Old-Fashioned Blueberry Cake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 12
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Old-Fashioned Blueberry Cake is a timeless dessert that brings the cozy taste of home to any occasion. With juicy blueberries and a texture that's both tender and moist, this cake is a delightful treat for any blueberry lover.

Ingredients for Old-Fashioned Blueberry Cake

Butter is the foundation of our cake, providing richness and a tender crumb. Make sure it's softened for easy mixing. The granulated sugar sweetens the cake and helps create a light, fluffy texture when creamed with the butter.

Eggs give structure and moisture, while vanilla extract adds a hint of warmth and depth. All-purpose flour is our main dry ingredient, forming the bulk of the batter. Baking powder and baking soda work together to lift the cake, giving it a nice rise.

Salt enhances the flavors, and buttermilk brings a slight tanginess that pairs beautifully with the blueberries, helping to keep the cake moist. Finally, fresh blueberries add bursts of juicy flavor in every bite, and tossing them with flour prevents them from sinking to the bottom.

Tips & Tricks

  • Ensure your butter is at room temperature for easy creaming and a smooth batter.
  • If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
  • For a burst of flavor, add a teaspoon of lemon zest to the batter.

Serving Suggestions

This cake is delightful on its own, but you can dress it up with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancier touch, drizzle some lemon glaze over the top. Serve it warm for a comforting treat or at room temperature for a classic taste.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, you can! Just make sure to toss them in flour and add them to the batter while still frozen to prevent too much color bleeding.
How should I store leftovers?
Keep the cake covered at room temperature for up to two days. For longer storage, refrigerate it for up to a week.

Old-Fashioned Blueberry Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). You’ll want to grease and flour a 9x13 inch baking pan to make sure the cake doesn’t stick. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy—this should take about 3 to 5 minutes with an electric mixer.

Next, beat in the eggs one at a time, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract for that lovely aroma. In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt.

Now comes the mixing: add the dry ingredients to the creamed mixture in stages, alternating with the buttermilk. Start and end with the flour mixture. Be gentle and mix just until combined to avoid a tough cake. Toss your blueberries with a tablespoon of flour to keep them from sinking, then fold them into the batter carefully.

Pour the batter into your prepared pan, spreading it out evenly. Bake in your preheated oven for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before slicing and serving.

Why You'll Love This Recipe

  • Simple ingredients that you likely already have in your pantry.
  • Perfect balance of sweetness and tangy fruitiness.
  • Quick prep time—ideal for a last-minute dessert.
  • Versatile enough to be served warm or at room temperature.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups fresh blueberries
1 tablespoon all-purpose flour

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the flour mixture to the creamed mixture alternately with the buttermilk, starting and ending with the flour. Mix until just combined.
6. Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan before slicing and serving.

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