This homemade Blueberry Cake is a simple single-layer snack cake loaded with juicy blueberries, you’ll want to keep this recipe on hand for all your summer gatherings.
Preheat oven to 350 degrees F. Grease and line 8 or 9-inch round cake pan with parchment paper (like this) and set aside.
In a large bowl, whisk together flour, 1 cup sugar, and salt. Reserve about 2 tablespoons of the flour mixture to a medium-sized bowl and set it aside.
Whisk in the melted butter, eggs, and extracts into the flour and sugar mixture.
Add the blueberries to the medium bowl with the reserved flour and toss to coat. DO NOT skip this step, tossing the blueberries in flour prevents them from sinking to the bottom of the cake while it's baking. Then fold them into the batter.
Add the batter to the prepared cake pan and spread until evenly distributed. Top the batter with a few extra blueberries and sprinkles with 2 tablespoons of granulated sugar.
Baked for 40 to 50 minutes or until a toothpick or cake tester comes clean from the center of the cake. Allow the cake to cool for 10 minutes before serving. Serve with ice cream or icing.
- To Make Lemon Blueberry Cake: Omit the almond extract and add in 1 tablespoon of lemon zest and 3 tablespoons of lemon juice.
Calories: 300kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 168mg | Potassium: 65mg | Fiber: 1g | Sugar: 29g | Vitamin A: 460IU | Vitamin C: 3.5mg | Calcium: 16mg | Iron: 1.1mg