Golden Blueberry Butter Cake from Scratch

Serve with a dusting of powdered sugar or a scoop of vanilla ice cream.

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

For longer storage, wrap tightly and freeze for up to 2 months.

Variations:

Swap blueberries with raspberries or chopped strawberries for a fruity twist.

Add lemon zest to the batter for a fresh citrus aroma.

Top with streusel or almond flakes before baking for a textured finish.

FAQ:
Q: Can I use frozen blueberries?
A: Yes! Just make sure they are tossed in flour and not thawed before adding to the batter.

Q: What kind of pan works best?
A: A 9-inch round or square pan works great, but you can also use a loaf pan—just adjust the baking time.

Q: How do I keep the blueberries from sinking?
A: Tossing them in a bit of flour before folding them into the batter helps distribute them evenly during baking.