This simple and utterly delicious blueberry cake recipe is your new go-to for a burst of summer flavor! Imagine sinking your teeth into a wonderfully moist, tender crumb packed with juicy, sweet blueberries. It’s perfect for breakfast, dessert, or an afternoon treat, and it comes together in no time. Get ready to bake a truly special, easy blueberry cake that everyone will adore.

Why You’ll Love This Blueberry Cake

This delightful recipe offers so many reasons to become a staple in your kitchen.

It highlights the incredible flavor of fresh, ripe blueberries in every bite.
The ingredients are basic pantry staples, making it super accessible for anyone.
Our quick preparation time means less fuss and more enjoyment of your delicious creation.
This versatile blueberry cake is suitable for any occasion, from casual brunches to elegant desserts.
It’s a guaranteed crowd-pleaser that will have everyone asking for your secret recipe!

Ingredients

Gather these simple items for your perfect blueberry cake.

Wet Ingredients:

1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened
3/4 teaspoon vanilla extract
2 large eggs
1 teaspoon lemon zest (optional)

Dry Ingredients:

1 cup (130 g) all-purpose flour (plus 1 teaspoon flour for berries)
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
1/8 teaspoon cinnamon
3/4 cup (160 g) granulated sugar

Fresh Produce:

2 cups (325 g) blueberries, rinsed and drained
1 teaspoon lemon juice

Optional Garnish:

Powdered sugar for dusting

Notes & Substitutions

Softened butter is crucial for a smooth batter and a tender crumb; leave it out at room temperature for about 30 minutes. You can use all-purpose flour as listed, or try a 1:1 gluten-free baking blend for a GF option. If using salted butter, remember to omit the added salt in the recipe to avoid an overly salty cake. For a different twist, try orange zest instead of lemon for a brighter flavor. Fresh blueberries are best, but you can use frozen blueberries; just thaw and drain them well before tossing with flour. A pinch of nutmeg or cardamom can add a lovely warmth to your blueberry cake. Feel free to slightly reduce the sugar if your blueberries are very sweet.

Equipment

You only need a few basic tools to create this wonderful blueberry cake.

Standard electric mixer (handheld or stand mixer)
Large mixing bowls
Measuring cups and spoons
Rubber spatula
8-inch springform pan

How to Make the Best Blueberry Cake

Making this delicious blueberry cake is straightforward. Follow these steps for a perfect result.

Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly butter an 8-inch springform pan, then dust it with a little flour.
Whisk Dry Ingredients: In a medium bowl, vigorously whisk together 1 cup of the all-purpose flour, baking powder, salt, and cinnamon. Set this mixture aside.
Cream Butter and Sugar: Using an electric mixer, beat the softened butter on medium-high speed for about 2 minutes until it’s light and creamy. Add the granulated sugar and continue beating for another 1 to 2 minutes until the mixture is light and fluffy.
Add Wet Ingredients: Beat in the vanilla extract. Incorporate the eggs one at a time, beating until each is well blended into the mixture. Remember to scrape down the sides of the bowl as needed to ensure everything is fully combined. Beat in the lemon zest, if you are using it.
Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the whisked flour mixture to the wet ingredients, beating just until the batter is smooth and no dry streaks remain. The finished batter will be quite thick.
Spread Batter: Transfer the thick batter into your prepared 8-inch springform pan. Use a rubber spatula to spread it evenly across the bottom.
Prepare Blueberries: In a separate small bowl, gently combine the rinsed and drained blueberries with the remaining 1 teaspoon of flour and the lemon juice. The flour helps to coat the berries, preventing them from sinking to the bottom of the cake during baking.
Scatter Berries: Evenly spoon the berry mixture over the top of the batter in the pan.
Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The blueberry cake is done when a wooden skewer or toothpick inserted into the center comes out clean.
Cool and Release: Remove the cake from the oven and let it cool in the pan for 10 minutes. This allows the cake to set properly. Carefully slide a thin knife around the edges of the cake to release it from the pan before unclamping.
Serve: Transfer the cooled blueberry cake to a serving platter, berry side up. Dust generously with powdered sugar just before serving for a beautiful finish.

Pro Tips for Blueberry Cake Success

Achieve a perfect homemade blueberry cake every time with these helpful tips.

Prevent Sinking Berries: Always toss your blueberries with a teaspoon of flour or cornstarch before adding them to the batter. This light coating helps suspend them throughout the cake.
Accurate Measurements: Use a kitchen scale for flour and sugar for the most precise results. Baking experts often recommend using a kitchen scale, as measuring ingredients by weight offers superior precision compared to volume measurements. This ensures your cake has the correct texture and sweetness.
Perfect Cake Texture: Avoid overmixing the batter once the flour is added. Mix just until combined to keep your cake tender and light, not tough.
Doneness Check: A clean toothpick is the best indicator. If it comes out with wet batter, bake for a few more minutes.
Pan Size Adjustments: If using a different pan size, adjust baking time. A smaller, deeper pan will need more time, while a larger, shallower pan will bake faster.
Proper Pan Prep: Don’t skip buttering and flouring your pan thoroughly. This simple step guarantees an easy release for your beautiful blueberry cake.

Common Mistakes to Avoid

Don’t Overmix the Batter: Overmixing develops gluten, leading to a tough, dry cake. For a tender crumb, it’s important to understand how gluten develops in baked goods and how to avoid overmixing. Mix until just combined.
Avoid Overbaking the Cake: Overbaking will dry out your cake. Remove it from the oven as soon as the toothpick test is clean.
Ensure Berries Are Dry: Wet blueberries can bleed into the batter and make your cake soggy. Always rinse and then thoroughly drain them before use.

Serving Suggestions, Storage, and Variations

Enjoy your delightful blueberry cake in many ways and store it properly to maintain freshness.

Serve this cake warm with a scoop of vanilla ice cream, or cool with a dollop of fresh whipped cream or a dusting of powdered sugar. A drizzle of lemon glaze also complements the flavors beautifully.

For storage, keep your homemade blueberry cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw frozen slices overnight in the refrigerator or warm gently in the microwave.

Creative Variations

Other Berries: Substitute blueberries with an equal amount of raspberries, blackberries, or a mix of your favorite berries for a mixed berry cake.
Citrus Kick: Enhance the citrus notes by adding more lemon zest or a touch of orange zest to the batter.
Added Crunch: Fold in 1/2 cup of chopped walnuts or pecans to the batter for a nutty texture. Alternatively, top your blueberry cake with a simple streusel made from flour, sugar, and cold butter before baking.

Nutritional Information

This homemade blueberry cake offers a delightful treat. Please note that these values are estimates and can vary based on specific ingredients and brands used.

Nutrient	Amount Per Serving (1/6 of cake)
Calories	~320 kcal
Total Fat	~15g
Saturated Fat	~9g
Cholesterol	~75mg
Sodium	~200mg
Total Carbohydrates	~45g
Dietary Fiber	~2g
Total Sugars	~30g
Protein	~4g

Frequently Asked Questions (FAQ)

Can I use frozen blueberries in this blueberry cake recipe?
Yes, you absolutely can! Thaw and drain them thoroughly first, then pat them dry with a paper towel before tossing with flour to prevent excess moisture.

How to prevent blueberries from sinking?
Tossing the blueberries with a teaspoon of flour or cornstarch before adding them to the batter creates a coating that helps them stay suspended throughout the cake.

Can I bake this in a square pan?
Yes, you can! Use an 8×8-inch square pan and note that the baking time might be slightly shorter, so start checking for doneness around 40 minutes.

How long does blueberry cake last?
This delicious blueberry cake will last for about 3 days at room temperature in an airtight container, or up to 5 days in the refrigerator.

Can I add a streusel topping?
Absolutely! Prepare a simple streusel (e.g., flour, sugar, cold butter) and sprinkle it over the berry-covered batter before baking for an extra layer of texture and sweetness.

Conclusion

This easy blueberry cake recipe proves that incredible flavor doesn’t require complex steps. With simple ingredients and straightforward instructions, you can bake a wonderfully moist and fruity cake that’s perfect for any occasion. We hope you enjoy making and sharing this delightful blueberry cake with your loved ones. Don’t hesitate to revisit this recipe anytime you crave a taste of simple, homemade goodness!

A close-up of a slice of blueberry cake, heavily dusted with powdered sugar, on a white plate with fresh blueberries.

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