My sister got this heart shaped bundt cake pan for herself…and although she tried to find another one for me, she couldn’t. So what does she do? She sends me hers…all the way from Austin, Texas. That’s how my sister is…sending me something she loves just to make me happy! You can find this heart shaped bundt pan on Amazon: Nordic Ware 55548 Cast-Aluminum Elegant Heart Bundt Pan




Now coming to this post…I’m not a fan of blueberries…for those who’ve been checking out my blog regularly, you probably already know that I LOVE raspberries, and strawberries. But blueberries are not my thing. But then this cake… this amazing cake! What can I say; this cake just changes my ‘feelings’ for blueberries! :)

I found the recipe of this cake, Melt in your mouth Blueberry Cake, on I’ve tried it countless number of times…and it’s always turned out great!

The only thing is, this bundt pan is deep and large compared to the 8 inch square pan I used to use. So I doubled the recipe. One thing though, apparently during doubling, I forgot to double the baking powder! which I remembered when the cake was in the oven! Thank God it still turned out great!




Melt in you mouth Blueberry Cake

(This ingredient below is for a 8 x 8 inch (20cm x 20cm) cake pan; if you wish to make it in a larger pan like the bundt pan I used, you need to multiply the ingredients appropriately)


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 cup butter (100 grams or 1 stick), room temperature

1/2 cup white sugar

a pinch of salt

1 teaspoon vanilla extract

2 eggs – egg whites and yolks separated, room temperature

1/3 cup milk, room temperature

1/4 cup white sugar

1 1/2 cups blueberries



Preheat oven to 175 degrees C (350 degrees F). Grease and flour an 8-inch (20 cm) square pan.


Sugar & Butter

Sift  1 1/2 cups flour and baking powder and set aside.

Cream butter and 1/2 cup sugar until fluffy, about 4 – 5 minutes. Add salt and vanilla and beat.



Adding Eggs

Separate eggs and reserve the whites. Add egg yolks one at a time to the sugar/butter mixture and beat until creamy.

Add the flour/baking powder mixture alternately with milk to egg yolk mixture. (When alternating between dry ingredients and milk, start and end with dry ingredients).




In a separate bowl, beat the egg whites (that you reserved earlier) until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time.




Beat until medium to stiff peaks form.




Gently fold egg whites into batter.




Make sure that the egg whites are combined well; there should be no white streaks in the batter.




Fold in the blueberries. I used frozen blueberries; make sure to strain the excess water if you use frozen blueberries.




The batter will be very thick. Pour batter into prepared pan and spread out evenly.

Bake in preheated oven for 45 – 50 minutes of until a toothpick comes out clean. If you use a larger pan, you may need to bake it a bit more.

Cool for 25 minutes, then remove from pan and serve.








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