Blueberry Cake = A One Layer Cake with Blueberries – Simply Good!

With blueberries everyone thinks of muffins, but muffins are awkward eating and messy especially in public. Peel the paper off the outside, try to stop the crumbs from flying all over the table and then stuff portions indelicately into one’s mouth while having a conversation is soooo fun.

To celebrate Springtime, I bought blueberries. I tasted them before making anything. They were not sweet. I liked the idea of this one layer Blueberry Cake recipe, I found on Simply Recipes as an alternative to making Blueberry Muffins. It was a treat! It suited my blueberry hankering perfectly. Adapted here are a few substitutions I used in this cake.


  • 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1/8 teaspoon cinnamon *Used cardamon
  • 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened *Substituted 1/2 cup of Sicilian olive oil
  • 3/4 cup (160 g) sugar
  • 1/4 teaspoon vanilla extract *added a teaspoon of vanilla
  • 2 large eggs
  • 1 teaspoon lemon zest (optional) Left out the lemon zest
  • 2 cups (325g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first) *Subtracted from this amount to 1 and a 1/2 cups of blueberries
  • 1 teaspoon lemon juice – *No Lemon juiceI added 1 tsp+ of water to make the batter less stiff.
  • Powdered sugar for dusting *skipped this step

I would have used the lemon, but had no desire to mask-up, or drive to buy a lemon at the store.

Blueberry Cake – © CKatt 5-2021

Please see the Method of putting the Blueberry cake together by Elise Bauer, which I did not exactly follow. I put all the dry ingredients together plus a teaspoon of cardamon. Ms Bauer uses a mixer.

Using olive oil made it easy to cream the sugar, oil, and egg together at the same time, then add in the vanilla to that – all by hand. Then mixed, with a stick mixer, the dry into the wet ingredients. In the end I folded the blueberries in gently.

Preheat Oven to 350 degrees Fahrenheit. Bake in an 8 or 9 inch round pan or spring form pan on the middle rack in the oven for 45 to 55 minutes until a toothpick inserted comes out clean.

This Blueberry cake recipe was very easy and perfect as a snack cake. It is moist and has a nice flavor and texture. share some cake with friends over coffee.

A Slice of Blueberry Cake 5-2021 CKatt

Thanks for stopping by my kitchen.

Enjoy spring weather or a good day wherever you find yourself.


Purple Iris – © CKatt 5-2021

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Cake, Desserts, humor, Slow food and art in the kitchen and tagged , , , , , , . Bookmark the permalink.

4 Responses to Blueberry Cake = A One Layer Cake with Blueberries – Simply Good!

  1. mydangblog says:

    This looks delicious–I might try it with GF flour:-)

  2. Forestwood says:

    Thanks for this. It is a good alternative to muffins. Having said that, I have a fabulous lemon blueberry bread recipe I posted recently.

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