Blueberry Cake

Francine Lizotte


It’s a great way to enjoy these berries with this beautiful summer dessert!


☆☆☆☆☆ 0 votes

8 servings
10 Min
50 Min


  • 1 3/4 c
    unbleached all-purpose flour, plus more for the springform pan
  • 2 tsp
    baking powder
  • 1/2 tsp
    ground himalayan sea salt
  • 1/2 c
    butter, melted plus more for the springform pan
  • 1 c
    granulated sugar, divided
  • 1 large
    free-run egg
  • 1 tsp
    pure vanilla extract
  • 1/2 c
  • 2 c
  • 1 tsp
    lemon zest, finely chopped

How to Make Blueberry Cake


  1. Preheat the oven to 350ºF.
  2. Lightly butter and flour a 9-inch springform pan; set aside.
  3. In a mixing bowl, combine 1 ¾ cups flour, baking powder and salt; whisk well and set aside.
  4. In the bowl of a stand mixer, add ½ cup melted butter and ¾ cup granulated sugar. With the paddle attachment, process until creamy before adding egg and vanilla; mix until combined.
  5. Add half of the dry ingredients and process until blended. Pour in ¼ cup milk and continue mixing until smooth. Repeat with the remaining dry ingredients and ¼ cup milk; process until the batter is smooth.
  6. In a medium bowl, add blueberries, ¼ cup sugar and lemon zest; stir to combine.
  7. Add the blueberry mixture to the batter including any liquid. Gently fold in with a spatula until evenly combined.
  8. Pour the mixture into the prepared pan, level it and transfer to the preheated oven; bake for 50 to 55 minutes or until a cake tester inserted in the center comes out clean.
  9. Transfer to a wire rack to cool before unmolding. Serve as is or drizzle on some crème Anglaise.
  10. To view this recipe on YouTube, click on this link >>>>

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