The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Blueberry Cake That’ll Make You Feel Like a Baking Boss
You ever bite into something so good, you have to pause and reevaluate your life choices? That’s me with this blueberry cake. Moist, fluffy, packed with juicy bursts of blueberries—it’s the kind of cake that makes you wonder why we ever settled for store-bought desserts in the first place.
And don’t worry if you’re not some pastry school prodigy. This cake is forgiving, simple, and straight-up delightful. Whether you’re whipping it up for brunch, a picnic, or just a midweek treat-yourself moment, it delivers. Plus, it smells so good, people will think you’ve got a secret bakery in your kitchen.
Let’s dive into the blueberry bliss, shall we?
Recipe Snapshot
| Category | Details |
| Yield | 1 9-inch round cake |
| Serving Size | 1 slice |
| Prep Time | 20 minutes |
| Bake Time | 50–55 minutes |
| Total Time | 1 hour 15 minutes |
| Calories per Serving | ~320 |
| Primary Cooking Method | Baking |
| Occasion | Brunch, Dessert, Tea Time |
| Diet Type | Vegetarian |
Calories are approximate and may vary depending on exact ingredients used.
Blueberry Cake
Course: DessertCuisine: AmericanDifficulty: EasyServings
1
slicePrep time
20
minutesBake Time
50
minutesCalories
320
kcalThis blueberry cake is the real deal—impossibly soft, moist like it’s fresh out the oven hours later, and each bite is bursting with plump, juicy blueberries that somehow survived the bake like little flavor bombs.
The texture is that dreamy balance between a tender crumb and a golden, lightly crisp edge. It’s foolproof and shockingly satisfying.
Whether you’re a seasoned home baker or you just graduated from boxed mixes, this one’s going into your regular rotation. No weird ingredients, no stressful techniques—just straight-up cake magic.
Ingredients
- For the Cake
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) milk, room temperature
1 1/2 cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
1 tbsp all-purpose flour (for coating blueberries)
- Optional Topping
1 tbsp granulated sugar for sprinkling
Directions
- Get That Oven Hot and Pan Ready
Preheat your oven to 350°F (175°C). Don’t skip this—you want that even bake. Grease a 9-inch round cake pan with butter or nonstick spray, and line the bottom with parchment paper. It’s like giving your cake a cozy landing pad. - Cream the Butter and Sugar Like a Pro
In a large bowl, toss in your softened butter and sugar. Beat on medium-high for 3-4 minutes until the mix turns pale and fluffy. This step is clutch—it’s what makes the cake light and airy. - Work Those Eggs In
Add the eggs one at a time, beating well after each. You’re building that rich structure. Once both eggs are in, stir in the vanilla extract. The batter will start to smell like something magical’s brewing. - Mix Up the Dry Stuff Separately
In another bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is even and no salty clumps sneak in. - Alternate Mixing Wet and Dry
Now the dance begins. Add the dry mixture to the wet in three parts, alternating with milk. So it’s: flour, milk, flour, milk, flour. Start and end with flour. Mix on low just until combined. Don’t overmix unless you like chewy cake (no one does). - Blueberry Time
Toss the blueberries in 1 tablespoon of flour. This keeps them from sinking straight to the bottom. Gently fold them into the batter with a spatula—no mixers here or you’ll crush the berries and turn your batter sad and purple. - Get It in the Pan
Pour the batter into your prepared pan. Use a spatula to spread it evenly. Sprinkle the top with a little granulated sugar for a subtle sweet crunch if you’re feeling fancy (and you should be). - Bake It Till Golden and Glorious
Slide the pan into your preheated oven. Bake for 50–55 minutes. Your house will smell like heaven. You’ll know it’s done when a toothpick inserted into the center comes out clean with just a few crumbs. - Cool It Down Without Rushing
Let the cake sit in the pan for 15 minutes—just enough time to clean up and brew some coffee. Then run a knife around the edge to loosen it. Flip it onto a wire rack, peel off the parchment, and let it cool completely. It’s hard, but worth the wait.
Extra Tips
- Room Temp Everything: Make sure your eggs, butter, and milk are room temp. It helps everything blend smoothly and gives you a better rise.
- Don’t Overmix: Once you start adding flour, mix only until combined. Overmixing = dense, rubbery cake. And no one wants that.
- Flour the Berries: This may seem minor, but that one tablespoon of flour around the blueberries stops them from falling to the bottom like little fruit bombs. Major difference in the final look.
- Test Early: Ovens vary, so start testing at 50 minutes. If your toothpick comes out with moist crumbs (not wet batter), you’re golden.
- Let It Rest: The flavor gets better after a few hours. If you can resist, let the cake sit tightly wrapped overnight for the best taste.
- Top It Off: Add a simple lemon glaze (powdered sugar + lemon juice) or a dollop of whipped cream if you want to zhuzh it up. Totally optional, but oh-so-good.
Equipment List
- 9-inch round cake pan
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Parchment paper
- Toothpick or cake tester
Substitution Options
Whether you’re dealing with dietary restrictions or just short on ingredients, here are a few easy swaps that won’t mess up the magic:
Butter: Substitute with an equal amount of vegan butter or margarine if you’re going dairy-free. For a slightly healthier spin, you can use 1/2 cup of unsweetened applesauce, but it will make the cake a bit more dense and moist.
Milk: Any non-dairy milk works well—almond milk, oat milk, or soy milk all blend seamlessly. Just make sure it’s unsweetened and unflavored to keep the balance right.
Eggs: Replace each egg with 1/4 cup of plain yogurt, 1/4 cup of unsweetened applesauce, or use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg, let sit for 5 minutes).
Flour: You can use a 1:1 gluten-free flour blend if you need to skip the gluten. Avoid single flours like coconut or almond flour unless you’re adjusting the whole recipe—they soak up moisture very differently.
Blueberries: No fresh or frozen berries on hand? Chopped strawberries, raspberries, or even blackberries make solid alternatives. Dried fruit won’t give the same burst but could work in a pinch if rehydrated.
Keep in mind, every swap slightly changes the texture and flavor. So it’s okay to experiment, but maybe don’t test all the subs at once on bake day!
Make-Ahead Tips
Planning ahead? You’re in luck—this blueberry cake is pretty chill when it comes to prepping in advance.
Make the Batter in Advance: You can mix the batter (minus the blueberries) a day ahead and store it in the fridge. When you’re ready to bake, fold in the flour-coated berries, pour it into the pan, and let it sit at room temp for about 15–20 minutes before it hits the oven.
Bake and Store: You can also fully bake the cake the day before. Once it cools, wrap it tightly in plastic wrap or store in an airtight container at room temperature. It stays fresh and soft for up to 2 days.
Freeze for Later: Yes, this cake freezes beautifully. Wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or a few hours at room temp.
Pro tip? If you’re planning to glaze or top it with anything extra, wait until you’re ready to serve so nothing gets soggy.
Storage Instructions
This blueberry beauty is surprisingly low-maintenance when it comes to storage:
At Room Temp: Keep the cake in an airtight container at room temperature for up to 2 days. Just make sure it’s completely cool before sealing to avoid sogginess.
In the Fridge: For longer freshness (up to 5 days), refrigerate it. Wrap the cake tightly in plastic wrap or store in a cake container. Let it come to room temperature before serving so the texture bounces back.
Freezer Friendly: Want to stash some away for future cravings? Slice the cake, wrap each piece in plastic wrap, then pop them into a zip-top freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight or let it sit on the counter for a couple of hours.
Avoid storing with frostings or glazes on top unless you’re absolutely sure they won’t get gooey or weird. Always best to keep toppings separate until you’re ready to dig in.
FAQ Section
Can I use frozen blueberries instead of fresh?
Absolutely! Just don’t thaw them before adding to the batter or they’ll leak juice and turn the whole thing purple. Toss them in flour first and fold in gently.
Can I make this cake in a different pan?
Totally. A square 8×8-inch pan works well, or even a loaf pan—but keep in mind the bake time might vary slightly. Check for doneness with a toothpick.
Why did my blueberries sink to the bottom?
If you forgot to toss them in flour or overmixed the batter, they might take a nosedive. Next time, gently fold them in with a spatula and coat them in a bit of flour first.
How do I keep the cake moist?
Don’t overbake! And make sure your butter and eggs are room temp when mixing—that creates the best batter consistency. Storing it well-wrapped at room temp or in the fridge also helps preserve moisture.
Can I add a glaze or frosting?
Heck yes! A simple lemon glaze (powdered sugar + lemon juice) pairs beautifully. Or go full dessert mode with cream cheese frosting. Just wait until the cake is fully cooled before slathering it on.
Is this cake good for brunch?
Are you kidding? It basically screams brunch. Add coffee or mimosas, and you’re winning at life.
Can I make it gluten-free or vegan?
Yep—check the Substitution Options section for all the swaps you’ll need. Just be sure to follow proper measurements and mix gently.
How long does it stay good?
At room temp, about 2 days. In the fridge, up to 5 days. And in the freezer? You’re good for 2 months—just thaw before eating.
Nutritional Information
Here’s a rough breakdown per slice (based on 10 slices per 9-inch cake):
- Calories: ~320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 75mg
- Sodium: 180mg
- Carbohydrates: 45g
- Fiber: 1g
- Sugars: 24g
- Protein: 4g
Keep in mind, exact values can vary depending on specific brands and any substitutions you make.
Final Thoughts
If this blueberry cake doesn’t turn you into a kitchen legend among your friends, I don’t know what will. It’s simple enough for a weeknight bake but delicious enough for any celebration. It’s that sweet spot of easy effort and high reward.
The golden crust, those bursting berries, the soft, buttery crumb—it all just works. This is the kind of recipe you’ll memorize after two or three bakes. And honestly? You’ll want to.
So go ahead—preheat that oven and make magic happen. You’ve got this.
