Looking for a simple, crowd-pleasing dessert? You’re in luck! Blueberry cakes are the perfect treat—bursting with juicy berries and easy enough for any home cook. Whether you’re hosting a summer gathering or craving a cozy weekend bake, these 20 delicious recipes promise something for everyone. Let’s dive into these irresistible cakes that’ll have everyone asking for seconds!
Classic Blueberry Pound Cake
Warm, buttery pound cake gets a juicy upgrade with fresh blueberries baked right in. This classic dessert is perfect for brunch or afternoon tea. It’s simple to make but always impresses.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened (I always use room temperature butter for better creaming)
– 1 ½ cups granulated sugar
– 4 large eggs, at room temperature (cold eggs can make the batter curdle)
– 1 teaspoon pure vanilla extract
– 2 cups all-purpose flour, spooned and leveled (this prevents a dense cake)
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup sour cream (full-fat gives the best moisture)
– 1 ½ cups fresh blueberries, rinsed and patted dry (toss them in a tablespoon of flour to prevent sinking)
Instructions
1. Preheat your oven to 325°F (163°C) and generously grease a 9×5-inch loaf pan.
2. In a large bowl, use an electric mixer to beat the softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
3. Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Tip: Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed just until combined.
6. Gently fold in the blueberries that have been tossed in a tablespoon of flour using a spatula.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake at 325°F for 65-75 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
9. Tip: If the top browns too quickly, loosely tent it with aluminum foil after 45 minutes of baking.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
11. Tip: For the cleanest slices, wrap the cooled cake in plastic wrap and let it sit overnight before serving.
Dense yet tender crumb surrounds bursts of sweet-tart blueberries in every slice. The sour cream keeps it incredibly moist for days. Serve it plain, toasted with butter, or topped with a lemon glaze for extra zing.
Lemon Blueberry Bundt Cake
Mixing bright lemon zest with sweet blueberries creates a classic Bundt cake that’s both refreshing and satisfying. This recipe delivers a moist, tender crumb with a tangy glaze that balances the fruit perfectly. It’s a crowd-pleaser for brunches or dessert tables, easy to make yet impressive every time.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour (I always sift mine first for a lighter texture)
– 2 tsp baking powder
– ½ tsp salt
– 1 cup unsalted butter, softened to room temperature (this creams better with sugar)
– 1 ¾ cups granulated sugar
– 4 large eggs, at room temperature (they incorporate more smoothly)
– 1 tsp vanilla extract
– 1 cup whole milk
– Zest of 2 lemons (use a microplane for fine zest without bitter pith)
– 2 cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
– For the glaze: 1 cup powdered sugar, 2 tbsp fresh lemon juice, 1 tbsp milk
Instructions
1. Preheat your oven to 350°F. Grease a 10-inch Bundt pan thoroughly with butter and dust with flour, tapping out excess.
2. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt. Set aside.
3. In a large bowl, beat 1 cup softened unsalted butter and 1 ¾ cups granulated sugar with an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
4. Add 4 room-temperature eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix just until combined.
6. Fold in the zest of 2 lemons and 2 cups blueberries tossed in 1 tbsp flour, using a spatula to avoid overmixing.
7. Pour the batter into the prepared Bundt pan, smoothing the top with the spatula.
8. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door early to prevent sinking.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely. Tip: Run a knife around the edges if it sticks.
10. For the glaze, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tbsp milk until smooth. Drizzle over the cooled cake. Tip: Let the glaze set for 10 minutes before serving for a neater finish.
Vibrant with lemon and bursts of blueberry, this cake has a soft, buttery crumb that stays moist for days. Serve it warm with a dollop of whipped cream or as a sweet breakfast treat—the glaze adds just the right tangy kick.
Blueberry Coffee Cake with Streusel Topping
Mornings just got better with this blueberry coffee cake—moist, tender crumb meets sweet-tart berries and a crunchy streusel topping that’s impossible to resist. It’s the kind of bake that disappears fast, whether served warm with coffee or packed for a picnic.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always spoon and level to avoid a dense cake)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temp blends smoother)
– 2 large eggs, at room temperature for even mixing
– 1 cup buttermilk (full-fat gives the best tang and moisture)
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 tsp vanilla extract (pure vanilla makes a difference)
– 1½ cups fresh blueberries, rinsed and patted dry (frozen work too, but don’t thaw to avoid bleeding)
– For the streusel: ½ cup brown sugar, ⅓ cup all-purpose flour, ¼ cup cold butter cubed, 1 tsp cinnamon
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, cream the softened butter and granulated sugar together for 2–3 minutes until light and fluffy.
3. Add the room-temperature eggs one at a time, beating well after each addition to incorporate air.
4. Stir in the vanilla extract until combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, and mix just until no streaks remain—overmixing leads to toughness.
7. Gently fold in the blueberries with a spatula to distribute evenly without crushing them.
8. Pour the batter into the prepared pan and spread it evenly with a spatula.
9. Make the streusel: in a small bowl, combine the brown sugar, flour, and cinnamon, then cut in the cold butter with a fork or your fingers until crumbly.
10. Sprinkle the streusel evenly over the batter, pressing lightly so it adheres.
11. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean (check at 40 minutes to avoid overbaking).
12. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing.
Velvety and rich, this cake boasts a tender crumb that contrasts beautifully with the juicy blueberries and crisp streusel. Serve it warm with a dollop of whipped cream or as an afternoon snack—it’s versatile enough for any occasion.
Easy Blueberry Yogurt Cake
Vividly simple and satisfying, this blueberry yogurt cake delivers bright flavor with minimal effort. Perfect for breakfast or dessert, it comes together quickly using pantry staples. The yogurt keeps it moist while fresh blueberries add bursts of sweetness.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1½ cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 cup granulated sugar
– ½ cup plain whole-milk yogurt (Greek yogurt works too for extra tang)
– ½ cup unsalted butter, melted and cooled slightly
– 2 large eggs, at room temperature for better incorporation
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 tsp vanilla extract (pure vanilla makes a noticeable difference)
– 1½ cups fresh blueberries (frozen work—don’t thaw to avoid purple streaks)
– Zest of 1 lemon (optional but brightens the flavor)
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined.
3. In a large bowl, beat the granulated sugar and melted unsalted butter with a hand mixer on medium speed for 2 minutes until creamy.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition to prevent curdling.
5. Mix in the plain whole-milk yogurt and vanilla extract until the batter is smooth and uniform.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain—overmixing leads to toughness.
7. Gently fold in the fresh blueberries and lemon zest, if using, distributing them evenly without crushing the berries.
8. Pour the batter into the prepared cake pan and spread it evenly with the spatula.
9. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it to cool completely.
Just out of the oven, this cake boasts a tender, moist crumb with juicy blueberry pockets. Its subtle tang from the yogurt balances the sweetness beautifully. Serve it warm with a dollop of whipped cream or enjoy it plain as a snack—it stays fresh for days if stored airtight.
Blueberry Cream Cheese Dump Cake
Get ready for the easiest dessert you’ll ever make—this Blueberry Cream Cheese Dump Cake is a no-fuss crowd-pleaser. Grab a can of blueberry pie filling, a box of cake mix, and some cream cheese, and let’s get baking. You’ll have a warm, gooey treat in under an hour.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (21 oz) can blueberry pie filling (I love the wild blueberry kind for extra flavor)
– 1 (8 oz) package cream cheese, softened to room temperature for easy mixing
– 1 box (about 15.25 oz) yellow cake mix (the classic Betty Crocker works perfectly here)
– 1/2 cup (1 stick) unsalted butter, melted (I always use salted butter for a hint of savory balance)
– Cooking spray for the baking dish
Instructions
1. Preheat your oven to 350°F (175°C).
2. Lightly coat a 9×13-inch baking dish with cooking spray to prevent sticking.
3. Evenly spread the blueberry pie filling across the bottom of the dish.
4. In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth, about 1-2 minutes.
5. Drop spoonfuls of the cream cheese over the blueberry layer, spacing them out.
6. Sprinkle the entire box of yellow cake mix evenly over the cream cheese and blueberries.
7. Drizzle the melted butter all over the top of the cake mix, covering it as much as possible.
8. Place the dish in the preheated oven and bake for 40-45 minutes, until the top is golden brown and the edges are bubbly.
9. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving.
Fresh from the oven, this cake has a crisp, buttery topping that gives way to a warm, creamy center. The blueberries burst with tangy sweetness, perfectly complementing the rich cream cheese. Serve it warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy it straight from the pan—it’s that good.
Moist Blueberry Banana Cake
Moist blueberry banana cake combines overripe bananas with juicy blueberries for a tender, flavorful treat. This one-bowl wonder comes together quickly and fills your kitchen with a sweet, comforting aroma. Perfect for breakfast, dessert, or an afternoon snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 3 very ripe medium bananas (the spottier, the sweeter—I mash them right in the mixing bowl)
– 2 large eggs, at room temperature for better incorporation
– ¾ cup granulated sugar (I sometimes reduce this to ⅔ cup if the bananas are super sweet)
– ½ cup unsalted butter, melted and slightly cooled
– 1 tsp pure vanilla extract (the real stuff makes a difference)
– 2 cups all-purpose flour, spooned and leveled to avoid a dense cake
– 1 tsp baking soda
– ½ tsp salt
– 1 ½ cups fresh blueberries, tossed with 1 tbsp flour to prevent sinking
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, mash the bananas with a fork until mostly smooth, leaving a few small chunks for texture.
3. Add the eggs, sugar, melted butter, and vanilla extract to the bananas, whisking vigorously for about 1 minute until well combined and slightly frothy.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
5. Tip: Gently fold the dry ingredients into the wet mixture with a spatula until just combined—overmixing leads to a tough cake.
6. Toss the blueberries with 1 tablespoon of flour in a small bowl to coat them lightly, which helps prevent them from sinking to the bottom during baking.
7. Tip: Reserve a handful of blueberries to press into the top of the batter before baking for a prettier finish.
8. Fold the floured blueberries into the batter gently, being careful not to crush them.
9. Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
10. Press the reserved blueberries lightly into the surface of the batter.
11. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Tip: If the top browns too quickly, loosely tent it with aluminum foil after 30 minutes of baking.
13. Let the cake cool in the pan on a wire rack for 15 minutes, then remove it from the pan to cool completely.
14. Slice and serve once fully cooled to room temperature for the best texture.
What emerges is a moist, tender crumb with bursts of juicy blueberries in every bite. The banana flavor shines through subtly, balanced by a hint of vanilla. Try it warm with a dollop of whipped cream or toasted for breakfast with a smear of butter—it’s versatile enough for any occasion.
Blueberry Oatmeal Snack Cake
Just the thing for a busy afternoon, this Blueberry Oatmeal Snack Cake is a one-bowl wonder that comes together fast. It’s moist, not too sweet, and perfect with coffee. Serving: 9 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups old-fashioned rolled oats (I like Bob’s Red Mill for their texture)
– 1 cup all-purpose flour
– ½ cup light brown sugar, packed
– 1 ½ tsp baking powder
– ½ tsp fine sea salt
– 1 large egg, at room temperature for better mixing
– ½ cup whole milk
– ⅓ cup vegetable oil (a neutral oil keeps the blueberry flavor front and center)
– 1 tsp pure vanilla extract
– 1 ½ cups fresh blueberries, rinsed and patted dry (frozen work too, don’t thaw)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease an 8×8-inch square baking pan and line it with parchment paper for easy removal.
3. In a large mixing bowl, combine the oats, flour, brown sugar, baking powder, and salt. Whisk until uniform.
4. Crack the egg into a separate small bowl to check for shells, then add it to the dry ingredients.
5. Pour in the milk, vegetable oil, and vanilla extract.
6. Use a spatula to fold the wet ingredients into the dry until just combined; a few streaks of flour are okay to avoid overmixing.
7. Gently fold in the blueberries, being careful not to crush them.
8. Tip: Reserve a small handful of berries to scatter on top for a pretty finish.
9. Transfer the batter to the prepared pan, spreading it evenly into the corners.
10. Bake on the center rack for 32-35 minutes. The cake is done when a toothpick inserted into the center comes out clean, not wet.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing.
13. Tip: For clean cuts, use a sharp knife wiped clean between slices.
Exactly as you’d hope, this cake is tender with a slight chew from the oats and bursts of juicy berry. It’s fantastic warm with a dollop of Greek yogurt or packed for a lunchbox treat the next day.
Fluffy Blueberry Angel Food Cake
This angel food cake gets its signature fluff from whipped egg whites and a generous fold of fresh blueberries. The result is a light, airy dessert that’s perfect for any occasion. Trust me, it’s easier than it looks.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups superfine sugar, divided (I use half in the dry mix, half for the meringue—it dissolves faster)
– 1 cup cake flour, sifted (don’t skip sifting; it prevents lumps)
– 12 large egg whites, at room temperature (cold whites won’t whip as high)
– 1 ½ teaspoons cream of tartar (this stabilizes the meringue beautifully)
– ¼ teaspoon salt (just a pinch to balance the sweetness)
– 1 ½ teaspoons pure vanilla extract (the real stuff makes a difference)
– 1 ½ cups fresh blueberries, rinsed and patted dry (frozen work too, but toss them in a bit of flour first)
Instructions
1. Preheat your oven to 350°F. Do not grease your tube pan—the batter needs to cling to climb.
2. In a medium bowl, whisk together ¾ cup superfine sugar, the sifted cake flour, and salt. Set aside.
3. In a large, clean bowl, beat the room-temperature egg whites and cream of tartar on medium speed until foamy, about 1 minute.
4. Increase speed to high and gradually add the remaining ¾ cup superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form, about 5–7 minutes. Tip: The meringue is ready when you can turn the bowl upside down without it sliding.
5. Beat in the vanilla extract just until combined, about 30 seconds.
6. Sift the flour mixture over the meringue in three additions, gently folding with a spatula after each until just incorporated. Tip: Fold gently to keep the air in—no stirring.
7. Gently fold in the blueberries until evenly distributed, being careful not to crush them.
8. Spoon the batter into the ungreased 10-inch tube pan and smooth the top. Tip: Run a knife through the batter to pop any large air bubbles.
9. Bake at 350°F for 40–45 minutes, until the top is golden brown and springs back when lightly touched.
10. Immediately invert the pan onto its legs or a bottle and let cool completely, about 2 hours.
11. Run a thin knife around the edges and center tube to loosen, then unmold onto a serving plate.
Fluffy and tender, this cake melts with a hint of vanilla and bursts of juicy blueberries. Serve it plain for a classic treat or with a dollop of whipped cream and extra berries for a festive twist. It’s so light, you might just sneak a second slice.
Blueberry Ricotta Cake
Whip up this Blueberry Ricotta Cake when you need a dessert that’s both elegant and effortless. The ricotta keeps it incredibly moist, while fresh blueberries burst with flavor in every bite. It’s the kind of cake that disappears fast from any kitchen counter.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level to avoid a dense cake)
– 1 ½ tsp baking powder
– ½ tsp salt
– ¾ cup granulated sugar
– ½ cup unsalted butter, softened (room temp is key for proper creaming)
– 1 cup whole milk ricotta cheese, drained if watery
– 3 large eggs, at room temperature (they incorporate much better this way)
– 1 tsp pure vanilla extract
– 1 ½ cups fresh blueberries (toss a handful in flour to prevent sinking)
– Powdered sugar for dusting (optional, but it makes a beautiful finish)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper for easy release.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ½ tsp salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to beat ¾ cup granulated sugar and ½ cup softened unsalted butter for 3-4 minutes until light and fluffy.
4. Add 1 cup ricotta cheese to the butter mixture and beat on medium for 1 minute until smooth.
5. Tip: Scrape down the bowl sides with a spatula to ensure even mixing.
6. Beat in 3 room-temperature eggs one at a time, waiting until each is fully incorporated before adding the next.
7. Mix in 1 tsp vanilla extract.
8. Tip: For a tender crumb, avoid overmixing once the dry ingredients are added.
9. With the mixer on low, gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks remain.
10. Gently fold in 1 ½ cups fresh blueberries using a spatula.
11. Pour the batter into the prepared pan and smooth the top with the spatula.
12. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
13. Tip: Check at 50 minutes—if the top browns too quickly, tent it loosely with aluminum foil.
14. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edge and release the springform sides.
15. Allow the cake to cool completely on the rack before serving.
16. Dust the top with powdered sugar just before slicing, if desired.
Perfectly moist and lightly sweet, this cake has a delicate crumb from the ricotta that pairs wonderfully with the juicy blueberries. Serve it slightly warm with a dollop of whipped cream or enjoy a slice with your afternoon coffee for a simple treat.
One-Bowl Blueberry Vanilla Cake
Ditch the complicated baking projects—this one-bowl blueberry vanilla cake delivers big flavor with minimal cleanup. Perfect for last-minute gatherings or a sweet weeknight treat, it comes together in minutes with pantry staples. The juicy blueberries burst with flavor against the soft vanilla backdrop.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1½ cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 cup granulated sugar
– ½ cup unsalted butter, melted and slightly cooled (I prefer salted butter for a subtle contrast)
– 2 large eggs at room temperature (they incorporate better when not cold)
– ½ cup whole milk
– 1 tsp pure vanilla extract (the real stuff makes all the difference)
– 1½ tsp baking powder
– ¼ tsp salt
– 1 cup fresh blueberries, rinsed and patted dry (frozen work too—don’t thaw them)
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the melted butter, eggs, milk, and vanilla extract to the dry ingredients.
4. Mix with a spatula until just combined—overmixing leads to a tough cake.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared pan and smooth the top with the spatula.
7. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
9. Cool completely before slicing to prevent crumbling.
Fresh from the oven, this cake boasts a tender, moist crumb with pockets of juicy blueberries. The vanilla scent fills the kitchen, making it irresistible warm. For a twist, serve slices with a dollop of whipped cream or a drizzle of lemon glaze.
Blueberry Chai Spice Cake
Warm spices and sweet blueberries come together in this cozy cake that’s perfect for chilly afternoons. It’s a simple one-bowl batter that bakes up tender and fragrant. You’ll love how the chai spices deepen the berry flavor.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level to avoid a dense cake)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temp is key for easy creaming)
– 2 large eggs, at room temperature (they incorporate better this way)
– ¾ cup buttermilk (full-fat gives the best tang and moisture)
– 1 ½ tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground cardamom (my secret for authentic chai warmth)
– ¼ tsp ground cloves
– ¼ tsp salt
– 1 cup fresh blueberries (tossed in a tbsp of flour to prevent sinking)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy release.
2. In a large bowl, cream the softened butter and granulated sugar together with a hand mixer on medium speed for 2–3 minutes until light and fluffy—don’t rush this step for a tender crumb.
3. Add the room temperature eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cardamom, cloves, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing on low just until combined; overmixing leads to toughness.
6. Toss the fresh blueberries with a tablespoon of flour from your measured amount to coat them lightly—this keeps them suspended in the batter.
7. Gently fold the floured blueberries into the batter with a spatula until evenly distributed.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter; the edges should pull away slightly.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely—patience here prevents crumbling.
11. Dust with powdered sugar or serve with a dollop of whipped cream if desired.
Perfectly moist with a tender crumb that’s speckled with juicy blueberries. The chai spices offer a warm, aromatic backdrop without overpowering. Try it slightly warm with a scoop of vanilla ice cream for a comforting dessert.
Vegan Blueberry Lemon Cake
Perfect for a bright, zesty treat, this vegan blueberry lemon cake delivers a burst of flavor without any dairy or eggs. It’s moist, tangy, and simple to whip up for any occasion. Let’s get baking.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine for a lighter crumb)
– 1 cup granulated sugar (organic cane sugar adds a nice depth)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup unsweetened almond milk (room temp works best to blend smoothly)
– ⅓ cup vegetable oil (I use avocado oil for its neutral flavor)
– 1 tbsp apple cider vinegar (this reacts with the baking soda for lift)
– Zest of 2 lemons (freshly grated for maximum aroma)
– ¼ cup lemon juice (squeezed from those same lemons)
– 1 tsp vanilla extract (pure vanilla is my go-to)
– 1 ½ cups fresh blueberries (tossed in a bit of flour to prevent sinking)
Instructions
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until fully combined.
3. In a separate medium bowl, mix the unsweetened almond milk, vegetable oil, apple cider vinegar, lemon zest, lemon juice, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated—overmixing can make the cake dense.
5. Toss the fresh blueberries in a tablespoon of flour from your measured amount to coat them lightly, which helps them stay suspended in the batter.
6. Fold the floured blueberries into the batter evenly, being careful not to crush them.
7. Pour the batter into the prepared cake pan and spread it out into an even layer with the spatula.
8. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack to set.
10. After 10 minutes, run a knife around the edges and invert the cake onto the rack to cool completely before slicing.
Here’s the best part: this cake emerges with a tender, moist crumb and a vibrant lemon tang that pairs beautifully with the juicy blueberries. Serve it slightly warm with a dusting of powdered sugar or a dollop of coconut whipped cream for an extra touch. It’s a crowd-pleaser that’s as easy to make as it is delicious.
Gluten-Free Blueberry Buckle
Warm blueberries burst through a tender, buttery cake in this gluten-free delight. It’s a simple, comforting dessert that comes together quickly. Perfect for a casual gathering or a sweet weeknight treat.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups gluten-free all-purpose flour blend (I use one with xanthan gum included)
– 1 tsp baking powder
– ¼ tsp salt
– ½ cup unsalted butter, softened (room temp is key for easy creaming)
– ¾ cup granulated sugar
– 2 large eggs, at room temperature for better incorporation
– ½ cup whole milk
– 1 tsp pure vanilla extract
– 2 cups fresh blueberries, rinsed and patted dry (frozen work too, don’t thaw)
– ½ cup light brown sugar, for the crumb topping
– ¼ cup gluten-free all-purpose flour blend
– ¼ cup cold unsalted butter, cubed
– ½ tsp ground cinnamon, my favorite warm spice touch
Instructions
1. Preheat your oven to 350°F. Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 ½ cups gluten-free flour, baking powder, and salt until well combined.
3. In a large bowl, use an electric mixer to cream ½ cup softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.
4. Add the room-temperature eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract with the wet ingredients.
6. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour. Mix on low speed just until combined; avoid overmixing.
7. Gently fold in the blueberries using a spatula until evenly distributed throughout the batter.
8. Spread the batter evenly into the prepared baking pan with the spatula.
9. For the crumb topping: In a small bowl, combine ½ cup brown sugar, ¼ cup gluten-free flour, and cinnamon. Use a pastry cutter or your fingers to cut in ¼ cup cold butter until the mixture resembles coarse crumbs.
10. Sprinkle the crumb topping evenly over the batter in the pan.
11. Bake at 350°F for 40–45 minutes. Check at 40 minutes; it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown.
12. Let the buckle cool in the pan on a wire rack for at least 20 minutes before slicing.
Delightfully moist with a crisp, cinnamon-sugar topping that contrasts the soft cake. Each bite offers juicy blueberries that stay intact, avoiding sogginess. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it plain as a cozy breakfast cake.
Blueberry Sour Cream Cake
Holiday baking just got easier with this moist, tangy blueberry sour cream cake. It’s a simple one-bowl wonder that comes together in minutes, perfect for a last-minute dessert or a cozy weekend treat. The sour cream ensures a tender crumb, while the blueberries burst with juicy sweetness in every bite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ½ cups all-purpose flour (I always sift mine for a lighter texture)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temp is key for easy creaming)
– 2 large eggs, at room temperature (they blend better with the batter)
– 1 cup sour cream, full-fat for richness
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 tsp vanilla extract (pure vanilla makes a difference)
– 1 ½ cups fresh blueberries, rinsed and patted dry (frozen work too, but don’t thaw them)
– 2 tbsp turbinado sugar for sprinkling (optional, but adds a nice crunch)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the sour cream and vanilla extract on low speed until just combined—don’t overmix to keep the cake tender.
5. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain, being careful not to deflate the batter.
7. Gently fold in the rinsed and dried blueberries, coating them lightly in flour first if using frozen to prevent sinking.
8. Pour the batter into the prepared pan, smoothing the top with the spatula, and sprinkle evenly with turbinado sugar if using for a caramelized crust.
9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
This cake boasts a soft, moist crumb with a subtle tang from the sour cream, balanced by the sweet pop of blueberries. Try serving it warm with a dollop of whipped cream or as a breakfast treat with your morning coffee—it’s versatile enough for any occasion.
Blueberry Upside-Down Cake
Vividly sweet blueberries transform into a caramelized topping when baked beneath a tender vanilla cake. This upside-down version delivers a stunning presentation with minimal effort. You’ll love how the fruit juices soak into the crumb.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1/4 cup unsalted butter (melted for the topping—I always use unsalted to control saltiness)
– 1/2 cup light brown sugar (packed firmly for that rich caramel base)
– 2 cups fresh blueberries (rinsed and patted dry; frozen work too, but don’t thaw them)
– 1 1/2 cups all-purpose flour (spooned and leveled to avoid a dense cake)
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened (room temp blends smoother with sugar)
– 3/4 cup granulated sugar
– 2 large eggs (room temp eggs here incorporate better for a uniform batter)
– 1 tsp pure vanilla extract (the real stuff makes a difference in flavor)
– 1/2 cup whole milk (full-fat gives the cake a moist, tender texture)
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Pour 1/4 cup melted butter into the pan, tilting to coat the bottom evenly.
3. Sprinkle 1/2 cup brown sugar over the butter, pressing it into an even layer.
4. Arrange 2 cups blueberries in a single layer over the sugar mixture.
5. In a medium bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
6. In a large bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar with a mixer on medium speed for 2-3 minutes until light and fluffy.
7. Add 2 eggs one at a time, beating well after each addition until fully incorporated.
8. Mix in 1 tsp vanilla extract.
9. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour, mixing on low speed just until combined—tip: overmixing can toughen the cake.
10. Spoon the batter over the blueberries in the pan, spreading it gently to cover them completely.
11. Bake at 350°F for 40-45 minutes, until a toothpick inserted into the center comes out clean—tip: check at 40 minutes to avoid overbaking.
12. Let the cake cool in the pan on a wire rack for 10 minutes exactly to set the topping.
13. Run a knife around the edges to loosen, then invert onto a serving plate—tip: do this while warm for a clean release.
14. Serve warm or at room temperature.
Perfectly moist with a buttery crumb, this cake boasts a sticky-sweet blueberry glaze that seeps into every bite. Pair it with a dollop of whipped cream or vanilla ice cream for a cozy dessert, or enjoy a slice for breakfast with coffee—the fruit makes it feel justifiable.
Blueberry Cheesecake Swirl Cake
Zesty and indulgent, this Blueberry Cheesecake Swirl Cake combines two beloved desserts. It’s perfect for celebrations or a sweet weekend treat. You’ll love the creamy swirls and moist crumb.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine for a lighter texture)
– 1 1/2 cups granulated sugar (I prefer cane sugar for a subtle molasses note)
– 1/2 cup unsalted butter, softened (room temp is key for smooth mixing)
– 3 large eggs, room temperature (they blend better when not cold)
– 1 cup sour cream (full-fat gives the best richness)
– 1 tsp vanilla extract (pure vanilla makes a difference)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 8 oz cream cheese, softened (I use full-fat for a creamier swirl)
– 1/4 cup powdered sugar (for sweetening the cheesecake layer just right)
– 1 cup fresh blueberries (frozen work too, but don’t thaw them to avoid sogginess)
– 1 tbsp lemon juice (a squeeze brightens the blueberries)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch bundt or tube pan thoroughly.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
3. Add the room temperature eggs one at a time, beating well after each addition to incorporate fully.
4. Mix in the sour cream and vanilla extract until the batter is smooth and uniform.
5. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
7. In another bowl, beat the softened cream cheese with powdered sugar until creamy and lump-free.
8. Gently fold the fresh blueberries and lemon juice into the cream cheese mixture to coat them evenly.
9. Pour half of the cake batter into the prepared pan and spread it into an even layer.
10. Dollop spoonfuls of the blueberry cream cheese mixture over the batter, then top with the remaining cake batter.
11. Use a knife to swirl the layers together in a figure-eight pattern for a marbled effect, but don’t overmix.
12. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Outstandingly moist with pockets of tangy cream cheese, this cake offers a burst of blueberry in every bite. Serve it slightly warm with a dusting of powdered sugar or a dollop of whipped cream for extra decadence. It’s a showstopper that keeps well for days, making it ideal for potlucks or gifting.
Blueberry Chocolate Marble Cake
Zesty blueberries and rich chocolate combine in this stunning marble cake that’s perfect for any gathering. It’s surprisingly simple to make yet looks impressively intricate. You’ll love the sweet-tart berry swirls against the deep cocoa batter.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for a lighter crumb)
– 1 ½ cups granulated sugar
– ¾ cup unsalted butter, softened (room temp is key for easy creaming)
– 3 large eggs, at room temperature (they incorporate better this way)
– 1 cup buttermilk (full-fat gives the best moisture)
– 2 tsp pure vanilla extract
– 1 ½ tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ⅓ cup unsweetened cocoa powder (I use Dutch-process for a darker color)
– 1 ½ cups fresh blueberries (frozen work too, but don’t thaw them)
– 2 tbsp lemon juice (brightens the berry flavor)
Instructions
1. Preheat your oven to 350°F. Grease a 10-inch Bundt pan thoroughly and dust it with flour.
2. In a large bowl, cream the softened butter and sugar together on medium speed for 3 minutes until light and fluffy.
3. Add the room-temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
5. Tip: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—overmixing leads to a tough cake.
6. Divide the batter evenly into two separate bowls.
7. Stir the cocoa powder into one bowl until fully incorporated and smooth.
8. In the other bowl, gently fold in the blueberries and lemon juice.
9. Tip: Drop alternating spoonfuls of the two batters into the prepared pan. Use a knife to swirl them together gently—just 4-5 passes for a defined marble effect.
10. Bake at 350°F for 50-55 minutes. Test with a toothpick inserted into the center; it should come out clean.
11. Tip: Let the cake cool in the pan on a wire rack for 15 minutes before inverting it to prevent sticking.
12. Allow the cake to cool completely on the rack.
Finally, this cake boasts a tender, moist crumb with pockets of juicy blueberries. The chocolate swirls add a rich, bittersweet contrast that’s not overly sweet. Serve it slightly warm with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.
Blueberry Crumble Cake
Rustic and comforting, this blueberry crumble cake brings together juicy berries with a buttery topping. Perfect for breakfast or dessert, it’s a simple treat that always satisfies. You’ll love how the crumble bakes into a golden crust over the tender cake.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine for a lighter texture)
– 1 cup granulated sugar (I use organic cane sugar for a subtle caramel note)
– 1/2 cup unsalted butter, softened (room temp butter creams better—trust me)
– 2 large eggs, at room temperature (this helps them blend smoothly)
– 1 cup fresh blueberries (frozen work too, but don’t thaw them)
– 1 tsp baking powder (aluminum-free gives a cleaner taste)
– 1/2 tsp salt (I prefer fine sea salt for even distribution)
– 1/2 cup milk (whole milk makes it extra moist)
– 1 tsp vanilla extract (pure vanilla is worth the splurge)
– For the crumble: 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup cold butter cubed, 1 tsp cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
3. Tip: Scrape the bowl sides halfway through to ensure even mixing.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour, mixing just until combined.
7. Gently fold in the blueberries with a spatula to avoid crushing them.
8. Pour the batter into the prepared pan and spread it evenly.
9. For the crumble, combine brown sugar, flour, cinnamon, and cold butter in a small bowl.
10. Use your fingers to pinch the butter into the dry ingredients until pea-sized crumbs form.
11. Tip: Keep the butter cold for a crispier topping—don’t overmix.
12. Sprinkle the crumble evenly over the cake batter.
13. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
14. Tip: Check at 40 minutes to prevent overbaking—the top should be golden brown.
15. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Juicy blueberries burst in every bite, contrasting with the crunchy crumble and soft cake base. Serve it warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy it plain with your morning coffee. The texture holds up well, making it ideal for picnics or potlucks.
Summary
Unforgettable! These 20 easy blueberry cake recipes are your ticket to sweet success, whether you’re baking for a crowd or a cozy treat. I hope you find a new favorite to whip up. Don’t forget to leave a comment telling me which one you loved most and share this roundup on Pinterest to spread the berry joy!
