Simple Blueberry Cake

Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.

Prep Time:
20 min
Cook Time:
40 min


Nutrition Facts


  • 1 cup (250 mL) packed brown sugar
  • 1 tsp (5 mL) ground cinnamon
  • 2 tbsp (30 mL) melted butter


  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 3/4 tsp (4 mL) salt
  • 2/3 cup (170 mL) milk (1%)
  • 2 cups (500 mL) wild, fresh or frozen blueberries



  1. Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.


  1. Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
  3. Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
  4. Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.


This cake is especially delicious made with wild blueberries.

For a nut topping, replace 1/3 cup (75 mL) sugar with 1/4 cup (50 mL) all-purpose flour, and add 1/2 cup (125 mL) sliced almonds or finely chopped walnuts.