If you’re looking for a dessert that beautifully balances juicy summertime berries with rich, tender crumb, look no further than this Blueberry Cake. Each bite bursts with plump blueberries nestled in a buttery, moist base that’s subtle enough to let the fruit steal the show, yet flavorful in its own right. Whether you serve it for brunch, as an afternoon treat, or the sweet finale of a dinner party, this recipe is set to become a beloved favorite for you and anyone lucky enough to snag a slice. What I love most is its ease: simple, staple ingredients transform into something extraordinary—just a bowl, a spoon, and dreamy blueberries away!
Ingredients You’ll Need
Gather your pantry basics and a basket of fresh or frozen berries for this simple yet showstopping treat. Each ingredient plays a crucial role, so don’t skimp—these elements give Blueberry Cake its moist crumb, subtle sweetness, and that irresistible pop of color and flavor.
- All-purpose flour: Gives the cake structure, ensuring the perfect tender-yet-sturdy crumb for those juicy blueberries.
- Baking powder: Adds lift, so your cake comes out beautifully light—nobody wants a dense berry cake!
- Baking soda: Works in tandem with sour cream or Greek yogurt for extra puff and softness.
- Salt: Don’t skip it—it balances out the sweetness and intensifies the blueberry flavor.
- Unsalted butter, softened: The key to a plush crumb and irresistibly rich flavor.
- Granulated sugar: Not too much, just enough for sweetness and gorgeous golden color.
- Large eggs: They add richness and help bind everything together for a cohesive cake.
- Vanilla extract: Rounds out the flavors and gives those bakery-style notes.
- Sour cream or plain Greek yogurt: Ensures the cake stays extra moist and tender; your secret weapon!
- Whole milk: Adds just the right amount of hydration for a smooth batter.
- Fresh or frozen blueberries: The star of the show—plump, juicy, and bursting with summery taste.
- All-purpose flour (for coating blueberries): Tossing the berries in flour helps keep them suspended evenly in the cake.
How to Make Blueberry Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) to ensure every inch of your Blueberry Cake bakes evenly. Grease and flour a 9-inch round cake pan, paying special attention to the edges—no one wants a slice left behind because it stuck!
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This not only evenly distributes the leaveners but also ensures your dry ingredients are lump-free for a smooth, airy cake.
Step 3: Beat Butter and Sugar
In a large bowl, beat the softened butter and sugar until the mixture is light in both color and texture. This step traps air in the batter, giving your Blueberry Cake its delightful and tender crumb.
Step 4: Add Eggs and Vanilla
Add the eggs one by one, mixing well after each addition. This helps the batter emulsify beautifully and prevents the dreaded curdle. Stir in the vanilla extract for that extra aroma and flavor boost.
Step 5: Alternate Dry Ingredients and Sour Cream
Now, alternately add the dry ingredient mixture and the sour cream (or Greek yogurt) to your wet ingredients, beginning and ending with the dry mix. This keeps the batter from becoming overworked and locks in maximum moisture.
Step 6: Add Milk
Pour in the whole milk and gently stir until just combined. You want everything cohesive but don’t overmix—this is the secret to a soft and tender cake layer.
Step 7: Coat and Fold in Blueberries
Toss your blueberries with 1 tablespoon flour to keep them from sinking to the bottom. Gently fold them into the batter, taking care to minimize smushing and keep those berries intact.
Step 8: Fill Pan and Bake
Pour the cake batter into your prepared pan, smoothing the top for an even bake. Pop it into the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the top is a lovely golden brown.
Step 9: Cool and Serve
Let your Blueberry Cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack. This brief rest locks in moisture and prevents breakage, so each slice comes out perfect.
How to Serve Blueberry Cake
Garnishes
A simple dusting of powdered sugar can be stunning, but if you want to dress things up, a dollop of whipped cream or a scoop of vanilla ice cream makes this Blueberry Cake swoon-worthy. A few extra fresh blueberries or a bit of lemon zest over the top adds color and brightness.
Side Dishes
Pair your cake with a cup of hot tea or a creamy latte for a delightful morning treat. For dessert, serve with a side of tangy lemon curd or a quick mixed berry compote—these accompaniments play up the fruitiness and add a splash of color to your plate.
Creative Ways to Present
Turn your Blueberry Cake into parfait-style dessert cups by layering slices with fresh whipped cream and berries in glasses. Or, slice and grill leftover cake for a few seconds on each side, then top with mascarpone and honey for a gourmet twist.
Make Ahead and Storage
Storing Leftovers
Any leftover Blueberry Cake can be stored, tightly wrapped or in an airtight container, at room temperature for up to two days. For longer freshness, transfer it to the fridge, where it will keep for about five days without losing its lovely texture.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake (once completely cooled) in plastic wrap and then foil, and store in the freezer for up to three months. When you’re ready to enjoy, simply thaw at room temperature or overnight in the fridge.
Reheating
To gently warm your cake, microwave slices for 10-20 seconds, or use a low oven for a few minutes to restore that just-baked warmth. If reheating from frozen, allow the cake to come to room temperature first for best results.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Both fresh and frozen blueberries work perfectly in this cake. There’s no need to thaw frozen berries; just toss them in flour as described and fold in gently to avoid streaking the batter.
What can I substitute for sour cream?
Plain Greek yogurt is a fantastic substitute for sour cream in this Blueberry Cake. It adds the same tang and creaminess, ensuring a tender crumb every time.
Why do I need to coat the blueberries in flour?
Coating the berries in a little flour helps keep them suspended evenly throughout the batter during baking. This keeps you from ending up with a soggy, blue base and ensures each bite has plenty of berry flavor.
Can I make this cake gluten-free?
If you swap the all-purpose flour for a good quality 1:1 gluten-free baking blend, your Blueberry Cake should turn out just as moist and delicious. Be mindful that texture might vary slightly depending on the flour you use.
What’s the best way to keep the cake moist?
Using full-fat dairy (sour cream or Greek yogurt) and not overbaking are both key to a moist Blueberry Cake. Storing any leftovers well-wrapped will also keep it delicious for days.
Final Thoughts
If you’re searching for a sweet treat that never fails to impress, I hope you’ll give this Blueberry Cake a try. Its balance of moist crumb and juicy berries is sure to win you over—don’t be surprised if it becomes your go-to recipe for berry season and beyond!
Print
Blueberry Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a moist and tangy blueberry cake that’s perfect for any occasion. This easy-to-make dessert is sure to impress with its burst of blueberries in every bite.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup whole milk
Additional:
- 2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease/flour a 9-inch round cake pan.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until light and fluffy in a large bowl.
- Add Wet Ingredients: Beat in eggs and vanilla, then alternate adding dry ingredients and sour cream/yogurt, mixing well. Stir in milk.
- Combine Blueberries: Toss blueberries with flour and fold into batter.
- Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 15 minutes, then transfer to a wire rack to cool.
Notes
- Enhance with lemon zest for added flavor.
- Enjoy with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
