Blueberry Bottom Cake

Indulge in the luscious layers of our Blueberry Bottom Cake! A symphony of sweet blueberries nestled beneath a moist, golden exterior. Elevate your dessert game with this delightful recipe that’s sure to be the star of any occasion.

Table of Contents


2 cups fresh blueberries
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup milk
1 teaspoon vanilla extract
1 large egg


Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small bowl, combine the fresh blueberries, 1/4 cup of granulated sugar, and ground cinnamon. Toss gently to coat the blueberries in the sugar and cinnamon mixture. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, baking powder, and salt.
Add the softened butter, milk, vanilla extract, and egg to the dry ingredients. Using an electric mixer, beat on low speed until the ingredients are combined. Increase the speed to medium and continue to beat for 2 minutes, scraping down the sides of the bowl as needed.
Pour the batter into the prepared cake pan, spreading it evenly.
Distribute the coated blueberries over the batter, gently pressing them down into the batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before serving.
Prep Time: 15 minutes | Cooking Time: 40-45 minutes | Total Time: 1 hour



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