Blueberry Cake

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Photography Credit: Elise Bauer

Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).

In fact, it almost seems like there is more blueberry than cake in this cake; that’s a problem I can live with!

Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there’s always the risk of berry sinkage.

Blueberry Cake

We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!

Recipe and photos updated, first published 2005

Blueberry Cake Recipe

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  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Serves 6

Ingredients

  • 1 cup (130 g) all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/2 cup (4 oz, 113 g, 1 stick) unsalted butter, softened
  • 3/4 cup (160 g) sugar
  • 1/4 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon lemon zest (optional)
  • 2 cups (325 g) blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
  • 1 teaspoon lemon juice
  • Powdered sugar for dusting

Method

1 Preheat oven and prepare springform pan: Preheat oven to 350°F. Lightly butter an 8 or 9-inch springform pan and dust with flour. Or use an 8 or 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.

2 Mix flour with baking powder and salt: Vigorously whisk together 1 cup of flour with baking powder, salt, and cinnamon and set aside.

3 Beat butter, add sugar and vanilla, add eggs, add flour:  Using a mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a couple minutes more. Stir in the vanilla extract.

Add the eggs one at a time and beat until well blended. Stir in the lemon zest if using. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth.

4 Pour the batter into the prepared springform pan.

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5 Toss berries with flour and lemon juice, spoon over batter: Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

6 Bake: Bake on middle rack in oven for 50 to 55 minutes at 350°F, or until a tester 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.

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7 Dust with powdered sugar to serve: Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.

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Blueberry Cake

Showing 4 of 49 Comments

  • Alexandra

    Fabulous and foolproof. I have been making this for years. Friends have adapted it to other fruit. It is easy to make and always comes out well. A lovely proportion of cake to blueberry (other cakes don’t have enough berries), but not a pie, buckle, crumble or large muffin – still a cake. Brava!

  • Carol Ann

    Big disappointment. with all the berries on the top, and the cake is fairly light, the juicy berries make the cake really soggy on top. If I make it again (big if) I would fold at least half of the berries into the batter with just a few on the top. My family prefers the blueberry buckle coffee-cake type recipe that the cake is a bit firmer to hold up to the moisture of the berries.

  • vicki

    can this be doubled and baked in an oblong 9X15 or so?

  • Phyllis Nefsky

    Do you think the cake would come out using canola oil instead of butter?

  • Cathleen

    This is some seriously amazing cake! I will be holding on to this recipe and will definitely make this again and again! (Like maybe tomorrow,lol!)

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