Simple Blueberry Cake
Make this simple blueberry cake recipe! This blueberry cake is tender and delicious, loaded with blueberries, and not too sweet. It's perfect.
Updated by Kathryne Taylor on August 29, 2024
This blueberry cake is my official summertime dessert. I hope it becomes yours, too. It’s tender, fully loaded with blueberries, and simple to make—no mixer required. It’s a dream!
This blueberry cake recipe is naturally sweetened with maple syrup, which makes it extra delicious. Thanks to the blueberries and maple syrup, it’s nicely sweet but not over the top. Some cakes are so sweet that they give me a stomachache, but this one is just right.
This cake will absolutely be a hit at your Fourth of July festivities. Serve it as a “snacking cake” or make it celebration-worthy with a scoop of vanilla ice cream or whipped cream. I’ve even enjoyed a slice with yogurt for breakfast.
Blueberry Cake Recipe Development
To create this cake, I started with my Healthy Blueberry Muffins and adjusted the recipe until I arrived at a perfectly sweet cake. Since we started from a recipe that I know like the back of my hand, I’m able to offer adjustments to make this cake gluten free, dairy free or vegan. Check the recipe notes for those details.
To make the recipe taste like a true cake, I substituted melted butter for the coconut oil or olive oil. I also traded buttermilk for the Greek yogurt for a fluffier texture with the same nice tang.
I managed to triple the blueberries, too. You’ll need 3 cups (1 1/2 pints) total. I trust that you can polish off the leftover blueberries on your own!
Watch How to Make Simple Blueberry Cake
Blueberry Cake Tips
Pan options: This cake bakes beautifully in a standard 9-inch springform pan. You could also use a 9-inch cake pan. I imagine that you could bake the cake in an 8-inch square baker. Any time you’re changing the baking pan size suggested in a baked good recipe, keep an eye on the oven and pay more attention to the visual cues provided for doneness than the actual timing (your cake could be done a few minutes sooner or later than specified).
This recipe works with a variety of flours. My favorite is white whole wheat flour, which is a variety of whole wheat with a very mild flavor closer to all-purpose. Use regular whole wheat flour for a faintly nutty flavor and a slightly rustic texture. Otherwise, all-purpose flour or gluten-free all-purpose blends work, too.
You can make this cake with fresh or frozen blueberries. Do not defrost frozen blueberries before using.
Toss the blueberries with a small amount of flour so they don’t sink to the bottom of the cake. The extra teaspoon of flour in the ingredients list is there for good reason.
Sprinkle raw sugar on top. Raw sugar, also known as turbinado sugar, makes the blueberries sparkle and adds a lightly crackly burst of sweetness on top. You can buy raw sugar in the sugar aisle of most grocery stores these days. Or, just grab a few extra raw sugar packets from your go-to coffee shop (I won’t tell).
More Berry Desserts to Enjoy
Just a few of many recipes with blueberries, strawberries and raspberries:
- Blueberry Almond Crisp
- Gluten-Free Almond Cake with Berries on Top
- Mixed Berry Crisp
- No-Bake Greek Yogurt Tart
- Roasted Berry and Honey Yogurt Popsicles
Please let me know how your cake turns out in the comments! I’m so eager to hear how you like it.
Simple Blueberry Cake
Make this simple blueberry cake recipe! This blueberry cake is tender and delicious, loaded with blueberries, and not too sweet. It’s naturally sweetened and whole grain as written, too (check recipe notes for more flour options). Recipe yields one 9-inch round cake, enough for 8 slices.
Ingredients
- 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ½ cup maple syrup or honey
- 6 tablespoons melted butter
- 2 eggs, preferably at room temperature
- ⅔ cup buttermilk*
- 2 teaspoons vanilla extract
- 3 cups blueberries, fresh (1 ½ pints) or frozen, divided
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
- Optional serving suggestions: Vanilla ice cream, Greek yogurt or whipped cream
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line the base of a 9-inch springform pan with parchment paper cut to fit inside. Butter the sides of the pan to prevent the cake from sticking.
- In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Stir them together with a whisk.
- In a medium mixing bowl, combine the maple syrup and butter and beat together with a whisk. Add the eggs and beat well, then add the buttermilk and vanilla. Mix well. (If the butter solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts, then stir again.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss 2 cups of the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
- Pour the batter into the prepared pan. Distribute the remaining blueberries on top, focusing them more toward the center of the cake. Sprinkle the top of the blueberries with the turbinado sugar.
- Bake for 34 to 38 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean (blueberry bits aside). Place the cake on a cooling rack to cool. Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan.
- Serve as desired. Store leftover cake covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Or, freeze leftover cake for up to 3 months.
Notes
Recipe adapted from my Healthy Blueberry Muffins.
*How to make buttermilk: Combine 2 teaspoons vinegar with ⅔ cup milk of choice (any milk will do). Let the mixture rest for 5 to 10 minutes before adding it to the other liquid ingredients.
Flour options: All-purpose flour and gluten-free all-purpose blends also work well here. I bet that you could use 2 ½ cups oat flour instead, but haven’t tried to be sure.
Change it up: Know that the cinnamon and turbinado sugar are technically optional. You could try this cake with raspberries or sliced strawberries in place of the blueberries. Instead of buttermilk, you could use 1 cup plain Greek yogurt or sour cream. For lemony cake, whisk the zest of 1 medium lemon (about ½ teaspoon), preferably organic, into the liquid ingredients.
Make it dairy free: Make your own buttermilk from your non-dairy milk of choice. Replace the butter with ⅓ cup melted coconut oil or mildly flavored extra-virgin olive oil, like California Olive Ranch.
Make it vegan: Follow dairy-free guidance above and substitute flax eggs for the regular eggs.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Could it be made in a different pan/baking dish?
Thank you
Hi Lynda, great question. I’ve just updated the post to offer more details: This cake bakes beautifully in a standard 9-inch springform pan. You could also use a 9-inch cake pan. I imagine that you could bake the cake in an 8-inch square baker. Any time you’re changing the baking pan size suggested in a baked good recipe, keep an eye on the oven and pay more attention to the visual cues provided for doneness than the actual timing (your cake could be done a few minutes sooner or later than specified).
Can’t wait to eat this. Made in London, UK for tomorrow and subbed 1/4 cup of flour for almond flour. Smells delicious and so easy! Thank you. Wish I could send the picture and the yummy smells emanating from the kitchen!
Hooray! Thank you, Anjali. Enjoy.
Amazing. I used oat milk and Pyrex pan and came out divine. Thx so much as this is a keeper.
Perfect to freeze for our cooler winters in Canada too when we want berries.
That’s great to hear, Cathy! I appreciate your review.
I made it yesterday in a glass 9″ pan because that’s all i have and it took a little longer to cook but it was perfect!
Thank you for sharing! I appreciate your review.
Sounds amazing, love that you’ve included all the different options on how to make it too! Need to get some more blueberries before I can make it though, my son has eaten them all!
Thanks, Catherine! Sounds like you have a healthy boy. :)
Hi kate, it looks lovely. I tried so many of your recipes they are perfect.
I have a question. What is white whole wheat flour? I can’t find it in uk. We only have wholemeal(the same as whole wheat ) but it doesn’t say white.
Please help me as many of your recipes call for white whole wheat flour.
Many thanks
Hi Almaz, you can use regular wholemeal (whole wheat) flour in my recipes, too. White whole wheat flour is made from ground white wheat berries, which have a more mild flavor and softer texture. Regular whole wheat flour is ground from red wheat berries. I’m not sure where to suggest looking for white whole wheat flour in the UK, I’m sorry!
I just made this cake for my kids this morning and everyone loved it! It’s almost gone already. Thanks for all your wonderful recipes
You’re welcome, Terrah! I appreciate your review.
Hi Kate. I love your recipes and this one looks delicious. Can I use non-fat Kefir as a substitute for the buttermilk?
Hi Kim, I haven’t tried that! I would probably thin it with a bit of water to reach more of a buttermilk-like consistency (keep the total volume consistent with the recipe). I bet that would work well!
Wonderful recipe! I lost one like this a long time ago so I’m eager to try this. Any thoughts on using buckwheat as the only flour?
Thanks!
Hi Anne! I’m really not sure on buckwheat. It behaves quite a bit differently from wheat-based flours. I have an oat flour option in the notes if you’d like to try that!
I just know that this is going to be delicious!! Exactly what I wanted to make today, thank you! I always look forward to your emails and new recipes!! My husband and I eat the recipes out of your cookbook almost every day! I hope you release a 2nd cookbook sometime!! Love from California
Taylor, thank you! Hope this cake is a big hit at your place. Thanks so much for your support. :)
Great recipe, with easy to follow instructions, and it turned out fantastic! I saw this and immediately decided to make it tonight, but used a couple of the “change up” suggestions Kate indicated we could do– I used Greek yogurt (thinned with water) to sub for the buttermilk and I used blackberries since I’m picking about 3 lbs a day off my vines currently. The cake was as she said, not overly sweet, and reminded me of a healthy blackberry muffin but in cake form! I think this will make for a lovely breakfast item and could see having it on a brunch buffet. I love the options to change up the fruit too!
Jacquelyn, your blackberry cake sounds marvelous! Thank you so much for your feedback.
Thank so much for this recipe.
It sounds delicious and I will try it for sure!
I love the idea of having a slice for breakfast with yogurt.
Thanks again.
Thank you, Diane! Hope you love it.
This looks wonderful! Do you think it would work with rhubarb? I have a huge glut here and reckon it could work well.
Also, do you have any recommended kit or courses on how to take amazing food photos like yours? I’ve just started an Instagram account to share my recipes but haven’t a clue where to start! Thank you.
Hi Hannah! Thank you. I think rhubarb would be nice. It’s much more firm than blueberries, so I would chop it pretty small before using. Hope that works. Otherwise, you’d need to cook down the rhubarb first, but then you’d be changing the moisture ratio, and other ingredients might need adjustments. Thank you for the photo compliment—here are a couple of resources on the blog! Food Photography Tips for Food Bloggers and How to Photograph Food
I have done this with a muffin recipe also, works like a charm!
Being of Scandinavian descent just gotta add a bit of fresh ground Cardamom
Will be making this in a 65 year old cast iron fry pan; it’s going to be a hit!
Thanks for the recipe! Christine in Vancouver
How would this cake work with other berries? I’m thinking wild blackberries in particular.
Hi Sandy! Just heard from another commenter that homegrown blackberries worked well for her. If they are large, I would cut them into smaller pieces before using.
This sounds delicious and I would love to make it this 4th July. I was wondering it i could substitute cherries or even use half cherries half blueberries
Hi Pearline, I think so! I haven’t tried. Cherries aren’t as soft as blueberries, so I would halve or quarter the cherries at minimum. Maybe stick with using blueberries on top. Let me know how it turns out!
I made this in an 8 inch square pan. Took longer to bake but worth the wait! Love your recipes. I used whole wheat pastry flour and maple syrup. I am diabetic so I sliced my cake into 16 servings instead of 8. My family enjoys your recipes as well, they also appreciate the less sweet flavor.
I’m so glad to hear it, Kathy! Thank you for letting me know. Glad to hear that whole wheat pastry flour worked well.
Nice straight forward cake, but instructions give too much and unneeded information such as “Before releasing the springform sides, you might need to run a butter knife along the outer edge of the cake to loosen it from the pan.” Give the reader some credit for understanding what to do without being told.
Hey Michael, we have different recipe writing philosophies. I generally offer as much detail as someone might need, regardless of experience, so they feel confident every step of the way. Ingredients and time are expensive and limited resources!
Hi Kate! Love your recipes! When using frozen blueberries in this or other recipes, should they be defrosted before adding them to the batter, or can they be added frozen? Thanks!
Hi Maria! They can be added frozen for this recipe.
I appreciate the additional details as a novice baker! Thank you, Kate, and absolutely love all of your recipes! :)
You’re welcome, Clara! Thank you for your review.
Hi Kate:
You’re perfect just the way you are in my book! I have loved every recipe I’ve tried. I’m a big fan. I’ll be making this one soon.
Thanks for what you do.
Yesss! I highly agree that these detailed instructions are VERY much appreciated. It’s what has helped me to become a drastically better cook for my family. Thank you for never assuming we know every little aspect of cooking. If we did, we probably wouldn’t be looking up recipes on food blogs.
I am a home cook, but not a skilled home baker. I have very little experience “baking.” These instructions are helpful for people with varying degrees of skill.
To make this Gluten and Diary Free, would I just use GF flour and then follow your MAKE IT DAIRY FREE notes?
Yep! That should work.
I made this today and it was easy and delicious! I did not have a springform pan, so I used a regular cake pan. Sooo good.
I’m so glad! Thank you, Jessica!
This was a great recipe that allowed the blueberries to really shine! I also appreciated all of your substitution ideas to make this gluten-free or plant-based. I was tempted to try your ideas for oat flour and flax eggs, but in the interest of the crowd I was serving, I followed your recipe as written and it was delicious!!
Thank you, CR! I’m glad you loved it.
Hi! I made your Healthy Blueberry Muffin recipe and it was amazing! I’m going to be making this recipe for my upcoming birthday but I noticed the coconut oil was subbed with butter. I really enjoyed the coconut flavor in the muffin recipe – would I be able to use coconut oil in this recipe as well instead of the butter? If so, how much?
Hi Jess, I found the butter worked best and liked it best. I do have a dairy-free note on adaption to omit the butter.
Dear Kate,
If using frozen blueberries, should they be thawed first or added while still frozen? Many thanks!
Best-
Maggie
Hi Maggie! I didn’t need to thaw them first when I made it.
Made this cake this morning. Followed the directions as written but only had two cups of blueberries. I baked it for 35 minutes in a 9 in springform pan. My knife came out wet so I cooked 5 minutes longer a few times with the knife still coming out wet. It was getting a bit too brown around the edge so I took it out. Waited 15 minutes and cut into a perfectly cooked cake. Deliciously moist and bursting with juicy blueberries. It finally dawned on me that the knife was coming out wet because I was hitting the blueberries, lol!!!
Friends loved it as well. I think 2 cups of blueberries was plenty.
Thank you for a lovely recipe.
Thank you for sharing, Donna! I’m glad it turned out perfect after it cooled.
Loved this cake. It is not very sweet so the flavor of the berries is center stage. I didn’t have the extra sugar for the top so mine is less sweet but still delightful for breakfast. Thanks
Thank you for sharing your feedback, Sally! I appreciate your review.
Your recipes are my favourite but this one, sadly, was a disaster! I used sliced strawberries but otherwise followed the recipe to a tee (including 9” springform pan). It made so much batter that the cake was still raw in the centre after baking for an hour at 400*. I’ll need to half the recipe next time for it to turn out.
What can I use in place of the honey (not considered a vegan ingredient since it’s produced by bees)?
Hi Lori, you can use maple syrup as listed.
It’s absolutely delicious. However, after 38 minutes, the center (where the berries were placed) was extremely soggy. It took another 20 minutes to get it to firm up, which caused the edges to become a bit dry. It may have to do with the fact that I used frozen berries and a square pan.
Hi, I’m sorry to hear that! I didn’t experience that when I tested it. What size pan did you use and where did you place the cake in the oven? I’m glad it still worked after more time.
Made it tonight and turned out very nicely although I am not a fancy baker and might not been completely accurate when converting into European measurement. Served it warm with a scoop of vanilla ice and it was a hit. I love that the cake is not too sweet and that it contains “Buttermilch”. Kate, you wrote that you don’t know what to do with the other half of the bottle. Try blending buttermilk with fresh fruits and it is a healthy and refreshing drink, especially in summer or after a workout. I did mine with strawberries and some left blueberries. You might like it-)
Thank you for sharing about the buttermilk idea! I appreciate your review, Claudia.
Hi Kate! I love your recipes. But I do have a pet peeve about cake or muffin recipes (not just yours!) that say you can use fresh or frozen fruit. I find that they never say anything about adjusting the baking time (and maybe even the oven temperature?) if using frozen fruit. I often bake such desserts with frozen fruit, and I know to expect that the baking time stated in the recipe will bear little resemblance to reality, but I always wonder why there is no mention of that.
I am currently baking this cake in a 9″ springform pan, and after 53 minutes it’s ready for the most part but there is unbaked batter between the blueberries on top, so I’ve just turned down the heat a little and put it back in for a few more minutes, crossing my fingers that the outside won’t be too brown by the time the inside is done.
Hi Natalie, I’m sorry to hear that. If I find it makes a difference with the fruit, I will put a note about it in the footnotes of the recipe. It really does vary on the recipe. How did it end up turning out?
I gave it another 5 minutes at 350 degrees to solidify the batter between the blueberries on top, so in total it baked for 58 minutes. It came out OK but not great – it didn’t rise much, and the outside was quite brown. I had followed the instructions faithfully, and my oven usually yields good results, so I would personally not recommend using frozen berries. I think that because there are a lot of blueberries in this cake, their temperature has a big impact on the baking process.
Hi Natalie, thank you for your feedback. Again, sorry it didn’t work well for you.
Raining – good day for making a cake! I made this today and loved how easy it was to make. I used 1 cp. A/P flour + 3/4c whole wheat. Since I only had 1/3c of buttermilk on hand, I appreciated the note on how to make your own. I must admit I didn’t read the directions all the way through and added all the blueberries at once – oops. Thankfully it didn’t affect the final result. I used the maple syrup, but I wish it was just a tad sweeter – do you think adding 1-2 Tbl of brown sugar would ruin the cake? Any other suggestion?
I’m glad it turned out, Sue! I would suggest adding some sprinkled sugar on the top or just adding more sweetener when you serve if you like.
Hi Kate. My batter ended up being very dry and was difficult to pour/spread out. Do you know what could’ve I done differently?
Hi Stu, How did you measure your flour? Make sure you spoon and level it so you don’t have too much.
Made for July 4th. Followed exactly, except doubled the cinnamon. Served with vanilla ice cream. Really enjoyed it! Not too sweet, and lots of blueberries. Already thinking about another slice:)
Thank you for sharing, Robyn! I appreciate your review.
Fantastic cake!!! I even used coconut oil instead of the butter. Thank you for another delicious recipe
Thank you, Karen!
Hi, Kate
I made this Saturday. (Small child & her BF, whom we hadn’t met,
were in town.) Anyway, this cake as a big hit! I ran out of whole wheat pastry flour so I had to supplement with all-purpose. Also used only 2 cups of berries. Nearly forgot the maple syrup & had to add it after wet and dry had already been combined but it turned out fine. Also
lowered the oven temp to 375; I like to use the convection feature.
Small child’s big brother in CA made it yesterday and also loved it!
Thanks!
Elizabeth in Chapel Hill
That’s great! I’m glad it worked out in the end, Elizabeth. I appreciate your review.
We didn’t have a cake pan so we made muffins. They came out delicious, light and fluffy! Great recipe!
Good to know! Thank you for sharing, Celine.
Just made this today exactly as written. It’s moist with plenty of berries throughout. My only complaint is that it felt like I was eating a blueberry pancake, which is not what I wanted. Maybe using the honey option next time instead of the maple syrup would make a difference.
I’m sorry you didn’t love it, Linda. Thank you for sharing. If it seemed a little wet, it could use just a few more minutes in your oven.
Lovely and easy to bake cake! Your recipes never disappoint.
Love all the modifications available and specific instruction:)
That’s great to hear, Jyoti! Thank you for your review.
Hi Kate– just discovered COOKIE + kate and have already marked a few recipes to try. I have a question about your simple blueberry cake– seems like cornmeal would add an interesting texture and flavour but, as baking is science, I’m not sure if 1) this is a good idea or 2) if it is a good idea, how to pull it off. Thoughts?
Hi Nancy! I haven’t tried it and wouldn’t suggest it for this recipe. I highly recommend it as is. If you try it, let me know!
No doubt it’s great as is. Was just curious.
Delicious recipe. Made this over the 4th, and it was a huge hit. Even bought my first springform pan for it, and wow — what a difference! Made it with Bob’s 1-1 gf flour and it turned out wonderfully. The only thing I would do differently is not pile up the berries in the middle. Got a little soggy in the center, but the rest of the cake was complete perfection. Thanks so much for a recipe I’ll enjoy again and again! Oh, and my dog loved it too.
That’s great! Thank you for sharing, Ramae. How long did you bake it for? I wonder if it may have needed just a little more time in the oven since it was soggy in the center.
Hi, Kate. I baked it for 38 min, but I really piled them on in the center and couldn’t find the toothpicks that day. My bad. Love your recipes so much. Thanks for all you do!
Hello, do you think this cake is able to support a streusel on top, say in coffee cake fashion?
Hi! I haven’t tried it, but I believe some have and it worked out.
I used a 8 inch square glass pan, so I reduced the heat to 350 degrees, and used non fat Greek yogurt instead of buttermilk. It came out delicious!! I loved that it wasn’t too sweet :)
This cake is delicious! I topped it with your homemade whipped cream, and they go really well together. I made it in a 9-inch square cake pan before realizing that I did indeed have a 9-inch round pan – oops. So the cake was a little on the thinner side, but I just baked it a few minutes less and it still turned out great. Thanks for an amazing recipe!
That sounds like a delicious combination! Thank you for sharing, Myrto.
Thank you for this delicious yet very easy bake.
Changes I made: I used the DIY buttermilk option, but with 2 tsp. of lemon juice and 2% milk and it curdled perfectly. I also used 1 1/2 cups regular WW flour, and 1/4 cups AP flour.
I can always rely on Cookie + Kate for delicious recipes! <3
Thank you for sharing your changes, NP. I’m happy you enjoyed it.
I really appreciate how you include the substitutions and dietary friendly options. I baked this with a 1/2 cup almond flour, avocado oil instead of butter, added lemon zest, and used a regular square 9 inch baking pan. Big hit with the fam! Thank you!
I’m gad you found that helpful, Alyssa! I appreciate you taking the time to review.
All three of us loved this cake. I often make your recipe, “Healthy Blueberries Muffins” but wanted to change it up a bit. Thank you!
Robin
I’m glad to hear it, Robin! Thank you for your review.
This is delicious. I make a very similar blueberry desert, but I call it a ‘torte’ since it in no way resembles buckle (or a traditional cake). I bake it in a bundt pan and sprinkle the top (before baking) with lemon juice and cinnamon.
I’m glad you liked it and make one similar! I appreciate your review, Christie.
This cake looks so simple but I bet it tastes delicious :-)
looking forward to making this cake!!!!!!!!!!
I hope you love it!
Hi,
How much olive oil would I need to substitute for the melted butter please? In the recepie it only says to use melted butter.Love your recepies !
Thanks
Hi, Please see the dairy free notes below the recipe instructions. Enjoy!
The blueberry cake is delicious. I used slightly less honey and 1/2 cup cornmeal with 1 1/4 cup whole wheat flour. Thanks for the recipe Katie!
We made this in a 10-inch cast iron skillet, with Bob’s All-Purpose Gluten-Free flour, and it was fabulous!
That’s great, LB! Thank you for sharing.
Delicious! I subbed buttermilk with almond milk and vinegar, and the flour with a mix of white rice, brown rice and almond flour. Still turned out perfect!
That’s great, Nancy! I appreciate your review.
Delicious! I subbed buttermilk with almond milk and vinegar, and the flour with a mix of white rice, brown rice and almond flour. Still turned out perfect!
I’m glad it turned out with that combination of flours! Thank you for sharing, Nancy.
Explosion of blueberries! YUMMEEEEEE! Very forgiving cake. I used thawed (and separated) light buttermilk so had to shake it back into uniform, regular unbleached flour, and a 10″ cast iron pan lined with parchment paper all around (tricky). I also forgot about the turbinado sugar so sprinkled generously with cane sugar, starting with the middle and working my way out (I used 2 tbsp). It is moist! Light but flavourful, and where the sugar lies on top, the cake part is crispy. More moist with tons of blueberry and less cakey than a muffin.
Thank you for introducing this into my life. LOL I have an excuse to eat “healthy” cake!
hi,
i live outside of the USA and it would make cooking much easier if you could provide measurements in grams and ml. other than that i love your recipes and use them regularly.
thank you very much.
Hi Monica, sorry to disappoint but I don’t provide conversions at this time. Hopefully one day there will be a better plug in option to do so. In the mean time, I know others have used a conversion chart or have bought US measuring cups if they cook from my blog a lot.