Blueberry Cake

Blueberry Cake

Course: Dessert
Cuisine: Japanese
Keyword: blueberry, moist cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 (9 inch pan)
Author: Nami
Soft moist fresh blueberry cake sprinkled with a dressing of powdered sugar. It's incredibly moist and fluffy inside! 


  • ½ cup unsalted butter (softened at room temperature)
  • ¾ cup sugar
  • 2 large egg yolks
  • 1 tsp pure vanilla extract
  • ¼ tsp kosher/sea salt (use half for 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.


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