Best Blueberry Cake (video)
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!
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.
How to make blueberry cake:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, toss together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and beat until combined.
- 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.
- Transfer the batter into a well-greased bundt pan or tube pan. Bake at 350F for 45 minutes.
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.
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Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintBlueberry Cake Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 12 1x
- Category: dessert, breakfast, snack
- Method: bake
- Cuisine: American
Description
This blueberry bundt cake is moist and buttery. It’s scented with vanilla and loaded with delicious blueberry goodness!
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
- 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.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, and beat until combined.
- 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.
- 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.
Keywords: blueberry cake recipe, blueberry bundt cake
Recipe adapted from Eggs.ca
This cake is absolutely delicious! I’m not much of a baker so the ease of the recipe was a big bonus. I took it to a dinner party last night and it was a hit. Very moist, buttery, and the perfect amount of blueberries. Five stars for sure.
★★★★★
Thank you for your rave review, Lisa! So happy you like it:)
Picked fresh blueberries with my 12 year old granddaughter yesterday morning then came home and made this recipe for the first time with her. Directions were easy to follow, used simple ingredients, and the finished baked cake was absolutely delicious!
★★★★★
Thank you for your kind words, Donna. I’m so happy you and your granddaughter enjoying making and eating this cake together!
baked in oven type air fryer. Due to height of bundt pan lower rack position had to be used. Tested at 42 minutes and removed as done. I should admit that I am a rookie baker. Everything about finished product was very good except that there was a bit of a crusty/crunchy top (bottom in pan) that I suspect is due to close proximity to heating element.
★★★★
Hi Frank, I think you’re right! I’m glad it still tasted good though:)
I was looking for a smaller cake instead of a 13X9.
This cake is so delicious and moist.
It is so similar to an old sour cream coffee cake that I make frequently.
Thank you and I’m glad you liked it!
Great recipe! Brought this into the office and the team loved it!
★★★★★
Thank you and I’m so happy to hear everyone loved it!
This cake is so easy and delicious in its simplicity! Does not need icing at all. Great for dessert or just enjoy with coffee. And, I always have the ingredients needed, too. I baked it in a 9” square pan (it only makes one) and it was perfect.
Since I have a lot of the best frozen blueberries from Hammonton, NJ, I’m going to make a couple for the freezer.
This recipe is in my “never lose” recipe book!
★★★★★
Thank you for your lovely feedback. Much appreciated and enjoy the cake!
Delicious. So moist & packed with blueberries. I”ve made it twice in a week.
★★★★★
I’m so happy to hear that and thank you for your kind words, Elizabeth!
sooooooo good! Super easy, I’ll be making it again and again & again 🙂
★★★★★
Thank you, Donna! I’m so happy to hear. Enjoy!
I made this recipe and put it into cupcakes it made 16, perfect the kids lunch box! YUMMY
★★★★★
Thank you, Terry! So glad you and the kids like it:)
I made this recipe yesterday with frozen blueberries. It was delicious, with lots of compliments. The only thing that I changed was I used salted butter instead of unsalted.
I ended up making two of these cakes. The first one was made in a bundt pan, and although I greased it correctly, it didn’t come out of the pan well. When I flipped the cake over, part of the top of the cake stayed in the bundt pan making it looked like I’d been chewing on it.
For the second cake, I used a tube pan and it was fine. I finished my cake with a glaze made of a homemade mixed berry (blueberry, raspberry, strawberry) sauce, powdered sugar, vanilla, and milk. The glaze just added a little something extra to an already delicious cake.
Thanks for this recipe. It’s already been requested by the people that I shared the cake with! 🙂
★★★★★
You’re very welcome, Yolonda! Great idea with the berry glaze. Thank you for your kind words and I’m so glad it was a hit!
Can I make in a 9×13 pan?
You can. The cake will be much thinner and you’ll probably only need 30 mins of bake time. Enjoy!
Looks like a great cake but would prefer to make it in loaf pans . Would it still work .
Hi Babara,
Yes, it would still work. Bake at the same temp for about the same time (check at 30 min) in two loaf pans. Enjoy and happy baking!
Baking it right now, easy cake and it sounds good. Let you know what I think
Thank you and I hope you like it!
It is the best blueberry cake ever!! Thank you for this recipe. Cake is moist, easy to make. And delicious!
★★★★★
You’re very, Erika, and thank you for your kind words! Enjoy the cake and have a great weekend!
This recipe is easy and delicious. Do not have to flour blueberries as in muffins. I did one tweak and used buttermilk. Always have and try to use up. Lemon rind or grated orange rind as I used goes very well with blueberries. Will bake again.
★★★★★
So glad to hear and thank you for your kind words, Dee!
Hi Lily,
This blueberry cake is superb; easy to make, with just the right amount of sweetness and tons of blueberry! Made one with your exact recipe (superb!) and made one with lectin-free flour and monk sugar (very good!).
★★★★★
Thank you for your kind words and so nice to hear from you, Genevieve!
Do you not have to flour your blueberry before putting them in the mixture?
No, not if using fresh blueberries because this batter is thick enough to prevent them from sinking. However, if you are using frozen blueberries then yes, toss them in a bit of flour to help minimize the batter turning purple.
Really great cake!!! Quick to make! Thanks
★★★★★
You’re very welcome! Glad you liked it:)
How can I turn this recipe into a lemon blueberry Bundt cake?
Add the zest of one lemon along with the eggs and vanilla. You could also finish the cake with some lemon glaze too if you wish:)
Easiest and best blueberry cake yet!!!! And I’m 72 so I’ve made a lot of them!!! Trying the Blueberry Pie next!!!!
★★★★★
Thank you for your kind words, Rosemary! You’re gonna love the blueberry pie. It’s just as easy and delicious!