Blueberry Cake

We made this lovely gâteau a few days ago with some fresh blueberries now in season. Although the cake was delicious, I’m beginning to think that fresh blueberries are best eaten fresh. If we can’t tell the difference after cooking between fresh or frozen blueberries, we may as well use frozen for baked goods. Trader Joe’s sells good quality frozen blueberries, and for less than what you will pay for fresh, even in season.

Blueberry Cake Recipe

  • Yield: Serves 6.

Ingredients

  • 1 cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 oz (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1/4 teaspoon vanilla
  • 2 large eggs
  • 2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
  • 1 teaspoon lemon juice
  • Powdered sugar for dusting

Method

1 Preheat oven to 350°F. Lightly butter a 9-inch springform pan and dust with flour. Or use a 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

2 Combine 1 cup of flour with baking powder and salt and set aside.

3 Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.

4 Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

5 Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.

34 Comments

  1. Fran

    I wanted to make this but was concerned that there was no liquid added (buttermilk, milk, sour cream) so I went ahead and trusted you. Wow, what a wonderful recipe and it’s just the right size without making a boatload. I think this cake can be used with any other nice fruit or berry imbedded on top. Thanks!

  2. Sean

    I grew up in Maine and we had our own blueberry bushes along with plenty of wild blueberries that grew in the field next to my house. We would spend 3 to 4 hours every week just picking our own berries and we never got tired of them.

  3. Lynfa

    Living in Newfoundland , blueberries almost grow on my doorstep. I usually get my family to help pick plenty so we can freeze some for winter. This recipe was enjoyed by all my family and a neighbour. It received nothing but great comments…thankyou

  4. Jigsha Desai

    I just tried this recipe last night and love it! The cake is perfectly moist and tastes just delicious.

    Even my coworkers agree!

    Thanks for sharing such a great recipe.

  5. Rose

    What a lovely cake! I really enjoy your site–you have wonderful recipes and great ideas. Thanks! I wanted a lemony cake to go with the blueberries, so I added zest from one lemon to the sugar before mixing. Yum! Thanks!

  6. Angela

    Elise,
    Thanks so much for sharing this great recipe. I made it last night with a couple of substitutions, and it was excellent.
    In addition to the vanilla extract I added lemon extract because I didn’t have any lemon juice on hand.
    Instead of blueberries, I used blackberries because I had some lovely fresh ones. My family absolutely loved it!!
    Thanks for all of your work!

  7. Nora

    Okie! This is my first time baking a cake! It came out so great. I can’t believe I did it, haha! Thank you so much for the easy recipe. It’s great!

  8. Gerry

    I live in Newfoundland, Canada, where the blueberries grow wild and you pick them in September/October. This is the first time I have tried this recipe and the results were fantastic ( at least that’s what my wife says).
    As a young child going blueberry picking with my parents it was a real hidden treat to find a BIG FAT patch and devour the fresh berries. I would deny it to my parents but my blue teeth gave me away.

  9. Marianne

    This dessert was absolutely perfect for Mother’s Day, exactly what I was looking for. Thank you!

  10. Leah

    I’ve made this recipe several times since I discovered it this summer; it is my new favorite dessert recipe. This morning I made a double batch into cupcakes to share at a party I’m going to. I made 28 cupcakes and baked them for 30 minutes. They are a bit taller than the 9″ cake and are not quite as moist, so I probably could have made more cupcakes, and perhaps cooked them a few minutes less. Still, I love the snack-sized portions, and they both look and taste great.

    Thank you for the wonderful recipe!

  11. Michelle

    I’ve made this twice in one week! It’s a wonderful dessert that is delicious and beautiful. It’s not too sweet. The second time I made it I was a cup short of fresh blueberries so I used a cup of store bought frozen wild blueberries. I think the plump fresh blueberries came out the best, but it worked to add the frozen in a pinch.
    I plan to put it in my file to make for company!
    I love Simply Recipes I’m a new fan, thank you!

  12. may

    yuuum… thanks so much for another great recipe! everyone loved it! =) especially blueberry lovers, like myself!

  13. Sue O.

    This cake rocks (far better than the Blueberry Buckle), it’s the very best recipe ever!
    Have baked it many times, taken it to many events, super easy, budget-wise when berries are in season, everyone loves it and no surprise~our dinner guests are now making their own Blueberry Cake:)

    Thank you~Thank you~Thank you for a fabulous recipe!

    So glad you like the blueberry cake. BTW, it is a very different cake from the buckle. The buckle (my favorite) is essentially a coffee cake, more like a breakfast cake, something to be served with coffee, eggs, and sausage on Sunday mornings. The blueberry cake is more of a standard dessert cake. ~Elise

  14. Sharilyn

    This cake turned out perfectly. I did modify it by adding the streusel from the blueberry buckle recipe instead of powdered sugar. It’s delicious!

  15. Sharon

    I made this cake on Wednesday and loved it! I told my co-worker all about it and she made it too, adding lemon zest to the batter. She gave me a piece and it was vastly different than the one I made. I couldn’t figure out why, til I re-read the recipe. Oops, I used baking soda not powder! My mistake made it less cake-y a texture I haven’t had before. It was pretty good.

  16. ann

    I just made it this morning – such a cooperative cake! I had only 1 c blueberries, no lemon, only had time to bake it 40 minutes at 370, and I goofed by putting the blueberries on the bottom and the batter on top – I assumed it was to be inverted. All that and I took it to church this morning and all I got were compliments. It was a fantastic cake. You’ve got fantastic recipes, Elise, I’ve tried a number of them all with excellent results. And I’ve also linked up with Jaden’s, Shuna’s and Garrett’s blogs as well for some great recipes. However, I love your EASY webpage and format, and huge list of recipes. My day is not complete without checking out your site and getting ideas! Love, Ann

    Thanks Ann! ~Elise

  17. Blossom

    This is indeed a really wonderful Blueberry cake that’s so easy to do! I’ve made this 3 weeks in a row, in variations of a whole cake, large and small, as well as cupcake sizes and everyone loves it! I even made it fresh hot from the oven for my brother to bring to work as a morning treat for his colleagues. Thanks so much for the recipe!

  18. Sandra

    Ever since I came upon this recipe, it’s been my favorite. I bake them into cupcake size, and they’re a perfect snack! I also only use 1/2c whole wheat pastry flour, and 1/2c white whole wheat flour. Vanilla soymilk works great too, in place of vanilla extract (cause I didn’t have any on hand). I also use 1/2c brown sugar, and 1/2c evaporated cane sugar, it gives it a crunchy “muffin” top. Oh, and vegan butter works great here! It has a great buttery taste (I use earth balance), and you can’t even tell a difference.

  19. Elizabeth

    Great recipe! I was digging through my freezer, trying to use up what I had, and found a bag of juneberries (some people call them serviceberries or saskatoons), which in my opinion, are so much more lovely than blueberries. Around where I live, people won’t even tell you where to pick them – if you find a bush, you keep it a secret! So I used juneberries instead of blueberries, but otherwise followed the recipe. Absolutely wonderful!

  20. beverly

    Great cake! I followed directions as stated, subbing earth balance spread for the butter as I bake dairy free (not vegan) due to food sensitivities. Delicious and gone in a day. I used fresh blueberries as the frozen ones that I thawed were mealy and flavorless (not a good bag, I guess). Since I didn’t have enough fresh blueberries, I used half raspberries. Yum!! Time to make another one. So easy, too. Thanks, Elise, for this wonderful recipe. I love your site. :)

  21. Sara

    Since blueberries are in season, I wanted to bake something with fresh blueberries. Nowadays, with a 16 month-old, I need quick, easy (but still delicious) recipes. This one hit the mark! It was so easy and yummy, I am making it again right now!

  22. wendy

    Made this tonight with no changes and it was awesome. Not too sweet. Perfect!! Bravo.

    If I make it again, I will probably make more of an effort to put some blueberries right on the edge so that mine will look just like that photo.

    :-)

  23. Brett

    Made this cake the other night verbatim and it was fricking delicious. Batter comes out really thick, but I think thats what gives it that almost cookie-like crust. Excellent.

  24. Lida

    The most amazing taste…It was so easy to prepare, and i got so much great comments on it. Its on my #1 list of favorite dessert recepies.

  25. Ellen

    Success! My husband just said, “this is one of the best cakes I’ve ever had.” This recipe is a keeper. Thanks!

  26. Ellen

    We are cutting down on sugar use, so I substituted 1/2 cup honey for the sugar, and the cake came out perfect.

  27. Jennifer Kim

    I recently baked this one and it was sooooo delicious!!!! (I baked and ate half of it just by myself..lol) thanks for great recipe! :)

  28. Annette

    i ended up with a bunch of blueberries yesterday from the farmers market and decided this would be perfect!

    i oddly dont care for blueberries fresh but love them in breads and this was easy and delicious. i accidentally mixed the blueberries in instead of leaving them on top so ill remember next time.

    always love your recipes elise!

  29. Anna

    I’ve made this cake twice and Love it. I will try it with other fruit also. The cake batter is thick and almost cookie like. Vert buttery and delicious.

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