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Vanilla Cake with Blueberry Icing

Vanilla Cake with Blueberry Icing

Course Dessert
Cuisine American


  • Measuring cups and spoons
  • 6 inch / 15 cm round cake pan lined with parchment paper or buttered and floured
  • Electric whisk (hand held or standing)
  • Small bowl
  • Large bowl


Vanilla Cake

  • ¼ cup unsalted butter at room temperature
  • ½ cup sugar
  • 1 egg
  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ cup milk
  • 2 teaspoons vanilla
  • 1/8 teaspoon salt

Blueberry Icing

  • Handful of blueberries
  • 2 tablespoons of water


  • Preheat oven to 350 F/176 C.


  • Mix the flour, baking powder and salt. Mix the butter and sugar with an electric whisk until slightly fluffy and well mixed. Add the egg and vanilla and mix with the electric whisk. Then add the flour mixture and milk alternating between the two and ending with the flour. Don’t over mix – just until well combined. Pour into the pan and bake for 30-40 minutes.

Blueberry icing

  • Take a handful of fresh blueberries and placed them in a small bowl. Add 2 tablespoons or slightly less water to the berries. Press them down with a spoon until you get the juice out of the blueberries. Add this to 1 cup powdered sugar and mix. I added a bit here and there of blueberry juice and sugar until I got the right thick consistency, so the icing doesn’t go down the sides of the cake and stays firmly on top.
Keyword Vanilla Cake with Blueberry Icing