This spectacular blueberry cake is moist and buttery. It’s scented with vanilla and loaded with blueberry goodness. It’s easy to make and melt-in-your-mouth good!

A slice of blueberry cake on a white floral plate with a dollop of whipped cream.


 

Why this recipe is so great:

  • Simple and easy to make – There are no fancy ingredients. All you need is your everyday basic ingredients to make this cake recipe. You just mix everything up with an electric mixer, pour, and bake.
  • It’s all about the blueberries – If you love blueberries, you’re gonna love this cake! There is no other strong flavor in this cake to take away from the fabulous taste of fresh, juicy blueberries. Everything in the cake is there to highlight and complement the star of the show.
  • Melt-in-your-mouth good! – This cake is soft and tender, and super moist with the most beautiful rich and buttery taste. It has a warm, creamy scent of vanilla and delicious pockets of blueberries throughout the cake.
A blueberry bundt cake partially sliced on a blue cake plate.

How to make blueberry cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the all-purpose flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and beat until combined.
  3. Mix in 1/3 of the flour mixture, followed by 1/2 of the milk. Continue alternating between the flour and the milk. Then fold in the fresh blueberries.
  4. Transfer the batter into a well-greased bundt pan or tube pan. Bake at 350F for 45 minutes.
picture collage of how to make blueberry cake

How to serve blueberry cake:

It can be served for breakfast or brunch, or as a snack or dessert. Serve it warm or at room temperature with a dusting of powdered sugar and/or a dollop of whipped cream.

FAQ:

Can I use frozen blueberries?

Yes, you can. Thaw them under cold running water, gently pat them dry, and toss them in a tablespoon of flour before adding them to the batter. This will help minimize the berries turning the batter purple.

How to use dried blueberries in cake:

To use dried blueberries in cake, soak in hot water for 10 minutes to rehydrate the blueberries. Then drain and pat dry. Please note that the texture won’t be the same as when using fresh or frozen blueberries.

How to store blueberry cake:

Tightly wrap in saran wrap or store in an airtight container for up to 3-4 days at room temperature.

How to freeze blueberry cake:

Let cool completely and tightly wrap in a double layer of saran wrap or aluminum foil. Store in the freezer for up to 3 months. Thaw overnight on the counter and consume within 3 days.

A slice of blueberry cake and whipped cream on a plate with a fork.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

4.95 from 17 reviews

Blueberry Cake Recipe

Yield: 16 servings
Prep: 15 minutes
Cook: 45 minutes
Author: Lily Ernst
Course: Breakfast, Dessert, Snack
Method: Bake
This blueberry bundt cake is moist and buttery. It’s scented with vanilla and loaded with delicious blueberry goodness!
Print Leave a Review Pin Recipe

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2/3 cup (170ml) milk
  • 2 cups blueberries
  • powdered sugar for dusting, optional
  • whipped cream for serving, optional

Instructions
 

  • Preheat oven to 350F. Generously grease a 10" bundt pan or tube pan. Set aside.
  • In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
    2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
  • In a large bowl, beat the butter and granulated sugar until light and fluffy.
    1/2 cup (113g) unsalted butter, 1 cup (200g) granulated sugar
  • Add the eggs and vanilla extract, and beat until combined.
    2 large eggs, 2 tsp vanilla
  • Mix in 1/3 of the flour mixture, followed by 1/2 of the milk. Continue alternating between the flour and the milk. Then fold in the fresh blueberries.
    2/3 cup (170ml) milk, 2 cups blueberries
  • Transfer the batter into the prepared pan. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before inverting the cake onto a cooling rack.

Notes

Leftovers can be tightly wrapped in saran wrap or store in an airtight container for up to 3-4 days at room temperature.
To freeze – Let cool completely and tightly wrap in a double layer of saran wrap or aluminum foil. Store in the freezer for up to 3 months. Thaw overnight on the counter and consume within 3 days.
Calories: 182kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 139mg, Potassium: 57mg, Fiber: 1g, Sugar: 15g, Vitamin A: 234IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 1mg
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Recipe adapted from Eggs.ca