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Blueberry Cake Recipe

4.57 from 51 votes
Total: 1 hour
Serves 10

Calling all blueberry lovers! Do you love blueberries? Well, then you are going to love this wonderfully soft and fluffy blueberry cake recipe. This decadent cake studded with juicy fresh blueberries is excellent for breakfast or as a delicious snack at any time of the day.

So bright, tender, and sweet tasting. Plus, it’s super easy to make and comes together in an hour.

It’s officially the blueberry season and the recipe that I am sharing today is an all-time favorite. What makes it the favorite choice?

It’s the luxurious combination of butter and cream cheese that’s just perfect for this cake.

When mixed together, they provide a creamy and velvet-like texture to this deliciously yum pound cake. The deliciousness doesn’t end here.

Spike this Blueberry Cake Recipe with just the right amount of lemon zest and enjoy that bakery-style taste: rich-tasting, lemony, and super moist!!

Make it to a dinner party, potluck, or a gathering and everyone will swoon for this delicious dessert!

Cake drizzled with glaze

Reasons You’ll ♡ this Blueberry Cake

» Super Easy to make
» Made with pantry staples (minus the berries, of course)
» No-special equipment Necessary
» Bursting with flavor, and
» The ultimate crowd pleaser!

The best part, this delicious blueberry studded cake is perfect for every occasion, from picnics to a potluck, holiday lunch, or dinner gatherings – it’s perfect for any time of the year!

What makes up this Blueberry Cake Recipe?

» All-Purpose Flour: required for cake structure and texture. 

» Baking Powder: a leavening agent that makes a cake rise.

» Salt: it enhances the overall flavor of all the other ingredients.

» Unsalted butter: for a rich and buttery taste. Make sure the butter is at room temperature.

» Cream Cheese: use full-fat cream cheese. It lends a creamy and velvety texture to this cake. 

» Granulated sugar: for sweetness.

» Eggs: it provides structure and stability to the cake batter. It acts as an emulsifier and binds the ingredients. 

» Water: for moisture.

» Lemon zest: adds a bright citrus flavor.

» And not to forget BLUEBERRIES!

I personally like blueberries in this blueberry cake recipe because they hold up their shape well, release a beautiful deep purple to blue color in baked goods, and all those embedded juicy berries make a beautiful presentation.

Freshly Baked cake

How to make a delicious Blueberry Cake Recipe?

1. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set it aside.

2. Save 1 tablespoon of the sifted flour mix to coat the blueberries. Tossing the blueberries with a spoonful of flour will keep them evenly distributed throughout the baked cake.

3. Next, in the bowl of your stand mixer cream butter and sugar for 3-4 minutes until light and fluffy.

4. Mix in cream cheese and blend until well incorporated.

5. Time to add your eggs one at a time. To avoid the eggy taste in cakes, add eggs one by one. Make sure the first one is blended well into the mix before the second one goes in.

6. Lemon zest is next.

Mix the dry ingredients with wet ingredients

7. Mix wet ingredients into dry ingredients until just combined.

8. Now, fold in the berries (coated with flour in the previous step) into the cake batter.

9. Be very careful with the blueberries. Fold gently. Because if you mix more, they will start to bleed in the batter, and you will end up with a purple blueberry cake.

Making of Blueberry Cake Recipe

10. Transfer the cake batter to a greased bundt pan and bake it at a preheated oven (350 degrees F) for 45 minutes.

11. Before placing the bundt pan in the oven, tap the cake pan on the counter couple of times – this will pop all the bubbles and help in the rising of the cake. If you like, you can top the cake with a handful of flour-dusted blueberries. 

Cake studded with berries

12. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Every oven is different, so start checking around 40 minutes. This cake bakes beautifully with crispy brown edges. 

freshly baked cake in the pan

13. Transfer the baked cake on to a baking rack and allow it to cool for 15 minutes. 

14. Once cooled carefully remove from pan and cool completely.

15. Top the cooled cake with a lemon glaze and serve. Your guests will keep coming back, asking for seconds. It’s that good!

Upside down cake

Tips to consider while making this Blueberry Cake Recipe!

» To prevent the batter from turning blue, toss blueberries in a tablespoon of dry flour. Follow this simple trick, and you will taste blueberries in every bite you take.  This will absorb some of the liquid released from the fruit, preventing it from sinking to the bottom of the cake.

» Frozen blueberries can be used instead of fresh ones, but remember to coat them in flour before adding to the batter to avoid sinking. If you choose to use frozen berries, add them to your mixture completely frozen. Do NOT defrost your berries.

» You can swap fresh blueberries with any fruit. Some tested and tried options are: raspberries, chopped strawberries, blackberries, mixed berries, even apples, and it tastes divine.

» Lemon zest: make sure you use the outer skin (the yellow part) of the lemon. Do not grate the white part as it tastes bitter. 

» Do not overmix the batter: overmixing allows the gluten to develop, and that will result in a dense cake. 

» Grease the bundt pan well: butter it up in all corners/creases and in the center to avoid sticking. 

Slice of cake with fork

Faq’s related to the Blueberry Cake recipe!

» Can I make this recipe egg-free?
Unfortunately, the answer is no! Eggs are an essential part of this blueberry cake recipe; therefore, I can’t guarantee the results. However, if you are looking for an egg-free version, then try these alternatives

» Can I skip Lemon zest?
Of course, you can! Use vanilla extract instead to flavor this cake.

» Can I skip the lemon glaze topping!
Yes, you can! This blueberry cake tastes fantastic, as is without a glaze.

Slice drizzled with glaze

» Can I bake this cake in a rectangular pan?
Absolutely!

You can bake this blueberry cake in a 9.5×5 inch loaf pan. Baking time will vary. Therefore, start keeping a watch on the cake around 38 minutes into baking.

After the time is done, check the center of the cake by inserting a toothpick. If it comes out clean, it’s done. If not, you can bake for some more time.

How can I store the leftover cake?

This cake stays good at room temperature for 24 hours. After that, the leftover blueberry cake needs to be refrigerated.

It stays good for 5-6 days in the refrigerator in an airtight container. Trust me; the chilled cake tastes equally great.

Freshly baked blueberry loaf cake

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

Craving for more, try these other options!

This recipe was originally posted in 2014 and has been updated to improve reader experience.

Blueberry Cake Recipe

4.57 from 51 votes
Calling all blueberry lovers! Do you love blueberries? Well, then you are going to love this wonderfully soft and fluffy blueberry cake recipe. This decadent cake studded with juicy fresh blueberries is excellent for breakfast or as a delicious snack any time of the day.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Calories: 264 kcal
Servings: 10

INGREDIENTS 

DRY INGREDIENTS

WET INGREDIENTS

  • ½ cup Unsalted Butter
  • 3 oz Cream Cheese
  • 1 cup Sugar
  • 3 medium Eggs
  • 1 cup Fresh Blueberries
  • cup Water
  • 1 teaspoon Lemon Zest

INSTRUCTIONS

  • Before you begin, make sure all the ingredients are at room temperature. Let's start by preheating your oven to 350 degrees F and greasing a bundt pan.
  • In a medium bowl sift together the all-purpose flour, baking powder, and salt. Set it aside. SAVE 1 TABLESPOON DRY MIX TO COAT THE BLUEBERRIES.
  • Dust the blueberries with saved flour. This will prevent them from sinking to the bottom of the cake. Set aside.
  • Next, in the bowl of your stand mixer cream butter and sugar for 3-4 minutes until light and fluffy. Mix in cream cheese and blend until well incorporated.
  • Time to add your eggs one at a time. To avoid the eggy taste in cakes, add eggs one by one. Make sure the first one is blended well into the mix before the second one goes in. Lemon zest is next.
  • Mix wet ingredients into dry ingredients until just combined.
  • Now, fold in the berries (coated with flour in the previous step) into the cake batter. Be very careful with the blueberries. Fold gently. Because if you mix more they will start to bleed in the batter and you will end up with a purple blueberry cake.
  • Transfer the cake batter to the pan and bake it at preheated oven (350 degrees F) for 45 minutes. Before placing the bundt pan in the oven, tap the cake pan on the counter couple of times – this will pop all the bubbles and help in the rising of the cake.
  • Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Every oven is different so start checking around 40 minutes.
  • Transfer the baked cake on to a baking rack and allow it to cool for 15 minutes.
  • Once cooled carefully remove from pan and cool completely. Cut a big slice and enjoy this super moist and deliciously yummy cake.
  • For the lemon glaze: Sift 2 cups of powdered sugar into a bowl. Pour in 3-4 tablespoons of lemon juice and stir until the glaze is thin. Add more lemon juice to reach the desired consistency. Pour the glaze all over the cake and serve.

RECIPE NOTES

 
Tips to consider while making this Blueberry Cake Recipe!
  • To prevent the batter from turning blue, toss blueberries in a tablespoon of dry flour. Follow this simple trick, and you will taste blueberries in every bite you take.  This will absorb some of the liquid released from the fruit, preventing it from sinking to the bottom of the cake.
  • Frozen blueberries can be used instead of fresh ones but remember to coat them in flour before adding to the batter to avoid sinking. If you choose to use frozen berries, add them to your batter completely frozen. Do NOT defrost your berries.
  • You can swap fresh blueberries with any fruit. Some tested and tried options are: raspberries, chopped strawberries, blackberries, mixed berries, even apples, and it tastes divine.
  • Lemon zest: make sure you use the outer skin (the yellow part) of the lemon. Do not grate the white part as it tastes bitter. 
  • Do not overmix the batter: overmixing allows the gluten to develop, and that will result in a dense cake. 
  • Grease the bundt pan well: butter it up in all corners/creases and in the center to avoid sticking. 
 

NUTRITION

Calories: 264kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 51mg | Potassium: 118mg | Fiber: 1g | Sugar: 22g | Vitamin A: 486IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: American, Indian

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Comments

  1. June @ How to Philosophize with Cake says:

    That looks scrumptious! So fresh and moist 🙂

  2. Cassandra says:

    I baked the cake today and it was the best blueberry cake I have ever tasted! The only thing is your instructions do not seem to include how to use the sugar.

    • RK says:

      Oops, sorry about that Cassandra, fixed it!! Thanks for pointing that out to me. Glad you liked the recipe and thanks for sharing your experience with me.

  3. Paula says:

    Stumbled upon your website through Foodgawker and you have a yummy collection there. Tried this delicious cake. Perfect and moist. Now a regular one in my home. My friends and kids devoured it all. Thanks for sharing!

    • RK says:

      Thanks for your feedback Paula! Glad to hear that your kids loved this cake as much as my kids do. 🙂

  4. anupa says:

    Can I use frozen blueberries insted of fresh….

    • RK says:

      Yes, you can use frozen blueberries but they will give different results. Since they are frozen their skin will be soft and fragile and will almost melt away during baking. Though it will not affect the taste and texture of the muffins, its just that it will look different.

  5. Antara Shukla says:

    Hi Ruchi, what can be used instead of eggs and when/how I should add the replaced ingredient? Will it give the same result as shown in your pics above?

    • RK says:

      Thanks for stopping by Antara!! I have not tried this cake without eggs. There are other eggless cake/cupcakes recipe on the blog that you are welcome to try. Will be working on an egg free blueberry cake recipe in coming weeks and will keep you posted.

      • MrsG says:

        Dear Ruchi, I made a vegan version. To replace an egg mix one tablespoon of flax seed meal ( ground flax seeds) with three tablespoons of hot water. Let it sit for a few minutes to go “gloopy” before using. It’s a very healthy (high in plant omega) inexpensive and of course cruelty free alternative. Thank you Ruchi, the cake was lovely.

      • Ruchi says:

        Thank you so much, MrsG, for the vegan option.

  6. Nandini says:

    Which brand of cream cheese to use?
    Thanks in advance

  7. Kamila says:

    looks tasty , love it <3

  8. Wendy says:

    Amazing recipe. Made it without any issue. The cake turned fluffy and moist to the core. Thanks

  9. Sharon says:

    You have baking powder as 1 of the ingredients but used baking soda in instruction. Which one do you use?

  10. Giovanna says:

    HI, can I replace the cream cheese with something else or leave the recipe without the cream cheese?

    • Ruchi says:

      Giovanna, you can use silken tofu or thick curd (complete liquid drained out) as a substitute.

  11. Debs says:

    Lovely! The kids enjoyed every bite

  12. Manavi says:

    Is it okay to use whole wheat flour instead ? Will there be any difference in texture ? Do i have to use the same quantity ? Thanks.

  13. Ola says:

    Hello! Can I use yoghurt instead of cheese?

    • Ruchi says:

      Ola, I have not tried it myself so can’t comment on the end result. But feel free to give it a try.

  14. Dalal says:

    Thank you Ruchi, I made the cake and I like it.

  15. Jennifer Ariane says:

    Hello, we do not have fresh blueberries. Can i use blueberry filling (have liquidy and half crushy bluberry) instead? That’s how they call it here.. Huhu.. Let me know please. Thanks!

  16. Ruchi says:

    hello, i have tried many recipes by you and all of them comes out just brilliant and much more tastier. but i have dried blueberries instead of fresh or frozen. can we use them as a substitute for fresh one?!

    • Ruchi says:

      Thanks for your lovely feedback Ruchi. I am glad that you are enjoying my recipes. 🙂
      Sure you can use dried blueberries. Add dried blueberries in just enough hot water to cover them. Let it sit for 20 minutes. After 20 minutes, squeeze all the excess water and add blueberries to the batter.

  17. Sharmila says:

    Hello Ruchi
    This is a amazing cake I did make it for my daughters birthday party n a instant hit , (I did skip the blue berries ) Thank u very much for posting it in such a detailed way that it’s easy to follow the steps
    Thank u

  18. Ronak Mehta says:

    5 stars
    Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

  19. Roshni says:

    Everything I’ve tried from recipes shared here have always come out yummy! I see in some comment you’ve mentioned hung curd can be used in place of cream cheese; I have sour cream easily available, can this be a cream cheese replacement too?

  20. Donna says:

    I do not know where the 1/3 cup water comes in.

    • Ruchi says:

      Donna, water goes just after the lemon zest, followed by the dry ingredients. Sorry for the confusion; I will update the recipe.