This is the only blueberry cake you'll ever need. It's soft, fluffy, and so buttery! The sweet blueberries and flavours combined simply melt-in-your-mouth. I love this cake!
I can't stop obsessing over this cake. It is BEYOND delicious.
This cake uses a lot of butter and no oil so it's full of buttery flavour in every bite. The reverse creaming method is used in this cake, which basically means we are mixing every step backwards.
What is the reverse creaming method?
Typically cakes are baked using the traditional creaming method. This means whipping the butter and sugar, then adding in eggs, vanilla, etc, and the dry ingredients.
Instead, we are doing it in reverse. So the butter and dry ingredients get mixed, then the wet ingredients.
When mixing the butter in with the flour first, the flour gets covered by fats. This slows down the gluten forming process, which ultimately helps creates an ultra tender and soft cake! It seriously has the perfect crumb.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the cake and cannot be substituted for any other.
Butter – This must be very softened. If it is cold, it will not work out.
Blueberries - Fresh blueberries must be used.
Eggs - Must be at room temperature before beginning.
Milk - I used 3.25% milk, but any kind of milk works. Make sure it's at room temperature before beginning.
Vanilla – Make sure to use a good quality vanilla. This is important in cakes like this where there are minimal ingredients.
Step by step instructions
Here is how to make and bake this Blueberry Cake. You will need a 9×9 pan lined with parchment paper, an electric handheld mixer, two mixing bowls, and a spatula.
Step 1 – Prep. 350℉/180℃. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Make streusel. In a medium-sized bowl, add cold butter, sugar, and flour. Mix until a crumb forms. This will be your streusel. Set aside.
Step 3 – Mix dry ingredients. In a large-sized bowl, add in the flour, white sugar, baking powder, and salt. Mix together.
Step 4 - Cream butter and dry ingredients. In the same bowl with the dry ingredients, add in about 1/3 of the butter. Mix on low, and keep adding in the butter until a crumbly texture forms. The key to a tender cake is mixing as little as possible, so only mix until just combined!
Step 5 - Add wet ingredients. Add the eggs in one at a time, mixing in between each addition. Then, add in the vanilla. On low speed, continue mixing until just combined.
Step 6 - Add milk. Mix in the milk, making sure it's well incorporated. The batter will be smooth. If it is clumpy, this means your wet ingredients weren't at room temperature before beginning.
Step 7 - Add blueberries. Gently toss the blueberries in 1 tbsp of flour and evenly coat them before adding them into the bowl. This will help prevent them from sinking to the bottom of your cake.
Step 8 - Transfer. Add the batter into the prepared pan and spread evenly. Then sprinkle the streusel on top.
Step 9 - Bake. This cake bakes for 45-60 minutes. Mine took 57 minutes exactly. The cake will be ready when a toothpick inserted comes out clean.
Allow to cool, slice, and enjoy! This cake is SO delicious and perfect for any occasion.
FAQ
Can I use other fruits?
Absolutely! I think this would be so delicious with raspberries, cherries, peaches, or plums! Check out my Cherry Plum Cake for a similar reverse creaming method cake.
Why is my batter clumpy?
Your ingredients need to be at room temperature before beginning! Temperature plays a vital role in the cake batter process and if it's not at room temperature, it will ruin the steps and clump up.
Do you need an electric mixer for this recipe?
I try to make all of my recipes electric mixer free, but for the reverse creaming method you do need to use one. Using a regular whisk just won't work the same.
How do I store this cake?
Once baked, slice into squares and keep in a container at room temperature for up to 3 days.
Melt In Your Mouth Blueberry Cake
Ingredients
For the cake
- 3/4 cups white sugar
- 1 3/4 cups all purpose flour + 1 tbsp for dusting
- 1 3/4 tsps baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter room temperature very soft butter
- 1 tbsp vanilla extract
- 3 eggs room temperature
- 1/3 cup milk * room temperature
- 2 cups fresh blueberries
For the streusel
- 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 6 tbsp butter cold
Instructions
- Preheat oven to 350℉/180℃. Line your 9x9 baking pan with parchment paper and set aside.
For the streusel
- In a medium-sized bowl, add cold butter, sugar, and flour. Mix until a crumb forms. This will be your streusel. Set aside in the fridge to chill as you make the cake batter.3/4 cups all-purpose flour, 1/3 cup white sugar, 6 tbsp butter
For the cake
- In a large bowl, add in the flour, white sugar, baking powder, and salt. Mix together.3/4 cups white sugar, 1 3/4 cups all purpose flour, 1 3/4 tsps baking powder, 1/4 tsp salt
- In the same bowl as the dry ingredients, add in about 1/3 of the butter. Mix on low, and keep adding in the butter until a crumbly texture forms. The key to a tender cake is mixing as little as possible, so only mix until just combined!3/4 cup unsalted butter
- Add the eggs in one at a time, mixing in between each addition. Then, add in the vanilla. On low speed, continue mixing until just combined.1 tbsp vanilla extract, 3 eggs
- Mix in the milk, making sure it's well incorporated. The batter will be smooth. If it is clumpy, this means your wet ingredients weren't at room temperature before beginning.1/3 cup milk *
- Gently toss the blueberries in 1 tbsp of flour and evenly coat them. Then add them into the batter and mix until just combined. Tossing them in the flour helps prevent them from sinking to the bottom while it bakes.2 cups fresh blueberries
- Add the batter into the prepared pan and spread evenly.
- Sprinkle the streusel on top and bake for 45-60 minutes. Every oven differs, so keep an eye on it after 40 minutes. Mine took 57 minutes exactly. The cake will be ready when a toothpick inserted comes out clean.
Jackie says
I just wanted u to know metric converter is messes up it changes it to 2 eggs. N other measurements make no sense. Do you think you'll ever use a scale n begin posting metrics urself? There is so much benefit to it. Thank you 🙂
Ania says
Hi Jackie, thank you for your comment! I updated the egg error. I actually do bake with grams for all of my recipes and use a scale! It is so much more accurate than using cups you're right. Which other measurements don't make sense to you? Thank you 🙂
Jackie says
Thank you so much! I appreciate it. Oh wow I had no idea I apologize for assuming I just figured since u had the converter and not the grams in parentheses that you didn't use grams due to there being an automatic converter. I'm curious what weight do you use for 1 cup of AP flour and 1 cup granulated sugar? I think that's what's throwing me off a bit and I assumed was wrong as for example if 1 cup flour is 120g then 1 3/4 a cup flour would be 210g. Again sorry for assuming thank you for helping I'm so relieved I can use grams as I'm baking this today. Thank you
Jackie says
Good morning thank you for the reply! I assumed that you didn't as you use a converter I assumed it was automatically changing it because the grams aren't written in the text in parenthesis I am sorry for assuming. I'm curious what you use for 1 cup flour and 1 cup sugar I think that's what throws me off is typically the standard is 1 cup flour is 120g so 1 and 3/4 a cup would be 210g and yours is 218g. Again I apologize for assuming I'm so relieved I can use grams as I had planned on baking this morning thank you for your reply again I apologize:)
Ania says
Good morning Jackie! No need to apologize 🙂
When writing my recipes there’s a ‘convert automatically’ button that I *sometimes* use, but I’ve noticed that it calculates measurements wrong (like switching from 3 eggs to 2, or measuring 2 cups of flour instead of 1 3/4 cups). So I will start manually adding in all my gram measurements to prevent issues!
In my kitchen I measure 1 cup of flour 125g and 1 cup of white sugar 200g. So 1 3/4 cups of AP flour for me is 218g (but 210g will be fine), and 3/4 cups of white sugar is 150g.
I hope this clarifies for you! Let me know if you have any more questions and enjoy the cake, it is sooo delicious! 🙂
Jackie says
Thank you for all the help this morning and the quick reply. The cake turned out stunning! Moist flavorful beautiful! I used a different crumble and put homemade blueberry jam on top of the batter before topping with crumble. Baked 45 minutes. It's a new favorite absolutely a winner easy to make and beautiful results thank you so much can't wait to try other recipes of yours!
Ania says
Hi Jackie! I'm sooo happy to hear you love the cake. The homemade blueberry jam is such a wonderful idea - I'm sure it was delicious! Thanks for your comment, and have a wonderful day 🙂
Anonymous says
this cake is incredible and the title says it all. It really melts in your mouth. I know I will bake it over and over again as my family loved it. Just a question, do you think I can put this batter in muffin tins?