• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Genetic Chef

  • Recipes
  • About
  • Contact
  • SHOP
  • Navigation Menu: Social Icons

    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • SHOP
    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Cakes

    MELT IN YOUR MOUTH SINGLE LAYER BLUEBERRY CAKE

    Published: Aug 22, 2021 · Modified: Aug 30, 2023 by Natalie · This post may contain affiliate links · 9 Comments

    RECIPE PRINT PIN

    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.

    A square pan of blueberry cake cooling on a rack.

    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.

    A close view of the top of a blueberry cake.

    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.

    A slice of blueberry cake on a plate with loose blueberries.

    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.

    A slice of blueberry cake with a few blueberries surrounding it.

    IF YOU LOVE THIS MELT IN YOUR MOUTH BLUEBERRY CAKE, THEN TRY:

    • Ultimate chocolate sheet cake
    • Maria’s pisco cake
    • Dad’s favorite apple cake
    • Banana bundt cake with cream cheese icing
    • Simple crumb coffee cake

    Life is too short for mediocre food.

    HAVE YOU SEEN THESE?

    • A bowl of split pea soup with bacon and a fried egg on top.
      PERUVIAN SPLIT PEA SOUP WITH BACON AND EGG
    • A roasted chicken wing covered in teriyaki sauce.
      NO MARINATING TERIYAKI CHICKEN WINGS
    • Corn muffins on a cooling rack.
      THE BEST BAKERY STYLE CORN MUFFINS
    • A serving of apple crisp with a scoop of vanilla ice cream.
      SIMPLE OLD-FASHIONED APPLE CRISP

    CHECK OUT MY SHOP FOR PRODUCTS I RECOMMEND

    PIN THIS RECIPE FOR MELT IN YOUR MOUTH SINGLE LAYER BLUEBERRY CAKE TO SAVE FOR LATER.

    FOLLOW ME ON PINTEREST FOR MORE DELICIOUS RECIPES!

    A slice of blueberry cake with a few blueberries surrounding it.

    MELT IN YOUR MOUTH SINGLE LAYER BLUEBERRY CAKE

    PRINT PIN SAVESaved!
    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.
    Serves 9 - 12
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Author: Natalie Gregory

    Ingredients

    • 1 ¾ cups flour plus 2 tablespoons of flour for the blueberries
    • 1 ½ teaspoons baking powder
    • ½ teaspoon fine salt
    • ½ cup unsalted butter room temperature
    • 1 cup sugar plus 1 tablespoon for topping
    • 2 large eggs room temperature
    • ½ cup buttermilk See Notes
    • 2 cups blueberries fresh or frozen See Notes
    • 1 ½ teaspoons amaretto or vanilla See Notes
    Prevent your screen from going dark

    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

    Make your own buttermilk by adding 1 ½ teaspoons lemon juice to measuring cup then add enough milk to make ½ cup.
    You can use frozen blueberries. Just toss with flour and continue with recipe. Do not thaw.
    I use amaretto to give a nice flavor. You can substitute with vanilla or use ½ teaspoon of lemon extract or almond extract.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    MORE DELICIOUS CAKES

    • A slice of carrot cake on a plate.
      THE BEST CARROT CAKE YOU'LL EVER HAVE
    • A sliced loaf of on a rack.
      A Super Delicious Blood Orange Olive Oil Loaf
    • Banana Bundt Cake with Cream Cheese Icing
    • A slice of apple cake on a plate.
      Dad's Favorite Apple Cake

    See More Cakes →

    More Cakes

    • Sliced Pisco cake on a plate.
      Maria's Pisco Cake
    • Apple cider bundt cake sprinkled with cinnamon sugar.
      SUPER SIMPLE APPLE CIDER BUNDT CAKE
    • A slice of cinnamon coffee cake topped with glaze.
      A Simple No Fuss Cinnamon Coffee Cake
    • A slice of chocolate sheet cake topped with sprinkles.
      Ultimate Chocolate Sheet Cake

    NEVER MISS A RECIPE!

    Reader Interactions

    Comments

    1. Diana Gulley

      August 28, 2023 at 6:38 pm

      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.

      Reply
      • Natalie

        August 29, 2023 at 9:31 am

        Awesome! Thank you for commenting. I'm glad he enjoyed it. You might want to try the blueberry muffins too. 🙂

        Reply
    2. Debra Falagan

      August 27, 2023 at 7:34 pm

      In the oven right now. Love the texture and how easy it was to put together.

      Reply
      • Natalie

        August 28, 2023 at 9:32 am

        Thank you. This recipe is very popular and I get great comments especially on Pinterest. 🙂 Let me know how it comes out!

        Reply
    3. Kay Fraser

      July 09, 2023 at 12:02 pm

      Can you provide the nutritional information for this cake. It is one of our favorites. Thanks

      Reply
      • Natalie

        July 09, 2023 at 5:54 pm

        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.

        Reply
    4. Kay Fraser

      July 02, 2023 at 12:30 pm

      Dumb question do you rEmove cake from the dish to cool

      Reply
      • Natalie

        July 03, 2023 at 9:53 am

        No, just cool it on a rack so air gets underneath. Enjoy!

        Reply
    5. Jessie Wheeler

      August 16, 2022 at 5:41 pm

      It is sssoooo good. This is the 2nd time I have made it.

      Reply

    Leave a Comment Cancel reply

    Primary Sidebar

    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

    More about me →

    Categories

    AMAZON ASSOCIATES DISCLOSURE

    The Genetic Chef is an Amazon affiliate. If you click through to Amazon from my website, I get a small commission at no cost to you which helps me keep this site going. Thank you for your support!

    Visit My Shop!

    Product Recommendations

    Vitamix 5200 Blender

    Cuisinart 14-Cup Food Processor

    KitchenAid Stand Mixer

    Breville Smart Oven Pro

    Le Creuset 7-¼-Quart (Dutch) Oven

    Duralex Stackable 9-Piece Bowl Set

    Lodge 10.25 Inch Cast Iron Skillet

    Nordic Ware Baker's Half Sheet

    Footer

    ↑ back to top

    Privacy Policy

    Subscribe

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 TheGeneticChef

    Foodie Pro Theme