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I followed the recipe, cutting down on sugar. The cake turned out soft and moist. Very nice. Thanks for this easy to make recipe.
Hmmmm…. made the cake per directions using frozen wild blueberries, batter was super thick. It resembeled more of a cookie dough. Hopefully it turns out alright. Will check back in after it is finished baking.
LOVE this cake ! Elise, I have an earlier printout of this recipe which listed one cup of sugar, which was what I used. Now it lists 3/4 cup. Why the change ?
Hi Georgette, I’m so glad you like the cake! When I was retesting it I thought it was too sweet, so I reduced the amount of sugar. If you like it with 1 cup of sugar, feel free to continue.
It was very salty..and too much of sweet at the same time…..
Hi Ruchi, 1/2 teaspoon of salt should not have made the cake too salty. Perhaps you were using salted butter instead of unsalted? As for the sweetness, it is a sweet cake.
We loved it! Was easy to make. I used Almond Flour and Splenda and it turned out perfect.
Ok..so after reading the reviews I’m a bit perplexed. This was awful…followed as directed. Cake was waaaay over cooked, dry texture and there was no sweetness whatsoever…The directions say 8 or 9 inch springform but no explicit directions for either size so I went with the lesser of the two in a 9 inch…too long!1 star for color, 1 star for appearance…otherwise, AWFUL
I made this yesterday (in 90 degree heat, no less) and everyone loved it! I’m putting it in my regular repertoire of recipes right now. Easy and delicious! Thank you.
Can I use stevia to replace the white sugar?
Can I use brown sugar?
Hi, Maritess! I don’t recommend using stevia instead of white sugar in this recipe. Brown sugar could potentially be substituted, but it will change the texture of the cake quite a bit — resulting in a denser, more moist cake. I think it would still be delicious, though! If you try brown sugar, please let us know how it turns out!
I’m finally making this now.
Due to my ignorance, is it worth dodging the flour and baking soda and salt?
Also, someone mentioned a crumble at the bottom (which seems to me would resemble more of a morning cake?), however, what crumble would you recommend?
Hi, Erica! I’m not sure what you mean by dodging? Do you mean sifting the flour, baking soda, and salt together? If so, yes you can do that, though whisking should work just fine. And unfortunately I can’t advise regarding a crumble on the bottom or whether this would make a decent biscuit (which you mentioned in your other comment). I’d suggest making the recipe as written and seeing how you like it! Enjoy!
I am happy to say mine looked EXACTLY like the picture and was a big hit at work! I’ve tried a vegan version for my son (egg substitute and vegan butter). I’m sure it will be just as delicious. I am thinking you could make this in a muffin tin as well – just a little batter in each cup topped w/blueberries!
Wonderfully simple recipe. Thanks for sharing. I used canned blueberries and stevia substituted for sugar. An absolute hit with all the family. Will definately be making this again.
First time making this cake! Love it! Delicious! Will make it again soon.
I have been making this cake for years. I have used a spring form pan, a cake pan, a Pyrex bowl, etc and it always turns out wonderfully. My friend’s friends and their friends and family make it too, occasionally using it other juicy fruit (peaches, strawberries, etc.) I’m about to make it for family in the UK. A perfect recipe. My “go to” cake, (just ahead of Dorie Greenpans’ “Marie-Helene’s Apple Cake.)
My first time making this cake. Baked it for 45 minutes. Absolutely delicious.
Phenomenal. Made it the day before for company. Used powdered lemon zest instead of regular, extra large eggs, and did not dust with powdered sugar. A huge hit–seconds all around and two requests for the recipe. Have copied it into my recipe file and will make again. Thank you!!
It was a pretty good blueberry cake and I was impressed! I baked it for 45 minutes though and it came out perfectly fine. As well, I added some extra lemon zest because I felt it could use some more lemon flavour.
Third time making this and it always comes out great. The only problem I have had is that I never make enough. Thank you so much for this recipe.
Very disappointed- the batter was so thick and hard- and doughy- is the recipe posted missing milk? just like a thick clump of bread and followed this exactly..
Hi Sam, that’s weird, most people have excellent results with this recipe. It could be that the eggs you used weren’t as large as the ones we used for the recipe, or that your measurement of flour was higher than ours (that happens, measuring cups are not consistent). Sounds like you just needed a little more moisture in the dough. The dough is on the doughy side as far as cakes go, because there needs to be enough structure to hold up all of those juicy blueberries, but it should end up a thick clump of bread.
This is occurring now!
I’m not quite sure what to do, as, it could probably make a decent biscuit?
I’m going to add sour cream.
I’ll keep you informed!
No milk. Mine comes out very moist and delicious, I think it is the blueberries and lemon that filled the moisture in the cake.
I’m not sure why yours turned out so hard that you might want to try a water bath?
Far too many blue not enough cake, I knew I should had kept some blueberry out but stuck with the recipe.
Very tasty. Baked for 50 minutes and I feel it was a tad over done. Will check the size of my pan. If it’s a 9″ pan will check for doneness at 45 minutes. Another good recipe to put in my blueberry arsenal. Thanks for sharing!!!!
I enjoyed making this cake with my 3 year old daughter for our baking day. It is simple and packed with flavor. Delicious!
My favorite blueberry recipe hands down. I only modify are using swans cake flour coat my blueberries using the smallest ones I can find preferably also using the baker sugar I also stir by hand to void breakage in the blueberries.
I have made this cake many times. I have put a crumble in the bottom of greased pan. Stired fruit into dry ingredients then added all the wet ingredients mixed together. Last 6 times I made it. I used diced cooked pears with minced crystalized ginger and cardamon. Also put 1/2 -3/4 cup chopped toasted walnuts. And cut fruit back to 1 1/2c. When you invert cake on plate. It puts a crunchy layer of oatmeal crumble. I could also see making this with cranberries or peaches. Thank you again for this recipe.
I made this twice already, it is so easy and absolutely delicious. We love this cake :)
I used cardamom powder and nutmeg instead of cinnamon and instead of cake made muffins by baking the money for 30 min. I was able to make 9 muffins using your recipe. They were gone within 2 hours. Thanks for the recipe.
I just made this cake. It was perfect. I used a 9×13, doubled the recipe and baked for an extra minutes. Will make this again. Thank you.
I would use 1.5 times the recipe for more cake and more berries. Very good and easy to follow. Will do again. Thanks Simply Recipes Staff, you don’t fail me <3
With an ambundance of fresh blueberries I looked for a unique recipe and found this one. I used more berries than called for which worked well. Very delicious and not too sweet. A lucious blueberry taste. Will definitely try this again and may use other fruits as well. Perfect size for a family or small group.
i loved this it was an amazing recipe i would like to share to many others!!!!!!!!!!!!!!!!!!!1
this recipe works every single time! I have almost memorized this recipe, THATS how much I make it. Ive used blackberries before as well, also delicious. I actually find the simply recipes website never fails me! Thank you!
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!
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.
can this be doubled and baked in an oblong 9X15 or so?
Hi Vicki, I don’t see why not. You may need to experiment to get to the appropriate cooking time.
Do you think the cake would come out using canola oil instead of butter?
Hi Phyllis, baking is such a science you would have to experiment to find out.
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!)
I made this last night and by noon today it was gone. Very simple and delicious recipe.
I’ve added raspberries as well which makes it just delicious
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.
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! :)
Fabulous! I made with fresh blueberries and we couldn’t stop eating.
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?
Hi Julie, Sure, I don’t see why not!
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
Cake is easy and comes out great! I used fresh blueberries and made crumbs for the top. Family loved it!! Thanks!!!
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!
Oh I also added sour cream n 2 lemon wedges 2 da mix
What kind of crumbs did you use for the topping? How much sour cream did you put into your mix and did you put the full 11 wedges mix?
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
I have abundance of blueberries! And this will make the perfect Father’s Day treat. Thank you, Elise.
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!
I rarely eat desserts ~ but this one I would splurge on!! Blueberries are so high in antioxidants and the color they present is so stunning in dessert form. I love how many blueberries you’ve crammed in here. On Lake Ontario, there’s this secret “blueberry patch” that charges 2 bucks a pound for u-pick. As a family, we pick 20 pounds and freeze so that we have plenty to use in luscious desserts like this. I’m just glad they don’t weigh us before and after because my hubby insists he eats 10 pounds alone in the field!
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
Hi Peg, I have not frozen this cake but my guess is that it will freeze and defrost fine.
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!!!
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! :)
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.
We are cutting down on sugar use, so I substituted 1/2 cup honey for the sugar, and the cake came out perfect.
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. :)
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!
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.
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!
Thanks for the recipe…lurveeee the cake very much ^^
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!
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
yuuum… thanks so much for another great recipe! everyone loved it! =) especially blueberry lovers, like myself!
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!
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!
This dessert was absolutely perfect for Mother’s Day, exactly what I was looking for. Thank you!
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.
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!
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!
Tried it again without the milk. Way better. Kind of like a moist tart. As it were. . .
FYI, I added 1/2 cup milk and it came out fine.
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!
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.
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
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!
I also added some lemon zest to the cake batter, just because i love lemon so much. What an easy delicious recipe, thank you!