Blueberry Cake

Lovely blueberry cake recipe, simple single layer cake made with two cups of fresh blueberries.

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


  • 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


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.

blueberry-cake-method-1 blueberry-cake-method-2

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.


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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  • 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!)

  • Natalie

    I made this last night and by noon today it was gone. Very simple and delicious recipe.

  • Melanie

    I’ve added raspberries as well which makes it just delicious

  • Laila

    This was very good! Only exception is that an 8″ pan should be used not 9″. I made it in a 9″ square springform pan and it turned out too thin, just not enough batter for the pan. I will take the suggestion of another person and substitute cardamom next time to change it up. Adding lemon zest makes a world of difference as well, just the right amount of tang which I like.

  • Mildred Yeo

    Hi Elise, I baked this cake this afternoon. Oh my! It’s delicious! Not too sweet and a little bit of tartness from the blueberries. Thank you for this simple and yummy recipe! :)

  • Bronia

    Fabulous! I made with fresh blueberries and we couldn’t stop eating.

  • Julie B.

    Salut from Quebec! I am making this âme on a beautiful saturday morning with Frozen blueberries and non-gluten flour. Hope it comes our perfect like yours. Could I make this cake with other berries? Like chopped strawberries or raspberries?

  • Ann Vandielen

    DELICIOUS! I substituted cardamom for cinnamon…maybe half a teaspoon instead, and I put it in an oblong pan and it was done in 50 minutes. Thank you Elise! Love, Ann

  • Theresa

    Cake is easy and comes out great! I used fresh blueberries and made crumbs for the top. Family loved it!! Thanks!!!

  • Sammie

    Stupendous! Made this and the blackberry shortcake. It was a day of baking. Both were awesome but this is a little closer to my heart!

  • Ica shope white

    Oh I also added sour cream n 2 lemon wedges 2 da mix

  • Ica shope white

    I added a lil sumpin sumpin this recipe like evaporated milk n brown sugar n used fancy butter high fat high protien butter and crasins dr I ed sweet cranberries n let me tell u 2die4

  • Julie

    I have abundance of blueberries! And this will make the perfect Father’s Day treat. Thank you, Elise.

  • Amy

    Yes- will be making this again and again. I have a few bags of frozen blueberries (picked last year) to finish up- to make make room for new blueberries this year!

  • peg

    Could you comment on whether you have frozen this and how it defrosted? i am testing such cakes for my sons wedding in August…yeeeees he wants Momma to make all the desserts. Thanks

    • Elise

      Hi Peg, I have not frozen this cake but my guess is that it will freeze and defrost fine.

  • Jo

    Dear Elise,

    Oh my. Words are not enough to tell you how grateful I am for this wonderful recipe, Elise.

    The cake comes out so amazing every time I make it, it is a true wonder how simple yet phenomenal your recipe is. (And I’m not even that great of a baker! :^)

    Since I’ve baked it several times already, I got to experiment a bit — my husband likes the bottom of this cake to be a tiny more crusty(?), so I tried dusting the bottom of the baking pan with 2 1/2 t of flour (instead of 1 t) and it came out so nice!

    Thank you so much, Elise!!!

  • 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.

  • Jennifer Kim

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

  • Ellen

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

  • 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. :)

  • 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!

  • 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.

  • 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!

  • Alice

    Thanks for the recipe…lurveeee the cake very much ^^

  • 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!

  • 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

  • may

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

  • 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!

  • 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!

  • Marianne

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

  • 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.

  • 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!

  • Angela

    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!

  • Beer

    Tried it again without the milk. Way better. Kind of like a moist tart. As it were. . .


  • Beer

    FYI, I added 1/2 cup milk and it came out fine.

  • 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!

  • 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.

  • 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

  • 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!

  • Gizella

    I also added some lemon zest to the cake batter, just because i love lemon so much. What an easy delicious recipe, thank you!