Blueberry Cake

Blueberry cake is a sweet treat that is easy to make and is loaded with delicious juicy blueberries.

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Blueberry cake is a simple dessert that’s perfect for any occasion. This classic treat combines the sweet, tangy flavor of juicy blueberries with a moist, fluffy cake that’s sure to please even the pickiest eaters!

Blueberry Cake Ingredients

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This blueberry cake is bursting with juicy blueberries dotted throughout a soft cake. 

Perfect for any occasion, it can be enjoyed plain or with a fancy topping for an extra special treat. Whether served warm or cold, a blueberry cake is sure to be a crowd-pleaser!

Substitutions And Additions

TOPPING: You can top the blueberry cake with sanding sugar before baking for a bit of texture. You can also add a crumble topping to the top of the cake.

LEMON: You can add two teaspoons of fresh lemon zest to the cake batter for a bit of citrus zip.

BLUEBERRIES: If you don’t have fresh blueberries on hand, frozen blueberries can be an excellent substitute.

Just make sure to rinse them under cold water to remove any ice crystals and excess moisture before adding them to the batter.

Frozen blueberries can add a delightful burst of juiciness to your cake.

VANILLA EXTRACT: Experiment with different extracts to infuse unique flavors into your blueberry cake.

Almond extract can lend a subtle nutty aroma, while lemon extract can brighten the cake with a citrusy zing.

How To Make This Blueberry Cake Recipe

Making this cake is as easy as whipping up the simple batter, spreading it in your pan, and baking. Then, all you have to do is enjoy it!

STEP ONE: Preheat the oven to 350°F. Line a 9×9 baking dish with parchment. Be sure to leave the sides a bit long to help lift the cake out of the pan.

STEP TWO: Add the flour, baking powder, and kosher salt to a medium-sized bowl. Whisk dry ingredients to combine.

STEP THREE: You can use a handheld electric mixer and a medium bowl or a stand mixer for this recipe.

On medium-high speed, beat together the softened butter, vegetable oil, ¾ cup of granulated sugar, and vanilla for 1 to 1½ minutes.

STEP FOUR: Add the egg yolks and mix until no yellow streaks remain.

STEP FIVE: Alternate adding the flour mixture and half and half. Mix until combined.

STEP SIX: Toss the blueberries in 1½ tablespoons of flour. Fold the flour-coated blueberries into the cake batter.

STEP SEVEN: Add the egg whites to a medium-sized mixing bowl. Beat on high until the egg whites begin to become opaque.

Slowly add ¼ cup granulated sugar while you continue beating the egg whites. Continue beating until the egg white mixture forms soft peaks.

Fold the egg whites into the batter. 

STEP EIGHT: Evenly spread the cake batter into the prepared pan.

Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before using the parchment paper to lift the cake out of the pan. Slice the cake into four slices by three slices and serve.

How To Serve

Fresh blueberry cake pairs well with a variety of accompaniments.

Depending on the occasion, a scoop of vanilla ice cream or whipped cream will make for an extra special treat with individual slices. 

For breakfast and brunch, serve with a dollop of Greek yogurt or a light drizzle of honey.

For lunch or dinner, serve blueberry cake alongside some fruit salad for a light yet satisfying meal.

Don’t forget to check out our butter cake and applesauce cake for two easy cakes that make a great addition to an everyday meal.

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Storage

You’ve baked a scrumptious blueberry cake, and now you’re wondering how to store it to maintain its freshness and flavor. Here’s what you need to know:

MAKE AHEAD: If you want to get ahead of your baking, you can prepare the blueberry cake ahead of time.

Simply bake and cool the cake completely, then wrap it tightly in plastic wrap or aluminum foil.

You can keep it at room temperature for up to two days, maintaining its moisture and deliciousness. If you plan to store it for longer, it’s best to refrigerate or freeze it.

ON THE COUNTER: Store any leftovers of this moist cake in an airtight container at room temperature for three days. 

IN THE FRIDGE: You can also keep this delicious cake in the refrigerator for up to four days. 

IN THE FREEZER: You can freeze the blueberry cake for up to two months. Allow the cake to thaw overnight at room temperature before slicing and serving.

Why We Love This Recipe

BURSTING WITH BLUEBERRIES: This cake is loaded with juicy, plump blueberries that burst with flavor in every bite, providing a delightful fruity sweetness.

MOIST CRUMB: The cake’s texture is incredibly moist and tender, thanks to the addition of sour cream. It ensures each slice is soft and delectable, making it a crowd-pleaser.

Our moist blueberry cake is a delicious treat that is easy to make at home, especially during the summer months when blueberries are in season. Once you take your first bite of this cake, you will be delighted by the sweetness and bursts of juicy berries.

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Blueberry Cake

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Blueberry cake is a sweet treat that is easy to make and is loaded with delicious juicy blueberries.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

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Ingredients

  

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• 2 cups all-purpose flour, spooned and leveled
• 2¼ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup salted sweet cream butter, softened
• ¼ cup vegetable oil
• 1 cup granulated sugar, divided into ¾ cup and ¼ cup
• 1½ teaspoons pure vanilla extract
• 2 extra-large eggs, room temperature (separate yolks and whites)
• ⅔ cup half and half, room temperature
• 2 cups fresh blueberries, washed and dried
• 1½ tablespoons all-purpose flour

Instructions

 

• Preheat the oven to 350°F. Line a 9×9 baking dish with parchment. Be sure to leave the sides a bit long to help lift the cake out of the pan.
• Add the flour, baking powder, and kosher salt to a medium-sized bowl. Whisk to combine.
• Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter, vegetable oil, ¾ cup of granulated sugar, and vanilla for 1 to 1½ minutes.
• Add the egg yolks and mix just until no yellow streaks remain.
• Alternate adding the flour mixture and half and half. Mix just until combined.
• Toss the blueberries in 1½ tablespoons of flour. Fold the flour-coated blueberries into the cake batter.
• Add the egg whites to a medium-sized mixing bowl. Beat on high until the egg whites begin to become opaque. Slowly add ¼ cup granulated sugar while you continue beating the egg whites. Continue beating until the egg white mixture forms soft peaks. Fold the egg whites into the batter.
• Evenly spread the cake batter into the prepared baking dish. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before using the parchment paper to lift the cake out of the pan. Slice the cake into 4 slices x 3 slices and serve.

Notes

• You can substitute frozen, thawed blueberries for fresh berries. Be sure to thoroughly rinse the blueberries before adding them to the batter. This should limit the amount of blueberry “juice” bleeding into the batter.
• Be sure the eggs (and all ingredients) are at room temperature when mixing the cake layers. This helps them to combine evenly.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

Nutrition

Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 181mg | Potassium: 152mg | Fiber: 1g | Sugar: 20g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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