
This buttery, tender cake is packed with juicy fresh blueberries in every bite, their color bursting through a soft, golden crumb as they bake. Tossing the berries in a touch of flour keeps them evenly distributed rather than sinking to the bottom, so each slice gets its fair share. A quick beat of butter until pale and fluffy gives the base its light, cake-like texture, while eggs and a splash of milk keep the crumb moist without weighing it down. The alternating flour-and-milk method is what gives this cake its signature tender bite, and a short cooling period on the rack keeps that texture intact once it's turned out. It's a simple, from-scratch square cake that works well for anyone watching their sugar intake, and it's easy to portion for a make-ahead treat. Serve it plain or with a light dusting on top for a little extra polish.
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Learn more →9 servings











Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, the baking powder, and salt until combined. Set aside.
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