Vanilla Blueberry Cake

Another fantastic recipe, this blueberry cake with a great hint of vanilla is simple to make, moist, not overly sweet and oh so good. It makes the kitchen smells amazing too. Every time I make it, it always gets compliments.

This vanilla blueberry cake with the right amount of sweetness is my go-to berry cake recipe. I’ve made it several times and it always comes out great.

It’s very easy and quick to make and full of flavor. Made with a handful of simple ingredients in just 45 minutes including preparation time. Makes a perfect anytime treat!

What you will need to make blueberry vanilla cake

• 200 g (7.1 oz/ 1 2/3 cups) plain flour (all-purpose flour)
• 2 teaspoons baking powder
• 80 g (2.8 oz/ about 1/3 cup + 1 tablespoon) sugar
• 2 tablespoons vanilla sugar
• 3 medium eggs Germany, large US, room temperature
• 100 g (3.5 oz/ about ¼ cup + 2 tablespoons) butter, room temperature
• 100 ml (about 3.4 fl.oz / ½ cup – 1 tablespoon) milk, room temperature
• A pinch of salt
• about 400 g (0.88 lbs) fresh blueberries, cleaned

How to make the easiest and quickest German blueberry cake

Begin by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. Next preheat the oven to 180 ° C (356 °F), with both top and bottom heat. Then mix flour, baking powder and a pinch of salt and set aside.

Crack the eggs in a bowl, add regular sugar, vanilla sugar and soft butter and beat until creamy. Add part of the flour and baking powder mixture and then part of the milk. Repeat the process until you’ve used up all the flour and milk.

Don’t over beat the batter when adding milk and flour. Otherwise, you’ll remove all the air out and the cake won’t rise.

Add the blueberries to the batter and fold them in. Then transfer the blueberry batter to the prepared spring – form and bake for about 35 minutes or until nicely golden brown. Remove from the oven and let cake cool for about 1 hour.

Dust with powdered sugar and enjoy.

Blueberry Cake Recipe FAQ

Can I use frozen blueberries to make this blueberry cake?

Yes, you can. You can use fresh, or frozen blueberries to make it. if you’re using frozen blueberries, just fold them into the batter in their frozen state.

Can I use other fruits to make this vanilla blueberry cake?

This recipe calls for blueberries, but feel free to use any berry of your choice. From currants, strawberries, raspberries, to blackberries. I made it with frozen raspberries, and it still turned out fantastic.

Why my blueberry cake didn’t rise

Your cake hardly risen because, you probably over mixed the batter or the baking powder that you have used has expired or about to expire.

Print Recipe

4 from 2 votes

Vanilla Blueberry Cake

Another fantastic recipe, this blueberry cake with a great hint of vanilla is simple to make, moist, not overly sweet and oh so good. It makes the kitchen smells amazing too. Every time I make it, it always gets compliments.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: afternoon tea, Breakfast, Brunch

Cuisine: European, German

Keyword: berry vanilla cake, buttery sponge cake, German blueberry cake, sponge cake

Servings: 12 Servings

Author: Ester | esterkocht.com

Equipment

• 26 cm(10 inch) spring-form (or cake tin with removable base)

Ingredients

• 200 g (7.1 oz/ 1 2/3 cups) plain flour (all-purpose flour)
• 2 teaspoons baking powder
• 80 g (2.8 oz/ about 1/3 cup + 1 tablespoon) granulated sugar
• 2 tablespoons vanilla sugar
• 3 medium eggs Germany, large US room temperature
• 100 g (3.5 oz/ about ¼ cup + 2 tablespoons) butter soft
• 100 ml (about 3.4 fl.oz / ½ cup – 1 tablespoon) milk room temperature
• a pinch of salt
• about 400 g (0.88 lbs) fresh blueberries cleaned

Instructions

• Begin by lining the cake tin with a parchment paper at the bottom and grease the sides with butter. Next preheat the oven to 180 ° C (356 °F), with both top and bottom heat. Then mix flour, baking powder and a pinch of salt and set aside.
• Crack the eggs in a bowl, add regular sugar, vanilla sugar and soft butter and beat until creamy. Add part of the flour and baking powder mixture and then part of the milk. Repeat the process until you’ve used up all the flour and milk.

  Don't over beat the batter when adding milk and flour. Otherwise, you'll remove all the air out and the cake won't rise.
• Add the blueberries to the batter and fold them in. Transfer the blueberry batter to the prepared spring – form and bake for about 35 minutes or until nicely golden brown. Remove from the oven and let cake cool for about 1 hour. Dust with powdered sugar and enjoy.

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