Blueberry Butter Cake

Topped with an abundance of fresh blueberries, this is the finest butter cake I have ever had. This rich, sweet, and buttery cake is a treat. An easy-to-follow dish everyone can put together at home!

It is my favorite cake to eat buttery. A cake that I make almost every day at home, it’s my go-to treat for any occasion.

In addition, I own the best recipe for a delicious, buttery, and indulgently sweet cake ever devised.

This blueberry butter cake was inspired by the abundance of fresh berries at the market recently, so I picked up some blueberries and set to work.

It’s the flavor and texture of the blueberries, which are picked just moments before being baked, that make this recipe stand out.

In addition, the cake’s gorgeous color makes you want to eat it.

As what I did with mine, use a cake pan, a loaf pan, or a mini-loaf pan for the pan. The cake’s surface may become excessively brown (depending on your oven) in the baking phase, but the cake’s interior remains raw.

I often use aluminum foil in covering the top at the end of the baking process.

A golden-brown top and baked-through inside are what you’ll get when you use this method, just like in my photos.

Every time I get the need to bake up a rich and indulgent butter cake, I reach for this recipe.

Each serving of this recipe contains only 385 calories.


  • 225 g of unsalted butter.
  • 200 g of all-purpose flour
  • 200 g of sugar
  • 170 g of fresh blueberries
  • 4 large eggs
  • 4 tablespoons of fresh milk
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla essence
  • Powdered sugar
  • 1 teaspoon of baking powder


  1. Make sure the oven is pre-heated to 375°F.
  2. For an 8×8 or 9×9 inch baking dish, lightly oil the pan with a bit of butter. Sieve the flour after mixing it with the baking powder. Mix well after adding the salt. Set away for a later time.
  3. Mix and whisk the butter and sugar until light and fluffy, about 2 minutes with an electric hand mixer. Add the first egg to the mixture now. Beat thoroughly after each addition of an egg until the mixture is smooth and emulsified. Scrape down the sides to ensure a uniform mixture. Make a smooth paste with the sugar and vanilla extract by mixing thoroughly. Mix the flour into the batter until it’s incorporated well. Pour in the milk at this point.
  4. Bake the batter in a well-greased pan.
  5. To level the batter, use a spatula or a light shake. Then, in a uniform layer, sprinkle the blueberries over the top of the batter.
  6. To achieve a golden brown and cooked-to-the-teeth finish, bake for 40 to 50 minutes. You can tell if the cake is done by inserting a cake tester into the middle.
  7. If the surface becomes too brown, but the center isn’t done, use aluminum foil to cover the top and keep it from getting too brown.
  8. Before slicing, allow to cool on a wire rack for 10 minutes. Cut the cake into pieces and dust it with powdered sugar if desired.
  9. Depending on the oven, the cake may need more than 40 to 50 minutes to bake. If you don’t want your cake to brown too rapidly, cover it with aluminum foil.
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