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

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.

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.

blueberry-cake-method-3

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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Comments

  • 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!

  • 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!

  • 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.

  • 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

  • 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.

  • 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!

  • Beer

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

  • Beer

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

    :p

  • 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!

  • 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!

  • 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.

  • Marianne

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

  • 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!

  • may

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

  • 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

  • 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!

  • 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.

  • Alice

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

  • 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

  • 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!

  • 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.

  • 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!

  • 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. :)

  • 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!

  • 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.

    :-)

  • 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.

  • 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.

  • Ellen

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

  • Ellen

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

  • Anne

    Has anyone ever tried freezing this cake? I am wondering how it would hold up.

  • 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! :)

  • 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!

  • 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.

  • 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!!!

  • 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.

  • Sheila Fingerhood

    I made this today with a few alterations, I also added a can of sour cherries to the blueberries, and lemon zest to the cake batter also instead of dusting it with powdered sugar I made a Cherry brandy whipped cream to top it with. I’ll be making this again. It was delicious!!!!

  • Stephanie Rousseau

    Just wondering if this recipe has been changed recently? When I made it a few weeks ago I’m sure there was no cinnamon or lemon zest and that the introduction and layout were different?? Although it’s entirely possible I was using the wrong link! If I’m correct and is has changed, is there any chance you could repost the old recipe too?? Many thanks!

    • Elise Bauer

      Hi Stephanie, yes I recently updated the recipe. The original is very similar. The only changes to the ingredients is no cinnamon or lemon zest, and 1 cup of sugar instead of 3/4 cup of sugar. Everything else is the same.