This simple blueberry cake recipe bursts with fresh berries and comes together quickly. You’ll make it again and again.
Updated December 01, 2022
Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).
In fact, it almost seems like there is more blueberry than cake in this cake; that’s a problem I can live with!
Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there’s always the risk of berry sinkage.
We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!
Other Fruits to Use in This Cake
This cake recipe is amazingly adaptable. We’ve made it with all sorts of fruits! Just don’t get carried away and add over 2 cups of fruit, because the cake will be too dense.
- Diced, peeled apples
- Serviceberries (a.k.a Juneberries or Saskatoons)
- Sub half of the fruit for sliced rhubarb
More Subs and Swaps
Our readers have shared their own variations over the years. Here are some of our favorite ones.
- Use white whole wheat flour, or a mix of all-purpose and whole wheat flour
- Use a gluten-free flour baking blend
- Instead of butter, use a mild, fruity olive oil
- Add a little cardamom
- Reduce the sugar to 1/2 cup
- Use brown sugar for the white sugar
- Use lime or orange zest instead of lemon zest
Beautiful Blueberry Desserts
1/2 cup (113g, 1 stick) unsalted butter, softened, plus more for buttering the pan
1 cup (130g) all-purpose flour plus 1 teaspoon flour, divided
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
1/8 teaspoon cinnamon
3/4 cup (160g) sugar
1/4 teaspoon vanilla extract
2 large eggs
1 teaspoon lemon zest, optional
2 cups (325g) blueberries, rinsed, drained, and patted very dry (if using frozen blueberries, thaw and drain first)
1 teaspoon lemon juice
Powdered sugar for dusting
8 or 9-inch round springform or cake pan
Preheat the oven and prep the pan:
Preheat the oven to 350°F and position a rack in the center.
Lightly butter an 8 or 9-inch springform pan and dust with flour.
If you don’t have a springform pan, use an 8 or 9-inch round cake pan, butter and dust with flour, and line the bottom with parchment paper.
Mix the flour with baking powder and salt:
In a medium bowl, vigorously whisk together 1 cup of the flour with the baking powder, salt, and cinnamon. Set aside.
Make the batter:
Using an electric mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a 1-2 minutes more. Beat in the vanilla extract.
Add the eggs one at a time and beat until well blended and scraping down the sides of the bowl as needed. Beat in the lemon zest, if using.
Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. The batter will be thick.
Put the batter in the pan:
Put the batter in the prepared pan, smoothing the top with a spatula.
Scatter the berries over the batter:
Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.
Bake for 45 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean.
If you are using a 9-inch pan, the cake will bake a little faster, so start checking for doneness on the early side.
Remove from the oven and let the cake cool in the pan for 10 minutes.
Carefully slide a thin knife around the edges of the cake to release it from the pan.
Dust with powdered sugar to serve:
Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.
This cake is best on the day it is baked, but it keeps well, covered, on the counter for up to 3 days.
|Nutrition Facts (per serving)|
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|Amount per serving|
|% Daily Value*|
|Saturated Fat 10g||51%|
|Dietary Fiber 2g||7%|
|Total Sugars 33g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.