blueberry cake


Valued Member
Oct 22, 2020
Cold, Cool, Mountains, or Artic
a type of blueberry dump cake

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla
1/2 cup whipping cream

Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

To make whipping cream, put some in a jar, close the lid and shake vigorously for 2-3 minutes.

Serve blueberry pudding cake warm with a dollop of whipped cream on top.
Blueberry cake is a delightful treat that showcases the sweet and juicy flavors of fresh blueberries. Here's a simple recipe for a classic blueberry cake:


For the Cake:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh blueberries (tossed in 1 tablespoon of flour to prevent sinking)
For the Streusel Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 teaspoon ground cinnamon


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. Prepare the Streusel Topping:
    • In a small bowl, combine the flour, sugar, cold butter pieces, and ground cinnamon. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the Blueberries:
    • Toss the fresh blueberries in 1 tablespoon of flour to coat them lightly. This helps prevent the blueberries from sinking to the bottom of the cake during baking.
  4. Make the Cake Batter:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
    • Gently fold in the flour-coated blueberries.
  5. Assemble and Bake:
    • Spread the cake batter evenly into the prepared baking pan. Sprinkle the streusel topping over the batter.
    • Bake in the preheated oven for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve:
    • Allow the blueberry cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
    • Once cooled, slice and serve. You can dust the top with powdered sugar or serve it with a dollop of whipped cream if desired.
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