This easy blueberry cake is a delightful, simple-to-make dessert that will have you coming back for seconds and thirds. Bursting with juicy blueberries and a tender crumb, it's the perfect sweet treat for any time of the year. Whether you're celebrating a special occasion or simply craving a delicious homemade dessert, this blueberry cake is sure to impress.
This blueberry cake isn't tied to any specific time of the year or holiday, making it a versatile and year-round dessert. However, it's particularly delightful during the summer when fresh blueberries are in season. The plump, ripe berries add a burst of natural sweetness that perfectly complements the soft cake. While it's a great addition to any dessert table, it can also be a wonderful choice for summer picnics, brunches, or even a sweet indulgence on a cozy winter day.
Easy Blueberry Cake Ingredients
All-Purpose Flour: The main structure of the cake.
Maizena (Cornstarch): Adds tenderness and a lighter crumb to the cake.
Baking Powder: Provides leavening, making the cake rise and become fluffy.
Salt: Enhances flavor and balances the sweetness.
Unsalted Butter: Adds richness and moisture to the cake.
Granulated Sugar: Provides sweetness and contributes to the cake's soft texture.
Eggs: Bind the ingredients together and add moisture.
Vanilla Extract: Infuses a pleasant aroma and flavor.
Milk: Contributes moisture and makes the cake tender.
Blueberries: These little gems not only provide a burst of fruity flavor but also lend natural sweetness and a lovely pop of color.
Blueberry Sauce: A Heavenly Addition
Blueberry sauce is like a taste of heaven, and the best part is that you can whip it up in under 10 minutes on the stove. Just toss the ingredients in a saucepan, bring them to a boil, and while it's heating, create a Maizena paste to thicken the sauce. The amount of sugar you use really depends on how sweet your tooth is, so feel free to adjust to your taste.
How to Know When the Sauce Is Ready
You'll know the sauce is ready when it takes on an incredible deep red or purple color, and the berries burst with flavor, almost as if they're melting. That's when the syrup starts pouring out, and you have a sauce that's ready to take your blueberry cake to the next level.
How important is it to use Maizena to cover the Blueberries?
I have not had any bad experiences from not using frozen berries in baking but the Maizena does help in keeping the blueberries solidly in place without mushing.
More Summer Desserts
- Blueberry Cream Tart
- Easy South African Summer Trifle Recipe
- Pavlova Recipe
- Charcuterie Fruit Platter
Notes for this Recipe:
- Both frozen and fresh blueberries work well.
- If you find that after you've added the Maizena/water paste and the blueberry sauce is still thick, just add a little more water until you get the perfect consistency.
Blueberry sauce is oh quite so heavenly and you can whip it up in under 10 minutes on the stove. It's like making cranberry sauce, recipe here.
How do you know when blueberry sauce is cooked?
Firstly because the sauce will have an incredible deep red/purple color and secondly the berries will be bursting out with flavor. Almost as though they are melting and that's when the syrup starts pouring out, they are ready.
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Easy Blueberry Cake
- 3 cups blueberries
- 1 cup 1 cup Maizena cornstarch
- 2 to 3 tbsps of extra maizena for the paste
- 2 cups all purpose flour
- 2 tsps vanilla essence
- ¼ teaspoon salt
- ¾ cup white sugar
- ¾ cup milk
- ½ cup melted butter
- 2 large eggs
- Sprinkle of caster sugar for garnish
- 2 tbsps lemon zest
- ¼ cup dark brown sugar
- ¼ cup boiled water
- ½ lemon juice
- Preheat the Oven: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line a round oven-proof dish with baking paper.
- Prepare Blueberries: Place 1 cup of blueberries into a colander or strainer and cover them with Maizena (cornstarch). Set them aside.
- Cream Butter and Sugar: In a bowl or using an electric mixer, cream together the melted butter and white sugar until the mixture is smooth and creamy.
- Prepare Wet Ingredients: In a separate bowl, crack the eggs, pour in the milk, and add the vanilla essence. Mix them together and then add them to the creamed butter and sugar.
- Fold in Blueberries: Add the 1 cup of Maizena-coated blueberries to the mixture and fold it together gently.
- Add Flavor: Stir in the lemon zest, and give it one final gentle fold.
- Bake: Pour the batter into the prepared oven-proof dish and bake in the preheated oven for 30-40 minutes. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done.
- Cool: Allow the cake to cool in the pan before attempting to remove it. Once cooled, transfer it to a cooling rack to cool even further.
- Prepare Blueberry Sauce: In a saucepan, combine the remaining 2 cups of blueberries, dark brown sugar, honey, water, and a dash of lemon juice. Bring the mixture to a boil.
- Thicken Sauce: In a small bowl, use 2-3 tablespoons of extra Maizena to create a paste. Gradually add this paste into the boiling blueberry mixture, monitoring the thickness until you achieve the desired consistency.
- Simmer and Stir: Reduce the heat to medium and, using a wooden spoon, keep turning the mixture to combine it into a delightful combination of half sauce and half bursting berries.
- Pour Over Cake: Carefully pour the blueberry sauce over the cooled cake.
- Finish: Sprinkle the top of the cake with a little caster sugar for added sweetness.