This easy blueberry cake needs only 10 minutes of prep time before you put it in the oven to bake. Almond slices and a touch of cinnamon makes all the difference!
I like homemade cakes to be simple, although I do enjoy making fancy cakes from time to time. But when it comes to the simplicity of recipe and time efficiency, this easy blueberry cake recipe fits the bill.
As my life often gets hectic, I don’t want to slave away in the kitchen to come up with an afternoon treat to indulge myself and my family. I like things simple and I want to keep it that way.
Less time in the kitchen means more time for myself and my family, right?
A few wonderful things about this easy blueberry cake recipe
- You only need about 7-10 minutes of prep time before you put it in the oven to bake. The result is an outstanding cake! A delicious cake doesn’t have to be complicated and time consuming, except for those special occasions when you have to put in extra effort to impress someone.
2. You don’t need to use any liquid in the recipe, but you still get a moist cake with burst of blueberry on every bite.
3. The nutty almond slices give a pleasant bite with a hint of cinnamon sugar. A tiny amount of cinnamon makes the blueberry taste pop out.
4. Most ingredients are pantry staple items that you probably already have in your kitchen. All you need is a pint of fresh blueberries and you are good to go.
Simple ingredients for a simple cake
- baking powder
- almond slices
Can I use frozen blueberries?
Although I recommend using fresh blueberries – and they are available all-year-round these days – you can certainly use frozen blueberries as well.
If you use frozen blueberries, make sure to thaw them out and drain them completely. Too much wetness can result in a soggy cake. You don’t want that.
Wipe off thawed berries with a paper towel and coat them with a plenty of flour before adding to the cake batter.
I serve my blueberry cake with a cup of herbal tea in the lazy afternoon. It was just the right thing to reward myself. And my family enjoyed this cake as much as I did.
I have to tell you that everyone in my family had a second slice. This blueberry cake did not last to the next day. Now, that tells you all you need to know, doesn’t it?
More Blueberry Recipes
Beat butter and sugar together for 2 minutes until creamy.
Add vanilla and eggs, one at a time; beat until light and fluffy, about 2 more minutes.
Sift flour, baking powder and salt together and add to the butter mixture; stir until combined.
Spread the cake batter on a greased 9-inch springform pan. If you don’t have a springform pan, use a pie pan instead.
Add 2 teaspoons flour to blueberries and toss to coat them.
Pour and arrange the blueberries on the cake batter and sprinkle almond slices on top.
Mix 1 tablespoon of sugar with cinnamon and sprinkle over the berries. Bake in a preheated 350˚F oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully slide a knife around the edges of the cake to release it from the pan. Transfer the cake to a cooling rack and allow to cool completely.
How To Store Blueberry Cake
This blueberry cake can last for 2 days at room temperature, or longer in the refrigerator.
When you chill a cake that contains butter, the butter molecules will solidify in the cold temperature in the fridge. That makes the cake crumbs turn very hard. In order to bring the cake back to room temperature, let the cake sit on the counter for at least 30 minutes before you serve.
If you like this post or have tried this recipe, please rate it below by clicking stars in the comment section. Stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
Easy Blueberry cake
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups blueberries
- 2 tsp flour
- 3 tbsp sliced almond
- 1 tbsp sugar
- 1/4 tsp cinnamon
- Preheat oven to 350˚F. Lightly grease and flour a 9" spring pan or pie pan.
- Using a mixer, beat butter and sugar on medium high speed for 2 minutes until creamy. Add vanilla and eggs, one at a time, and beat until light and fluffy, about 2 more minutes.
- Sift flour, baking powder and salt together and add to the butter mixture; stir until combined. Spread the batter on the prepared pan.
- Add 2 teaspoon flour to blueberries and coat them. Pour and arrange over the cake batter. Sprinkle almond slices on top.
- Mix 1 tablespoon of sugar with cinnamon and sprinkle over the berries. Bake in a preheated oven for 45-50minutes or until a toothpick inserted into the center comes out clean.
- Remove form the oven and let it cool in the pan for 10 minutes. Carefully slide a knife around the edges of the cake to release it from the pan. Transfer the cake to a cooling rack and cool completely.