Blueberry Cake

A simple butter cake loaded with blueberries, lightly scented with vanilla, cinnamon, and optional lemon zest, then finished with powdered sugar.

15 mins

Prep Time

45 mins

Cook Time

1 hr

Total Time

6

Servings

Ingredients

  • • 1/2 cup unsalted butter, softened, plus more for the pan
  • • 1 cup plus 1 tsp all-purpose flour, divided, plus more for the pan
  • • 1 tsp baking powder
  • • 1/2 tsp salt
  • • 1/8 tsp cinnamon
  • • 3/4 cup sugar
  • • 1/4 tsp vanilla extract
  • • 2 large eggs
  • • 1 tsp lemon zest, optional
  • • 2 cups blueberries, rinsed, drained, and patted dry
  • • 1 tsp lemon juice
  • • powdered sugar, for dusting

Instructions

  1. Preheat oven to 350 F. Butter and flour an 8-inch springform or round cake pan; if using a regular cake pan, line the bottom with parchment.
  2. Whisk 1 cup flour with baking powder, salt, and cinnamon.
  3. Beat the softened butter until creamy, then beat in the sugar until fluffy. Mix in vanilla, add eggs one at a time, and blend in lemon zest if using.
  4. Add the flour mixture on low speed and mix just until the thick batter is smooth. Spread the batter into the prepared pan.
  5. Toss blueberries with the remaining 1 tsp flour and lemon juice, then spoon them over the batter.
  6. Bake for 45-55 minutes, until a tester inserted in the center comes out clean. Cool in the pan for 10 minutes, loosen the edges, then transfer to a platter and dust with powdered sugar.