Hot Blueberry Cake with Vanilla Ice Cream
Prep time
Cook time
Total time
There is nothing like a steaming hunk of blueberry cake topped with vanilla bean ice cream! Go lighter on the glaze than I did for pictures (I always forget how sweet it is and pour too much on) but definitely keep the extra on hand to pour at the table.
Serves: 6
Cake Ingredients:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2/3 cup sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup buttermilk
  • 3 cups frozen blueberries (do not thaw)
Glaze Ingredients:
  • 2 cups powdered sugar
  • 2 tablespoon blueberry jam
  • 20 or so fresh blueberries, plus more for topping
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • milk to thin (I used around 3 tablespoons)
  • vanilla bean ice cream for serving
  • lemon zest for garnish (optional)
  1. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Reserve about 1/4 cup of this mixture in a small bowl.
  2. In a large bowl, cream together the butter and sugar. Add the egg and extracts and blend until just combined. Add the flour mixture and buttermilk alternately, beginning and ending with the flour. Toss the blueberries in the 1/4 cup reserved flour and then fold them (and the rest of the reserved flour) into the batter. (The dough is quite stiff, so be patient as you’re folding in the berries. It’ll seem like it’s mostly berries, but just trust me. It’ll be awesome.)
  3. Spread the batter into a 10-inch skillet (I used the back of two spoons to work it around.) Bake for 35-45 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs (Cooking time in a cast iron skillet can be variable, so check early and often. Mine needed around 40 minutes.)
  4. While the cake is still hot, purée the jam and blueberries together in a food processor. Add the extracts. Slowly add the powdered sugar as you process. Add milk slowly to get the desired consistency — I ended up adding about 3 tablespoons. Pour some of your glaze over the hot cake, but go light — I poured too much in the photos above and it made some bites too sweet. Serve while still warm with fresh blueberries and vanilla bean ice cream (and a little lemon zest if you wish).
Recipe by Willow Bird Baking at