Blueberry Butter Cake
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 people
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Calories
584 kcal
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Course
Cake
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Cuisine
International
Blueberry Butter Cake
Description
The Blueberry Butter Cake starts with a creamed mixture of unsalted butter and sugar whipped until pale and fluffy. Eggs and vanilla essence are incorporated for richness and aroma. Flour combined with baking powder and salt is folded into the wet ingredients, then milk is added to achieve a smooth batter. The batter is poured into a lightly greased pan and topped with a single, even layer of fresh blueberries, which provide pops of tartness and moisture during baking.
Baked at 375°F until golden and cooked through, the cake develops a tender crumb and a delicate crust. If the top browns too quickly, covering with foil can protect it while the interior finishes baking. The result is a buttery cake that balances the sweetness of sugar with fresh berry tartness and a soft texture.
This cake works well as a simple dessert or for serving alongside tea or coffee. Dusting lightly with powdered sugar adds a decorative and slightly sweet surface. It is best enjoyed fresh from the oven or within a few days stored properly.
Ingredients
- 2 ticks butter at room temperature, unsalted
- 7 oz (200g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 oz (200g) sugar
- 4 egg large
- 4 tablespoons milk fresh
- 1 teaspoon vanilla essence
- 6 oz (175g) blueberries fresh
- powdered sugar for dusting, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease the pan (loaf pan, mini loaf pan, 8”x8” (20 cm x 20 cm), or 9”x9” (23 cm x 23 cm)) with butter. Mix the flour and baking powder together, then sieve. Add the salt and mix well. Set aside.
- Use an electric hand mixer to beat the butter and sugar until well combined and pale yellow in color. Add the first egg and beat well after each addition until creamy, scraping down the sides for even mixing. Add the vanilla essence and mix well. Fold the flour into the batter and mix until combined. Finally, add the milk.
- Pour the batter into the greased baking pan. Shake it lightly or use a spatula to even out the top of the batter. Add the blueberries on top in a single, even layer.
- Bake until golden brown and cooked through, about 40-50 minutes. Use a cake tester to check if it’s cooked in the middle. If the top becomes too brown while the inside is still uncooked, cover the top with aluminum foil.
- Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Dust with powdered sugar (optional) and cut the cake into pieces.
Notes
- Baking time may vary depending on the oven; check doneness with a tester to avoid overbaking.
- Cover the cake with aluminum foil if the top browns too fast before the center is fully baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 584kcal | 29% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 315mg | 13% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 3mg | 3% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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