Mini Blueberry Cake

4.89 from 18 votes

This mini blueberry cake is soft, moist, and filled with juicy blueberries. It’s easy to make and perfectly sized for one or two people.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Keyword: blueberry cake

Servings: servings

Author: Joanie Zisk

Preheat the oven to 350°F (177°C). Lightly butter a 5x5-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.

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.

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