A melt-in-your-mouth single layer blueberry cake filled with juicy sweet blueberries and a hint of amaretto that's perfect for breakfast, brunch, snacking or dessert.
This is a simple cake to prepare, making it a quick-and-easy treat for any and all occasions. It’s also ideal in size because it’s baked in an 8-inch square pan.
This blueberry cake is flavored with a touch of amaretto which gives it a hint of almond to bring out the other sweet and rich flavors. If you don’t want to use amaretto, you can use a little almond extract.
Buttermilk is used to give it a slight tang and great texture. Only a half a cup is used and if you don’t have buttermilk, you can make your own by just adding a touch of lemon juice before gathering your other ingredients. This will give the milk time to thicken up.
I’ve made this with fresh blueberries but if you want to use frozen, it’s fine. Just don’t thaw them out.
The blueberries are tossed with a little flour before being mixed in so they don’t sink to the bottom.
JUST BEAT IT (BEAT IT) BEAT IT (BEAT IT)
The important thing when preparing this cake is to beat for the recommended time. It’s important to beat the butter and sugar for at least 3 minutes - ultimately 5 is even better. We want fluffy.
When the eggs are added you need to beat for 2 minutes more. After you beat in the flour and buttermilk, stop the mixer and switch to a spatula. Fold in the berries and any flour remaining in the bowl by hand.
The top of this cake is sprinkled with some sugar before being baked to give it a crisp and delicious topping. If the cake if covered, the topping will soften but still be delicious.
I use a glass 8-inch square pan which makes it the perfect size for my family. If you want to double the recipe, then use a 9x13-inch glass pan and adjust the baking time but still check after the lower recommended time.
You may have to add a few minutes. If a toothpick comes out clean, it’s done.
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MELT IN YOUR MOUTH SINGLE LAYER BLUEBERRY CAKE
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- 1 ¾ cups (230 g) flour plus 2 tablespoons of flour for the blueberries
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- ½ cup (113 g) unsalted butter room temperature
- 1 cup (200 g) sugar plus 1 tablespoon for topping
- 2 (100 g) large eggs room temperature
- ½ cup (120 ml) buttermilk See Notes
- 2 cups blueberries fresh or frozen See Notes
- 1 ½ teaspoons amaretto or vanilla See Notes
Instructions
- Preheat oven 350℉.
- Spray or grease a square 8-inch baking pan. You can line it with parchment and spray that also if you like.
- If you’re making your own buttermilk, do that now. See notes.
- Toss the blueberries with the 2 tablespoons of flour gently with a fork until the blueberries are coated. Set aside.
- In a bowl, whisk the remaining flour, baking powder and salt. Set aside
- Beat the butter and 1 cup of sugar on medium high speed for 3 minutes until lightened in color. It's important to beat for at least 3 minutes to get the proper texture.
- Add the eggs, and beat for another 2 minutes. The batter should be light in color and fluffy. Scrape down the bowl.
- Add half of the flour mixture and beat just until it is combined.
- Add the amaretto and all of the buttermilk and beat just until it is mixed in. It will look curdled but that’s ok.
- Add remaining flour mixture and beat for 30 seconds until it’s combined.
- Using a spatula, fold in the blueberries and the remaining flour in the bowl. You can reserve a few of the blueberries to sprinkle on top before sprinkling on the sugar.
- Transfer the batter into the prepared pan. If you reserved a few blueberries, scatter them on top then sprinkle the top evenly with the tablespoon of sugar. Bake for 40 - 45 minutes. Depending on the oven, you may have to bake as long as 50 minutes. Check with a toothpick for doneness. I’ve baked this using 2 different ovens and found the time to vary by as much as 10 minutes.
- Place the cake on a cooling rack to cool. Serve and enjoy.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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Susan
I made this cake last night and it's wonderful. I'm gluten free so I subbed my gluten free flour. The cake is great. A quick cake to make when you wnat something fast. Thank you!
Leila
This recipe sounds great, and would love to make it today. I only have a 9 inch square baking pan, will that do? Also I'd like to incorporate fresh squeezed lemon and lemon zest into the batter and was wondering if I should add it in with the eggs?
Natalie
Yes, you can use a 9 inch pan but you will need to lessen the baking time and check it. If you want to add lemon zest, you can mix it and the sugar with your fingers to incorporate it well. You can add the lemon juice when adding the buttermilk. I haven't tested it, but this is my suggestion. Let me know how it turns out!
Brenda
I guess I misunderstood your email name, I was under the impression were giving the points. I guess you consider that nutritional information?
Natalie
I'm sorry, but I don't understand what you're asking. I don't give nutritional information because I'm not a nutritionist and I don't trust the apps to provide accurate information.
Marlene
I LOVE this recipe! Even more, my picky husband, who doesn’t like much of anything that isn’t Indian food, loves this even more. Today he stopped at the store just to get blueberries so I can make it again (for the fourth time in a month!). Next time I’m going to double the recipe and use half for the cake and the other half for muffins. One thing I do is sprinkle to top of the cake with sanding sugar - gives it that little crunch. Yum, yum!!!
Telma
I made this cake for my sister in law's birthday the flour I used 50/50 wheat and APF taste was good i will be baking again for another birthday thanks for sharing this recipe seniors don't like cream cakes they prefer these kind of fruit cakes
Rebecca
Turned out great! I substituted sour cream for the buttermilk.
Jean
Will it be okay to use salted butter and leave out the halve teaspoon in the recipe
Natalie
Yes, that should be fine. 🙂
Pam
I made this today and we loved it! Will definitely use this recipe again!
Thanks!
Natalie
Thank you for commenting. 🙂
Sara
An 8in pan is too small. After an hour the middle of the cake was still raw. I recommend using a larger pan.
Natalie
I don't understand why that happened. I baked it in an 8-inch Pyrex glass square pan as shown in the pictures. If it was still raw after an hour, I would use an oven thermometer to check the accuracy of the oven. I hope you were able to cook it longer and enjoy it.
Diana Gulley
Thank you for the delicious recipe. I used frozen berries & no one else knew. My husband (the sweet tooth in the family) told me it was a keeper.
Natalie
Awesome! Thank you for commenting. I'm glad he enjoyed it. You might want to try the blueberry muffins too. 🙂
Debra Falagan
In the oven right now. Love the texture and how easy it was to put together.
Natalie
Thank you. This recipe is very popular and I get great comments especially on Pinterest. 🙂 Let me know how it comes out!
Kay Fraser
Can you provide the nutritional information for this cake. It is one of our favorites. Thanks
Natalie
Hi there,
I don't post the nutritional value for my recipes for two reasons, I don't trust the apps that do it, and I am not a nutritionist and don't want to post misinformation. 🙂 I am happy it's one of your favorites and thanks for visiting.
Kay Fraser
Dumb question do you rEmove cake from the dish to cool
Natalie
No, just cool it on a rack so air gets underneath. Enjoy!
Jessie Wheeler
It is sssoooo good. This is the 2nd time I have made it.