Simple Blueberry Cake

Blueberry cake is my summer dessert. I hope you get it. Tender, blueberry-packed, and easy to make—no mixer needed. A dream.  

– 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine sea salt – ¼ teaspoon ground cinnamon – ½ cup maple syrup or honey – 6 tablespoons melted butter  – 2 eggs, preferably at room temperature – ⅔ cup buttermilk* – 2 teaspoons vanilla extract – 3 cups blueberries, fresh (1 ½ pints) or frozen, divided – 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top


Start oven at 400°F. Wrap a 9-inch springform pan base in cut-to-fit parchment. Avoid cake sticking by buttering pan sides.  


Step 1

Add 1 ¾ cups flour, baking powder, soda, salt, and cinnamon to a large basin. Mix. Medium bowl, whisk maple syrup and butter.   

Step 2

Beat eggs, then add vanilla and buttermilk. Blend. Butter solidifies in cold? After 30 seconds of gentle microwave cooking, stir again.  

Step 3

Whisk wet and dry ingredients with a large spoon (leave lumps). Blueberries don't sink in a small bowl with 2 cups and 1 teaspoon flour.   

Step 4

In 34–38 minutes, bake the cake until the top is brown and a toothpick put into the centre comes out clean (blueberry sections aside).  

Step 5

Release the cake with a butter knife down the springform edge before removing the sides. Serve as desired.  

Step 6

Also See

Fresh Cranberry Orange Muffins