Easy Blueberry Cake

Introduction
Blueberry cake is a classic dessert that combines the sweet and slightly tart flavor of blueberries with the soft, moist texture of cake, making it a favorite for breakfast, brunch, dessert, or a simple snack. Its appeal lies not only in its flavor but also in its versatility and simplicity—easy enough for beginner bakers and satisfying enough for experienced ones. Whether served warm with a scoop of vanilla ice cream or enjoyed cold with a cup of tea, blueberry cake has earned its place as a comfort food staple across kitchens worldwide. This cake offers a burst of fruity freshness in every bite, with the vibrant color of baked blueberries creating a beautiful contrast against the golden crumb of the cake. It’s also an excellent way to use up fresh or frozen blueberries and can be enjoyed year-round.

The History of Blueberry Cake
Blueberries are native to North America, and their use in cooking and baking dates back centuries to Native American traditions. Native tribes used wild blueberries in stews, dried them for preservation, and combined them with other ingredients to create early forms of baked goods. With the advent of modern agriculture and the domestication of blueberries in the early 20th century, their popularity soared, especially in the United States and Canada. Blueberry cake became especially popular during the mid-20th century when home baking became widespread and cookbooks featured simple fruit-based desserts. The cake’s popularity continued to grow thanks to its simplicity, affordability, and the health benefits of blueberries. As a result, blueberry cake evolved into many regional and international variations, from dense coffee cakes to airy sponge cakes, showcasing its wide appeal and culinary adaptability.

Ingredients Breakdown
Here’s a basic ingredient list for an easy blueberry cake, along with notes on each component:

• All-Purpose Flour (2 cups): Provides structure to the cake.
• Granulated Sugar (1 cup): Sweetens the batter and balances the tartness of the blueberries.
• Butter (1/2 cup, softened): Adds richness and helps create a tender crumb.
• Eggs (2 large): Bind the ingredients together and add moisture and structure.
• Milk (1/2 cup): Hydrates the flour and helps with mixing the batter evenly.
• Baking Powder (2 tsp): Helps the cake rise by introducing air pockets.
• Vanilla Extract (1 tsp): Enhances the overall flavor profile.
• Salt (1/4 tsp): Balances the sweetness and enhances flavors.
• Fresh or Frozen Blueberries (1.5 cups): The star ingredient—juicy, sweet, and slightly tangy.
• Optional: Lemon Zest or Cinnamon (1 tsp): Adds a hint of brightness or spice for depth of flavor.
• Powdered Sugar or Glaze (for topping): Optional but adds a sweet finishing touch.

Step-by-Step Recipe

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan. You can also line it with parchment paper for easier removal.
2. Cream the butter and sugar in a large bowl using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes. This step is important for creating a tender cake.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest if using.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture. Mix until just combined; do not overmix.
6. Gently fold in the blueberries, reserving a small handful to sprinkle on top. If using frozen blueberries, toss them lightly in a tablespoon of flour before adding to the batter—this helps prevent them from sinking.
7. Pour the batter into the prepared pan and smooth the top. Sprinkle the reserved blueberries evenly over the surface.
8. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar or drizzle with glaze before serving, if desired.

Tips for the Perfect Blueberry Cake
Use room-temperature ingredients for even mixing and a smoother batter. Do not overmix the batter once the flour is added—this helps maintain a tender texture. Lightly coat blueberries in flour to prevent them from sinking to the bottom of the cake. Use fresh, ripe blueberries when in season for best flavor, but frozen ones work well too. Don’t skip preheating the oven—it ensures even baking from the start. Let the cake cool before slicing to prevent crumbling and allow the flavors to settle. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, microwave individual slices for 10–15 seconds for a warm, freshly-baked taste.

Variations and Customizations
There are countless ways to personalize your blueberry cake. Add a crumb topping made from butter, flour, and sugar for a streusel-like finish. Incorporate other fruits like raspberries, strawberries, or blackberries for a mixed berry version. Substitute some of the flour with almond flour for a nuttier flavor and gluten-free option. Use Greek yogurt or sour cream instead of milk for a richer texture and tang. Make it lemon-blueberry by adding more lemon zest and a lemon glaze. For a fall twist, add a teaspoon of cinnamon and nutmeg to the batter. Transform it into cupcakes or muffins by adjusting the bake time to 20–25 minutes. For a vegan version, replace eggs with flax eggs, butter with vegan butter or oil, and milk with plant-based alternatives.

Health Considerations and Nutritional Value
Blueberries are well-known for their health benefits. They are rich in antioxidants, particularly anthocyanins, which may help reduce inflammation and protect against heart disease and cancer. They are also high in fiber, vitamin C, and vitamin K. When baked into a cake, the overall nutritional profile changes, but the fruit still provides some benefits. A standard serving of blueberry cake (1 slice) contains approximately 200–300 calories, depending on the recipe and portion size. It typically includes carbohydrates from flour and sugar, fats from butter, and a moderate amount of protein from eggs. You can make the cake healthier by reducing sugar, using whole wheat flour, or adding oats for extra fiber. Swapping dairy for plant-based ingredients can make it suitable for lactose-intolerant individuals. As with all desserts, moderation is key, but when made with wholesome ingredients, blueberry cake can be a satisfying and relatively nutritious treat.

FAQ

Can I use frozen blueberries? Yes, frozen blueberries work well—just don’t thaw them before use, and toss them in a bit of flour before folding into the batter.
How do I prevent blueberries from sinking? Lightly coat them in flour before adding to the batter to help keep them suspended.
Can I make this cake gluten-free? Yes, substitute a gluten-free all-purpose baking mix or use almond flour and adjust liquids as needed.
Can I make it vegan? Yes, use flax eggs, vegan butter or oil, and a plant-based milk alternative.
How should I store blueberry cake? Store at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.
Can I freeze it? Yes, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw at room temperature or microwave briefly.
Is this suitable for breakfast? Yes, especially if made with reduced sugar and whole grain flour—it pairs wonderfully with coffee or tea.
What type of pan is best? A 9-inch round or square pan works well. You can also make it in a loaf pan or muffin tin with adjusted baking times.
Can I double the recipe? Yes, double all ingredients and bake in a 9×13 inch pan, increasing the bake time by 10–15 minutes.

Easy Blueberry Cake

This easy blueberry cake is a delicious, moist dessert bursting with juicy blueberries and simple enough for everyday baking. With endless variations and a wholesome flavor, it’s a timeless treat that never goes out of style.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 16

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• ½ cup vegetable oil
• 2 large eggs lightly beaten
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries
• 2 teaspoons all-purpose flour for dusting the blueberries
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar or more, for topping

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
• In a large mixing bowl, sift together 2 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, the baking powder, and salt. Add the milk, vegetable oil, beaten eggs, and vanilla extract. Mix everything together until a semi-thick batter forms.
• In a separate small bowl, toss the fresh blueberries with about 2 teaspoons of flour. This helps keep them from sinking during baking. Gently fold the floured blueberries into the batter.
• Pour the batter evenly into the prepared baking dish. Place it in the preheated oven and bake for 25 to 30 minutes, or until the cake is lightly browned on top.
• Remove the cake briefly from the oven, brush the melted butter evenly over the top, and sprinkle with about 2 tablespoons of sugar (or more, to taste). Return the cake to the oven and bake for an additional 5 to 10 minutes, or until the top is golden brown, slightly glazed, and a toothpick inserted into the center comes out clean.