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BlueBerry Cake

Steven Pennington
Fluffy Homemade Blueberry Cake
5 from 2 votes
Course Baking
Cuisine American Classic


  • of Cake/Pastry Flour 3 ⅓ Cups
  • Melted Butter 8 tablespoon
  • Whole Eggs Plus One Extra Egg White 2
  • / 8 oz Whole Milk 1 Cup
  • Heavy Cream 1 tablespoon
  • Sour Cream or Yogurt 1 tablespoon
  • / 8 oz Fine White Sugar 1 Cup
  • Baking Powder 1 tablespoon
  • Baking Soda 1 teaspoon
  • Sea Salt 1 teaspoon
  • Ground Cinnamon ½ teaspoon
  • Honey 1 teaspoon
  • Vanilla Extract 1 teaspoon
  • of Blueberries (Personal Choice) 1 to 2 Cups


  • Add melted butter into electric mixer. Check the temperature of the butter so that it's not too hot so the eggs do not get scrambled. Start the mixer, add both eggs and the extra egg white, one at a time. Next add in the sugar, vanilla, milk, heavy cream and sour cream and blend.
  • Mix dry ingredients together, flour, baking powder, baking soda, cinnamon, salt and 1 tablespoon of turbinado sugar, all into the bowl.
  • Add the dry ingredients to the wet ingredients in the mixer.
  • Be sure to scrape down the sides of the mixing bowl
  • This helps making sure the flour is incorporated

Prep For The Bake

  • Using a bundt pan or 9 by 13 pan; spray with cooking spray, or rub with butter, cover all over the pan. Next sprinkle Turbinado sugar covering the entire pan. ( Brings extra texture to the finished cake, you could also use table sugar if you like )
  • First Step: lay down some blueberries, next cover with cake batter, then add more blueberries and cover with the rest of the batter. Think about the first lay as your presentation layer.


  • Oven preheated to 350. Place on cooking sheet and baking in the middle of the oven for 35-45 minutes. Or till toothpick comes out clean. The tip of the toothpick will be blue with blueberries, that's ok and normal.


Chef Tip: Take the blueberries and add a few tablespoons of flour to help the blueberries not all fall to the bottom. Helps with the presentation.
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