Ingredients
For the Cake Batter
- 6 tablespoons unsalted butter (at room temperature)
- 1 cup granulated or cane sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
For the Topping
- 2 cups blueberries
- 2 teaspoons granulated or cane sugar (optional, for topping)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) allowing it to fully preheat while you prepare the cake batter.
- Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and 1 cup sugar together on medium speed for about 3 minutes until the mixture becomes pale and fluffy, which helps create a tender cake texture.
- Add wet ingredients: Incorporate the egg, milk, and vanilla extract into the butter and sugar mixture. Mix until all ingredients are well combined and smooth.
- Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, and kosher salt until evenly mixed. Then add half of this dry mixture to the wet ingredients and stir until just incorporated. Add the remaining dry mixture and stir gently to combine without overmixing.
- Prepare cake pan: Grease a 9-inch cake pan to prevent sticking. Pour the batter into the pan, spreading it evenly to create a uniform layer.
- Add blueberries and sugar topping: Arrange the blueberries in a single even layer on top of the batter. Optionally, sprinkle 2 teaspoons of sugar evenly over the blueberries for a touch of extra sweetness and slight crunch.
- Bake the cake: Place the cake in the preheated oven and bake at 350°F for 10 minutes. Afterward, reduce the oven temperature to 325°F and continue baking for an additional 55 to 65 minutes until the cake is cooked through.
- Check for doneness: Insert a wooden skewer or cake tester into the center of the cake. The cake is done when the skewer comes out clean without wet batter.
- Cool before serving: Allow the cake to cool in the pan for at least 10 minutes. Then carefully remove it from the pan, slice, and serve.
Notes
- You can use fresh or frozen blueberries; if frozen, do not thaw before adding to the cake.
- For a more pronounced blueberry flavor, gently fold some berries into the batter before pouring into the pan.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender.
- Butter should be at room temperature for easier creaming and better cake texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
