This simple classic runs deep in the Rand family lore, and was a household staple for my family on weekend mornings. It may not have frosting, but this blueberry cake is a delectable treat. And don’t forget to drop the pan a few times at the end!

Recipe Overview

Oven Cold Start to 350°
Bake 35–45 mins
Finish Sugar Dusting

A timeless weekend morning staple—no frosting needed.

Ingredients

  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar (plus extra for topping)
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter
  • 1 1/2 cups blueberries

Berry Coating

  • 2 tbsp flour
  • 1 tsp sugar

Instructions

  1. Coat the Blueberries: In a plastic bag, add 2 tbsp flour, 1 tsp sugar, and the blueberries. Shake until the blueberries are fully coated.
  2. Whisk Dry Ingredients: In one bowl, add the 3 cups flour, baking powder, and salt, and stir to combine.
  3. Cream Wet Ingredients: In another bowl, add the sugar, eggs, milk, and butter, and stir it into a cream.
  4. Combine in Batches: Mix 1/3 of the flour mixture with 1/2 of the milk mixture. Then add another 1/3 flour mix, the remaining 1/2 milk mix, and the final 1/3 flour mix, stirring continuously as you go.
  5. Fold Berries: Add the coated blueberries and stir rapidly to distribute evenly.
  6. **Pan