle of sugar on top.

Notes

  • Ensure your egg whites are fully beaten for a light, airy texture.
  • Fresh or frozen blueberries can be used; if using frozen, no need to thaw.