Moist Blueberry Cake Recipe: An Easy From-Scratch Blueberry Cake Recipe Worth Sharing | Cakes/Cupcakes

Blueberry pie is divine, but if you want something different, try this easy blueberry cake recipe. The cake is moist and full of plump, juicy blueberries. Wild blueberries make it even better!

This cake bakes in a 13×9-inch baking pan. You could divide the batter into two square cake pans so you can share!

Cuisine: American

Prep Time: 10 minutes
Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 12


Here’s how to make it:

  1. Cream the butter and sugar until fluffy with an electric mixer. Add the eggs and vanilla. Mix well.
  2. Combine the flour, baking powder and salt in a bowl. Start adding the dry ingredients slowly, alternating with the milk, until everything is combined.
  3. Fold in the blueberries.
  4. Pour the batter into a 13×9-inch baking pan that’s been sprayed with nonstick cooking spray. Bake in a preheated 350-degree F oven for about 40 minutes. Cool and dust with powdered sugar, if desired.

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.

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