I’m excited to share my Melt In Your Mouth Blueberry Cake, a single-layer bake studded with juicy sweet blueberries that’s perfect for breakfast, brunch, snacking, or dessert.
I love how a few simple pantry staples and a mound of fresh or frozen blueberries can turn a plain morning into something worth pausing for. I call it my Melt In Your Mouth Blueberry Cake because the crumb is that tender and the berries burst with every bite, but it also works perfect as a Blueberry Snack Cake when you need a quick sweet.
It’s kind of deceptive, looks fancy but really it’s forgiving, messy, and oddly precise at the same time. Give it a try and you’ll see why I keep making this even on busy days.
Ingredients
- Flour gives structure, carbs and some protein, makes cake tender when not overworked.
- Sugar sweetens, adds moisture and browning, mostly carbs so it’s energy not nutrition.
- Butter adds richness, fat and flavor, helps make crumb tender and melt in your mouth.
- Blueberries bring bursts of sweet tart flavor, fiber, antioxidants and lovely color.
- Sour cream or yogurt adds tang, moisture, and protein, keeping the crumb soft.
- Eggs bind ingredients, add protein, and help set structure while giving lift.
- Lemon zest adds bright citrus aroma and a fresh tang without extra liquid.
- Coarse sugar on top gives a crunchy sweet crust and a pretty sparkle, optional.
Ingredient Quantities
- 1 1/2 cups (190 g) all purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sour cream or plain Greek yogurt
- 1/2 cup (120 ml) milk or buttermilk
- 1 tablespoon lemon zest (optional)
- 1 1/2 cups (225 g) fresh or frozen blueberries
- 1 tablespoon all purpose flour for tossing berries
- 1 tablespoon coarse sugar for sprinkling, optional
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan and line the bottom with parchment for easy release.
2. In a medium bowl whisk together the all purpose flour, granulated sugar, baking powder, baking soda and salt until evenly mixed.
3. In a large bowl cream the softened butter until smooth, then beat in the eggs one at a time, scraping the bowl between additions, then stir in the vanilla.
4. Mix the sour cream and milk together, then add the dry ingredients to the butter mixture in about three additions alternating with the sour cream mixture, beginning and ending with the dry stuff. Mix only until just combined or the cake will get tough.
5. Stir in the lemon zest now if you want that bright hit of flavor, dont skip it if you like lemon.
6. Toss the blueberries in a small bowl with the tablespoon of flour so they dont sink, then gently fold them into the batter trying not to smash them.
7. Spoon the batter into the prepared pan, smooth the top and sprinkle with the coarse sugar if using for a pretty crunchy top.
8. Bake in the center of the oven for about 35 to 45 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If you are using frozen berries add a few extra minutes and dont thaw them first.
9. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, run a knife around the edge, then turn out onto the rack to cool completely before slicing so it holds together.
10. Serve at room temp for best texture, or warm a slice for breakfast. Leftovers keep well wrapped at room temp for a day or refrigerated for a few days.
Equipment Needed
1. 9 inch round cake pan, greased and lined with parchment paper
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric hand mixer or a sturdy whisk if you wanna mix by hand
4. Measuring cups and spoons for dry and liquid ingredients
5. Rubber spatula for scraping and folding, plus a wooden spoon
6. Small bowl to toss the blueberries with flour
7. Microplane zester or fine grater for the lemon zest
8. Wire cooling rack, a knife to run around the edge and a toothpick or cake tester
FAQ
Melt In Your Mouth Single Layer Blueberry Cake Recipe Substitutions and Variations
- All purpose flour (1 1/2 cups) Use a cup for cup gluten free flour blend that includes xanthan gum, measure the same. It may be a bit more crumbly but still good.
- Unsalted butter (1/2 cup) Swap for 1/2 cup neutral oil like canola or light olive oil. You’ll get a moister cake, just note it loses some buttery flavor.
- Sour cream or plain Greek yogurt (1/2 cup) Use 1/2 cup buttermilk instead for the same tang and tender crumb. No buttermilk Try 1/2 cup milk plus 1/2 tablespoon lemon juice, let sit 5 minutes.
- Granulated sugar (3/4 cup) Replace with 3/4 cup packed light brown sugar for a deeper, caramel like note and slightly moister crumb.
Pro Tips
– Measure flour by weight or spoon and level the cup; too much packed flour makes the cake dense. If you only have cups, fluff the flour, spoon it in, then level with the back of a knife.
– Keep ingredients at room temp and avoid overbeating once the dry ingredients go in. A few streaks of flour are fine, overmixing = a tougher crumb.
– Toss berries thoroughly in that extra tablespoon of flour and fold them in very gently. If you smash them the batter will turn purple and get wet in spots.
– If the top is getting dark before the center is done, loosely tent with foil and keep baking until a toothpick comes out with a few moist crumbs. For an extra crunchy top, sprinkle coarse sugar right before it goes in.
– Use buttermilk or milk with a splash of vinegar for extra tenderness and flavor, and let the cake cool in the pan 10 to 15 minutes before turning out so it won’t break apart.
Melt In Your Mouth Single Layer Blueberry Cake Recipe
I’m excited to share my Melt In Your Mouth Blueberry Cake, a single-layer bake studded with juicy sweet blueberries that’s perfect for breakfast, brunch, snacking, or dessert.
12
servings
211
kcal
Equipment: 1. 9 inch round cake pan, greased and lined with parchment paper
2. Large mixing bowl and a medium bowl for the dry ingredients
3. Electric hand mixer or a sturdy whisk if you wanna mix by hand
4. Measuring cups and spoons for dry and liquid ingredients
5. Rubber spatula for scraping and folding, plus a wooden spoon
6. Small bowl to toss the blueberries with flour
7. Microplane zester or fine grater for the lemon zest
8. Wire cooling rack, a knife to run around the edge and a toothpick or cake tester
Ingredients
1 1/2 cups (190 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup (113 g) unsalted butter, softened
2 large eggs, room temp
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream or plain Greek yogurt
1/2 cup (120 ml) milk or buttermilk
1 tablespoon lemon zest (optional)
1 1/2 cups (225 g) fresh or frozen blueberries
1 tablespoon all purpose flour for tossing berries
1 tablespoon coarse sugar for sprinkling, optional
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan and line the bottom with parchment for easy release.
- In a medium bowl whisk together the all purpose flour, granulated sugar, baking powder, baking soda and salt until evenly mixed.
- In a large bowl cream the softened butter until smooth, then beat in the eggs one at a time, scraping the bowl between additions, then stir in the vanilla.
- Mix the sour cream and milk together, then add the dry ingredients to the butter mixture in about three additions alternating with the sour cream mixture, beginning and ending with the dry stuff. Mix only until just combined or the cake will get tough.
- Stir in the lemon zest now if you want that bright hit of flavor, dont skip it if you like lemon.
- Toss the blueberries in a small bowl with the tablespoon of flour so they dont sink, then gently fold them into the batter trying not to smash them.
- Spoon the batter into the prepared pan, smooth the top and sprinkle with the coarse sugar if using for a pretty crunchy top.
- Bake in the center of the oven for about 35 to 45 minutes or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If you are using frozen berries add a few extra minutes and dont thaw them first.
- Let the cake cool in the pan on a wire rack for 10 to 15 minutes, run a knife around the edge, then turn out onto the rack to cool completely before slicing so it holds together.
- Serve at room temp for best texture, or warm a slice for breakfast. Leftovers keep well wrapped at room temp for a day or refrigerated for a few days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 60g
- Total number of serves: 12
- Calories: 211kcal
- Fat: 9.7g
- Saturated Fat: 5.7g
- Trans Fat: 0.08g
- Polyunsaturated: 0.32g
- Monounsaturated: 2.3g
- Cholesterol: 54mg
- Sodium: 183mg
- Potassium: 57mg
- Carbohydrates: 28.2g
- Fiber: 1g
- Sugar: 14.9g
- Protein: 3.2g
- Vitamin A: 97IU
- Vitamin C: 1.2mg
- Calcium: 20mg
- Iron: 0.3mg
