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Simple Blueberry Cake Recipe

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4.1 from 38 reviews

This Simple Blueberry Cake is a moist and flavorful treat featuring whole wheat flour, fresh or frozen blueberries, and a hint of cinnamon. Sweetened naturally with maple syrup or honey, it offers a wholesome twist on a classic dessert that’s perfect for any occasion. The cake is baked to a golden perfection, with juicy blueberries throughout and a delightful crunch from turbinado sugar sprinkled on top. Serve warm or chilled with vanilla ice cream, Greek yogurt, or whipped cream for an extra indulgence.

Ingredients

Dry Ingredients

  • 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon

Wet Ingredients

  • ½ cup maple syrup or honey
  • 6 tablespoons melted butter
  • 2 eggs, preferably at room temperature
  • ⅔ cup buttermilk*
  • 2 teaspoons vanilla extract

Fruit and Topping

  • 3 cups blueberries, fresh (1 ½ pints) or frozen, divided
  • 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Optional Serving Suggestions

  • Vanilla ice cream
  • Greek yogurt
  • Whipped cream

Instructions

  1. Preheat and prepare pan: Preheat the oven to 400 degrees Fahrenheit. Line the base of a 9-inch springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine 1 ¾ cups of the flour with baking powder, baking soda, salt, and cinnamon. Whisk them together until evenly mixed.
  3. Combine wet ingredients: In a medium bowl, whisk together the maple syrup and melted butter. Add the eggs and beat well. Stir in the buttermilk and vanilla extract. If the mixture cools and butter solidifies, gently warm it in the microwave in 30-second bursts, stirring after each.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Mix gently with a big spoon just until combined; a few lumps are okay.
  5. Prepare blueberries: Toss 2 cups of blueberries with the remaining 1 teaspoon of flour. This prevents them from sinking in the batter. Gently fold the floured blueberries into the batter, which will be thick but well combined.
  6. Assemble the cake: Pour the batter into the prepared pan, smoothing the top. Distribute the remaining 1 cup of blueberries evenly on top, focusing towards the center. Sprinkle the blueberries with turbinado sugar for a crunchy topping.
  7. Bake the cake: Bake for 34 to 38 minutes or until the cake is golden on top and a toothpick inserted near the center comes out clean (blueberry pieces are acceptable). Let the cake cool on a wire rack.
  8. Release and serve: Before removing the springform sides, run a butter knife around the edges to loosen the cake. Serve as desired, optionally with vanilla ice cream, Greek yogurt, or whipped cream.
  9. Store leftovers: Keep leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze the cake for up to 3 months.

Notes

  • Use white whole wheat flour for a lighter texture or regular whole wheat flour for a heartier cake.
  • Make sure eggs are at room temperature for better mixing and cake texture.
  • If using frozen blueberries, do not thaw before adding to prevent the batter from turning blue and watery.
  • Buttermilk adds moisture and a slight tang; you can substitute with milk plus a tablespoon of vinegar or lemon juice if needed.
  • Turbinado sugar on top adds a pleasant crunch and slight caramel flavor.
  • Ensure not to overmix the batter to keep the cake tender.
  • To avoid blueberries sinking, coating them lightly in flour is key.

Find it online: https://justsosavory.com/simple-blueberry-cake-recipe/