Bake or Break

Simple Blueberry Cake

Simple Blueberry Cake

My dear baking friends, I’m hoping you were intrigued and excited by the word “simple” in the title of this recipe. I can’t express to you how pleased I am to have this recipe in my arsenal. It is such a perfect way to make use of summer fruit that I know it will make many repeat appearances on my table for many summers to come.

I initially found a discussion about this recipe while browsing at Chowhound. Sadly, I neglected to bookmark the thread, but I did manage to save the recipe which is a variation of a recipe from Martha Stewart.

Turn fresh blueberries into this tasty Simple Blueberry Cake. - Bake or Break

I made a few changes, like replacing some of the sugar with brown sugar. I also sprinkled a little sanding sugar on top, because we all know how I love the way it dresses up simple desserts. The cake is just the right amount of sweet, a bit delicate, and just lovely.

While I made this with blueberries, you can certainly use your favorite fruit or a combination of fruits. You don’t have to limit your choices to berries. I imagine this would be fabulous with cherries or peaches or plums or just about any fruit. Use as little or as much as you want. Frozen fruit should work, too, if you have a hankering for this cake once summer has moved along.

Simple Blueberry Cake

Yield 8 to 10 servings
Prep Time 20 minutes
Cook Time 1 hour 10 minutes

Turn fresh blueberries into this tasty Simple Blueberry Cake!

Simple Blueberry Cake


  • 1 & 1/2 cups all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2-1 cup blueberries
  • 1-2 tablespoons sanding sugar (optional)


  1. Preheat oven to 350°F. Generously grease a 9-inch round cake pan.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until creamy. Add the egg and vanilla, mixing well.
  4. Add the flour mixture in 3 portions, alternating with the milk. Mix just until combined.
  5. Transfer the batter to prepared pan. Scatter the blueberries over the top of the batter and lightly press them into the batter. Sprinkle the top with sanding sugar.
  6. Bake for 10 minutes. Reduce oven temperature to 325°F. Bake for 50-60 minutes, or until the cake is golden brown and firm.
  7. Cool in the pan for 15 minutes. Run a knife around the edges of the cake. Transfer the cake to wire rack to cool completely. (You'll need to flip the cake twice so it can cool right side up.)

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    51 Comments on “Simple Blueberry Cake”

  1. bookmarked-the word ‘simple’ suits me (no-my baking!)

  2. Gorgeous! I am definitely picking up some blueberries to make this right away…yum!!

  3. I love simple recipes. This one is begging to be made.

  4. Yumm!!! It’s definitely good to have a simple cake recipe like that in one’s repertoir…so versatile!!

  5. simply the best!it looks great! 🙂

  6. wow, simply delicious

    There I met with the review of Manfrotto

    I will follow with great pleasure

  7. this cake looks stunning! I love fresh fruit in cakes. All I want is a slice of this with a cup of tea!

  8. Simple enough that I can make this fresh in the morning while drinking my coffee… and hopefully not muffle it up!!! By the time Goalie wakes up to warm deliciousness I will be out of my fog and look like a hero!!!

  9. We have a family gathering in September and this will be on the breakfast table for sure! My hubby doesn’t care for sour cream and so many of these little cakes include that- so glad this one doesn’t and I don’t have to scramble for substitutions! Whatever berries are in the farmers market I will use for this! Thanks for simplifying my family weekend a bit.

  10. I made this cake last night with fresh blueberries from my yard and added raspberries. It was a hit with the family. Would be delicious with some homemade icecream.

  11. I made this cake today and since i had so much sour cream in the fridge i used it instead of butter, using the same proportions : it was soooo good ! Thanks for sharing this recipe !

  12. I have just made this cake – I struggled with measuring the tablespoons of butter as I don’t know if US tablespoons are the same size as English so I used about 90-100 ml of butter. Here we tend to use scales for measuring rather than cups but I managed fine. The cake is absolutely delic. I cooked it with a fan setting of 170C then turned down to 160C but only cooked it for 45 minutes altogether. I reckon this would be good with gooseberries or rhubarb mixed in. Thank you for a lovely recipe.

  13. Made this last night and it was delicious! The batter was quite thick when everything was mixed so I added milk so it would pour more easily into my cake pan. I used closer to a cup of milk than a half cup. But it turned out great! I will definitely be making it again.

  14. I am making this cake right now, for my daughter`s breakfast tomorrow. I hope it will turn good, definitely I will make it again on the weekend.

  15. I replaced 1/2 cup of flour with oats, and 1/2 C of sugar with honey.. oh my gosh, honey just adds a kick of different sweetness which goes wonderfully with the blueberries.

  16. I may have added too much almond milk(didn’t have the regular kind) or my flour just behaves differently, but I had to bake for nearly an hour and a half to get it not liquid… Will try again with some changes and report on results, but at the very least it looks pretty.

    • Hi, Chai. I’ve never baked with almond milk, so I can’t offer any advice as to how it behaves versus regular milk in baking. If you’re having trouble with other things taking a long time to bake, you might check your oven’s temperature with an inexpensive oven thermometer.

  17. I made it & really fantastic . Thanks a lot for recipe dear

  18. I just made this cake this morning–delicious!!! This is my new favourite blueberry cake recipe .. Thank you for sharing!!

  19. Made it with Black Mulberry jam. Excellent and very easy receipt!

  20. Very good. We really enjoyed topped with ice cream. Thanks for sharing.

  21. Would frozen berries work in this cake?

  22. disregard my ^ question, just read through and see that frozen will work too 🙂

  23. Turned out just like on the picture! Just lovely! Thanks for a wonderful recipe all the way from Russia 🙂

  24. Hi Jennifer, just wanted to enquire if we can use canned blueberries pie filling instead of the fresh ones?
    You see this is all the way from India, we don’t really have fresh ones available here easily.

    • I think all the liquid in pie filling would alter the cake too much and not give you the result that you want. If you have frozen berries, that would be a better choice. Or if you have access to other kinds of berries, you can certainly substitute.

  25. Hi, i am from India. We get dried blueberrys. How to use please.

  26. I love this cake & have been making it since it was first put on the website. I make 2 at a time. I freeze them for a winter treat. I baked 20 cakes this year and gave most as gifts. Everyone raves about the cake!!
    Thank you for your website

  27. Just made this cake rhis evening, as I picked fresh blueberries and wanted to use them.
    A beautiful easy cake to make, thay showcased my berries wonderfully.
    Will definately make again!

  28. Can you bake the cake on 350  for the whole time? 50-60 min?
    Thank you 

    • Hi, Jennifer. I’ve not tried that, so I can’t give you a definitive answer. It’s mostly baked at 325°F, so that long at 350°F is likely too long. It will also likely affect how the cake rises and what the final texture is.

  29. I made this recipe gluten free. It was wonderful! Thank you for sharing.

  30. I never leave comments on recipes, but I just wanted to say thank you for this wonderful recipe. I made it exactly as stated, but added some blackberries as well. I made a vanilla icing to drizzle over the cake and it was AMAZING! The whole cake was gone in an hour!

  31. Can you add nuts to this recipe? Pecans, or walnuts perhaps?

  32. This looks lovely.  Can i use 1 cup of granulated sugar instead of some brown sugar?  And can i top with regular sugar rather than sanding sugar?  And do you use your KA or hand mixer for this? 

    • You can use all granulated sugar if you like. Brown sugar generally makes baked goods softer, so just keep in mind that the texture may be a little different. Any sugar on top is fine, or you can omit it. For this small amount of batter, I like to use my hand mixer.

  33. Sorry, forgot to ask if I can test doneness with toothpick test.

  34. I made this recipe tonight, instead of only using blueberries i used mixed types of berries and added some black chocolate on top when was cooling. It came out delicious. Next time i’m going to double the batter. Thank you for this amazing recepi.

  35. Hi from South Africa. Thanks for this recipe. I’ve made it twice before, once with blueberries and once with raspberries both times were a hit. We like to eat ours with ice cream 😃

  36. I’ve made this recipe a few times and love it. I’m wanting to make it as cupcakes to take to picnic for easy serving. Have you tried that, or can you recommend possible adjustments to the cooking time?

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