This charming family-style cake breaks the usual baking rules in the best way. Smooth milk batter is poured directly over melted butter—without mixing—then covered with blueberries and baked until the butter disappears into a moist, golden cake. The result is buttery, fruit-filled, and surprisingly effortless.
THE RECIPE
Grammy’s Easy Cake
Prep15 min
Bake48 min
Total1 hr 20 min
Serves6–8
Ingredients
Instructions
- Center a rack in the oven and preheat to 350°F (175°C). Have a 9-inch deep-dish glass, ceramic, or pottery pie pan ready; the cake will be served directly from the pan.
- Scatter the butter chunks in the pie pan. Place the pan in the hot oven until the butter is completely melted, about 5 minutes. Carefully remove the pan and set it on a heatproof surface.
- Meanwhile, whisk the flour, baking powder, salt, baking soda, and sugar together in a large bowl.
- Add half of the milk and whisk to moisten the dry ingredients; the mixture will be very thick. Pour in the remaining milk and whisk until the batter is smooth.
- Pour the batter evenly into the pan directly over the melted butter. Do not stir or mix—the butter may rise around the edges and pool in spots, which is exactly right.
- Scatter the blueberries evenly over the batter. Again, do not mix; the fruit will settle naturally as the cake bakes.
- Bake for 44 to 48 minutes, until the butter has been absorbed, the cake is deeply golden, the edges are firm and darker than the center, and a tester inserted in the middle comes out clean.
- Transfer the pan to a rack and cool until just warm or room temperature. The cake is too soft and fruit-filled to unmold, so cut and serve it from the pie dish with whipped cream or ice cream, if desired.
Tips and Storage
- Fresh blueberries are traditional, but raspberries, blackberries, chopped plums, apricots, or peeled peaches also work well.
- If using larger or softer fruit, cut it into small bite-size pieces so the cake bakes evenly.
- Resist the urge to stir after pouring the batter over the butter or scattering the fruit.
- Check the very center carefully; the darker, firmer edges can finish before the middle is fully baked.
- This cake is best on the day it is made. Cover leftovers in the pan and keep at room temperature for up to 2 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.