Easy Blueberry Cake recipe made with butter, sugar, flour, egg whites and blueberries of course! Simple cake topped with a buttery topping and baked with fresh blueberries.
This is a simple and easy cake made in a 9×13 baking dish. The taste is rich and velvety smooth like butter and the bursting flavors of blueberries in every bite give a sweet and tangy fresh flavor that keeps you coming back for another bite.
-Flour: all purpose flour, cake flour and even bread flour can be used.
-Sugar: granulated sugar works best for this easy cake recipe and you only need 1 ½ cups.
-Butter: I always use real salted butter. It tastes so much better than any alternative.
-Salt: Salt works to enhance flavors and makes everything taste great.
-Vanilla extract: I suggest using a good quality vanilla extract or a Vanilla Bean Paste. These are my favorites, but you can use what you have (you do taste a difference with the better stuff though!)
-Eggs: You can use 2 whole eggs instead of 3 egg whites. I love using egg whites because of the soft, fluffy texture they give cake!
-milk: You can use cow’s milk or almond milk
-Blueberries: Using fresh or frozen blueberries you can have the star of your cake. Just make sure to quickly rinse frozen berries and to not thaw them before using.
Preheat your oven to 350F degrees and prepare a 9×13 baking dish by spraying it with nonstick cooking spray. Set it aside.
In a mixing bowl, combine the four and sugar.
Add in the cubed butter and mix quickly so that the butter is incorporated and crumbly.
Remove ¾ cups of the mixture and set it aside.
Add in the baking powder, salt, vanilla, milk and egg whites.
Mix the batter thoroughly on medium-high speed for about 3-4 minutes.
Pour the cake batter into the prepared baking dish. Sprinkle with blueberries and the reserved crumble mixture.
Bake at 350F for 30-35 minutes until golden brown.
Buttery Blueberry Snack Cake
- 2 cups all purpose flour* see notes
- 1 1/2 cup granulated sugar
- 1/2 cup salted butter, cold and cut into small cubes
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 egg whites* see notes
- 1 cup milk
- 2 cups fresh or frozen (and unthawed) blueberries
- Spray a 9x13 baking dish with non-stick spray and set aside. Preheat oven to 350°F.
- Combine flour and sugar in a mixing bowl. Add in butter cubes and mix quickly, so that butter is incorporated and mixture is crumbly. Remove 3/4 cups of the mixture and set aside.
- Add in baking powder, salt, vanilla, milk and egg whites. Mix batter thoroughly for 3-4 minutes on medium-high speed.
- Pour cake batter into prepared pan. Sprinkle with blueberries and reserved crumble mixture.
- Bake at 350°F for 30-35 minutes, until golden brown.
Does blueberry cake need to be refrigerated?
After your cake has cooled completely cover it well with plastic wrap or keep it stored in an airtight container. You can leave your cake at room temperature and there’s no need to place it in the fridge. Eat within a few days for the best results.
Can I freeze blueberry cake?
You can keep your cake well covered and store in the freezer for up to 3 months. I recommend individually wrapping serving sized pieces if you’re wanting to eat it little by little. Then it’s perfect for the lunch bag!
It’s not a coffee cake as those generally include cinnamon in the streusel topping and a few variations. This cake recipe is actually much more like a blueberry buckle, which gets its name from the batter that buckles under the weight of the fruit and streusel topping and rises up to overtake them in the baking process.
- Easy Blueberry Jam
- Blueberry Pound Cake
- Glazed Blueberry Banana Bars
- Lemon Blueberry Quick Bread
- Blueberry Jello Salad
- Blueberry Cream Cookies
- Blueberry Buttermilk Biscuits
- Blueberry Muffins
- Blueberry Smoothie Bowl
- Blueberry Cheesecake Muffins
- Lemon Blueberry Muffins
- Lemon Blueberry Jam
- Blueberry French Toast
- Blueberry Crumb Bars
Made with egg whites, butter, sugar, and blueberries this cake is super simple and super delicious. You’re going to love this easy blueberry cake recipe any time of the year thanks to fresh and frozen berries available year-round.
Easy Blueberry Cake recipe made with butter, sugar, flour, egg whites and blueberries of course! Simple snack cake topped with a buttery topping and baked with fresh blueberries.