4.7 from 104 votes
Blueberry Butter Cake
This Blueberry Butter Cake features a moist, buttery batter enhanced with fresh blueberries layered on top. The cake bakes to a golden brown with a tender crumb, highlighted by a subtle vanilla essence and balanced sweetness. The fresh berries on top add bursts of juiciness without overwhelming the cake, making it a delightful choice for dessert, teatime, or a snack when you want a soft, fruit-topped treat.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
6
people
Calories:
584 kcal
Course:
Cake
Cuisine:
International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 584
% 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.