Easy Blueberry Cake Bursting with Flavor

There are some recipes that just feel like a warm hug. You know the ones. The ones that instantly transport you back to your grandma’s kitchen, or that perfect lazy Sunday morning when the house smelled like pure bliss. For me, that recipe is this blueberry cake. It’s not fussy, it’s not complicated, but oh my goodness, the flavor! It’s that perfect balance of sweet, moist cake studded with bursts of juicy blueberries, all topped with a simple, dreamy glaze. I’ve tried a million other blueberry cake recipes over the years, some fancier, some claiming to be healthier, but this one? This one is my constant. It’s the one I whip up when friends surprise me with a visit, the one that calms my sweet cravings at 10 pm, and the one my kids honestly ask for by name. If you’re looking for a truly crowd-pleasing blueberry cake recipe that’s deceptively easy, you’ve landed in the right spot. Get ready to fall in love.

What is your favorite blueberry cake?

So, what exactly *is* this magical blueberry cake? Think of it as the ultimate comfort cake. It’s not a dense pound cake, and it’s definitely not a light-as-air sponge. It sits somewhere beautifully in the middle – wonderfully moist and tender, with just enough structure to hold all those glorious blueberries. The “recipe” part isn’t overly complicated, it’s more of a technique honed over years of baking. It’s essentially a simple vanilla-based batter that’s been tweaked to perfection to ensure it stays incredibly moist, even when it’s just sitting on the counter for a day or two (though let’s be honest, that rarely happens!). The name comes from its star ingredients: the plump, juicy blueberries that peek out from every slice. It’s the kind of cake that feels special enough for a celebration but is simple enough for a Tuesday afternoon. It’s pure, unadulterated joy in cake form.

Why you’ll love this recipe?

Honestly, where do I even begin with why this blueberry cake recipe is a keeper? Let’s start with the obvious: the flavor. It’s just divine. The cake itself is subtly sweet, allowing the fresh, vibrant taste of the blueberries to really shine through. Each bite is a delightful combination of tender cake and juicy, slightly tart berry bursts. It’s a symphony of textures and tastes that makes it utterly irresistible. Then there’s the simplicity. I’ve made this cake when I’ve been exhausted after a long day, and it still turns out beautifully. The ingredients are pantry staples, and the steps are straightforward. You don’t need any fancy equipment or complicated techniques. It’s a lifesaver for busy bakers! And cost-efficiency? Absolutely. It uses common ingredients that won’t break the bank. But what really seals the deal for me is its versatility. While it’s fantastic on its own, it’s also incredible warm with a scoop of vanilla ice cream, or even as a base for a quick trifle. Compared to other blueberry baked goods, like muffins (which can sometimes be dry) or pies (which can be fussy), this cake offers that perfect balance of moistness, ease, and pure deliciousness. What I love most about this recipe is that it’s forgiving. Even if you’re a beginner baker, you can achieve spectacular results. It’s the kind of recipe that makes you feel like a baking pro, without all the stress.

How do I make blueberry cake?

Quick Overview

This recipe is all about gentle mixing and letting the ingredients do their magic. You’ll start by combining your dry and wet ingredients separately, then gently fold them together. A simple swirl of the berries into the batter, followed by a bake until golden brown and fragrant, and a final touch of a simple glaze. It’s designed to be foolproof, ensuring a wonderfully moist and tender crumb every single time. The key is not to overwork the batter, which is a lesson I learned the hard way many years ago!

Ingredients

For the Main Batter:
I always try to use good quality, room temperature ingredients. It really makes a difference in how everything emulsifies. Using unsalted butter gives you more control over the saltiness, and real vanilla extract is non-negotiable for that lovely aroma and depth of flavor. For the flour, all-purpose is perfectly fine, but if you have cake flour on hand, it can make it even more tender. The milk, warmed just slightly, helps everything come together smoothly. And don’t skimp on the baking powder and baking soda; they’re crucial for that perfect lift!

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole milk, slightly warmed

For the Filling:
Fresh blueberries are ideal here because they hold their shape better and have that wonderful pop. If you can only find frozen, that’s okay too! Just make sure they’re not thawed before adding them to the batter, otherwise, they can bleed too much and turn your cake a weird color. I sometimes add a tiny bit of lemon zest here for an extra brightness that plays beautifully with the blueberries.

• 2 cups fresh blueberries
• 2 tablespoons all-purpose flour (this helps prevent them from sinking!)
• 1 tablespoon granulated sugar
• Optional: ½ teaspoon lemon zest

For the Glaze:
This is a simple powdered sugar glaze that hardens just a bit as it sets. It adds a lovely sweetness without being overpowering. If you prefer a thinner glaze, just add a touch more milk or lemon juice. For a thicker, more pipeable glaze, use less liquid.

• 1 ½ cups powdered sugar
• 2-3 tablespoons milk or lemon juice
• ½ teaspoon pure vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven preheating to 350°F (175°C). This ensures it’s nice and ready when your batter is. I usually grease and flour a 9×13 inch baking pan. A light coating of butter or cooking spray followed by a dusting of flour works wonders. For extra insurance against sticking, you can also line the bottom with parchment paper. Make sure to press it down so it doesn’t wrinkle!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the 2 ¾ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisking them together thoroughly is key to making sure your leavening agents are evenly distributed. This prevents pockets of bitterness or uneven rising. You’re looking for a uniformly combined mixture.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar. Beat them until they’re light and fluffy – this usually takes a good 3-5 minutes with an electric mixer. This process incorporates air, which is vital for a tender cake. Then, beat in the 3 large eggs, one at a time, making sure each one is fully incorporated before adding the next. Finally, stir in the 2 teaspoons of pure vanilla extract. The mixture should look smooth and slightly paler.

Step 4: Combine

Now, we’re going to add the dry ingredients to the wet ingredients alternately with the slightly warmed milk. Start by adding about a third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the milk and mix again. Continue this process, alternating dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. Stop as soon as you no longer see streaks of flour. A few small lumps are perfectly fine.

Step 5: Prepare Filling

While your batter is resting, let’s get those blueberries ready. In a small bowl, toss the 2 cups of fresh blueberries with 2 tablespoons of flour and 1 tablespoon of granulated sugar. The flour is a little trick I learned that helps keep the blueberries from sinking to the bottom of the cake during baking. The sugar just adds a touch of sweetness right where the blueberries are. If you’re using lemon zest, stir it in now. Gently toss them so they’re all lightly coated.

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared baking pan and spread it evenly. Now, sprinkle about half of the prepared blueberries over the batter. Dollop the remaining batter on top of the blueberries, making sure to cover them as much as possible. Then, scatter the remaining blueberries over the top layer of batter. You can gently swirl them in with a knife or skewer if you like, but I often find just scattering them looks beautiful and natural. The goal is to have blueberry goodness throughout!

Step 7: Bake

Pop the pan into your preheated oven. Bake for about 35-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back slightly when gently pressed. Ovens can vary, so start checking around the 35-minute mark. If the top is browning too quickly before the inside is cooked, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once the cake is done, let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. Then, carefully invert the cake onto the wire rack to cool completely. It’s really important that the cake is completely cool before you add the glaze. If it’s warm, the glaze will just melt and slide right off. While the cake cools, whisk together the 1 ½ cups of powdered sugar, 2-3 tablespoons of milk or lemon juice, and ½ teaspoon of vanilla extract until smooth. You want a consistency that’s thick enough to coat but still pourable. Drizzle it generously over the cooled cake.

Step 9: Slice & Serve

Once the glaze has set slightly (about 15-20 minutes), it’s time to slice and enjoy! Use a sharp knife to cut into clean squares or rectangles. The aroma alone is just heavenly. This cake is absolutely delicious on its own, but I also love serving it warm with a dollop of whipped cream or a scoop of good quality vanilla ice cream. The contrast of the warm cake with cold ice cream is pure magic.

What to Serve It With

This blueberry cake is truly a chameleon when it comes to pairings! For breakfast, it’s fantastic with a steaming mug of coffee or a glass of freshly squeezed orange juice. I love cutting a thin slice and just enjoying it as is. For a more leisurely brunch spread, this cake is a star. It looks beautiful arranged on a platter, perhaps with a side of fresh berries or a small bowl of Greek yogurt. For an elegant dessert, especially after a richer meal, a slightly warmed slice with a good quality vanilla bean ice cream or a dollop of crème fraîche is divine. The slight tartness of the blueberries cuts through richness beautifully. And for those cozy snack times? Oh, it’s perfect! A thick slice, maybe with a glass of cold milk or a warm cup of herbal tea, is pure comfort. I’ve even made mini versions for parties, serving them with a small raspberry coulis – it’s a hit every time! My family’s favorite tradition is to have a slice for our “Sunday Supper Dessert,” usually with a small glass of milk for the kids and maybe a glass of dessert wine for the adults. It just feels like a celebration, no matter what the occasion.

Top Tips for Perfecting Your Blueberry Cake

After making this blueberry cake more times than I can count, I’ve picked up a few tricks that I think make all the difference. Don’t be afraid to experiment, but these are the things I always come back to. For the blueberries, the key is ensuring they don’t bleed too much. Tossing them gently in a tablespoon or two of flour before adding them to the batter is a game-changer. This little bit of flour absorbs some of the juice and helps keep them suspended within the cake. And make sure your blueberries are dry if you’re using fresh ones! For mixing, remember: gently does it. Overmixing is the enemy of tender cake. Once you combine the wet and dry ingredients, just mix until you no longer see dry streaks of flour. A few small lumps are okay – honestly, they’re better than a tough cake! For the swirl, if you decide to do it, a thin knife or even a chopstick works best. Just a few gentle passes through the batter will create a lovely marbled effect. Don’t overdo it, or you’ll just muddy the flavors. Ingredient swaps are often requested, and this recipe is pretty forgiving. If you don’t have whole milk, 2% works fine, but avoid skim if you can, as the fat contributes to moisture. I’ve tested this with almond milk and it actually made it even creamier! For baking, always use the middle rack of your oven. If your oven runs hot, you might need to reduce the temperature by 10-15 degrees or shorten the baking time. Trust your nose – when it smells wonderfully fragrant and golden, it’s probably done. Don’t rely solely on the timer. For the glaze, consistency is everything. Too thick and it’s hard to spread; too thin and it runs off. You can always add more powdered sugar a tablespoon at a time if it’s too thin, or a tiny splash of milk or lemon juice if it’s too thick. I’ve also experimented with adding a pinch of cinnamon to the glaze for a little warmth, which is lovely in the fall!

Storing and Reheating Tips

One of the best things about this blueberry cake is how well it keeps its moisture. If you happen to have any leftovers (which is rare in my house!), storing it properly will ensure it stays delicious. At room temperature, well-covered, this cake will stay fresh for about 2-3 days. I usually store it in an airtight container or cover the pan tightly with plastic wrap. The glaze helps seal in moisture, so it’s great for counter storage. If you need it to last a bit longer, pop it in the refrigerator. Wrapped well in plastic wrap or placed in an airtight container, it can last up to 5 days. Keep in mind that refrigeration can sometimes slightly dry out cakes, but this recipe is quite resilient. If you plan to freeze it, I highly recommend doing so *before* glazing. Wrap the cooled, unglazed cake tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be frozen for up to 2-3 months. To thaw, remove the foil and plastic wrap and let it come to room temperature on the counter for a few hours. You can then add the glaze. If you’ve already glazed it and want to freeze it, just make sure it’s fully set before wrapping. Reheating isn’t usually necessary for this cake as it’s fantastic at room temperature or cold, but if you do want it warm, a few seconds in the microwave (about 10-15 seconds per slice) can bring out its soft texture and aroma again, especially if you plan to serve it with ice cream.

Frequently Asked Questions

Final Thoughts

So there you have it, my absolute favorite blueberry cake recipe! It’s a recipe born from love, countless kitchen experiments, and the simple joy of creating something delicious that brings people together. It’s that perfect balance of comforting familiarity and delightful surprise, with every moist bite bursting with berry goodness. I truly believe this blueberry cake recipe is a winner because it’s not just about the ingredients; it’s about the feeling it evokes. It’s the smell wafting through your house as it bakes, the smiles on faces as they take their first bite, and the lingering warmth of a sweet moment shared. If you’re looking for a tried-and-true recipe that delivers every single time, this is it. I can’t wait for you to try it and make it your own! You might also enjoy my Lemon Raspberry Scones or my Classic Vanilla Bean Pound Cake if you’re in the mood for more comforting bakes. Happy baking, and please let me know in the comments how your blueberry cake turns out – I’d love to hear about your own family’s reactions!

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blueberry cake recipe

This light and easy Blueberry Buttermilk Cake is loaded with fresh, juicy blueberries in a lightly sweetened, moist cake—perfect for summer breakfast, brunch, or dessert. Made with cake flour for a soft crumb and low-fat buttermilk for tenderness, this delicious cake is both easy to make and irresistible.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2.75 cup cake flour or substitute with all-purpose flour, though cake flour yields a lighter texture
• 1.5 tsp baking soda
• 0.5 tsp salt
• 1.25 cup sugar white granulated
• 4 tbsp unsalted butter softened
• 0.75 cup unsweetened applesauce
• 0.75 cup low-fat buttermilk well shaken
• 2 cup blueberries fresh or frozen (if frozen, do not thaw)
• 1 large egg beaten
• 2 large egg whites
• 2 tsp vanilla extract pure
• baking spray for greasing the pan

Instructions

 

Preparation Steps

• Preheat oven to 325°F. Grease a 13 x 9 inch baking pan with baking spray.
• In a large bowl, whisk together cake flour, baking soda, and salt until well combined.
• Using a hand mixer or stand mixer, beat sugar and softened butter in a medium bowl for about 3 minutes until light and creamy.
• Add the egg and egg whites one at a time, beating well after each addition. Mix in buttermilk, vanilla, and applesauce until fully incorporated.
• Pour the wet ingredients into the dry ingredients and stir with a spatula until just blended. Do not overmix. Gently fold in the blueberries to avoid bursting them.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30–32 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from oven and let cool completely in the pan on a wire rack. Serve at room temperature, optionally dusted with powdered sugar.

Notes

For best results, use fresh blueberries, but frozen work too—no need to thaw. This cake stores well at room temperature for 2 days or in the refrigerator for up to 5 days. Can be frozen for up to 3 months. For a slightly more golden top, bake at 350°F for 25–28 minutes.