4.5 from 100 votes
Blueberry Cake
This Blueberry Cake offers a tender crumb complemented by bursts of fresh or frozen blueberries folded directly into the batter. Softened unsalted butter and sugar create a creamy base, while baking powder ensures a gentle rise. Baked in mini loaf pans or a regular loaf pan, it provides manageable portions with a lightly sweet finish, optionally dusted with powdered sugar. Its moist texture and subtle vanilla flavor make it suitable for tea time or dessert.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Mini
Calories:
372 kcal
Course:
Cake
Cuisine:
International
Ingredients
- 1/4 cup butter softened, unsalted
- 1/2 cup sugar
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F (176°C). Grease four mini loaf pans with butter (I used 3" x 1.75" (7 cm x 4.5 cm) pans). You may also use one regular loaf pan.
- Place the butter, sugar, egg, milk, and vanilla extract in a bowl. Whisk for 2 minutes until well combined.
- Combine the flour, baking powder, and salt in a bowl. Stir this mixture into the creamed mixture, then fold in the blueberries.
- Transfer the batter into the pans and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. If using a regular loaf pan, you may need to bake for 40 minutes or longer. If the top of the cake starts to darken too much, cover it with a sheet of aluminum foil at the 30-minute mark to prevent over-browning.
- Let the loaves cool for 10 minutes, then dust with powdered sugar if desired.
Cup of Yum
Notes
- Use a cake tester to check if the cake is fully baked; it should come out clean when inserted in the center.
- You can choose between baking in four mini loaf pans or one regular loaf pan; the larger pan requires a longer baking time around 40-50 minutes.
- To avoid over-browning the cake top, cover it loosely with aluminum foil about 30 minutes into baking, if necessary.
Nutrition Information
Serving
1g
Calories
372kcal
(19%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
79mg
(26%)
Sodium
278mg
(12%)
Potassium
121mg
(3%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
477IU
(10%)
Vitamin C
5mg
(6%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Mini
Amount Per Serving
Calories 372
% Daily Value*
| Serving | 1g | |
| Calories | 372kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 278mg | 12% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.