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Home » Recipes » Dessert » Blueberry Cake

Blueberry Cake

By: Rebecca  |  Published: June 17, 2019  |  Updated: June 18, 2019  |   View Our Affiliate Disclosure Policy

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This homemade Blueberry Cake is a simple single-layer snack cake loaded with juicy blueberries, you’ll want to keep this easy recipe on hand for all your summer gatherings. via @sugarandsoulco

This homemade Blueberry Cake is a simple single-layer snack cake loaded with juicy blueberries, you’ll want to keep this easy recipe on hand for all your summer gatherings.

Not only is it a light and fruity dessert, but this is also a great recipe for using your fresh-picked blueberries from the season. Keep reading to see how you can make Lemon Blueberry Cake and use frozen blueberries too!

This homemade Blueberry Cake is a simple cake loaded with juicy blueberries, you’ll want to keep this recipe on hand for all your summer gatherings.

Blueberry Cake is one of my favorite cake recipes to make when the weather warms up.

For the record, there’s no wrong time to savor a piece of this scrumptious cake. Barbecues, cookouts, graduation parties, Fourth of July, and even breakfast … Blueberry Cake is perfect for all occasions!

Overhead shot of a blueberry cake in a round baking pan.

What Is Blueberry Cake?

This Blueberry Cake Recipe consists of sweet, scratch-made cake loaded with juicy blueberries. Blueberry Snack Cake makes for a tasty afternoon pick-me-up as well as a light seasonal dessert. Try serving it with additional toppings for even more of a treat! (More below.)

While you can eat this cake warm, I think it tastes best at room temperature. This makes it more enjoyable on a hot day — especially with a scoop of vanilla ice cream!

Slice of blueberry snack cake on a white plate topped with ice cream and garnished with mint.

How Do You Make Blueberry Cake?

1. Begin by preheating the oven to 350 degrees F. Grease and line an 8 or 9-inch round cake pan with parchment paper and set aside. 

Parchment paper lined cake pan with a roll of parchment paper and pair of scissors next to it.

2. In a large bowl, whisk together flour, 1 cup sugar, and salt. Reserve about 2 tablespoons of the flour mixture to a medium-sized bowl and set it aside.

Flour, salt, and sugar being whisked together in a large glass bowl.

3. Next, whisk in the melted butter, eggs, almond, and vanilla extracts into the dry ingredients.

Eggs being mixed into flour and sugar in a large glass bowl.

4. Add the blueberries to the medium bowl with the reserved flour and toss to coat. DO NOT skip this step, tossing the blueberries in flour prevents them from sinking to the bottom of the cake while it’s baking.

Blueberries being tossed with flour in a large glass bowl.

5. Then fold them into the batter.

Blueberries being folded into cake batter to make blueberry cake.

6. Add the batter to the prepared cake pan and spread until evenly distributed. Then, top the batter with a few extra blueberries and sprinkles with 2 tablespoons of granulated sugar.

Blueberry cake batter in a round cake pan with a colorful floral napkin next to it.

7. Baked for 40 to 50 minutes or until a cake tester or toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes before serving.

*Baking time will vary depending on the size of the cake pan. A 9-inch pan should bake within 45 minutes, but an 8-inch pan will take a few minutes longer.

Baked Blueberry Cake in a round cake pan on a black cooling rack.

How To Make Lemon Blueberry Cake:

Omit the almond extract and add in 1 tablespoon of lemon zest and 3 tablespoons of lemon juice.

What Can You Serve Blueberry Cake With?

If you’re in need of some extra indulgence, you can serve this cake with some decadent additions. These can include:

  • Powdered sugar
  • Cream cheese frosting
  • Cream Cheese Whipped Cream
  • Vanilla ice cream
  • Homemade Whipped Cream
  • Vanilla Icing

Slice of blueberry cake on a white plate with a scoop of vanilla ice cream on top.

Can I Use Frozen Blueberries?

While this delicious recipe is the perfect way to use up fresh blueberries, frozen blueberries work, too. But there’s an extra step involved if you don’t want your berries to bleed into the cake a make it look green.

Add the frozen blueberries to a strainer and run them under cold water until the water runs clear, then gently pat dry with a paper towel and use as you would use fresh blueberries.

Piece of blueberry cake on a server being lifted out of the cake pan.

How Long Does Blueberry Cake Stay Good For?

Any leftover Blueberry Cake should keep covered on the counter for a few days. However, if the weather is really hot, you may want to cover it and keep it in the refrigerator.

Can You Freeze Blueberry Cake?

Yes! You can freeze Blueberry Cake for a couple of months and take it out when you need a last-minute dessert.

Simply bake and allow to cool completely before wrapping it in plastic wrap and storing in a freezer bag (these 2-gallon bags are great for cakes).

When you’re ready to eat it, pull it out of the freezer and thaw in the fridge or on the counter for 12 hours before you plan on serving.

Bite of blueberry cake on a fork.

This cake has a fluffy but dense texture, much like a Blueberry Muffin and would be a perfect addition to a brunch spread!

If this classic summertime treat isn’t already a staple in your family, it will be. Make this Blueberry Cake Recipe for your next gathering, and watch it disappear!

More Delicious Blueberry Recipes:

  • Blueberry Ice Cream Bread
  • Blueberry Oatmeal Bars
  • Fluffy Blueberry Pancakes

Blueberry Cake

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This homemade Blueberry Cake is a simple cake loaded with juicy blueberries, you’ll want to keep this recipe on hand for all your summer gatherings.

Blueberry Cake

Rebecca Hubbell
This homemade Blueberry Cake is a simple single-layer snack cake loaded with juicy blueberries, you’ll want to keep this recipe on hand for all your summer gatherings.
5 from 2 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8
Calories 300

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar + 2 tablespoons
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups blueberries

Instructions
 

  • Preheat oven to 350 degrees F. Grease and line 8 or 9-inch round cake pan with parchment paper (like this) and set aside. 
  • In a large bowl, whisk together flour, 1 cup sugar, and salt. Reserve about 2 tablespoons of the flour mixture to a medium-sized bowl and set it aside.
  • Whisk in the melted butter, eggs, and extracts into the flour and sugar mixture.
  • Add the blueberries to the medium bowl with the reserved flour and toss to coat. DO NOT skip this step, tossing the blueberries in flour prevents them from sinking to the bottom of the cake while it's baking. Then fold them into the batter.
  • Add the batter to the prepared cake pan and spread until evenly distributed. Top the batter with a few extra blueberries and sprinkles with 2 tablespoons of granulated sugar.
  • Baked for 40 to 50 minutes or until a toothpick or cake tester comes clean from the center of the cake. Allow the cake to cool for 10 minutes before serving. Serve with ice cream or icing. 

Notes

  • To Make Lemon Blueberry Cake: Omit the almond extract and add in 1 tablespoon of lemon zest and 3 tablespoons of lemon juice.

Nutrition

Calories: 300kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 84mgSodium: 168mgPotassium: 65mgFiber: 1gSugar: 29gVitamin A: 460IUVitamin C: 3.5mgCalcium: 16mgIron: 1.1mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Bhavana says

    August 26, 2020 at 6:18 am

    In this cake what can I use instead of 2 egg pls guide

    Reply
    • Rebecca Hubbell says

      August 27, 2020 at 10:49 am

      I’m sorry, but I’ve never made or tested it without eggs.

      Reply
  2. Sue says

    December 30, 2019 at 10:04 am

    5 stars
    Such a delicious treat! Instead of the almond extract I used lemon extract and I had some frozen raspberries. I tossed the blueberries and raspberries in flour as the recipe stated. Aside from those two changes, I followed the recipe exactly. What a delicious treat!

    Reply
  3. Micah B says

    June 17, 2019 at 8:48 pm

    The recipe has 1 cup chopped walnuts listed but doesn’t have them listed in the steps. Is there a typo somewhere?

    Reply
    • Rebecca Hubbell says

      June 18, 2019 at 9:04 am

      Hi Micah, yes, this was an oversight on my part. This recipe is adapted from my cranberry cake which includes walnuts and I forgot to remove them from the ingredients list for this recipe, thanks for pointing that out so I could correct it!

      Reply

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