Blueberry Cake

READY IN: 1hr 10mins
Recipe by ellie_

This cake is a wonderful way to use fresh picked blueberries and is delicious served with whipped cream or vanilla ice cream. Recipe source: Bon Appetit (June 1987)

Top Review by Rita~

Enjoyed by my DH and I.I did add 2 tablespoons flour to the topping.Skipped the lemon peel in the batter. Over 2 teaspoons in the topping and blueberries was enough.Didn`t need the ice cream! Thanks!

Ingredients Nutrition


  1. Preheat oven to 350-degrees F.
  2. Butter a 8x8- inch baking pan.
  3. Mix first 4 ingredients (2 tablespoon sugar- 1 tablespoon butter) together in a small bowl until crumbly.
  4. Set aside.
  5. Combine next 5 ingredients (blueberries- mace) in prepared baking dish.
  6. Cut butter in pieces and place over blueberries.
  7. Bake for 10 minutes.
  8. While blueberries are cooking, prepare cake mixture.
  9. Sift next five ingredients (flour- salt) in a medium bowl.
  10. Set aside.
  11. Cream butter in a seperate bowl using an electric mixer.
  12. Add sugar and beat for 1 minute until light and fluffy.
  13. Beat in eggs, 1 at a time.
  14. Blend in lemon peel and vanilla.
  15. Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients.
  16. Drop batter by large spoonfuls on top of berries.
  17. Spread to sides of dish.
  18. Sprinkle with topping.
  19. Bake for 40-45 minutes or until toothpick comes clean when inserted in center of cake.
  20. Cool for 25 minutes before serving.
  21. Sprinkle with powdered sugar, if desired.

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