This post may contain affiliate links. Please read my privacy policy.
The best butter cake ever, topped with loads of fresh blueberries. This cake is dense, sweet and buttery. Fail-proof recipe that anyone can bake at home!
I love butter cake. It’s a cake that I always bake at home. I also have the best recipe ever that yields moist, buttery and sweet cake.
With fresh berries abound in the market lately, I got some blueberries and made this blueberry butter cake.
What’s so great about this recipe is the freshness of the blueberry; every bite is bursting with the soft texture and fruity flavor of the blueberries.
The beautiful color also makes the cake so much prettier and you just want to take a bite.
For the pan, you can use a cake pan (like I did), loaf pan or mini loaf pan. During the baking process, the surface of the cake might get too brown (depends on your oven) but the inside is uncooked.
I always cover the top with aluminum foil towards the end of the baking process.
This will make sure that the inside is baked through and the top is the nice golden brown color, just like my pictures. This recipe is a keeper, ones that I always refer to whenever I craze rich and decadent butter cake.
Frequently Asked Questions
This recipe is only 385 calories per serving.
What To Serve With Blueberry Butter Cake
For a delightful afternoon tea, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Blueberry Butter Cake
Ingredients
- 2 sticks unsalted butter, at room temperature
- 7 oz (200g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 oz (200g) sugar
- 4 large eggs
- 4 tablespoons fresh milk
- 1 teaspoon vanilla essence
- 6 oz (175g) fresh blueberries
- powdered sugar, for dusting, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease the pan (loaf pan, mini loaf pan, 8”x8” (20 cm x 20 cm), or 9”x9” (23 cm x 23 cm)) with butter. Mix the flour and baking powder together, then sieve. Add the salt and mix well. Set aside.
- Use an electric hand mixer to beat the butter and sugar until well combined and pale yellow in color. Add the first egg and beat well after each addition until creamy, scraping down the sides for even mixing. Add the vanilla essence and mix well. Fold the flour into the batter and mix until combined. Finally, add the milk.
- Pour the batter into the greased baking pan. Shake it lightly or use a spatula to even out the top of the batter. Add the blueberries on top in a single, even layer.
- Bake until golden brown and cooked through, about 40-50 minutes. Use a cake tester to check if it’s cooked in the middle. If the top becomes too brown while the inside is still uncooked, cover the top with aluminum foil.
- Remove the cake from the oven and let it cool on a wire rack for 10 minutes. Dust with powdered sugar (optional) and cut the cake into pieces.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t get fresh berries. Can I use frozen? If so, to defrost?
Yes you can! Yes defrost and pat dry with paper towels so the cake is not soggy.
So easy and delicious. I substituted sour cream for the milk and added the zest from one large lemon.
How much is 2 sticks of butter?
1 cup or 16 tablespoons.
However ounces does not really equal to cups between flour and sugar would be great if it was all in cups instead of ounces
What a great recipe! Tried it out today and the butter cake is just right, fluffy and moist! Paired it with a cup of tea. Perfection!
Yes thanks for trying!
Is it only 7 ounces of flour?
Yes! Thank you for letting me know. It is now fixed.