I’ve been so excited to share this with you. You know, sometimes you stumble upon a recipe that just feels like the warm hug, and that taste of pure pure flavor. I love blueberry cake. It’s the perfect dessert. Is it the kind of cake that makes you close your eyes and savor every single bite? My kids, bless their hearts, ask for this blueberry cake more than any store-bought treat, and I am so happy. I don’t blame them one bit. What is the perfect balance of blueberries and moist crumb? What a lovely glaze. It’s not overly complicated like some fancy layer cakes, but it still manages to feel special enough. Is there a better way to I’ve tried so many variations over the years, but this particular blueberry Cake Recipe has become my favorite. My go-to. Is there a friend you can always count on for if you need supper, breakfast or dinner? What are some crowd-
What is blueberry cake?
What exactly is Blueberry cake? Think of it as your new favorite go-to for a reason. It’s a wonderfully moist, tender cake that’s studded generously with fresh blueberries. It’s not dense or heavy; instead, it’ is light and airy, with a beautiful golden-brown crumb. What happens to blueberries when they are baked? What are the little pockets of sweet-tart goodness in a cake? It’s essentially a celebration of simple, honest ingredients coming together to create something. What are some of the Is this the kind of cake that doesn’t need a ton of fuss or elaborate decorations? Just a sprinkle of powdered sugar is all it needs to shine. I always think of it as a more relaxed, homey version of beignet muffins, but in the same way.. Cake form, which means more to share… or not! It’s incredibly forgiving, which is a huge plus in my book.
Why you’ll love this recipe?
What are the reasons why this blueberry cake has earned a permanent spot in my recipe? What is the best flavor in a bowl? What do you get when you mix fresh blueberries and buttery, tangy berries? Vanilla infused cake. I like the natural flavor of blueberries, but not overly sweet. What I love about this recipe is how easy it is to whip up. Even if you’re not a seasoned baker, you can nail this one. What are some pantry staples for me? I need a dessert for unexpected guests. I’m always on the lookout for surprises. Plus, it’s incredibly budget-friendly! No fancy, expensive ingredients here. And the versatility! What is better than a blueberry cake with coffee? Breakfast, as part of a brunch spread, or even as dessert after dinner. How do I make it a day ahead? Is it just a really solid, dependable recipe that always brings smiles?
How do I make blueberry cake?
Quick Overview
What is the best way to make blueberry cake? You’ll mix your dry and wet ingredients separately, then gently combine them before folding in plump pieces. A quick swirl of a simple glaze finishes it off perfectly. Is it a one bowl wonder for the dry ingredients and one for wet? What is a win-win in my book: clean up! How can I prepare for a test prep in under 20 minutes? What is the aroma of your kitchen? Is it really worth it to bake it up golden?
Ingredients
For the Main Batter: Why?
I like to use a good quality all-purpose flour. If you want to get fancy, you could try cake flour for an even more tender crumb, but honestly, AP flour is better than regular flour. What is the best way to make a phone work
1.5 teaspoons baking powder: This gives our cake that lovely lift. Make sure it’s fresh!
0.5 teaspoon baking soda: This helps with browning and tenderness.
0.5 teaspoon salt: Just enough to balance the sweetness and enhance all the flavors.
One cup granulated sugar: For that perfect sweetness. If you prefer a less sweet cake, you can reduce the amount. I find this amount is just right.
At room temperature, if you remember, it helps them incorporate better.
0.5 cup unsalted butter, softened: Make sure it’s truly soft, not melted. What is the secret of a tender cake?
What is the secret weapon of moisture? 1 cup buttermilk. If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of butter. Lemon juice or white vinegar and letting it sit for 5-10 minutes. What makes a cake so tender?
What is the best vanilla extract?
1.5 cups fresh blueberries: I love using fresh blueberries because they hold their shape and burst with flavor. If you use frozen, don’t thaw them first, or they might bleed too much into the batter.
For the Glaze:
1 cup powdered sugar: Sifted, if you want it super smooth.
2-3 tablespoons milk or lemon juice: 1 teaspoon each. Milk makes a classic sweet glaze, while lemon juice adds an extra tang that pairs beautifully with ice cream. What are blueberries? Start with 2 tablespoons and add more, 1 teaspoon at a time, until you reach your desired drizzling consistency.
What are the steps of
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350 degrees Fahrenheit (175 degrees Celsius). While it’s warming up, grease and flour a 9-inch round cake pan. Is it safe to line the bottom with parchment paper? I always find greasing and flouring a good habit to get into, even if you’re using parchment. Is it a good idea to bake cake that is stuck in the pan?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, and granulated sugar. Set aside. Give it a good whisk for about 30 seconds. This step is important because it distributes the leavening agents evenly, which means a nice, even, smooth skin. How do you rise for your cake? Plus, getting rid of any lumps in the sugar now will make for a smoother batter.
Step 3: Mix Wet Ingredients
In a separate large bowl, cream together the butter and sugar until light and fluffy. Set aside. How do I do this with an electric mixer or a good old-fashioned whisk? Once that’s looking good, beat in the eggs, one at a time, making sure each one is fully incorporated. Mix well. incorporated before adding the next. Then, stir in the vanilla extract. Lastly, alternate adding the dry ingredients and the buttermilk, beginning and ending with the wet ingredients. Continue with dry. Mix until just combined after each addition. Don’t overmix here. We’re just bringing it all together!
Step 4: Combine
Now, fold in the fresh blueberries. Use a spatula and fold them in just until they’re distributed throughout the batter. Be gentle so you don’t mash them all up. If you’re using frozen blueberries, just toss them with a tablespoon of the flour mixture before serving. Folding them in – this helps prevent them from sinking to the bottom.
Step 5: Prepare Filling
Okay, for this particular blueberry cake, we’re not really preparing a separate filling. What are the blueberries in this recipe? If you were feeling adventurous, you could definitely make a simple blueberry swirl with some chocolate chips. I mixed mashed blueberries with a little sugar and cinnamon, and swirled that into the batter. For this recipe, though, we keep it simple and let the berries shine on their own!
Step 6: Layer & Swirl
How do I spread the batter evenly in a cake pan? If you have a large pan on the counter, you can lightly tap the pan to help level out the batter and release it. Any large air bubbles. Is it necessary to sprinkle a few extra blueberries over the top before baking? What are some of the best ways to nestle a baby in the nest?
Step 7: Bake
How do you bake a cake in the oven? Is it necessary to bake for about 30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean? The center comes out clean. Keep an eye on it towards the end of the baking time, as ovens can vary. You want a nice golden brown color on top and the edges to be pulling away slightly from the sides.
Step 8: Cool & Glaze
Once it’s baked, let the cake cool in the pan for about 10-15 minutes. If you want it to cool completely, invert it onto a wire rack. While the cake is cooling, whisk together your powdered sugar and milk (or lemon juice) for the topping. You want it to be pourable but not too thin. Once the cake is completely cooled, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing.
Step 9: Slice & Serve
What is a blueberry cake? Let the glaze set a bit, then slice it up and enjoy. Is it delicious served at room temperature, and the glaze adds just the right touch of sweetness? I love cutting a slice and just digging in. It’s truly pampered.
What should I serve it with?
This blueberry cake is so versatile, it honestly fits into almost any meal or occasion. For a delicious breakfast, slap some slices of bread with ice and coffee is perfect. The sweetness of the cake is a lovely start to the day without being over the top. If you’re hosting brunch, this cake is a great addition to your spread. I like to serve it with whipped cream or a side of Greek Yogurt to cut through the fat. What is a good dessert to serve with vanilla bean ice cream? It’s elegant enough for guests but comforting enough to have a quiet evening. What are some of the best snacks to have in the afternoon? I often cut a small wedge and pair it with milk, or perhaps some herbal tea. My kids love it toasted the next morning, with a little extra butter spread on top. Is it really a cake that adapts to whatever you are in the mood for?
How do I make a perfect blueberry cake?
I’ve made this blueberry cake so many times, and through the process, I’ve picked up a few tricks that I think really elevate it. When you’re working with the blueberries, especially if they’re fresh and plump, I always give them a gentle toss in a tablespoon of the flour mixture before folding them into the batter. This little step is a lifesaver because it helps to prevent them from sinking to the bottom of the cake while it bakes, ensuring you get those lovely bursts of blueberry in every slice. Also, be mindful of overmixing the batter once you add the flour. Mix until the ingredients are *just* combined; a few streaks of flour are okay. Overmixing develops the gluten too much, which can lead to a tougher cake, and we definitely don’t want that. For the glaze, consistency is key. If it’s too thick, add milk or lemon juice a teaspoon at a time until it’s pourable. If it’s too thin, just add a bit more powdered sugar. I’ve found that using lemon juice in the glaze adds a wonderful brightness that complements the blueberries so well, so don’t be afraid to try that variation! When it comes to baking, make sure your oven is accurately preheated. I actually use an oven thermometer because I’ve found mine can run a little hot sometimes. Knowing your oven is crucial for consistent results. If your cake starts to brown too quickly on top, you can always loosely tent a piece of foil over it for the last 10-15 minutes of baking. And for ingredient swaps, while I adore buttermilk, if you happen to run out, using whole milk with a teaspoon of vinegar or lemon juice mixed in, and letting it sit for 5 minutes, is a perfectly acceptable substitute. I tested this with almond milk and it actually made it even creamier! Just use what you have on hand.
What are some Storing and Reheating Tips?
Keeping this blueberry cake fresh is pretty straightforward. If you have any leftovers (which, let’s be honest, doesn’t happen often in my house!), you can store it at room temperature for up to 2 days. Just make sure it’s covered tightly with plastic wrap or in an airtight container. The glaze can sometimes get a little sticky at room temperature, but it’s usually fine. For longer storage, you can pop it in the refrigerator. It’ll stay good there for about 4-5 days. Again, keep it well-covered. I usually use a cake dome or an airtight container for this. If you want to freeze slices or the whole cake, that’s totally doable! Wrap it very tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It should keep well in the freezer for about 2-3 months. When you’re ready to enjoy it again, the best way to thaw it is to take it out of the freezer and let it come to room temperature, still wrapped, for a few hours. This helps prevent condensation from making the cake soggy. If you plan to freeze it before glazing, that’s ideal, as the glaze can sometimes crack or get a bit messy upon thawing. You can then glaze it once it’s thawed.
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Final Thoughts
So there you have it – my absolute favorite blueberry Cake Recipe. It’s the kind of recipe that just brings joy, from the simple process of making it to the sheer delight of tasting that first bite. It’s proof that you don’t need complicated techniques or exotic ingredients to create something truly special and comforting. This cake has been a lifesaver for me on busy mornings, a welcome addition to brunches, and a simple yet elegant dessert for evenings. I really hope you give it a try and that it brings as much happiness to your kitchen as it does to mine. If you do make it, I’d absolutely love to hear what you think! Let me know in the comments below how it turned out for you, or if you’ve tried any fun variations. Happy baking, and enjoy every delicious crumb!
Blueberry Cake
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 3 large eggs
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 cups fresh blueberries rinsed and dried
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
