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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!
Ingredients
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. Consider using extra lemon juice in a mini Lemon Cake.
- 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.
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.
- 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.
- 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.
- 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.
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
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.
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.
Absolutely. Just ensure they’re thoroughly thawed and drained to avoid extra moisture.
Definitely! This recipe can work well with raspberries, blackberries, chopped apples, or pears.
You can store this cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Yes, this recipe is perfect for making a small blueberry cake for two.
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!
Mini Blueberry Cake
Equipment
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
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup milk
- 1 cup blueberries
- Optional for topping: powdered sugar
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
- 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
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.
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.