This vintage Blueberry Cake recipe hails from a time when home baking relied on pantry staples and handwritten notes passed among neighbors and friends. The cake is tender, buttery, and dotted with sweet bursts of blueberries, a nostalgic taste of New England kitchens where seasonal berries turned humble ingredients into simple delights. The balance of sugar, flour, and cream of tartar gives it a soft crumb and subtle tang. Perfect with afternoon tea or as a comforting dessert, this cake embodies timeless American baking traditions that favor wholesome simplicity and heartfelt flavor.
Ingredients
- 1 egg
- 1 cup sugar
- 1 cup milk
- 2 cups all-purpose flour
- 2 tbsp butter (softened)
- 1 cup fresh blueberries
- ½ tsp baking soda
- 1 tsp cream of tartar
- 1 pinch salt (optional)
Instructions
Step 1: Preheat Oven
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Step 2: Mix Wet Ingredients
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add the egg and beat well. Stir in milk until blended.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together flour, baking soda, cream of tartar, and salt.
Step 4: Combine Batter
- Gradually add the dry ingredients to the wet mixture, stirring until smooth and thick.
Step 5: Add Blueberries
- Gently fold in the blueberries to avoid crushing them.
Step 6: Bake the Cake
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve warm or at room temperature, optionally dusted with powdered sugar.
Tips
- Use fresh or frozen blueberries; if frozen, don’t thaw to avoid discoloring the batter
- Toss blueberries lightly with a tablespoon of flour to help prevent sinking
- Add lemon zest or vanilla for added flavor depth
- Bake in a buttered and floured pan for easier release
- Sprinkle coarse sugar on top before baking for a crunchy crust
- Serve with whipped cream or vanilla ice cream
- Convert to muffins by reducing baking time to about 18 to 20 minutes
- For a tender crumb, avoid overmixing after adding flour
Nutrition
Calories: 210kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 95mgPotassium: 65mgFiber: 1gSugar: 19gVitamin A: 220IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!