Blueberry Cake

Blueberry Cake

No more sinking berries

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 15m
Cook Time: 45m
Total Time: 1h
Temp.: 350 °F
Servings: 6
Difficulty: Easy
5.0 (1 Review)
Cooking Mode
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Ingredients

Adjust servings:

For dusting:

Nutritional Information

376
calories
17g
fat
52g
carbohydrates
5g
protein
103mg
cholesterol
302mg
sodium
Blueberry Cake

Recipe Description

I wish I could give you a slice of this blueberry cake through the screen, but sadly, that kind of magic is still beyond me. Think of this as the edible version of wearing your fluffiest socks and jumping onto the sofa, crumbs and all. This isn’t just a blueberry cake: it’s soft, comforting, and the sort of thing you make on a grey Sunday after tripping over toys, picking tiny socks off the floor, and discovering last week’s banana under the sofa. Trust me, this cake is survival food. The buttery sponge is the hug; the blueberries pop in your mouth, sharp and juicy, like edible confetti cheering you on after a tough week. No fancy ingredients. Nothing weird. Just simple, honest stuff you’ve probably got lurking in your cupboard right now. It’s the sort of recipe you make once, then suddenly you blink and it’s your go-to for every gathering – or, if I’m being honest, for bribing my daughter to put her shoes on. Make it once and you’ll understand why I call this the cake that saves rainy days.

To make the Blueberry Cake, you will need the following ingredients:

Ingredients for Blueberry Cake

Steps to make

  1. 1

    Preheat oven and prepare baking pan

    5 min
    Step 1 - Blueberry Cake

    Position a rack in the center of your oven and heat to 350°F. Lightly butter an 8-inch springform pan and dust with flour. Alternatively, use an 8-inch round cake pan. Butter the sides and dust with flour, then line the bottom with parchment paper. Set aside.

  2. 2

    Combine dry ingredients

    2 min
    Step 2 - Blueberry Cake

    In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ⅛ teaspoon cinnamon. Set aside.

  3. 3

    Beat butter

    2 min
    Step 3 - Blueberry Cake

    In a separate bowl, using an electric mixer, beat ½ cup softened butter on medium-high speed for 2 minutes.

  4. 4

    Add sugar and vanilla

    2 min
    Step 4 - Blueberry Cake

    Add ¾ cup sugar and beat until light and fluffy, for 1 to 2 minutes. Beat in ¼ teaspoon vanilla extract.

  5. 5

    Add eggs

    2 min
    Step 5 - Blueberry Cake

    Add in 2 large eggs, one at a time, beating until well combined. Scrape down the sides of the bowl as needed.

  6. 6

    Add in lemon zest

    1 min
    Step 6 - Blueberry Cake

    Beat in 1 teaspoon lemon zest if using.

  7. 7

    Add dry ingredients

    1 min
    Step 7 - Blueberry Cake

    Reduce the speed to low and gradually add the flour mixture, beating until smooth. The batter will be thick.

  8. 8

    Transfer batter to baking pan

    1 min
    Step 8 - Blueberry Cake

    Pour the batter into the prepared pan and smooth the top with a spatula.

  9. 9

    Toss blueberries with flour and lemon juice

    1 min
    Step 9 - Blueberry Cake

    In a separate bowl, combine 2 cups blueberries with the remaining 1 teaspoon flour and 1 teaspoon lemon juice and toss to coat.

  10. 10

    Top batter with blueberries

    1 min
    Step 10 - Blueberry Cake

    Spoon the berry mixture over the batter.

  11. 11

    Bake

    45 min
    Step 11 - Blueberry Cake

    Bake the cake for 45 to 55 minutes at 350°F or until a cake tester or skewer inserted into the center comes out clean.

  12. 12

    Cool

    10 min
    Step 12 - Blueberry Cake

    Remove the cake from the oven and let it cool in the pan for 10 minutes.

  13. 13

    Unmold

    2 min
    Step 13 - Blueberry Cake

    If it needs a little help to come out, carefully slide a thin knife around the edge of the cake, then transfer it to a platter, berry side up.

  14. 14

    Serve

    Step 14 - Blueberry Cake

    Dust the cake with powdered sugar and serve warm. The cake tastes best the day it is baked, but it keeps well, covered, on the counter for up to 3 days.

What You Actually Need (Tools & Kit)

Okay, kit list. You’ll need an eight-inch springform pan. This is just so you can actually get the cake out in one piece. If you’re like me, and your cake tins are a random set of hand-me-downs, an ordinary eight-inch cake pan works fine. Just give it a decent lining with parchment paper or all bets are off. Grab a couple of bowls (one for wet, one for dry—no fuss), a whisk (electric mixer if you fancy, but elbow grease counts as exercise), a spatula, and something to cool the cake on at the end. If you don’t have a cooling rack, just use a cutting board or anything that keeps it off the hot tray. That’s it – no need to panic-buy new gadgets.

Blueberry Cake: Tips From My Messy Kitchen

I’ve made this with a screaming toddler stuck to my hip and the dog barking at the oven. Here’s what really matters:

  • Butter and flour the pan. It feels like an extra job, but your future self (the one not chiseling cake off the pan) will thank you. It puts a gorgeous crust around the edge too—a bit like the best corner piece of toast.
  • Room temperature ingredients. This is not just “nice if you remember.” It’s genuinely magic: Your butter and eggs blend into a dreamy batter, no weird lumps, and the cake rises like it means it. Try making this cold and again at room temp—you’ll see.
  • Mix, but only just. After adding flour, stop once you can’t see it. Every time I’ve got carried away, the cake gets tough. Who likes chewy cake? Not me.
  • Flour the berries. The oldest trick in the book. A little flour stops all your blueberries having a party at the bottom. Personification is real here: you want them mingling throughout the batter, not sunbathing at the bottom.
  • Lemon zest is your secret weapon. Even if you think you hate lemon, just a pinch changes everything. Makes the blueberry flavor wake up and say hello – seriously, don’t skip it!

Remix Ideas: Change It Up (Or Don’t)

  • The Citrus Shindig. Swap your vanilla for orange extract and throw in some orange zest alongside the lemon. Suddenly your blueberry cake has circus energy—zingy, lively, and honestly, very hard to resist. If your child is in that phase where only orange food is acceptable, you’re welcome.
  • The Nutty Plot Twist. Stir in a handful of toasted almonds or pecans. Adds a bit of crunch and a grown-up vibe, especially if you’re pretending you had a leisurely brunch instead of eating cake for breakfast standing by the sink. (No shame.)

How to Serve & What Goes With (The Fun Bit)

You know what this cake loves? A proper blizzard of powdered sugar right at the end. It takes five seconds and makes the whole thing look like it should be on a postcard from a storybook. If I’m feeling fancy, I toss some whipped cream on the side. But honestly, a cup of tea (the big mug, not the dainty cup) or even a blob of Greek yogurt with honey in the morning is all it needs. Pro tip: Let your kid decorate their own slice. Even if they only eat the topping, you’ve won.

All The Weird (But Real) Questions I Get About This Cake

  • What if I can’t find fresh blueberries? Frozen blueberries do the job nicely. Just thaw and dry them first – nobody wants blue sludge in their batter. (If you’re the type to eat handfuls of frozen fruit straight from the bag, respect.)
  • Gluten-free? Please say yes. You can! Use a gluten-free flour blend, the kind that says “one for one” on the bag. I’ve done it, it’s still soft and lush. No one noticed the swap, not even my flour detective of a husband.
  • Help! There are leftovers. What now? Pop it in a box with a lid and leave on the counter for a couple of days (if it lasts that long). You can freeze leftover slices too—just really wrap them up tight, or freezer burn will make you sad. Thaws in about half an hour on the counter.
  • Can I throw in other fruit? Raspberries, strawberries (cut up), or honestly anything you’ve got rolling around the fridge – go wild, but remember, really wet fruit means you’ll need to watch the baking time. Let me know if you make a version that surprises you.
  • Could this be a layer cake or… birthday cake? Double the recipe, bake in two pans and stick them together with lemony cream cheese or whipped cream. You’ll feel like Mary Berry, even if you’re sweating in leggings and a messy bun.

There you have it: my trusty blueberry cake for real life and all the chaos that comes with it. Go on, make it this weekend. I’ll be cheering you on with my own crumb-filled coffee cup.

This delightful Blueberry Cake comes together fast and easy, transforming simple ingredients into a stunning dessert. Blueberries often have a knack for sinking to the bottom of the batter, but we can make that work in our favor with a smart trick. By scattering them on top of the batter before baking, some will inevitably sink while others stay beautifully layered on the surface. The result is a stunning cake with a delicious array of berries, both visible and hidden throughout. Brilliant!

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

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★★★★★
5.0 out of 5 (1 review)
Athina
August 1, 2025
Verified

Delicious easy berry cake, perfect summertime dessert!

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