Martha Stewart Blueberry Cake

This Martha Stewart Blueberry Cake is a soft and sweet recipe, which includes fresh blueberries and vanilla extract. It’s a classic, foolproof recipe, ready in about 50 minutes.

Martha Stewart Blueberry Cake Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs, beaten
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries
• 2 teaspoons all-purpose flour (for dusting berries)
• 2 tablespoons butter, melted
• 2 tablespoons white sugar (or more, to taste)

How To Make Martha Stewart Blueberry Cake

1. Preheat the oven: Set the oven to 375°F. Grease and flour a 9×13-inch baking dish.
2. Mix dry ingredients: In a large bowl, sift together flour, sugar, baking powder, and salt.
3. Add wet ingredients: Add milk, oil, eggs, and vanilla to the dry ingredients. Mix until a semi-thick batter forms.
4. Prepare the blueberries: Toss the blueberries with 2 teaspoons of flour to prevent sinking.
5. Fold in berries: Gently fold the floured blueberries into the batter.
6. Pour and bake: Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes or until lightly browned.
7. Add topping: Brush the top of the cake with melted butter and sprinkle with sugar.
8. Finish baking: Continue baking for another 5 to 10 minutes, until golden and a toothpick inserted in the center comes out clean.

Recipe Tips

• Why toss blueberries in flour? It prevents them from sinking to the bottom of the cake.
• Can I use frozen blueberries? Yes, but thaw and pat dry first before dusting with flour.
• How to make the top extra crispy: Brush with melted butter and sugar near the end of baking for a golden, glazed finish.
• Can I use a different pan? Yes, a 9×9-inch pan will make the cake thicker—just adjust the baking time.
• What’s the texture like? It’s a soft, moist cake with a tender crumb and juicy bursts of blueberry.

What To Serve With Blueberry Cake

This light blueberry cake is perfect for breakfast, brunch, or dessert:

• A scoop of vanilla ice cream
• Fresh whipped cream
• Lemon glaze drizzle
• Hot coffee or tea
• Greek yogurt with honey

How To Store Blueberry Cake

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Wrap individual slices and freeze for up to 2 months. Thaw at room temperature before serving.

Blueberry Cake Nutrition Facts

• Calories: 253
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 28mg
• Sodium: 263mg
• Carbohydrates: 39g
• Fiber: 1g
• Sugar: 23g
• Protein: 4g
• Potassium: 68mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add lemon zest to the batter?
Yes, 1 teaspoon of lemon zest adds brightness and pairs well with the blueberries.

How to keep the cake from getting soggy?
Let it cool fully before covering, and store in a dry container.

Is this cake good for breakfast?
Absolutely! It’s lightly sweet and perfect for morning or brunch.

Can I use almond milk instead of whole milk?
Yes, but the texture may be slightly different.

Try More Recipes:

• Martha Stewart Blueberry Bundt Cake
• Martha Stewart Black Forest Cake
• Martha Stewart Banana Nut Cake