Blueberry Cake

A simple, not-too-sweet blueberry cake of flour, egg, milk or pineapple juice and fresh blueberries, baked at 375°F for 30 minutes in a 9-inch round or 8-inch square pan.

Vegetarian

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Blueberry cake studded with berries, cut into squares in a baking pan
  • Prep 10 min
  • Cook 30 min
  • Total 40 min
  • Yield 1 (9-inch round or 8-inch square) cake

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's blueberry cake is the easy, everyday kind: six ingredients stirred together with a spoon just until moist and baked for half an hour. It is lightly sweet, so it works for breakfast or coffee as well as dessert.

For a fruitier version, she gives the option of pineapple juice in place of the milk.

Ingredients

  • 2 cups flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 egg
  • 1 cup of milk or pineapple juice
  • 1 cup blueberries

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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Instructions

  1. Mix. Combine all the ingredients and stir with a spoon until just moist.
  2. Pan. Pour into a lightly greased 9-inch round pan, or an 8-inch square pan, which holds about the same amount.
  3. Bake. Bake at 375°F for 30 minutes. Insert a toothpick and take it out; if it comes out clean, the cake is done.

Vegetarian

Tips

  • The typed page leaves the pan size blank; a 9-inch round or 8-inch square both work.
  • Toss the berries in a spoonful of the flour so they do not sink.

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