THIS BLUEBERRY CAKE HAS A SWEET AND CRISPY BROWN SUGAR TOPPING THAT THE WHOLE FAMILY WILL ENJOY. MADE FROM SCRATCH, SIMPLE AND DELICIOUS.

freshly baked blueberry cake from scratch

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A FAMILY FAVORITE

Blueberry cake is an absolute favorite in our home. Our boys love dessert, but they don’t always love desserts that are very rich or super sweet. This recipe is the perfect combination of sweet topping, with a soft cake and tart blueberries.

Adults love this recipe too, I find it to pair well with coffee as an after dinner treat.

As I was taking the “after” photos of this cooked cake, my youngest was chasing me around trying to grab a piece off of the platter.

BLUEBERRY OBSESSED

Words can’t describe the amount of blueberries consumed in our home. The only time blueberries drop off radar are when our ground cherries are in full production.

Living in New England, we are very lucky to have an abundance of wild blueberries growing all around. The only trouble with harvesting our own blueberries is that the wildlife likes blueberries as much as we do! As a kid I had harvested wild blueberries several times, but wild berries are much smaller and a bit more tart.

Blueberries are in season now, and when I saw them on sale at my local grocery store I had to grab a couple. Later on my husband ate a couple of them and realized they were rather tart! Maybe not the perfect cereal topper, but they’d make a great blueberry cake.

BLUEBERRY BENEFITS

Our kids eat blueberries nearly every single day, just not in the form of cake! We like to put blueberries on waffles (it’s fun to fit the berries into the waffle squares), have them as a snack, as a “side” with our lunch, or as breakfast.

Blueberries are very healthy as they contain plenty of antioxidants, fiber and other nutrients. Did you know that blueberries can also help the immune system?! Plus kids love them, so it’s a win win!

NO WASTE

It’s nice to have from-scratch recipes like this in your toolbox, so when you notice something about to go bad in your fridge you can cook something with it and not let it go to waste.

This recipe is handy if you (like me) purchased a ton of really tart blueberries. Or, if your blueberries are starting to get wrinkly … or if you’ve just harvested buckets of wild blueberries and don’t know what to do with them all.

I share a few other eco-friendly tips for reducing waste that can be found here.

Blueberry cake can also be frozen and enjoyed at a later date. I tend to have days where all I do is cook, and days where I don’t cook at all. To take advantage of productive, cooking days, I’ve found the freezer to be so helpful!

TOOLS & INGREDIENTS NEEDED TO MAKE BLUEBERRY CAKE FROM SCRATCH

blueberries and ingredients for a from scratch blueberry bread

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools

Greased pan (I used an 8×8 Pyrex dish)
Mixer: although not necessary, I use my stand mixer for every recipe I make.
Mixing bowl(s)
Measuring spoons

Ingredients

For the cake…

2 C Flour
2/3 C Sugar
2 tsp Baking Powder
1/2 tsp Salt
2 C Blueberries
1 Stick of softened butter
2 Eggs
1 tsp Vanilla Extract
3/4 C Milk

For the topping…

adding brown sugar topping to blueberry cake

1/2 C Brown Sugar
1/2 tsp Cinnamon
1 tbsp Butter (melted)

BLUEBERRY CAKE RECIPE

Preheat the oven to 350 degrees.
First we begin by making the cake. In a large mixing bowl, combine flour, sugar, baking powder and salt.
Mix until well incorporated.
Slowly add milk, vanilla, butter and eggs and mix until the consistency is like batter.
Gently add blueberries, careful not to smash them all!
Next, we will make the topping.
In a separate bowl combine brown sugar, cinnamon and butter.
Grease your pan (I always use coconut oil for this step), then pour the blueberry cake batter into the pan.
Now sprinkle the brown sugar topping over the surface of the cake.
Bake for about 40 minutes, until a cake tester comes out clean.

blueberry cake packed with fresh blueberries

PRINTABLE RECIPE CARD

BLUEBERRY CAKE (FROM SCRATCH)

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR

This blueberry cake has a sweet and crispy brown sugar topping that the whole family will enjoy. Made from scratch, simple and delicious.

INGREDIENTS

FOR THE CAKE:
2 C Flour
2/3 C Sugar
2 tsp Baking Powder
1/2 tsp Salt
2 C Blueberries
1 Stick of butter (softened)
2 Eggs
1 tsp Vanilla Extract
3/4 C Milk
FOR THE TOPPING:
1/2 C Brown Sugar
1/2 tsp Cinnamon
1 TBSP butter (melted)

INSTRUCTIONS

Preheat the oven to 350 degrees.
First we begin by making the cake. In a large mixing bowl, combine flour, sugar, baking powder and salt.
Mix until well incorporated.
Slowly add milk, vanilla, butter and eggs. Mix until the consistency is like batter.
Gently add blueberries, careful not to smash them all.
Next, we make the topping.
In a separate bowl, combine brown sugar, cinnamon and butter.
Grease your pan (I always use coconut oil for this step), then pour the blueberry cake batter into the pan.
Now sprinkle the brown sugar topping all over the surface of the cake.
Bake or about 40 minutes, until a cake tester comes out clean.

NOTES

This recipe works great with tart blueberries!

PIN IT FOR LATER

Thanks so much for visiting today! It’s so much fun to share our family’s favorite recipes, tips, and tricks with you all. If you make this recipe (or any of our recipes) please share it on social media and tag us! It makes our day to see you recreating and enjoying our recipes.

Also, a note on harvesting wild blueberries. Please be careful when harvesting and eating anything found in the wild. Only harvest and consume when you are certain of what you’re harvesting.

Recipes

HOW TO MAKE BLUEBERRY CAKE (FROM SCRATCH)