This homemade blueberry cake is our family’s favorite recipe. It’s quick to whip up, it’s soft and light and perfect with a cup of your favorite tea or coffee! Grandmother’s recipe that is always a hit!
Guys, this is an update of an old post. I don’t know why I waited so long to update it but here it is!
This homemade blueberry cake is based on my grandmother’s recipe. She liked using apricots to make this cake. I like using blueberries here. If you like apricots then use those instead of blueberries. Raspberries and blackberries also work well here.
Looking for more blueberry recipes? Check out these easy recipe ideas:
- No Bake Blueberry Waffle Cake
- Blueberry Coconut Milk Smoothie
- Blueberry Persimmon Muffins
- Lemon Blueberry Poke Cake
Ingredients needed for homemade blueberry cake:
- Granulated Sugar
- Baking Powder
- All-Purpose Flour
- Sunflower Oil
How to make homemade blueberry cake
The preparation is pretty fast so start off with preheating your oven. Then you can move onto making the batter or prepping the cake tin for baking. Prepping means lining the bottom of the cake tin with baking paper and greasing its inner side with butter.
To make the batter for this homemade blueberry cake you will need an electric mixer and a large mixing bowl. Mix the eggs and sugar until smooth, pale and almost creamy. Now fold in sifted flour and baking powder.
I like combining flour and baking powder first and then sifting them both at the same time. This way you make sure that the baking powder is distributed as even as possible.
Now it’s time to add the oil and milk. At this stage mixing can get quite messy so I like to use a wooden spoon at first and then switch to electric mixer to achieve nice smooth texture.
Pour the batter in the prepped cake tin and cover the surface with blueberries. I always wash and pat dry my blueberries before adding them to the batter.
Baking will take about 45 minutes. Now bear in mind that this time can vary depending on various things such as: your oven, the size of your cake tin or the altitude you live in so don’t panic when the cake is not ready when you think it should.
If your homemade blueberry cake needs more time, then leave it in the oven longer. The best is check it with a toothpick or cake tester to see if it is ready. If it comes out clean, then you can take it out.
Good to know before making homemade blueberry cake:
All-Purpose Flour (US) = Plain Flour (UK).
Blueberries – these can be substituted with apricots, raspberries, blackberries, black or redcurrants. You can also increase the amount slightly (you are aiming to cover the surface with fruits).
Sunflower oil can be substituted with vegetable oil.
If you are testing the cake with a toothpick/cake tester, make sure you insert it in the middle of the cake.
Want to see how to make Blueberry Cake? Watch the video!
Homemade Blueberry Cake
- Preheat the oven to 355°F/180°C.
- Mix the eggs and sugar until smooth and creamy.
- Add baking powder to the flour and sift these into the egg mixture. Fold them in using a spatula first, then use a mixer to get smooth batter.
- Pour in oil and milk and mix well with electric mixer.
- Prepare your cake tin for baking by lining the bottom with baking paper and greasing the sides with butter. Pour the batter in and top with blueberries.
- Bake for 45 minutes or until an inserted skewer comes out clean.
- Sunflower oil can be substituted with vegetable oil.
- If you don’t have a measuring cup, you can use a mug instead. Just make sure to use the same size mug to measure all the ingredients.
- You can use fresh or frozen blueberries. When you use frozen ones, don’t defrost them.
- Raspberries, blackberries, black or redcurrants work also well here.
- Baking time can vary – this depends on the tin you use, on your oven and also on the altitude you live in.
- Cake pan used in this recipe is 8.5 inch/22 cm wide. It will yield 12-16 slices, depending on their size (this will also affect the nutritional count – the thinner slices the lower the nutritional values in each slice).