Classic Blueberry Cake with Buttered Crust
A layered blueberry cake with a buttered flour crust base and tender crumb studded with fresh blueberries. Butter and sugar are creamed, then combined with eggs, vanilla, and a flour-baking powder mixture alternated with milk. The batter is split: one-third forms the foundation, the remainder mixed with berries and baked until set. Served dusted with caster sugar and whipped cream.
Ingredients
- butter, for crust(optional)
- all-purpose flour, for crust(optional)
- 1 ⅓ cup all-purpose flour, sifted
- ½ teaspoon baking powder
- 1 dash salt
- 1 stick butter, softened
- ¾ cup granulated sugar
- 2 egg
- ½ teaspoon vanilla extract
- ¾ cup milk
- 2 pint fresh blueberryfrozen blueberry1:1year-round option
thaw and drain to prevent excess moisture
- caster sugar, for topping(optional)
- whipped cream, for serving(optional)
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Add butter and flour to a springform pan and press into base.
- 3
Whisk flour, baking powder, and salt in a bowl until combined.
- 4
Beat butter and granulated sugar for a couple of minutes until fluffy.
- 5
Beat in eggs and vanilla extract.
- 6
Add flour mixture and milk, stirring until smooth.
- 7
Pour one-third of batter into springform.
- 8
Fold fresh blueberries into remaining two-thirds of batter.
- 9
Fill blueberry batter into springform over base layer.
- 10
Bake for 1 hour until baked through.
- 11
Remove from oven and let cool for 10 minutes.
- 12
Remove springform and serve sprinkled with superfine sugar, additional blueberries, and whipped cream.
Tips
Divide batter carefully to ensure even distribution of plain and blueberry layers.
Fresh blueberries may release juice; fold gently to avoid over-mixing.
Good to Know
Cover and refrigerate up to 3 days. Remove 30 minutes before serving.
Prepare batter and assemble in springform up to 4 hours ahead; bake when ready.
Serve at room temperature or chilled with additional whipped cream and fresh blueberries.
Common Mistakes
Do not overmix batter after adding flour to avoid tough, dense crumb.
Do not skip the crust base layer; it provides structural support for the fruit-heavy top layer.
Substitutions
Dairy-Free Swaps
General Alternatives
thaw and drain to prevent excess moisture