Bright, sweet, juicy blueberries are a vibrant surprise to find right through the middle of this made from scratch cake - much like a ribbon, and it's those luscious berries that set this apart from any other dessert you'll serve and truly deserving of the title, the Best Blueberry Cake (ever!).
The cake is tender and rich and the topping has just a touch of lemon in it. It's so good. I've been making this cake for years and it's a hit for dessert, brunch or even a special occasion.
This cake is such a wonderful treat. It’s especially delicious served warm from the oven, but it’s also perfectly yummy after it’s cooled. The warm sauce on top also goes well with ice cream on the side. You can substitute walnuts for the pecans, but the flavor added by the pecans is my personal favorite. I can’t wait to hear what you think of this recipe! Be sure to rate it and leave a comment at the bottom of this page.
How to serve blueberry cake
What I love most about this recipe is how good it is either warm or cold. A big dollop of vanilla ice cream or a spoonful of fresh whipped cream is absolutely delightful on top of this made from scratch blueberry cake. It's just one more way to make the most of fresh blueberries any time of year.
The Best Blueberry Cake
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons almond extract
- 2 cups flour
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 cup fresh blueberries or frozen, but fresh is best
- 1, 13 ounce jar blueberry jam
- 1/3 cup sweetened condensed milk
- juice from one lemon
- zest from one lemon
- 1/4 teaspoon salt
- In a small bowl, combine the first four topping ingredients, cut in butter until crumbly. Set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in almond extract. Combine flour, baking powder and salt. Add to the creamed mixture alternately with milk. Mix well.
- Spoon two thirds of the batter into the pan. Sprinkle with two thirds of the reserved crumb mixture. Top with blueberries and push gently to secure the berries in the batter. Dollop the remaining batter on top of the berries and smooth the batter so its spread evenly over the berries. Top with remaining crumb mixture.
- Place in hot oven and bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing sides of the pan.
- While the cake cooks, combine jam, sweetened condensed milk, lemon juice, lemon zest and salt in a small saucepan. Bring to a boil and stir until about half the moisture evaporates and the jam mixture is slightly thick. Remove from heat and keep warm until you are ready to serve your cake.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.