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–+ servings
Blueberry Cake
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10
Calories 210 kcal

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
Keyword blueberry cake, classic recipes, from scratch, heritage baking, old-fashioned cake, simple cake, summer dessert, vintage recipe
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