Name: blueberry cake recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2.75 cups cake flour (*); 1.5 tsp baking soda; 0.5 tsp salt; 1.25 cups sugar; 4 tbsp unsalted butter ((softened)); 0.75 cups unsweetened applesauce; 0.75 cups low fat buttermilk; 2 cups blueberries ((fresh or frozen)); 1 large egg ((beaten)); 2 large egg whites; 2 tsp vanilla extract; 1 baking spray (for greasing)

Oh, you guys. I’m so incredibly excited to share this blueberry Cake Recipe with you today. It’s not just *any* blueberry cake; this is the one that makes people’s eyes light up, the one my family requests for every birthday, and the one I bake when I just need a little burst of sunshine in my day. You know those recipes that just feel like a warm hug? This is it. It reminds me so much of my Grandma’s kitchen, the air always thick with the scent of something delicious baking. We used to pick blueberries in the summer, staining our fingers purple, and then she’d always whip up a batch of this cake. It’s got that perfect balance – moist, tender, bursting with sweet blueberries, and topped with a simple, luscious glaze that just ties it all together. If you’ve ever tried those dense, dry blueberry muffins and thought, “that’s not for me,” this cake will completely change your mind. It’s more like a tender, buttery crumb cake, but with that delightful burst of fruit. It’s a lifesaver on busy mornings, a perfect treat for an afternoon coffee break, and honestly, it’s what I crave when I’m just looking for something truly special, but don’t want to spend hours in the kitchen.

What is the best blueberry cake?

So, what makes this particular blueberry Cake Recipe so special? Think of it as the ultimate crowd-pleaser. It’s not overly complicated, yet it delivers a flavor and texture that feels like it came from a fancy bakery. It’s essentially a really tender, moist cake batter that’s generously studded with plump, juicy blueberries. What sets it apart, though, is the technique and the balance of flavors. It’s got just enough sweetness without being cloying, and the subtle tang from the blueberries cuts through the richness perfectly. I like to describe it as a sophisticated coffee cake that happens to be loaded with fruit. It’s the kind of cake that makes you pause, close your eyes, and just savor every bite. The crumb is incredibly soft and yielding, thanks to a few little secrets I’ve learned over the years. It’s not a heavy, dense cake; it’s light enough to enjoy for breakfast, but decadent enough for dessert. It’s the kind of recipe that makes you feel like a baking superstar, even if you’re a complete beginner. It’s approachable, forgiving, and consistently delicious.

Why you’ll love this recipe?

Honestly, where do I even begin with why I adore this blueberry Cake Recipe so much? There are so many reasons! First and foremost, the FLAVOR. It’s just divine. When you bite into a piece, you get that soft, moist cake that melts in your mouth, followed by those pops of warm, sweet blueberries. They release their juices as they bake, creating little pockets of fruity goodness throughout the cake. It’s not an overwhelming blueberry flavor, but a beautifully balanced one that complements the cake perfectly. Then there’s the SIMPLICITY. I’ve tried so many complicated cake recipes, and while they can be delicious, they often require special ingredients or techniques. This one? It uses everyday pantry staples that you likely already have. The steps are straightforward, and even if you’re not an experienced baker, you’ll find this incredibly easy to follow. I’ve made this on a weeknight after a long day, and it was ready before dinner was even over! It’s also incredibly COST-EFFECTIVE. Blueberries can sometimes be pricey, but this recipe uses them wisely, making sure you get the most flavor out of every single berry. The other ingredients are all budget-friendly, so you can whip up a show-stopping cake without breaking the bank. And the VERSATILITY! This cake is a chameleon. It’s perfect for breakfast with a cup of coffee, elegant enough for a weekend brunch, a delightful dessert with a dollop of whipped cream, or just a comforting snack when you need a little pick-me-up. I’ve even taken this to potlucks, and it’s always the first thing to disappear. It stands up really well to travel, too. What I love most about this is that it’s reliably wonderful. I’ve made this countless times, and it never, ever fails. It’s the recipe I turn to when I want to impress without stress, or when I just need a reminder of how wonderful simple, homemade baking can be. It’s truly a treasure in my recipe collection.

How do I make blueberry cake?

Quick Overview

This Blueberry cake recipe is all about creating a tender, moist crumb that’s perfectly complemented by bursts of fresh blueberry flavor. You’ll start by whisking together your dry ingredients, then creaming your butter and sugar until light and fluffy. We’ll add eggs, then alternate in the dry ingredients and a bit of liquid for the perfect batter consistency. The blueberries get a light coating before being gently folded in. The whole thing bakes up into a beautiful golden-brown cake, and a simple lemon glaze adds the perfect finishing touch. It’s a straightforward process that guarantees a delicious result every single time, making it perfect for bakers of all levels!

Ingredients

For the Main Batter:
We’re talking about the heart and soul of our cake here! The key to a tender crumb is using good quality ingredients and measuring them accurately. I always use unsalted butter because it gives me more control over the saltiness, and I like to make sure it’s softened to room temperature – not melted, but soft enough to easily press your finger into. For the sugar, granulated is fine, but I’ve found using a mix of granulated and a little bit of light Brown Sugar adds an extra layer of moisture and a lovely hint of caramel flavor. Eggs, too, should be at room temperature; it helps them incorporate better into the batter, creating a smoother, more emulsified mixture. And for the flour, all-purpose is perfect here. I always sift my flour, even though some recipes skip it; it just seems to make for a lighter cake. A pinch of baking soda and baking powder ensures a good rise, and a touch of salt balances out all the sweetness. For the liquid, whole milk is my go-to for richness, but I’ve tested this with buttermilk and even almond milk, and it surprisingly makes it even creamier! Just a splash of vanilla extract rounds out the flavors beautifully.

For the Filling:
This is where the magic happens! Fresh blueberries are always best, but if they’re out of season, good quality frozen ones work too. Just make sure you don’t thaw them completely before adding them to the batter, or they can get a bit mushy and bleed too much color. I like to toss them gently with a tablespoon of the flour from my main batter measurement. This little trick helps to coat the berries, preventing them from sinking to the bottom of the cake during baking. It’s a simple step, but it makes a world of difference in ensuring an even distribution of those beautiful blue gems throughout the cake. You want them to be visible and delicious in every single bite!

For the Glaze:
This is the crowning glory, the simple touch that elevates this cake from delicious to absolutely irresistible. It’s just powdered sugar, a little bit of milk or lemon juice (lemon juice adds a lovely tang that cuts through the sweetness, and I often use that!), and a tiny bit of vanilla extract. The key here is consistency. You want it thick enough to coat the cake nicely without running off completely, but thin enough to drizzle smoothly. I always start with a smaller amount of liquid and add more a teaspoon at a time until I reach that perfect, pourable consistency. It sets up just enough to give you that lovely finished look without becoming hard or brittle.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. I like to preheat it to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is warming up, grab your baking pan. I usually use a 9-inch round cake pan or an 8×8 inch square pan for this recipe. Grease it really well with butter or cooking spray, and then dust it lightly with flour. Tap out any excess flour – you just want a thin coating to prevent sticking. This extra step is a lifesaver, I promise you, because nothing is more frustrating than a cake that’s stuck to the pan! Make sure the oven racks are in the center position so the cake bakes evenly.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, I like to whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking them together ensures that all the leavening agents and salt are evenly distributed throughout the flour. This is important for a consistent rise and flavor. If you’re feeling fancy, you can even sift the flour in, which I sometimes do when I’m not in a rush, for an even lighter cake. This step is super simple, but it sets the stage for a perfect cake. Just a good whisk until everything looks uniform.

Step 3: Mix Wet Ingredients

In a large bowl, cream together your softened unsalted butter and sugars (granulated and brown, if you’re using both) until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want it to be pale yellow and airy. Then, beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract. This creaming process is crucial for creating that tender texture we love in this blueberry cake; it incorporates air into the batter, which helps it rise beautifully.

Step 4: Combine

Now it’s time to bring the wet and dry ingredients together. I like to add about a third of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, add half of the milk (or your chosen liquid) and mix again. Repeat this process, alternating between the dry and wet ingredients, ending with the dry ingredients. It’s really important not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix only until you no longer see streaks of dry flour. The batter should be thick and smooth.

Step 5: Prepare Filling

While your batter is coming together, gently toss your fresh or frozen blueberries with about 1 tablespoon of the measured flour from your dry ingredients. This is that little trick I mentioned earlier to help keep the berries from sinking. Just a gentle stir so they’re all lightly coated. If you’re using frozen blueberries, don’t let them thaw completely; just make sure they’re not a solid ice block. This coating helps them suspend more evenly throughout the cake batter.

Step 6: Layer & Swirl

Now, gently fold about two-thirds of the floured blueberries into your cake batter. Be careful not to overmix, as you don’t want to break up the berries too much. Pour about half of the batter into your prepared cake pan. Scatter the remaining blueberries over the top. Then, spoon the rest of the batter over the blueberries, trying to cover them as evenly as possible. If you like a marbled effect, you can gently swirl a knife or skewer through the batter a couple of times. It doesn’t need to be perfect; rustic swirls are part of its charm!

Step 7: Bake

Pop that pan into your preheated oven. Bake for about 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, with just a few moist crumbs attached. The baking time can vary depending on your oven and the type of pan you use, so start checking around the 30-minute mark. The top should be golden brown and the edges should be pulling away slightly from the sides of the pan. Resist the urge to open the oven door too early, as this can cause the cake to deflate.

Step 8: Cool & Glaze

Once the cake is done, carefully remove it from the oven. Let it cool in the pan on a wire rack for about 10-15 minutes. This allows the cake to firm up a bit before you attempt to remove it. Then, carefully invert the cake onto the wire rack to cool completely. It’s really important to let it cool down before you apply the glaze, otherwise, the glaze will just melt and disappear. Once it’s completely cool, prepare your glaze by whisking together the powdered sugar, milk or lemon juice, and vanilla until smooth. Drizzle it generously over the top of the cooled cake, letting it drip down the sides. Admire your handiwork!

Step 9: Slice & Serve

Once the glaze has set slightly (which takes about 10-15 minutes), your beautiful blueberry cake is ready to be sliced and enjoyed! Use a sharp knife for clean cuts. I love to serve this cake warm, but it’s also delicious at room temperature. It’s perfect on its own, or you can serve it with a cup of coffee, a dollop of whipped cream, or even a scoop of vanilla ice cream if you’re feeling decadent. Enjoy every single bite!

What to Serve It With

This blueberry cake is so wonderfully versatile, it fits into almost any meal or occasion! For a delightful BREAKFAST, it’s absolutely divine alongside a steaming mug of your favorite coffee or a glass of fresh orange juice. I love serving it slightly warm with just a tiny dusting of powdered sugar for a simple elegance. For BRUNCH, it truly shines. Imagine a beautiful spread with this cake as the centerpiece, perhaps with some fresh fruit salad, yogurt parfaits, and a side of crispy bacon. A mimosa or a sparkling cider would be the perfect beverage pairing to make it feel extra special. As a DESSERT, it’s a showstopper. Serve it with a dollop of homemade whipped cream, a scoop of good quality vanilla bean ice cream, or even a light raspberry coulis for an extra fruity kick. It’s the perfect way to end a meal without being too heavy. And for those cozy SNACKS, this cake is pure comfort. It’s wonderful on its own, but I also love pairing it with a warm cup of herbal tea or a glass of cold milk, especially for the kids. My family has a tradition of having a slice of this cake on a rainy afternoon with hot chocolate – it’s pure bliss. I’ve also found it pairs wonderfully with a light dusting of cinnamon for an extra warm flavor, or even a sprinkle of chopped toasted almonds on top for a bit of crunch if you’re serving it as a more substantial dessert.

Top Tips for Perfecting Your Blueberry Cake

I’ve baked this blueberry cake more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. So, let’s dive into some of my top tips to ensure your cake turns out absolutely perfect every single time! For the ZUCCHINI PREP (just kidding, it’s blueberries today!), I mean for the blueberries themselves, the main thing is to ensure they’re dry-ish. If you’re using fresh ones, give them a gentle rinse and pat them dry with a paper towel before tossing them with that tablespoon of flour. This really helps prevent that dreaded soggy bottom. If you’re using frozen, remember my earlier tip: don’t let them thaw completely! Just a quick rinse under cool water if they’re clumped together, and then drain them well before flouring. For MIXING ADVICE, the golden rule is *don’t overmix*. Seriously, once you add the flour, be gentle. Mix just until the ingredients are combined. Overmixing develops gluten, which makes the cake tough and gummy, and nobody wants that. You want a tender, delicate crumb, and a light hand is key. For SWIRL CUSTOMIZATION, if you decide to swirl, remember that less is more. You’re not trying to create a Picasso here; just a few gentle passes with a knife or skewer will give you a beautiful, rustic marbling effect without overworking the batter. If you want more defined blueberry pockets, you can even reserve a few berries to gently press into the top of the batter just before baking. For INGREDIENT SWAPS, I’ve tested this with almond milk, and it actually made the cake even creamier! If you don’t have regular milk, dairy-free alternatives work wonderfully, just make sure they’re unsweetened. For sugar, you *can* reduce the amount slightly if you prefer a less sweet cake, but remember sugar contributes to moisture and texture, so don’t reduce it too drastically. If you want to add other flavors, a teaspoon of lemon zest stirred into the batter with the wet ingredients is heavenly with blueberries. For BAKING TIPS, always know your oven! Ovens can vary, so using an oven thermometer is a good idea. If your oven tends to run hot, you might need to reduce the temperature by 10-15 degrees or bake for a slightly shorter time. Position your cake pan in the center of the oven for the most even heat distribution. To test for doneness, not only use the toothpick test, but also gently press the top of the cake. It should spring back slightly. For GLAZE VARIATIONS, don’t be afraid to experiment! A little lemon zest or even a touch of almond extract in the glaze can add another dimension of flavor. If you want a thicker glaze, just add a bit more powdered sugar; for a thinner one, add a tiny bit more liquid. You can also make a simple streusel topping to sprinkle over the cake before baking if you prefer a crunchy element!

Storing and Reheating Tips

One of the things I love most about this blueberry cake is how well it keeps, making it perfect for make-ahead baking. For ROOM TEMPERATURE storage, if you’ve got a few leftovers (which is rare in my house!), you can keep the cake covered tightly with plastic wrap or in an airtight container for up to 2 days. Make sure it’s completely cooled before covering it, otherwise, condensation can form and make the cake soggy. If you’ve glazed it, the glaze will help seal in moisture. For REFRIGERATOR STORAGE, this is a great option if you want to keep it fresh for a bit longer, especially in warmer weather. Store it in an airtight container in the fridge for up to 4-5 days. The texture might become a little denser when chilled, but it’s still absolutely delicious. When you want to serve it cold, I recommend letting it sit at room temperature for about 15-20 minutes to soften up a bit. For FREEZER INSTRUCTIONS, this cake freezes beautifully, which is a lifesaver! Once it’s completely cooled, wrap it tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe airtight container. It will keep well in the freezer for up to 2-3 months. To thaw, remove it from the freezer and let it thaw overnight in the refrigerator, then bring it to room temperature before serving. If you freeze it unglazed, you can apply the glaze once it’s thawed and at room temperature. If you freeze it glazed, the glaze might soften a bit during thawing, but it’s usually still quite lovely. The key to maintaining quality in all storage methods is a good airtight seal. You don’t want it to dry out!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this blueberry cake gluten-free, I recommend using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You’ll want to substitute the regular flour 1:1 with the gluten-free blend. Sometimes, gluten-free cakes can be a bit drier, so I often add an extra tablespoon of milk or buttermilk to the batter to ensure it stays nice and moist. You might also find that the texture is slightly different, perhaps a bit more crumbly, but it will still be delicious. Test for doneness a little earlier, as gluten-free flours can sometimes bake up faster.

Do I need to peel the zucchini?

This is actually a blueberry cake recipe, not zucchini! For the blueberries, there’s no need to peel them at all. You want to leave them whole so they burst with flavor as they bake. If you’re using fresh blueberries, just give them a gentle rinse and pat them dry before tossing them in flour. If you’re using frozen, as mentioned, just drain them well if they’ve thawed a bit. The skins are where a lot of the wonderful flavor and nutrients are!

Can I make this as muffins instead?

Yes, you absolutely can! This recipe makes a fantastic batch of muffins. You’ll want to fill your muffin liners about two-thirds full. The baking time will be significantly shorter, usually around 18-22 minutes at the same temperature (350°F/175°C). Keep an eye on them and check for doneness with a toothpick. You might want to reduce the glaze amount or just dust the cooled muffins with a little powdered sugar instead of glazing them individually. They’ll be perfect for grab-and-go breakfasts!

How can I adjust the sweetness level?

You can certainly adjust the sweetness. For a less sweet cake, I’d recommend reducing the granulated sugar by about 1/4 cup. You can also experiment with natural sweeteners, but be mindful that they can affect moisture and texture. For example, using unsweetened applesauce instead of some of the sugar might work, but it could make the cake denser. The blueberries themselves add a natural sweetness, so even with a little less sugar, the cake is usually plenty sweet for most people. The glaze is also a significant source of sweetness, so if you’re reducing sugar in the cake, consider making a less sweet glaze or opting for a dusting of powdered sugar instead.

What can I use instead of the glaze?

Oh, you have so many delicious options if the glaze isn’t your thing! A simple dusting of powdered sugar is always elegant and lovely. You could also make a quick lemon or vanilla buttercream frosting, though that will make it a richer dessert. For a rustic touch, a simple streusel topping made with flour, sugar, butter, and cinnamon sprinkled over the batter before baking is wonderful. Or, if you want something lighter, serve slices with a dollop of fresh whipped cream or a spoonful of Greek yogurt. A drizzle of honey or a light berry coulis would also be delightful.

Final Thoughts

So there you have it – my absolute favorite blueberry cake recipe! It’s more than just a recipe to me; it’s a little piece of home, a reminder of happy times, and a sure-fire way to bring smiles to the faces of everyone I bake it for. I really hope you give this blueberry cake recipe a try. It’s the kind of cake that’s perfect for any occasion, whether you’re celebrating something special or just need a little everyday indulgence. The tender crumb, the burst of sweet blueberries, and that simple, luscious glaze… it’s just pure bliss. If you love this cake, you might also enjoy my [link to another recipe, e.g., “Lemon Poppy Seed Bread”] or my [link to another recipe, e.g., “Classic Vanilla Bean Cupcakes”] – they share that same comforting, homemade quality. I can’t wait to hear what you think once you’ve made it! Please leave a comment below and let me know how yours turned out, or if you’ve made any fun variations. Sharing your baking adventures is my favorite part of this job!