Easy and Delicious Homemade Blueberry Cake Recipe (2024)

Light, moist, and absolutely delicious, you’ll love this blueberry cake recipe! It’s quick and easy to make with fresh blueberries and pantry staples you likely have on hand. You’ll love the delightful flavor and moist texture of this homemade dessert.

Even better? You can whip up this tasty and easy blueberry cake in no time. Whether you serve it for breakfast, as an after-dinner dessert, or anything in-between, it’s certain to be a winner!

Sometimes the simplest recipes are the most delicious. That’s certainly the case with this homemade blueberry cake.

This recipe reminds me of something my grandma would make. It’s one of those recipes that you can just “throw together” when you have leftover blueberries or the neighbor down the road drops off some from their blueberry bush.

(Don’t worry, if you have neither, you can totally use frozen berries, as I’ll share more about that in the FAQ section below!)

Speaking of blueberries, if you love blueberry-based recipes, I have an entire post dedicated to My Best Blueberry Recipes.

This dessert is somehow so nostalgic for me. It reminds me of a cake you’d always find sitting on the counter, ready for you when you feel that little twinkle in your sweet tooth.

Ingredients

The cake is light but rich with flavor, bursting with fresh blueberries in every bite. What more could you ask for? What about a short and super simple ingredient list? 😉

• unsalted butter
• sugar
• salt
• vanilla extract – buy the best quality you can afford. It makes a difference!
• eggs
• all-purpose flour
• baking powder
• milk
• blueberries – I recommend fresh, but frozen berries can work too, as long as you dethaw them first to remove the excess liquid.

How to Make

As I have mentioned, I love that this blueberry cake recipe is really effortless to make. Let me walk you through the recipe.

For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.

Begin by preheating your oven to 350 degrees F. Spray an 8×8 inch (or equivalent) pan with baking spray. Set aside.

In a bowl, cream together the butter and 1/2 cup sugar. Add in the salt and vanilla, and mix again to combine.

Next, separate the egg yolks from the egg whites. Reserve the whites. Add the egg yolks to the butter and sugar mixture. Beat to combine.

In a small bowl, whisk together 1 1/2 cups of flour with the baking powder. Add this mixture to the egg yolk mixture alternating with the milk.

Coat the blueberries with 1 tablespoon of flour. Add to the batter and fold gently to combine.

In a medium bowl, beat the egg white to form soft peaks. Add in 1/4 cup of sugar slowly, and beat to form stiff peaks. Fold this into the batter.

Pour the batter into the prepared ban. Sprinkle the top with 1 tablespoon of sugar.

And that’s it! Just bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

See Also

Bread omelette and fish made of rice: The ingenious (and unappetising) recipes that kept the Home Front fed in World War Two

How to Store

To keep this cake fresh (if you don’t gobble it all up as soon as it’s done cooling!), I recommend wrapping it in plastic wrap and keeping it on the counter.

If you have leftovers for longer than a day or two, you can also wrap the cake with blueberries and store it in the fridge. I prefer room temperature as it keeps the cake moister, however.

FAQs about this recipe

Now that you know how to make this scrumptious cake, let me answer some commonly asked questions. If you have another, leave it in the comments below, and I’ll do my best to get back to you.

Can you use frozen blueberries in this cake?

Don’t have a berry bush on your property? Good news: you can use frozen berries. But I highly recommend you rinse them a few times first.

Rinsing and straining the excess liquid will help keep the berries from releasing any extra liquid into your cake and help the batter bake evenly.

It also keeps the cake a lovely golden color with pops of blue-purple rather than a purpley-green swirl (if that matters to you!).

How do you prevent blueberries from sinking to the bottom of the cake?

For this answer, I had to turn to an official source: the U.S. Highberry Blueberry Bush Council (yes, it’s a thing). According to their website, there are a few different methods you can try to keep your blueberries suspended in batter rather than sunk at the bottom.

1. Don’t overmix your batter – be gentle with the berries.
2. Coat your blueberries with cornstarch or flour before you mix them into the batter.
3. Try spreading half the batter in a pan before you add the berries. Then add half your berries, then the rest of the batter, and finally, top it with the other half of the berries.

If you give any of these a try, please let me know if you notice a difference!

That’s a wrap on blueberry cake!

While the star of this blueberry cake recipe is obviously the blueberries, the cake is wonderful too. It’s light but moist, and the sprinkle of sugar on top creates a delicious crunch.

Looking for more blueberry-inspired recipes? You’ll love these:

• Mini Blueberry Cheesecakes
• Really Good Blueberry Muffins
• Blueberry Swirled Meringues
• Wild Blueberry Grunt
• Mini Skillet Blueberry Pies

I hope you’re feeling inspired to give this easy homemade blueberry cake recipe a try.

Enjoy! Happy Baking!