Blueberry Cake Recipe (with Video)

Blueberry Cake Recipe: Blueberry cake is a delightful dessert that perfectly balances sweetness with the tartness of juicy blueberries. Whether you’re making it for a family gathering, a birthday, or just as a sweet treat, this cake is sure to impress. The burst of blueberries in every bite, combined with a soft and moist cake, makes it an irresistible choice for any occasion.

In this guide, we’ll walk you through a step-by-step process to make the best homemade blueberry cake. With simple ingredients and easy-to-follow steps, you’ll have a delicious cake ready in no time!

Ingredients Needed

Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 cup granulated sugar
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter (softened)
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract

Blueberries and Optional Ingredients

• 1 ½ cups fresh or frozen blueberries
• 1 teaspoon lemon zest (optional, for added flavor)
• ½ cup chopped nuts (optional, for extra texture)

Tools and Equipment Required

• Mixing bowls
• Electric mixer or hand whisk
• Baking pan (8-inch or 9-inch round/square pan)
• Measuring cups and spoons
• Oven

Step-by-Step Guide to Making Blueberry Cake

Step 1 – Preparing the Ingredients

Before you begin, gather and measure all your ingredients.

1. Preheat your oven to 350°F (175°C).
2. Grease and flour your baking pan or line it with parchment paper.
3. If using fresh blueberries, rinse and pat them dry. If using frozen blueberries, do not thaw them to prevent excessive moisture.
4. Toss blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the cake.

Step 2 – Mixing the Batter

1. In a mixing bowl, whisk together flour, baking powder, sugar, and salt. Set aside.
2. In a separate large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix just until combined—avoid overmixing.

Step 3 – Folding in the Blueberries

1. Gently fold in the flour-coated blueberries using a spatula.
2. Be careful not to mash the blueberries while mixing.

Step 4 – Baking the Cake

1. Pour the batter into the prepared baking pan and spread it evenly.
2. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean.
3. If the top is browning too quickly, loosely cover it with aluminum foil.

Step 5 – Cooling and Serving

1. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
2. Transfer the cake to a wire rack to cool completely.
3. Dust with powdered sugar or drizzle with glaze before serving.

Tips for the Best Blueberry Cake

• Use room-temperature ingredients for a smoother batter.
• Coat the blueberries in flour to prevent them from sinking.
• Avoid overmixing the batter to keep the cake soft and fluffy.

Variations of Blueberry Cake

Blueberry Lemon Cake

Add 1 tablespoon of lemon juice and extra lemon zest for a tangy twist.

Blueberry Almond Cake

Replace ½ cup of flour with almond flour and sprinkle sliced almonds on top before baking.

Gluten-Free Blueberry Cake

Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.

Storing and Freezing Blueberry Cake

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to a week for longer shelf life.
• To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months.

FAQs about Blueberry Cake Recipe

1. Can I use frozen blueberries instead of fresh ones?

Absolutely! Frozen blueberries can be used interchangeably with fresh ones in this recipe. Just make sure not to thaw them before use, as this can prevent them from bleeding into the batter.

2. What type of flour is best for blueberry cake?

All-purpose flour is most commonly used for making blueberry cake as it provides the perfect texture. However, if you’re looking for a gluten-free option, almond flour or oat flour can also work well.

3. How can I prevent the blueberries from sinking to the bottom of the cake?

To keep blueberries from sinking, lightly coat them in a small amount of flour before folding them into the batter. This helps by creating a slight friction, allowing even distribution throughout the cake.

4. Can I add lemon zest to my blueberry cake?

Yes, adding lemon zest to your blueberry cake will give it a delightful fresh and tangy flavor that complements the sweetness of the blueberries perfectly.

5. What is the best way to store blueberry cake?

Blueberry cake can be stored at room temperature for a day or two, wrapped in plastic wrap or under a cake dome. For longer storage, refrigerate for up to 5 days. Ensure it’s covered to prevent it from drying out.

6. Can blueberry cake be frozen?

Yes, you can freeze blueberry cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep well for up to 2 months. Thaw overnight in the refrigerator before serving.

7. Is there a vegan option for blueberry cake?

For a vegan version of blueberry cake, substitute the eggs with applesauce or banana puree, and use a plant-based milk and vegan butter. Ensure all other ingredients like sugar are vegan-friendly as well.

8. How do I know when my blueberry cake is done baking?

Your blueberry cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown, and the cake should spring back when lightly touched.

Each of these tips and answers is crafted to ensure ease of baking for both novice and experienced bakers alike, enhancing your baking experience with every step.