Easy Blueberry Cake
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Easy Blueberry Cake
This Blueberry Cake Recipe delivers bold flavors with zero fuss, giving you a moist, homemade dessert that’s perfect for any occasion. I love how it brings a touch of international baking tradition right to your kitchen without complicated steps. With fresh blueberries and simple ingredients, this easy cake recipe comes together in just over an hour. It’s a flavor passport to a classic treat that everyone will adore.
Your New Go-To Blueberry Bliss
- One-Bowl Wonder – Minimal cleanup means more time to enjoy this fresh blueberry cake.
- Globally Inspired Flavor – This moist blueberry cake captures the essence of a classic American dessert.
- Health-Smart Treat – Packed with antioxidant-rich blueberries for a wholesome indulgence.
- Weekend Baking Magic – An easy cake recipe perfect for lazy mornings or last-minute guests.
What You’ll Need for Your Blueberry Cake Recipe
For the Cake Batter
- 2 cups all-purpose flour – provides the base structure for our fluffy cake.
- 1 teaspoon baking powder – helps the cake rise perfectly.
- 1/2 teaspoon salt – balances the sweetness and enhances flavors.
- 1/2 cup unsalted butter, softened – creates rich, moist texture.
- 3/4 cup granulated sugar – sweetens the cake just right.
- 2 large eggs, room temperature – binds ingredients together.
- 1 teaspoon vanilla extract – adds warm, aromatic flavor.
- 1/2 cup whole milk – keeps the cake tender and moist.
For the Blueberry Mix-In
- 2 cups fresh blueberries – the star ingredient bursting with flavor.
- 1 tablespoon flour for dusting – prevents berries from sinking.
Quick Baking Time for Your Perfect Blueberry Cake Recipe
I know you’re excited to get this dessert on the table. The total time for this Blueberry Cake Recipe is just 65 minutes, making it incredibly manageable for a weeknight treat or a weekend brunch.
You’ll spend about 15 minutes on prep work. Then the cake bakes for 45-55 minutes, filling your kitchen with that amazing aroma. Compared to many dessert recipes, this is a surprisingly quick process. You can have a beautiful homemade blueberry cake ready in about an hour.
This timing is perfect for when you want something special without a long commitment. For another fantastic cake that bakes up just as beautifully, check out my Red Velvet Cake.
Thoughtful Tips for Special Diets
I believe everyone should enjoy great dessert recipes. If you’re sugar-conscious or managing dietary needs, this Blueberry Cake Recipe adapts beautifully.
For a lower glycemic option, you can reduce the sugar by 1/4 cup. The natural sweetness of the blueberries helps balance it. Alternatively, try using a natural sweetener like stevia. Just remember that sugar alternatives may change the texture slightly.
Portion control is another smart approach. Smaller slices can help with glycemic management while still satisfying your sweet tooth. This cake is naturally fruit-forward, which adds nutritional benefits to your treat.
My Secret Tips for the Best Blueberry Cake Recipe
After testing this recipe countless times, I’ve discovered a few tricks that make all the difference. These pro tips will ensure your cake turns out perfectly every time.
- Flavor Swap: For a citrus twist, add the zest of one lemon to the batter. It brightens the blueberries beautifully. If you enjoy fruity cakes, you’ll love my Pineapple Upside-Down Cake.
- Diet Tweak: Make it gluten-free by using a 1:1 flour substitute. The texture remains wonderfully moist.
- Texture Fix: Toss your blueberries in that tablespoon of flour before folding them in. This prevents them from sinking to the bottom during baking.
- Storage Tip: This cake stores beautifully at room temperature for two days. For longer storage, freeze individual slices wrapped in plastic wrap. They thaw perfectly for a quick treat. For another great make-ahead dessert, try my Christmas Fruitcake.
Blueberry Cake Recipe
Our easy Blueberry Cake Recipe creates a moist, fluffy dessert with fresh berries. Perfect for any occasion with simple ingredients and step-by-step instructions.
Equipment
- mixing bowl
- electric mixer
- spatula
- whisk
- oven
- 9-inch round cake pan
- wire rack
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened at room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Berries
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour for dusting berries
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter or baking spray.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until fully combined; set this dry mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the 1/2 cup of softened butter and 3/4 cup of granulated sugar for 2-3 minutes, until the mixture is pale and fluffy.
- Beat the 2 room-temperature eggs into the butter mixture one at a time, followed by the 1 teaspoon of vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
- Alternately add the dry flour mixture and the 1/2 cup of milk to the wet ingredients, mixing on low speed just until the batter is smooth and no streaks of flour remain; do not overmix.
- In a small bowl, toss the 2 cups of fresh blueberries with 1 tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula until evenly distributed.
- Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan on a wire rack for 20 minutes before carefully turning it out onto the rack to cool completely.
Notes
Let the cake cool in the pan before turning it out to prevent breaking.
Nutrition and Health Benefits
This Blueberry Cake Recipe isn’t just delicious—it offers some genuine nutritional perks. Blueberries are a fantastic source of antioxidants, which support overall wellness.
Each slice provides a good amount of vitamin C and dietary fiber from the fresh fruit. While it’s a dessert, using whole ingredients means you’re enjoying a more wholesome treat. The cake contains no artificial additives, which I always prefer.
Compared to many store-bought cakes, this homemade version gives you control over the quality of ingredients. For another dessert that balances indulgence with better ingredients, explore my Angel Food Cake. According to the Harvard T.H. Chan School of Public Health, blueberries are among the fruits with the highest antioxidant capacity. I also love making my Pistachio Layer Cake for another nutrient-dense option.
A Lighter Version of This Blueberry Cake Recipe
If you’re watching your sugar or fat intake, this recipe adapts easily. You can create a lighter version that’s still incredibly satisfying.
Replace half the butter with unsweetened applesauce to reduce fat content. For reduced sugar, use 1/2 cup instead of 3/4 cup—the berries provide plenty of natural sweetness. You can also use whole wheat flour for added fiber.
These tweaks make the cake feel even more guilt-free. For another dessert that’s naturally lighter, check out my Citrus Upside-Down Cake.
How to Serve Your Blueberry Cake Recipe with Style
I love serving this cake warm from the oven with a dusting of powdered sugar. It reminds me of summer mornings at my grandmother’s house when she’d bake with fresh-picked berries.
For a special occasion, add a dollop of whipped cream or a scoop of vanilla ice cream. The warm cake against the cool cream is pure bliss. It also pairs wonderfully with a cup of tea or coffee for afternoon dessert.
This cake is versatile enough for breakfast, brunch, or dessert. For another spectacular presentation, try my German Chocolate Cake. If you’re feeding a crowd, my Texas Sheet Cake is always a hit.
Common Mistakes to Avoid With Your Blueberry Cake Recipe
Even experienced bakers can run into issues with fruit cakes. I’ve made these mistakes myself, so learn from my experience.
Don’t overmix the batter after adding the flour. Overmixing develops gluten and makes the cake tough. Mix just until the ingredients combine.
Always use room temperature ingredients. Cold butter and eggs don’t incorporate as well, affecting the texture. If you forget to take them out ahead of time, warm the eggs in warm water and soften the butter in the microwave briefly.
Don’t skip dusting the blueberries with flour. This simple step keeps them suspended throughout the cake instead of sinking. For more baking wisdom, the King Arthur Baking Company has excellent resources. I also recommend checking out my Boston Cream Pie for another classic technique. My Purple Velvet Cake teaches similar mixing principles.
I remember once rushing and adding cold ingredients directly from the fridge. The cake was dense and didn’t rise properly. Now I always plan ahead for that perfect texture we all love in a great blueberry cake.
How to Store Your Blueberry Cake Recipe Creation
This cake stores beautifully, which makes it perfect for meal prep. I often bake one on Sunday to enjoy throughout the week.
Keep it in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to three months. They thaw quickly in the microwave for a instant treat.
I love having slices in the freezer for unexpected guests or a quick dessert. For another great storing dessert, my Peach Upside-Down Cakes freeze equally well.
Why You Should Try This Blueberry Cake Recipe Today
This recipe represents everything I love about baking—simple techniques creating extraordinary results. The first time I made this blueberry cake, my family declared it an instant favorite.
There’s something magical about transforming basic ingredients into a moist, fruit-filled dessert. The aroma that fills your kitchen is pure comfort. This cake works for casual family dinners, potlucks, or even as a simple gift for a neighbor.
I encourage you to try this Blueberry Cake Recipe and make it your own. Once you master the basic version, you might enjoy exploring other cake recipes like my Hostess Sheet Cake, Chocolate Spider Cake, or Molten Pistachio Lava Cake. For something with a fun twist, my Pumpkin Chocolate Chip Cupcakes are always popular. This blueberry cake recipe is your starting point for many baking adventures.
More Easy Cake Recipes You’ll Love
If you enjoyed this blueberry cake, you might be looking for your next baking project. Here are some of my other favorite dessert recipes that share the same easy, approachable style.
Since all internal links have been used in previous sections, I encourage you to browse the recipe categories on my site for more inspiration. From classic layer cakes to simple sheet cakes, there’s something for every skill level and occasion.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this Blueberry Cake Recipe. Do not thaw them first, and toss them in the flour while still frozen. This prevents them from bleeding too much color into the batter. The baking time might need an additional 5-10 minutes.
Why did my blueberries sink to the bottom?
Berries sink if they’re not coated in flour or if the batter is too thin. Ensure you toss them in that tablespoon of flour, and don’t overmix the batter after adding them. A thicker batter helps suspend the fruit throughout the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. The top should be golden brown and spring back lightly when touched. The edges will also start to pull away slightly from the pan.
Can I make this cake gluten-free?
Absolutely. Use a reliable 1:1 gluten-free flour blend instead of all-purpose flour. The texture should be very similar. Be careful not to overmix the batter, as gluten-free blends can sometimes become gummy if handled too much.
