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This mini blueberry cake is soft, buttery, and filled with sweet blueberries. It’s quick to make and perfectly sized for one or two people.
Featured Comment
“I made this today, the best blueberry cake!”
– Alice
Why You’ll Love This Recipe
- Perfect Portion: Makes just the right amount for one or two people.
- Easy to Make: Uses simple ingredients and clear steps.
- Delicious Flavor: Juicy blueberries and a moist, buttery cake in every bite.
- Adaptable: Easy to adjust for gluten-free or dairy-free diets.
This mini blueberry cake is one of my favorite simple desserts to make when I want something sweet without having to bake a full cake. It comes together quickly with basic ingredients, and you don’t need any special equipment.
If you’ve got a handful of blueberries, this is the perfect way to use them. Whether you’re baking for yourself or sharing with someone, this cake bakes up soft, golden, and full of fresh blueberry flavor.
Looking for more mini cake recipes? Try our mini angel food cake, chocolate cake for one, mini apple cake, and single serving pineapple upside down cake.
Ingredients
If you have any ingredients leftover from this blueberry cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Adds richness and a soft texture. Use softened (not melted) butter – press your finger into it; if it leaves an indent without losing shape, it’s ready. Coconut oil can be used for a dairy-free option.
- Egg: One large egg provides structure and stability.
- Lemon Juice: Brightens the flavor of the blueberries. Fresh or bottled both work. Use extra lemon juice in a mini lemon cake.
- Milk: Adds moisture. Use regular milk or a dairy-free alternative like soy, almond, or oat milk.
- Blueberries: The key ingredient. Fresh or thawed frozen blueberries both work. Try leftover berries in sheet pan pancakes, a small blueberry dutch baby, or a green smoothie.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This mini blueberry cake can be easily customized to suit your taste or dietary needs.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Add Citrus Zest: Mix in lemon, orange, or lime zest for extra brightness.
- Add Nuts: Stir in chopped almonds or pecans for crunch.
- Spiced Version: Add 1/8 teaspoon of ground cardamom, cinnamon, or nutmeg for warmth.
How To Make A Blueberry Cake
These photos and instructions help you visualize how to make a small blueberry cake. See the recipe card below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat the oven to 350°F (177°C). Lightly butter a 5×5 inch baking dish and place it on a rimmed baking sheet. Set aside.
- In a medium bowl, beat the butter and sugar with an electric mixer on medium speed until creamy, about 2 minutes.
- Add the egg, lemon juice, and vanilla. Mix until fully combined.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until combined.
- Pour in the milk and mix again.
- Gently fold in the blueberries with a rubber spatula.
- Pour the batter into the prepared baking dish.
- Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Enjoy your cake as-is, or top with a dusting of powdered sugar, homemade whipped cream, or a single scoop of vanilla ice cream.
Expert Tips
- Read the Recipe First: Review the full recipe and ingredient notes before starting. This cake comes together quickly, so it helps to be prepared.
- Measure Accurately: Spoon flour into a dry measuring cup and level it with a knife. Don’t scoop directly from the container, this packs the flour and adds too much.
- Avoid Overmixing: Mix the batter just until the ingredients are combined for a lighter texture.
- Test for Doneness: Insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done.
Frequently Asked Questions
A 5×5-inch baking dish works best, but a 4×6-inch baking dish can also be used.
Yes and use either two 5×5-inch baking dishes or use one 6.5×6.5-inch baking dish, or one 6×8-inch baking dish. You may need to increase the baking time by 5 minutes.
Yes, use frozen blueberries that have been thawed and drained to prevent excess moisture in the batter.
You can store this cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini blueberry cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Blueberry Cake
Equipment
Ingredients
- 4 tablespoons salted butter -softened (¼ cup)
- ¾ cup sugar
- 1 large egg
- ½ teaspoon lemon juice
- ¼ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk
- 1 cup blueberries
- powdered sugar (optional)
Instructions
- Preheat the oven to 350°F (177°C). Lightly butter a 5×5-inch baking dish and place it on a rimmed baking sheet. Set aside.
- In a medium bowl, beat the butter and sugar with an electric mixer on medium speed until creamy, about 2 minutes.
- Add the egg, lemon juice, and vanilla. Mix until fully combined.
- In a separate small bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until combined.
- Pour in the milk and mix again.
- Gently fold in the blueberries with a rubber spatula.
- Pour the batter into the prepared baking dish.
- Bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Top with powdered sugar, if desired.
Notes
- Read the Recipe First: Review the full recipe and ingredient notes before starting. This cake comes together quickly, so it helps to be prepared.
- Measure Accurately: Spoon flour into a dry measuring cup and level it with a knife. Don’t scoop directly from the container, this packs the flour and adds too much.
- Avoid Overmixing: Mix the batter just until the ingredients are combined for a lighter texture.
- Test for Doneness: Insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done.
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.
Everybody loved the Mini Blueberry Cake. It was easy. It was so good and easy, I felt I needed to send a comment for the first time in my life. This recipe is a keeper.
Thank you so much! I’m so happy everyone loved the cake.
I made this strictly according to the recipe. I found the 1 cup of milk
to be far too much – it was for to liquidy and made too much batter to fit in the 5 x 5 pan. If I make it again I will use 1/3 the milk.
It looks like you might have read it wrong—it’s actually just 1/4 cup of milk, not 1 cup. That would be quite the milky cake! Hope this clears things up!
I made this today, the best blueberry cake
I made the mini blueberry cake and used the lemon glaze on it because I was looking for a sweet snack and I had fresh blueberries. I took a picture but I see there is nowhere to post a pic.
I love making things from scratch, it’s healthier, and this cake is great,
Thank you
I’m so happy you enjoyed it.
This is the perfect little blueberry delight! Enjoyed it all by myself .. made it last two days.. it was hard ! Did not change a thingTho my dish was a rectangular shape .. Perfect !