Melt In Your Mouth Blueberry Cake

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.

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