Easy & Delicious Blueberry Cake Recipes You’ll Want to Bake Again

Blueberry cakes are a delightful way to celebrate the sweet, tangy flavor of fresh blueberries. Their vibrant hue and luscious taste make them perfect for a variety of occasions, from casual family gatherings to elegant dinner parties. In this article, we will explore a range of blueberry cake recipes that cater to different dietary preferences, skill levels, and occasions. Whether you’re looking for an easy blueberry cake to whip up on a weekday or an impressive blueberry lemon layer cake for a special celebration, we’ve got you covered.

Blueberry Cake Flavor, Occasions, and Equipment

Blueberry cakes typically feature a moist, tender crumb complemented by the juicy burst of blueberries. This flavor profile pairs beautifully with citrus, spices, and even creamy frostings, making them versatile for various dessert settings.

Common occasions for serving blueberry cake include birthdays, brunches, potlucks, and picnics. They are also a fantastic way to use seasonal blueberries when they are at their peak.

Essential equipment for baking blueberry cakes includes:

• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula
• 9-inch round or square cake pans
• Cooling rack

Essential Tips for Baking with Blueberries

Baking with blueberries can be straightforward if you keep a few key tips in mind:

• Use fresh blueberries when possible; they offer the best flavor and texture.
• If using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
• Toss blueberries in a bit of flour before mixing them into the batter to help distribute them evenly.
• Adjust baking time slightly if your cake is particularly dense with blueberries.

#1 Classic Blueberry Cake Recipe

This classic blueberry cake is a simple yet delicious option for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk
• 3 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• 2 cups fresh blueberries

Method

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, combine flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack.

Notes

• Substitution: Use almond milk for a dairy-free option.
• Storage: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap cooled cake tightly in plastic wrap and freeze for up to 3 months.

#2 Blueberry Lemon Layer Cake

This refreshing blueberry lemon layer cake is a showstopper for any celebration.

Ingredients

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 tablespoon lemon zest
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 cups fresh blueberries

Method

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in lemon zest.
4. In another bowl, mix together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Mix until just combined.
6. Gently fold in the blueberries.
7. Divide the batter between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pans for 10 minutes before transferring to a cooling rack.

Notes

• Frosting: Pair with a lemon cream cheese frosting for added flavor.
• Storage: Keep in the refrigerator for up to 5 days.
• Freezing: Layer the cake with parchment paper and freeze for up to 3 months.

#3 Simple Blueberry Coffee Cake

This easy coffee cake is perfect for brunch or a casual afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups fresh blueberries
• 1 teaspoon cinnamon (for topping)

Method

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in sour cream.
4. In another bowl, combine flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture.
6. Gently fold in the blueberries.
7. Spread the batter evenly in the prepared dish. Sprinkle with cinnamon.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• Serving: Serve warm with a dusting of powdered sugar.
• Storage: Keep in an airtight container for up to 4 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 2 months.

#4 Gluten-Free Blueberry Cake

This gluten-free blueberry cake is both delicious and accommodating for those with dietary restrictions.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup milk (or dairy-free alternative)
• 3 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• 2 cups fresh blueberries

Method

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, combine gluten-free flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• Substitution: Use almond milk for a dairy-free version.
• Storage: Store in an airtight container for up to 3 days.
• Freezing: Wrap in plastic wrap and freeze for up to 3 months.

#5 Vegan Blueberry Cake

This vegan blueberry cake is moist and flavorful, perfect for those following a plant-based diet.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup coconut oil, melted
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 cups fresh blueberries

Method

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes to curdle.
3. In a large bowl, mix together melted coconut oil and sugar until well combined.
4. Add the curdled almond milk to the sugar mixture and mix well.
5. In another bowl, combine flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Gently fold in the blueberries.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• Frosting: Top with vegan cream cheese frosting for added flavor.
• Storage: Keep in an airtight container for up to 5 days.
• Freezing: Wrap tightly and freeze for up to 3 months.

#6 Blueberry Breakfast Cake

This blueberry breakfast cake is a delightful way to start your day, combining the flavors of cake and fresh fruit.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 cup yogurt
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups fresh blueberries

Method

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in yogurt.
4. In another bowl, combine flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• Serving: Serve warm with a dollop of whipped cream.
• Storage: Store in an airtight container for up to 4 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 2 months.