Blueberry Cake

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  • Blueberry Cake on a plate and cake stand.

    I baked, I baked!  I know it may sound silly, but I rarely make desserts, so when I bake, it’s a big celebration!  Um, what’s the special occasion?  Well, my excuse would be…it is for July 4th (America’s Independence Day) since it’s right around the corner!


    Blueberry Cake on a cake stand.
    There are lots and lots of food blogs dedicated to desserts and for bakers, but I want my blog to be a place where I share all types of savory food, specializing in Japanese food.  I know how to make some desserts, but most of the baked dessert recipes I shared came from other sources (mostly inspired by blogs I visit).  So if you ever wonder how good my dessert would taste since I’m not a baker, don’t worry!!  I only share dessert recipes that my family and friends have tasted and loved! 🙂

    Blueberry Cake on a blue plate and a cake stand.

    I saw this delicious blueberry cake at Food Gal.  The author of this blog, Carolyn, is a food and wine writer based in San Francisco Bay Area and on her blog she features the scoop on new restaurants around the Bay Area, interviews with celebrity chefs, and reviews of cookbooks and products.  If you live around San Francisco, you will find her site very useful and fun to read, so check it out.

    My family really enjoyed this cake after dinner, and we even had it for breakfast next day (before our road trip to Santa Cruz).  It’s incredibly moist and fluffy inside.  I’ll definitely make it a few more times before fresh blueberries become out of season.  Enjoy!

    Blueberry Cake on a blue plate and a blue cup of milk on a table.

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    5 from 2 votes
    Blueberry Cake
    Blueberry Cake
    Prep Time
    20 mins
    Cook Time
    1 hr
    Total Time
    1 hr 20 mins
    Soft moist fresh blueberry cake sprinkled with a dressing of powdered sugar. It's incredibly moist and fluffy inside! 
    Course: Dessert
    Cuisine: Japanese
    Keyword: blueberry, moist cake
    Servings: 1 (9 inch pan)
    Author: Nami
    • ½ cup unsalted butter (softened at room temperature)
    • ¾ cup sugar
    • 2 large egg yolks
    • 1 tsp pure vanilla extract
    • ¼ tsp salt (kosher or sea salt; use half if using table salt)
    • cups all-purpose flour
    • 1 tsp baking powder
    • ½ cup milk
    • ¼ cup sugar
    • 2 large egg whites
    • 1 Tbsp all-purpose flour
    • cups fresh blueberries
    • White sparkling sugar (or sugar, for sprinkling)
    1. Gather all the ingredients.

      Blueberry Cake Ingredients
    2. Preheat oven to 350 F (175 C). Spray oil (or butter) a round 9-inch springform pan, lined with a round of parchment paper, and spray oil (or butter) the paper as well.
      Blueberry Cake 1
    3. In a large bowl, cream together the butter and 3/4 cup of the sugar.
      Blueberry Cake 2
    4. Add egg yolks, vanilla, salt, and mix until creamy.
      Blueberry Cake 3
    5. Sift the 1 1/2 cups flour and the baking powder together into the butter mixture and gently combine.
      Blueberry Cake 4
    6. Add the milk to the butter mixture and gently combine.
      Blueberry Cake 5
    7. In a stand mixer (or another large bowl), beat the egg whites with 1/4 cup of the sugar until quite thick and opaque.
      Blueberry Cake 6
    8. Fold the egg whites into the batter.
      Blueberry Cake 7
    9. Coat the berries with 1 Tbps. of the flour and add to the batter.
      Blueberry Cake 8
    10. Pour batter into the prepared pan and drop the pan a few times to force the air bubbles out. Sprinkle the top with sugar.
      Blueberry Cake 9
    11. Bake at 350 F (175 C) for 50-60 minutes, test by inserting a skewer into the cake. When it comes out clean it's ready.
    Recipe Notes

    Adapted from Food Gal, originally adapted from “Hero Food” by Seamus Mullen.


    All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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