Classic Blueberry Cake

There’s something so comforting about a homemade blueberry cake. It reminds me of lazy Sunday afternoons when the house fills with that sweet, warm aroma of berries and vanilla. I’ve found that baking doesn’t need to be complicated to be good – sometimes the simplest recipes bring the most joy to our kitchen.

This blueberry cake has become my go-to when I need something reliable and crowd-pleasing. Whether it’s for a summer picnic or just because we’re craving something sweet, it never disappoints. I like to make it the night before, which means I can enjoy a slice with my morning coffee without any fuss.

The best part? You probably have most of these ingredients in your pantry right now. And if you’ve got some blueberries tucked away in your freezer (like I always do), you’re already halfway there. It’s one of those recipes that proves good baking doesn’t require fancy techniques or special equipment.

What Kind of Blueberries Should I Use?

Fresh or frozen blueberries both work great in this cake, so you can use whichever is more convenient or in season. If you’re using fresh berries, look for ones that are firm, deep blue in color, and have a slight whitish coating (that’s called bloom and it’s totally natural). When using frozen blueberries, thaw them completely and drain well to prevent excess moisture from affecting your cake’s texture. Wild blueberries tend to be smaller and more flavorful than cultivated ones, but they’re harder to find and usually more expensive – regular cultivated blueberries will still give you a delicious cake. Just avoid using blueberries that are wrinkled or mushy, as they’ll make your cake too wet.

Options for Substitutions

This blueberry cake recipe is pretty adaptable – here are some helpful swaps if you need them:

• All-purpose flour: You can use cake flour for a lighter texture (use 1 cup plus 2 tablespoons to compensate for the difference), or whole wheat pastry flour for a nuttier taste. Just avoid bread flour as it’ll make the cake too dense.
• Blueberries: Fresh or frozen blueberries work equally well here. You can also try raspberries, blackberries, or even chopped strawberries. Just remember to coat them in flour to prevent sinking.
• Butter: If you’re out of butter, use an equal amount of neutral oil like canola or vegetable oil. The texture might be slightly different, but still tasty. For dairy-free options, coconut oil works too (use the same amount).
• Lemon zest and juice: Orange zest and juice make a nice alternative. If you don’t have any citrus, you can skip the zest and replace the lemon juice with any light-colored vinegar.
• Vanilla essence: Feel free to use vanilla extract, or try almond extract for a different flavor (use half the amount as it’s stronger).
• Confectioners’ sugar: If you’re out, make your own by blending regular granulated sugar in a food processor until powdery, or simply skip the dusting – the cake is great without it too!

Watch Out for These Mistakes While Baking

The biggest mistake when making blueberry cake is not properly coating your blueberries with flour before adding them to the batter – this extra step prevents them from sinking to the bottom during baking and ensures even distribution throughout your cake. Another common error is overmixing the batter once you’ve added the flour, which can lead to a tough, dense cake instead of a light and tender crumb – mix just until the flour disappears and no more. When it comes to temperature, starting with truly room-temperature ingredients (especially butter and eggs) makes a huge difference in how your cake turns out, so plan ahead and let them sit out for at least an hour before baking. If you’re using frozen blueberries, make sure they’re completely thawed and well-drained to prevent excess moisture from making your cake soggy, and resist the urge to open the oven door while baking as this can cause your cake to sink in the middle.

What to Serve With Blueberry Cake?

This sweet and fruity cake pairs perfectly with a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. For breakfast or brunch, serve it alongside your morning coffee or tea – the cake’s lemony notes really shine with a hot beverage. If you’re hosting afternoon tea, add some fresh berries on the side to complement the blueberries in the cake. You can also drizzle each slice with a simple lemon glaze or dust it with powdered sugar right before serving for an extra special touch.

Storage Instructions

Counter Storage: This blueberry cake stays fresh at room temperature for up to 2 days when covered with plastic wrap or stored in an airtight container. Just make sure it’s completely cool before covering it to prevent moisture buildup.

Refrigerate: Want to keep your cake longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to 5 days. The texture might become a bit more dense when chilled, but it’s still delicious!

Freeze: This cake freezes really well! Wrap individual slices or the whole cake (unfrosted) in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge, then dust with fresh confectioners’ sugar before serving.

Preparation Time	20-30 minutes
Cooking Time	45-55 minutes
Total Time	65-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-12 g
• Fat: 45-50 g
• Carbohydrates: 100-110 g

Ingredients

• 1 cup (130 g) all-purpose flour, plus an extra teaspoon (and more for preparing cake pan)
• 1 teaspoon baking powder
• 1/2 teaspoon salt (skip if using salted butter)
• 1/8 teaspoon ground cinnamon
• 1/2 cup (113 g, 1 stick) unsalted butter, softened
• 3/4 cup (160 g) granulated sugar
• 1/4 teaspoon vanilla essence
• 2 large eggs
• 1 teaspoon lemon zest (optional)
• 2 cups (325 g) blueberries, rinsed and drained (thaw if using frozen then drain)
• 1 teaspoon fresh lemon juice
• Confectioners’ sugar for dusting

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Position a rack in the center of the oven.

Lightly butter an 8-inch springform pan, then dust it with flour.

This helps to ensure the cake won’t stick to the pan once baked.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, vigorously whisk together 1 cup of flour, baking powder, salt, and cinnamon.

This ensures that all your dry ingredients are well combined.

Once mixed, set the bowl aside.

Step 3: Make the Batter

Using an electric mixer, beat the butter on medium-high speed for about 2 minutes until creamy.

Gradually add the sugar and continue beating until the mixture is light and fluffy, approximately 1 to 2 more minutes.

Mix in the vanilla extract.

Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl as needed.

Mix in the lemon zest if you desire a hint of citrus flavor.

Reduce the mixer speed to low and slowly incorporate the flour mixture, beating just until the batter is smooth and thick.

Step 4: Assemble the Cake

Transfer the batter into the prepared springform pan, smoothing the top with a spatula to even it out.

In a separate bowl, combine the berries with the remaining teaspoon of flour and lemon juice.

This helps the berries hold their shape and distribute evenly without sinking.

Spoon the berry mixture over the top of the batter.

Step 5: Bake the Cake

Bake the cake in your preheated oven for 45 to 55 minutes, or until a tester inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.

Run a thin knife around the edges of the cake to release it from the pan gently.

Step 6: Finish and Serve

Carefully transfer the cake to a serving platter, ensuring the berry side is up.

Dust the top of the cake with powdered sugar for a lovely presentation before serving.

Enjoy your delicious, homemade berry cake!