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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  • cute

    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.


  • Gaye Baxter

    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.

  • Franzis

    I made this twice already, it is so easy and absolutely delicious. We love this cake :)

  • Ramneek bajwa a

    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.


  • Diana

    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.

  • Wayne Lindgren

    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

  • Kerry

    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.

  • alison

    i loved this it was an amazing recipe i would like to share to many others!!!!!!!!!!!!!!!!!!!1

  • Katrina

    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!

  • 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?

    • Elise Bauer

      Hi Vicki, I don’t see why not. You may need to experiment to get to the appropriate cooking time.

  • Phyllis Nefsky

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

    • Elise Bauer

      Hi Phyllis, baking is such a science you would have to experiment to find out.

  • 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!

  • Laura ~ Raise Your Garden

    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!

  • 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!