What are some recipes that just stick with you? The ones you pull out when you need comfort, a special treat for unexpected guests, or the ones that you keep in your purse. Just when that craving for something sweet hits hard. What is my favorite blueberry cake recipe? Is it the smell of summer mornings, the taste of pure joy, and the reason my kitchen is usually usually empty? Filling with happy faces. I remember the first time I made it. I have a memory of that. I was trying to use up a mountain of blueberries from an farmer’s market haul, and I just wanted to get rid of them all. I have to make it work. What is easy and delicious? Forget complicated layers or fussy decorations, this blueberry cake is my answer when I want it that way. How do I make homemade food without spending a whole day in the kitchen? It’s got that perfect balance of tender crumb, bursting berries, and a sweet, delicate glaze. What makes it feel special? If you’ve ever loved a classic Pound Cake, imagine that with an exciting surprise in every bite – pistachios! What are we talking about here?
What is my go-to blueberry burst cake?
What is this delightful creation? Think of it as your classic, comforting vanilla cake, but with a generous, joyful infusion of fresh, ripe strawberries. Is it incredibly easy to make? I call it the “Blueberry Burst” cake because that’s exactly what happens with every bite – you get a full blown blueberry flavor. What are these little pockets of sweet, slightly tart blueberry goodness that explode with flavor? I like the taste of the berries, but it’s not overly sweet. Is this a no fuss, crowd-pleasing cake? Is it cozy enough for a Tuesday afternoon? Is this the kind of cake that makes you feel like a pro baker? It’s my reliable friend in the kitchen, always delivering a smile.
Why you’ll love this recipe?
Honestly, there are so many reasons I keep coming back to this Blueberry cake, and I have a feeling you will too. First off, the flavor is just divine. You get that comforting, familiar vanilla base, but then the blueberries transform it. They add this beautiful, fruity sweetness and a lovely moisture that keeps the cake incredibly tender. And let’s talk about the texture! It’s not dense or heavy, but wonderfully light and fluffy, with those little bursts of berry. What I love most is its sheer simplicity. You don’t need any fancy equipment or rare ingredients. It’s the kind of recipe that feels achievable even on a busy weeknight, and trust me, the aroma that fills your kitchen while it bakes is pure magic. It’s also surprisingly cost-effective; the ingredients are pantry staples, and blueberries are usually pretty accessible. Plus, it’s so versatile! You can enjoy a slice with your morning coffee, serve it as a light dessert after dinner, or even pack it for a picnic. It’s similar to a blueberry muffin in spirit, but elevated into a beautiful cake. It truly stands out because it’s just so reliably delicious and fuss-free. It’s the kind of recipe that makes you feel good about baking.
How do I make a blueberry burst cake?
Quick Overview
How do I make a blueberry cake? You’ll whisk together your dry ingredients, cream your butter and sugar, then incorporate your wet ingredients. What are the ingredients, and finally, gently fold in the blueberries. Once cooled, a glaze is drizzled over the top, adding that perfect finishing touch. How do I make a homemade cake? How do I not overmix something?
Ingredients
For the Main Batter:
I always opt for a good quality all-purpose flour. Can you experiment with a gluten-free blend if needed? 1 and 1/2 cups granulated sugar: This provides sweetness and helps with the cake’s tender texture. 1 tablespoon baking powder: This is our leavening agent, ensuring a nice rise. 1/2 teaspoon salt: Balances sweetness and enhances flavors. Make sure it’s fresh! 1 cup (2 sticks) unsalted butter, softened. What is the best way to use room temperature butter for a creamy batter? At room temperature, they incorporate better. Vanilla extract: The classic flavor enhancer. I love pure vanilla extract for the best taste. 1 cup milk: Is whole milk the best flavor? What is your review of So, use what you have!
For the Filling:
What are some of the best blueberries to eat? I prefer fresh, but if you use frozen, don’t thaw them first, and toss them in a tablespoon of flour. To prevent them from sinking too much.
For the Glaze:
1 cup powdered sugar: For that smooth, sweet finish. Sift it if you want a super smooth glaze. 2-3 tablespoons milk or lemon juice: 1 tablespoon per cup. What is the best way to make a lemonade? Milk makes it classic, but lemon juice adds another flavor. Start with 2 tablespoons and add more until you get your desired consistency.
How do I follow
Step 1: Preheat & Prep Pan
How do I get my oven ready? Preheat it to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is heating up, prepare your baking pan. I usually use a 9×13 inch baking pan, but an 8 or 9-inch round cake pan works too. Grease it really well with butter or cooking spray, then lightly dust it with flour, tapping out any lumps. What is the best way to keep a blueberry from sticking to your skin? When you bake a cake, it comes out clean
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside. Give it a good whisking for about 30 seconds. How do I distribute the leavening agents evenly? You want a light, airy blend of these dry components.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and the remaining granulated sugar until it’s smooth. Set aside. Light and fluffy. Where do you want to spend a bit of time, maybe 3-5 minutes with an electric mixer? Is it pale yellow? Then, beat in the eggs one at a time, making sure each is incorporated before adding the next. What is the best way to add dry ingredients to milk? Start and end with the dry ingredients, mixing on low speed until just combined. So, add about a third of the dry ingredients, mix, then half the milk, and another third. Dry, mix, the rest of the milk, mixing, and finally the last dry ingredients, blending until smooth. *just* combined. What should I do to make a tougher cake?
Step 4: Combine
You’ve already done the alternating adding in Step 3! When you see streaks of flour, stop mixing. A few tiny lumps are perfectly fine. Overmixing develops the gluten too much, which we definitely don’t want for a tender blueberry cake.
Step 5: Prepare Filling
What are the stars of The Blueberry Show? If you’re using fresh blueberries, give them a gentle rinse and pat them completely dry. If you’re using frozen blueberries, don’t thaw them. Toss them with 1 tablespoon of flour. How does this little trick help to absorb some of the excess moisture from the berries and prevent them from drying out? From all sinking to the bottom of the cake during baking. Is it really a simple step that makes the difference?
Step 6: Layer & Swirl
Gently fold the floured blueberries into the cake batter. Be delicate! You don’t want to crush them, but rather distribute them as evenly as possible throughout the entire surface. If you’re using a 9×13 pan, pour about half the batter in, scatter half of the blueberries, then pour. The remaining batter and scatter the remaining blueberries. If you’re feeling fancy, you can pour the batter in, then dot the blueberries over the top and serve. How do I make a very gentle swirl with skewer or knife to create pretty patterns. I usually just gently fold them in, and they distribute pretty well on their own.
Step 7: Bake
How do you put a pan in the preheated oven? Bake for 30-40 minutes for 9×13 pan, or 35-45 minutes round pans. When a wooden skewer or toothpick comes out clean, you’ll know it’s ready. The top should be golden brown and the cake should spring back slightly when gently touched. What are the best ways to start checking your oven around the 30-minute mark?
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan for about 10-15 minutes. This allows it to set up a bit before you remove it. Then, invert it onto a wire rack to cool completely. Once it’s mostly cool, you can whip up the glaze. How do you whisk together the powdered sugar and 2 tablespoons of milk or lemon juice? Add more liquid, one teaspoon at a time, until you reach pourable, but not too thin consistency. If the cake is still warm, drizzle this over it. Is there a glaze that will set up beautifully?
Step 9: Slice & Serve
Once the glaze has set, slice your beautiful blueberry cake and enjoy! What is the best way to serve this dish at room temperature? If you’re feeling extra adventurous, you can add a scoop of vanilla ice cream to your favorite dessert. Is this a cake that is as good as the taste?
What should I serve it with?
This blueberry cake is so versatile, it fits in almost anywhere! What is better for breakfast than a slice of this cake with coffee? Is it too sweet to enjoy in the morning? I often toast a slice lightly – it’s amazing! For brunch, it’s … star player. I love arranging slices on a pretty platter with some fresh berries and some Greek Yogurt. I like to serve it with ice cream. What is the best yogurt or crème fraîche? A mimosa or a chilled sparkling cider pair perfectly. As a dessert, it’s fantastic on its own, but for an incredibly decadent treat, serve it warm with some whipped cream. Is it good to serve vanilla bean ice cream with a drizzle of warm berry compote? What is the difference between ice cream and cake? And for those cozy snack times, especially on a rainy afternoon, sneeze with milk or ice cream. Why is tea comforting? My kids always ask for this snack with their lunch. Is it just that comforting, familiar taste that makes everyone happy?
How do I make a blueberry burst cake?
I’ve baked this blueberry cake more times than I can count, and along the way, I’ve picked up a few tricks that I think you’ll find super helpful. When it comes to the blueberries themselves, make sure they’re dry if you’re using fresh ones. If you notice any mushy ones, pick them out. A little extra step to toss them in a tablespoon of flour before adding them to the batter is genuinely a game-changer; it really helps prevent them from sinking to the bottom of the cake. Trust me on this one! When you’re mixing the batter, the biggest thing to watch out for is overmixing, especially after you add the flour. Mix until *just* combined, no more. A few small lumps of flour are okay; they’ll bake out. Overmixing develops the gluten, and that’s what makes cakes tough and a bit rubbery, and we absolutely don’t want that for our tender blueberry cake. For the glaze, consistency is key. Start with the smaller amount of liquid and add more very gradually until it’s the right consistency for drizzling. If it gets too thin, you can always whisk in a little more powdered sugar. For ingredient swaps, I’ve found that using a good quality gluten-free flour blend works well, but you might need to add an extra tablespoon or two of liquid because gluten-free flours can be thirstier. I also sometimes swap out half the milk for buttermilk for an extra tangy, tender crumb. And if you don’t have vanilla extract, a little almond extract (about half a teaspoon) can give it a lovely twist. When it comes to baking, always trust the toothpick test! Ovens vary, so don’t rely solely on the time. The cake should feel set and spring back when you lightly touch the center. If it’s still a bit jiggly, give it a few more minutes. I learned that the hard way when my first few attempts came out a little underdone!
What are some Storing and Reheating Tips?
One of the best things about this blueberry cake is how well it stores, making it perfect for leftovers (though there usually aren’t many!). For short-term storage, you can keep the cake covered tightly with plastic wrap or aluminum foil at room temperature for up to 2-3 days. If you’ve already glazed it, the glaze will help keep it moist. However, if your kitchen is particularly warm or humid, or if you want to keep it fresh for a bit longer, it’s best to store it in the refrigerator. Place it in an airtight container and it should stay delicious for about 5-7 days. The quality might slightly decrease after a few days, but it’s still quite good. Now, for freezing, this cake freezes wonderfully! Once it’s completely cool (and if you’ve glazed it, let the glaze set first), wrap the entire cake, or individual slices, tightly in plastic wrap, then in a layer of aluminum foil. It will keep its best quality in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. For reheating, if you want that fresh-from-the-oven warmth, you can gently warm a slice in the microwave for about 10-20 seconds, or in a low oven (around 300°F or 150°C) for a few minutes until warmed through. If you’ve frozen it with glaze, it will thaw beautifully. If you haven’t glazed it yet, you can add the glaze after thawing and warming for the freshest taste.
What are some frequently asked questions?
Final Thoughts
What is the best way to enjoy blueberries? What is blueberry cake? Is there a little piece of sunshine that brightens up any day? Is it the perfect balance of simple ingredients coming together to create something truly special? How do blueberries burst with flavor makes every bite a delight. I really hope you will give this blueberry cake a try. If you’re baking for a special occasion or just treating yourself, you can always make it happen. I’m confident you’ll love it as much as my family and I do. I wish you a happy birthday. Is it the kind of cake that makes people ask for the recipe, and that’s always the biggest cake? What is a compliment What do you think of my new book? What are your thoughts on this post? What are your favorite blueberry memories? Happy baking everyone!
Blueberry Cake
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1.5 cups fresh blueberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, cream together the softened butter, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry 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 baking 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.
