Amazingly Moist Blueberry Cake

Amazingly Moist Blueberry Cake

Amazingly Moist Blueberry Cake

Prep Time

20 minutes

Cook Time

45 minutes


12 people

A deliciously moist cake that takes full advantage of blueberry season! And so easy to make – don’t let the number of ingredients fool you into thinking it’s complicated. It’s not.

Why Try? Besides impressing your friends? It’s a great way to get out of the blueberry muffin rut and do something to spice up your use of this healthy fruit.

Because you coat the blueberries with flour before mixing them in, they hold their own in the batter and make a beautiful presentation.


  • 2 cups blueberries
  • 1/3 cup unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup whole milk
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • GLAZE, Step 1:
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • GLAZE, Step 2:
  • 2 cups confectioners’ sugar
  • 3 1/2 tablespoon lemon juice


  • 1 Preheat oven to 375°F. Beat butter and sugar together until creamy. Add egg and mix well.
  • 2 Mix together flour, salt, baking powder and spices. Add the dry ingredients alternately with the 1 cup milk, beating well.
  • 3 Coat dry blueberries in about 1/4 cup flour. Add to batter and stir carefully.
  • 4 Pour into greased and floured pan - use an Angel Food cake pan or a Bundt pan. NOTE: The batter will only fill the standard pans about half way, which is fine - do not double this recipe.
  • 5 Bake for 45 minutes.
  • 6 Allow cake to cool 5 minutes, then carefully invert.
  • 7 Combine the 1/2 cup granulated sugar and 1/2 cup lemon juice in a saucepan and cook over medium heat until dissolved. Carefully poke holes in cake and brush glaze over all surfaces of the cake as it cools.
  • 8 For final glaze, whisk the confectioners’ sugar and 3 1/2 tablespoons lemon juice together. Pour over the top just before serving cake and allow it to drizzle down the side.


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