Oh, you are going to *adore* this Blueberry Butter Cake! Seriously, it’s one of those recipes that just makes you feel good from the inside out. I’ve been baking cakes for ages, and this one? This is my go-to when I want something truly special but don’t want to spend all day in the kitchen. We’re talking about a cake that’s unbelievably moist, with the most tender, buttery crumb you can imagine, all studded with juicy blueberries and a whisper of bright lemon. It’s just perfection, I tell ya! Every time I pull this beauty out of the oven, the whole house smells like heaven.
Why You’ll Love This Blueberry Butter Cake
- Super Easy to Make: Seriously, even if you’re new to baking, you can totally nail this!
- Incredible Flavor: That perfect combo of sweet blueberries and zesty lemon is just divine.
- Perfect Texture: It’s wonderfully moist and has that melt-in-your-mouth tender crumb.
- Crowd-Pleaser: Everyone always asks for seconds (or thirds!) of this cake.
Gathering Your Blueberry Butter Cake Ingredients
Alright, let’s get our ingredients ready for this amazing Blueberry Butter Cake! You’ll need:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (that’s two sticks!) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries, gently rinsed and patted *really* dry
- 1 tablespoon lemon zest
Having everything measured out and ready to go makes the whole process so much smoother. Trust me on this one!
Ingredient Notes and Substitutions for Blueberry Butter Cake
That softened butter is key – you want it bendy, not melty, so it creams up nicely. Using fresh blueberries is best; if you use frozen, they might bleed a bit more and sink. Make sure they’re super dry! For the milk, whole milk gives the best richness, but 2% works too. If you’re out of buttermilk, a splash of milk with a tiny bit of lemon juice or vinegar in it can work in a pinch for a little extra tang!
How to Prepare the Perfect Blueberry Butter Cake
Alright, let’s get this amazing Blueberry Butter Cake into the oven! First things first, preheat your oven to 350°F (that’s 175°C). Then, grab your 9-inch round cake pan and give it a good grease and flour. This stops our beautiful cake from sticking.
- In a medium bowl, just whisk together your flour, baking powder, and salt. This is like setting up the dry team.
- Now, in a bigger bowl – your main stage! – cream together that softened butter and sugar. You want it light and fluffy, almost like a cloud. This takes a few minutes, so don’t rush it!
- Beat in your eggs one at a time. Make sure each egg is mixed in before you add the next. Then, stir in that lovely vanilla extract.
- Here’s where we bring it all together! Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start with the dry stuff, then some milk, more dry, more milk, and finish with the dry mixture. Mix until it’s *just* combined. Seriously, don’t overmix, or you’ll get a tough cake!
- Gently, oh so gently, fold in those gorgeous blueberries and the lemon zest. You want to see those little pops of blue throughout the batter without squishing them too much.
- Pour all that beautiful batter into your prepared pan and spread it out evenly.
Baking Your Blueberry Butter Cake to Perfection
Pop that pan into the preheated oven and bake for about 35-45 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted right into the center comes out clean! No wet batter clinging to it, just a few moist crumbs.
Cooling and Finishing Your Blueberry Butter Cake
Once it’s baked, let the cake cool in the pan for about 10 minutes. Then, carefully flip it onto a wire rack to cool completely. This is super important so your Blueberry Butter Cake doesn’t fall apart! You can dust it with a little powdered sugar if you like, or just enjoy it as is!
Tips for the Best Blueberry Butter Cake
Want your Blueberry Butter Cake to be absolutely perfect? Here are a few tricks I’ve picked up! First, make sure those blueberries are *bone dry* before you toss them in the batter. If they’re wet, they’ll just sink right to the bottom, and nobody wants a blueberry-less cake! Also, don’t overmix the batter once you add the flour – that’s the quickest way to a tough cake. Mix it until it’s *just* combined, and maybe a few streaks of flour still peek out. That’s totally okay!
For an extra moist crumb, don’t overbake it! Keep an eye on it towards the end and do the skewer test. A few moist crumbs clinging to it is actually what you want, not bone-dry. And if you want that lovely lemon flavor to really sing, don’t skip the zest!
Frequently Asked Questions About Blueberry Butter Cake
Q: My blueberries always sink to the bottom of the cake. How can I stop that?
A: Great question! The trick is to make sure your blueberries are *really* dry before you add them to the batter. Give them a gentle rinse and then pat them completely dry with paper towels. You can also toss them with a tablespoon of the flour from your recipe before folding them in. This helps them get coated and float a bit better!
Q: Can I use frozen blueberries instead of fresh for my Blueberry Butter Cake?
A: You definitely can! Just make sure they are completely thawed and, again, *very* well-drained and patted dry. Frozen blueberries tend to release more moisture, so your cake might be a tiny bit softer or take a few extra minutes to bake. They can also sometimes bleed their color more, giving the cake a lovely purple hue!
Q: How should I store leftover Blueberry Butter Cake?
A: To keep your Blueberry Butter Cake fresh, store any leftovers in an airtight container at room temperature for up to 2-3 days. If your kitchen is super warm, or if you’ve added a glaze, popping it in the fridge is a good idea. It’s delicious at room temp or slightly warmed!
Q: Can I make this cake in a different pan, like a Bundt or loaf pan?
A: Yes, you absolutely can adapt this recipe! For a Bundt pan, you’ll likely need to adjust the baking time – start checking around 45-50 minutes. For loaf pans, the baking time will also increase, probably to around 50-60 minutes. Keep that skewer test handy!
Serving and Storing Your Blueberry Butter Cake
This Blueberry Butter Cake is just divine on its own, but it’s also fantastic with a hot cup of coffee or a nice cup of tea. Sometimes I’ll just dust it with a little powdered sugar, but it’s also lovely with a dollop of whipped cream or a scoop of vanilla ice cream. If you have any leftovers (which is rare in my house!), just pop them into an airtight container at room temperature for a couple of days. If it’s really warm, the fridge is fine too. It’s yummy at room temp or gently warmed up!
Nutritional Estimate for Blueberry Butter Cake
Here’s an approximate nutritional breakdown for one slice of our glorious Blueberry Butter Cake: around 350 calories, 16g of fat (with 10g saturated), 48g carbohydrates, and 4g protein. Keep in mind these numbers are estimates and can wiggle around a bit depending on the exact brands and ingredients you use!
Amazing Blueberry Butter Cake 1 Hour
- Total Time: 1 hour
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
A moist and tender butter cake bursting with fresh blueberries and a hint of lemon.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the blueberries and lemon zest.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For extra flavor, you can add a tablespoon of lemon juice to the batter.
- Ensure blueberries are dry before adding to the batter to prevent them from sinking.
- This cake can be served plain or with a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Blueberry Butter Cake, blueberry cake, butter cake, lemon blueberry cake, easy cake recipe, moist cake