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A slice of blueberry cake shows the burst of fresh blueberries on a white plate.

Easy Blueberry cake

Print Recipe
This easy blueberry cake needs only 10 minutes of prep-time before you put in the oven to bake. Almond slices and a touch of cinnamon makes the difference. So simple and delicious!
Course Dessert
Cuisine Western
Keyword blueberry, blueberry cake, blueberry dessert, easy blueberry cake, easy cake, easy dessert, quick, simple blueberry cake, simple cake, spring, springform pan, summer
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Holly Ford

Equipment

Ingredients

  • 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

Instructions

  • Preheat oven to 350˚F. Lightly grease and flour a 9-inch 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.

Video