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Enjoy a simple and delicious mini blueberry cake, perfect for one or two people. This mini cake recipe creates a moist and tasty cake filled with the fresh, sweet taste of blueberries. It’s easy to make and a lovely treat for any time. To finish, sprinkle some powdered sugar on top for a little extra sweetness, bringing a taste of summer into every slice.

Enjoy your blueberry cake in various delicious ways. Pair it with creamy whipped cream, rich vanilla ice cream, or top it with a tangy lemon glaze from our Lemon Blueberry Muffin recipe. Alternatively, enjoy its natural, sweet flavor as it is.

Why You’ll Love This Recipe

  • Perfect Size: The mini cake recipe is tailored for one or two servings, ensuring you enjoy a fresh cake every time.
  • Easy Prep: With simple ingredients and clear steps, this recipe is stress-free, even for beginner bakers.
  • Taste: The natural sweetness of blueberries coupled with the moist, buttery cake creates a delightful flavor balance.
  • Versatility: This small cake can be adapted to fit different dietary preferences with alternative ingredients.

Check out our other Mini Cake Recipes for more wonderful small cake ideas!

a small blueberry cake in a white baking dish on a silver tray next to a blue and white napkin.

Ingredients

blueberry cake ingredients on a kitchen counter.

If you have any ingredients leftover from this blueberry cake recipe, check out our Leftover Ingredients Recipe Finder.

  • Butter: Butter is responsible for the richness and soft texture of this cake. For those adhering to a dairy-free diet, coconut oil is a viable substitute. It’s crucial that the butter used is softened, but not liquefied. To tell if your butter is ready for use, gently press your finger into it. If an indentation is easily formed without the butter losing its form, then it’s at the optimal temperature for use.
  • Sugar: Granulated sugar provides sweetness.
  • Egg: A single large egg contributes to the overall structure and stability of the cake.
  • Lemon juice: Lemon juice brightens the blueberry flavor. Use freshly squeezed lemon juice or bottled.
  • Vanilla extract: This ingredient adds depth and enhances the flavors of the other ingredients. Feel free to use almond extract instead.
  • Flour: All-purpose flour is the base for the cake; for a gluten-free version, use a 1:1 gluten-free flour blend.
  • Baking powder and salt: Baking powder helps the cake to rise and salt is added for flavor.
  • Milk: This ingredient adds moisture to the cake. Use cow’s milk or a dairy-free alternative like soy, almond, or oat milk instead.
  • Blueberries: Blueberries are the star of this cake. You can use frozen and thawed blueberries if fresh are unavailable. If you’ve got extra blueberries, add them to Sheet Pan Pancakes, a Blueberry Dutch Baby, or a refreshing Green Smoothie.
  • Powdered sugar: This ingredient is optional but a dusting adds a sweet finishing touch.

Recipe Variations

This cake is versatile and easy to customize. With simple adjustments, you can tailor the recipe to your personal taste or dietary needs.

  • Gluten-free Blueberry Cake: Substitute all-purpose flour with your favorite 1:1 gluten-free flour.
  • Citrus Zest: Add some lemon, orange, or lime zest into the batter for an additional citrus twist.
  • Nutty Twist: Stir in some chopped almonds or pecans for a crunchy texture.
  • Spiced Blueberry Cake: Infuse your batter with 1/8 teaspoon of ground cardamom, cinnamon, or nutmeg for a warming touch.
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How To Make A Blueberry Cake

These step-by-step photos and instructions help you visualize how to make a small blueberry cake. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Heat oven to 350° F (177° C). Lightly butter a 5×5 inch baking dish with butter. Place the baking dish on top of a rimmed baking sheet and set it aside.
  2. In a medium-sized bowl, blend the butter and sugar with an electric mixer on medium speed until the ingredients are thoroughly combined, which usually takes about 2 minutes.
butter and sugar in a mixing bowl.
  1. Mix in the egg, lemon juice, and vanilla extract, continuing to beat the mixture until these ingredients are fully incorporated and evenly combined.
egg, vanilla, butter and sugar mixed together in a large bowl.
  1. In a separate small bowl, combine the flour, baking powder, and salt. Use a whisk or a fork to mix these dry ingredients together until they are well blended.
flour, baking powder, and salt in a small mixing bowl.
  1. Next, add the dry ingredients to the butter and sugar combination. Mix everything together until all the ingredients are combined.
wet ingredients added to a bowl with dry ingredients.
  1. Add the milk and mix until combined.
cake batter in a mixing bowl.
  1. Using a rubber spatula, gently fold in the blueberries.
blueberry cake batter in a mixing bowl.
  1. Pour the cake batter into the buttered baking dish.
blueberry cake batter in a small baking dish.
  1. Bake the cake for 40 to 45 minutes, or until the top of the cake turns golden. To ensure that the cake is baked thoroughly, insert a toothpick into its center. The cake is done if the toothpick comes out clean, indicating that the batter is fully cooked through.
a small blueberry cake in a white baking dish on a rimmed baking sheet.

Expert Tips

  • Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your blueberry cake comes out perfectly every time. This cake comes together quickly so it’s a good idea to fully understand the recipe and have everything ready before beginning.
  • Measure Accurately: For best results, measure your ingredients precisely. This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
  • Don’t Overmix: Stir your ingredients until just combined to avoid a dense cake.
  • Check for Doneness: Use a toothpick to check if your cake is done. If it comes out clean or with a few crumbs, it’s ready.

Frequently Asked Questions

What size baking dish should I use to make a small blueberry cake?

The success of this recipe depends on the size of the baking dish you use. We recommend using a 5×5-inch baking dish. This dish can be found on our Store page.

Can I double this blueberry cake recipe?

Yes, you can. If you would like to make a larger cake, double the ingredient amounts 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.

Can I use frozen blueberries?

Absolutely. Just ensure they’re thoroughly thawed and drained to avoid extra moisture.

Can I use a different fruit?

Definitely! This recipe can work well with raspberries, blackberries, chopped apples, or pears.

How do I store leftover blueberry cake?

You can store this cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I make a delicious blueberry cake for two with this recipe?

Yes, this recipe is perfect for making a small blueberry cake for two.

blueberry cake on a fork next to a larger slice.

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:

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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!


Your Cooking For One Source
Because you’re worth it

Mini Blueberry Cake

4.84 from 12 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 servings
Enjoy a small Blueberry Cake: easy, moist, and perfect for 1 or 2 people. Fresh blueberries and powdered sugar make it a simple, sweet treat.

Ingredients 
 

  • 4 tablespoons salted butter , softened (¼ cup), plus a small amount more for greasing the baking dish
  • ¾ cup sugar
  • 1 large egg
  • ½ teaspoon lemon juice
  • ¼ teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • teaspoon baking powder
  • teaspoon salt
  • ¼ cup milk
  • 1 cup blueberries
  • Optional for topping: powdered sugar
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us – all for free.

Instructions 

  • Heat oven to 350° F (177° C). Lightly butter a 5×5 inch baking dish with butter and set it aside.
  • In a medium-sized bowl, blend the butter and sugar with an electric mixer on medium speed until the ingredients are thoroughly combined, which usually takes about 2 minutes.
  • Mix in the egg, lemon juice, and vanilla extract, continuing to beat the mixture until these ingredients are fully incorporated and evenly combined.
  • In a separate small bowl, combine the flour, baking powder, and salt. Use a whisk or a fork to mix these dry ingredients together until they are well blended.
  • Next, add the dry ingredients to the butter and sugar combination. Mix everything together until all the ingredients are combined.
  • Add the milk and mix until combined.
  • Using a rubber spatula, gently fold in the blueberries.
  • Pour the cake batter into the buttered baking dish and place the baking dish on a rimmed baking sheet to catch any possible spills.
  • Bake the cake for 40 to 45 minutes, or until the top of the cake turns golden. To ensure that the cake is baked thoroughly, insert a toothpick into its center. The cake is done if the toothpick comes out clean, indicating that the batter is fully cooked through.
  • Remove from the oven and let the cake cool for 10 to 15 minutes before slicing. Top with powdered sugar if desired and enjoy the cake either warm or at room temperature.

Notes

Expert Tips
  • Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your blueberry cake comes out perfectly every time. This cake comes together quickly so it’s a good idea to fully understand the recipe and have everything ready before beginning.
  • Measure Accurately: For best results, measure your ingredients precisely. This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
  • Don’t Overmix: Stir your ingredients until just combined to avoid a dense cake.
  • Check for Doneness: Use a toothpick to check if your cake is done. If it comes out clean or with a few crumbs, it’s ready.

Nutrition

Serving: 1serving, Calories: 375kcal, Carbohydrates: 62g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 77mg, Sodium: 201mg, Potassium: 102mg, Fiber: 2g, Sugar: 42g, Vitamin A: 469IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg

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.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




14 Comments

  1. Liz says:

    Really tasty and easy to make. For me it’s about 3 good size pieces, or 4 smaller. I used a 6.5 in round cake tin(all i had) and cut the sugar by 1/3 as I don’t like things too sweet and it was spot on. 40 mins to cook.

    However, all my blueberries sunk to the bottom. Didn’t affect the taste, but it would look nicer and maybe ensure blueberry in every mouthfull? Any tips on how to fix that? I tried dusting them with flour before folding them it, but that didnt work.

    1. Joanie Zisk says:

      I’m so glad you enjoyed the cake. I haven’t had the issue of the berries sinking to the bottom but if the batter is more liquidy, then the denser berries will settle to the bottom.

  2. Pat says:

    This blueberry cake is delicious! I love the crunchy top. The only problem is that it took almost an hour to bake.

    1. Joanie Zisk says:

      I’m thrilled you enjoyed the blueberry cake, especially the crunchy top – that’s one of my favorite parts too! About the baking time, I totally get where you’re coming from. This cake does indeed take around 40 to 45 minutes in the oven, mostly due to the moisture from the blueberries. Oven temperatures can vary, which can also affect baking time. Just a quick tip: if you used frozen blueberries, they can also extend the baking duration a bit.

  3. Jane Pierce says:

    This blueberry cake tastes very good and I will make it again; however, I found it a little too sweet for my taste (which is unusual). Next time I will reduce the amount of sugar. Thanks for all the wonderful recipes!

  4. Paula says:

    Delightful, spicy taste and texture. The recipe is easily enough for two, or three

  5. Linda Goldman says:

    This Blueberry Cake is so delicious!! I have made it several times!

  6. Donna says:

    Can frozen blueberries be used in this recipe??

    1. Joanie Zisk says:

      Yes, frozen and thawed blueberries work beautifully. Just pat the thawed blueberries with a paper towel before adding them to the cake.

  7. J.Hegyi says:

    With a steusel topping, this would make a terrific coffee cake.

  8. J. Hegyi says:

    Great recipe.

    1. Joanie Zisk says:

      Thank you!

  9. LB says:

    Made this cake today and it’s absolutely delicious – every bite bursting with blueberries. So yummy! Only thing, it my took 1 hour and 5 minutes to fully bake my cake.

    1. Joanie Zisk says:

      I’m so happy you enjoyed the cake! Oven temperatures vary, for us it takes 40 to 45 minutes to bake.