If you’re looking for a simple pleasure, this Easy Homemade Blueberry Cake Recipe hits the spot. Brimming with juicy blueberries and a hint of vanilla, this tender dessert comes together quickly. Just fold in the berries gently to avoid streaks, and in under an hour you’ll have a rustic treat — great with afternoon tea or as a sweet finish to any meal.
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Why This Cake Feels Like Home
- Effortless Elegance – This moist blueberry cake recipe delivers a stunning dessert with simple pantry staples.
- Family-Favorite Flavor – Bursting with fresh berries and vanilla, it’s a summer dessert recipe everyone adores.
- Quick & Comforting – Whip up this easy baked dessert with vanilla ice cream in just over an hour.
- Versatile for Any Time – Perfect as a blueberry breakfast cake or a sweet afternoon treat with milk.
Gathering Your Blueberry Cake Ingredients
For the cake
- All-Purpose Flour – The base of our cake, giving it that perfect tender crumb.
- Baking Powder – Essential for a light and fluffy rise.
- Salt – Just a pinch to balance the sweetness.
- Unsalted Butter – Softened to room temperature so it creams beautifully with the sugar.
- Granulated Sugar – Sweetens the cake just right—don’t skimp here.
- Eggs – Room temperature eggs blend seamlessly into the batter.
- Vanilla Extract – Pure vanilla adds that warm, cozy flavor we all love.
- Whole Milk – Keeps the cake moist and tender—low-fat just won’t do the same job.
For the blueberries
- Fresh Blueberries – The star of the show! Frozen can work in a pinch, but fresh is best.
- All-Purpose Flour – A light dusting helps prevent the berries from sinking to the bottom.
A Little Time, A Lot of Love
I’ve always believed that some of the best moments happen around the oven, and this Blueberry Cake Recipe is no exception. You’ll spend about 15 minutes getting everything ready—just enough time to soak in the sweet smell of butter and sugar mingling in the bowl.
Then, as it bakes for 50 minutes, your kitchen fills with that nostalgic aroma of blueberries and vanilla. In just over an hour, you’ll have a homemade blueberry cake with milk ready to share. It’s the kind of slow, mindful baking that feels grounding, perfect for a weekend treat or a calm Sunday dessert.
If you’re looking for more quick and cozy ideas, try my simple banana bread for another easy bake.
Blueberry Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened at room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 1 tbsp all-purpose flour for dusting berries
Equipment
- electric mixer
- oven
- 9-inch round cake pan
- spatula
Method
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter or baking spray.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until fully combined; set this dry mixture aside.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the 1/2 cup of softened butter and 3/4 cup of granulated sugar for 2-3 minutes, until the mixture is pale and fluffy.
- Beat the 2 room-temperature eggs into the butter mixture one at a time, followed by the 1 teaspoon of vanilla extract, scraping down the sides of the bowl to ensure everything is incorporated.
- Alternately add the dry flour mixture and the 1/2 cup of milk to the wet ingredients, mixing on low speed just until the batter is smooth and no streaks of flour remain; do not overmix.
- In a small bowl, toss the 2 cups of fresh blueberries with 1 tablespoon of flour until lightly coated, then gently fold them into the batter with a spatula until evenly distributed.
- Pour the batter into the prepared pan, smoothing the top with a spatula, and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan on a wire rack for 20 minutes before carefully turning it out onto the rack to cool completely.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Baking with Love for Everyone
I know how important it is to share food that welcomes everyone to the table, especially if you’re sugar conscious or looking for diabetic-friendly options. For this Blueberry Cake Recipe, I often use a natural sweetener like stevia instead of sugar to keep things gentle on blood sugar.
You can also try reducing the sugar by half and adding a touch of cinnamon for warmth. Another tip? Serve smaller slices with a dollop of Greek yogurt to make it even more glucose-friendly. It’s all about making small tweaks so everyone can enjoy a slice together.
My Tried-and-True Blueberry Cake Tips
Over the years, I’ve learned a few tricks to make this Blueberry Cake Recipe truly special. Here’s what I always keep in mind:
- Boost the Citrus – Add a tablespoon of lemon zest to your batter for a bright, sunny twist on this lemon blueberry cake recipe.
- Keep It Light – Use applesauce instead of half the butter for a lighter version that’s still wonderfully moist.
- Prevent Soggy Berries – Toss frozen blueberries in a bit of extra flour to avoid purple streaks in your batter.
- Store with Care – Keep leftover cake in an airtight container at room temperature for up to two days—if it lasts that long!
For more fruity inspiration, my lemon blueberry cheesecake is another family favorite. And if you love morning treats, this Blueberry Cake Recipe also makes a lovely blueberry breakfast cake—just pair it with my beet berry smoothie for a colorful start to the day.
The Goodness in Every Bite
This Blueberry Cake Recipe isn’t just delicious—it’s made with real ingredients that bring their own goodness to the table. Blueberries, especially, are little bursts of nutrition, packed with antioxidants and natural sweetness.
Using whole milk and fresh eggs adds protein and richness, making each slice satisfying. And because we’re using real butter and unprocessed flour, you’re enjoying a homemade treat without unnecessary additives.
If you’re curious about the health benefits of blueberries, there’s plenty to love. For more wholesome baking, try my blueberry muffins or this apple blueberry crumble for even more fruit-filled goodness.
A Lighter Take on Classic Comfort
Sometimes I like to lighten things up without losing that cozy, homemade feel. For this Blueberry Cake Recipe, you can swap half the all-purpose flour for whole wheat pastry flour—it adds a gentle nuttiness and extra fiber.
If you’re avoiding dairy, almond milk works beautifully in place of whole milk. And for a less sweet option, reduce the sugar by a quarter cup and let the blueberries shine. You’ll still end up with a moist blueberry cake recipe that feels indulgent but stays on the lighter side.
I also love making a batch of lemon blueberry protein bites for a healthy snack. And if you’re craving something cool and creamy, my lemon cherry ice cream is a delightful pairing.
Sharing the Sweet Moments
I’ll never forget the first time I made this Blueberry Cake Recipe for my daughter’s birthday picnic. We spread out a blanket under the old oak tree, and between laughter and stories, we passed around thick slices of cake still warm from the pan.
It’s moments like these that remind me how food connects us. This cake is wonderful on its own, but it truly shines with a scoop of vanilla ice cream or a drizzle of fresh cream. For a summer dessert recipe, try serving it with a side of whipped coconut cream and a few extra berries on top.
If you’re hosting a brunch, this Blueberry Cake Recipe pairs beautifully with a cherry lemon milkshake or a hot cup of tea. And for another crowd-pleaser, my pineapple cake is always a hit.
Baking Smoother, Better Cakes
Even the simplest bakes can have their tricky moments, but don’t worry—I’ve made the mistakes so you don’t have to. Here are a few common pitfalls with this Blueberry Cake Recipe:
- Overmixing the Batter – Once you add the flour, mix just until combined. Overmixing can make your cake tough instead of tender.
- Using Cold Ingredients – Be sure your butter, eggs, and milk are at room temperature. This helps them blend smoothly for a even texture.
- Skipping the Flour Dusting – Tossing blueberries in flour might seem small, but it keeps them from sinking to the bottom.
- Opening the Oven Too Early – Resist peeking! Wait until the last 10 minutes to check for doneness so your cake rises properly.
For more guidance, the Blueberry Buckle Coffee Cake recipe offers great tips on berry folding. And if you’re new to baking, my chocolate banana bread is a forgiving starting point. Remember, baking is meant to be joyful—every attempt is a step toward something wonderful.
Keeping Your Cake Fresh & Loved
There’s something so comforting about seeing a half-finished cake on the counter, just waiting for someone to sneak a slice. This Blueberry Cake Recipe stores beautifully at room temperature for up to two days—just cover it loosely with foil or keep it in a cake dome.
If you want to keep it longer, you can freeze individual slices wrapped in parchment and foil. They thaw in minutes and taste just as delicious as the day you baked them. I often double the batch and freeze one for those times when surprise guests drop by or when we simply need a little sweetness midweek.
For more ideas on preserving your bakes, check out my matcha banana bread storage tips. And if you enjoyed this cake, you might also like my lemon cherry sorbet for a refreshing finish.
Bake This Cake, Make a Memory
I hope this Blueberry Cake Recipe becomes a part of your family story, just like it has in mine. There’s a special kind of magic in pulling a homemade cake from the oven, its top golden and cracked, with juicy blueberries peeking through.
Whether you’re baking it for a quiet morning with coffee or a lively gathering around the table, this cake is made for sharing. I’d love to hear how it turns out for you—and what memories you create along the way.
If you’re looking for more inspiration, try my lemon cherry gelato, lemon cherry sherbet, or even a different variation of this blueberry cake. Happy baking, friends.
More Cozy Berry-Filled Treats to Try
If you loved this blueberry cake, here are a few more recipes that bring that same homemade comfort:
Classic Blueberry Muffins – Perfect for on-the-go mornings or lunchbox treats.
Lemon Blueberry Cheesecake – A creamy, dreamy dessert that feels extra special.
Apple Blueberry Crumble – Warm, spiced, and wonderful with a scoop of ice cream.
Beet Berry Smoothie – A vibrant, healthy sip that pairs beautifully with baked goods.
Common Questions About Blueberry Cake
What is the most delicious cake in the world?
While everyone has their favorite, a moist, homemade blueberry cake recipe like this one is certainly a strong contender. It’s the kind of cake that feels both humble and special—bursting with fruit and warmth. For me, the most delicious cakes are the ones made with love and shared with people you care about.
Is it better to use fresh or frozen blueberries in a cake?
I prefer fresh blueberries for their firm texture and bright flavor, but frozen work well too—just don’t thaw them first. Toss frozen berries in a bit of extra flour to prevent them from bleeding into the batter. Whether you use fresh or frozen, this Blueberry Cake Recipe will be delicious.
What spices enhance blueberry cake flavor?
A touch of cinnamon or nutmeg adds warmth, while lemon zest brightens the berries beautifully. Sometimes I add a pinch of cardamom for something unique. Keep spices subtle so the blueberries remain the star. This lemon blueberry protein bites recipe uses similar flavor pairing principles.
What is the secret to super moist cake?
Using room-temperature ingredients, not overmixing, and adding enough fat (like butter or milk) are key. This Blueberry Cake Recipe is designed to be moist thanks to whole milk and careful mixing. For another reliably moist treat, try my banana bread—it’s always a hit.
