This blueberry cake is soft, buttery, and packed with juicy blueberries in every bite. It’s a hit with both kids and adults—easy enough for a weekday bake, but impressive enough for weekend guests. We love serving it warm with a scoop of vanilla ice cream or just a dusting of powdered sugar and a mug of tea.
🛒 What You’ll Need
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 1 ¼ cups fresh or frozen blueberries
- 1 tbsp flour (to coat blueberries)
- Optional: powdered sugar for topping
👩🍳 Pro Tips
- Toss the berries in flour before adding to the batter—this prevents them from sinking to the bottom.
- Use room temp ingredients for a smooth, even batter.
- Don’t overmix once the flour goes in—gentle folding keeps the cake tender.
- Frozen blueberries work great, but don’t thaw them or they’ll bleed into the batter.
- Let it cool before slicing—the structure sets as it cools and gives you neater slices.
🧰 Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- 9-inch round or square cake pan
- Whisk
- Rubber spatula
- Wire cooling rack
🔄 Substitutions & Variations
- Dairy-free? Use plant-based butter and almond milk.
- Gluten-free? Use a 1:1 gluten-free baking blend.
- Add citrus: Mix lemon zest into the batter for a blueberry-lemon twist.
- Make it a loaf: Bake in a loaf pan for a blueberry tea cake vibe.
- Crumb topping: Add a simple streusel topping for a bakery-style finish.
⏱️ Make Ahead Tips
- You can bake the cake a day ahead and store it tightly wrapped at room temp.
- Batter can be prepped and refrigerated for up to 12 hours before baking—fold in berries right before baking.
👩🍳 Instructions
1. Prep and Preheat
Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
4. Add Eggs and Vanilla
Beat in eggs one at a time, then stir in vanilla extract.
5. Add Dry Ingredients and Milk
Add dry mixture and milk alternately in batches, mixing just until combined.
6. Fold in Blueberries
Toss blueberries with 1 tablespoon flour, then fold into the batter gently.
7. Bake
Pour into the prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.
8. Cool and Serve
Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
🧊 Leftovers & Storage
- Store at room temp in an airtight container for 2–3 days.
- Refrigerate for up to 5 days—best served at room temp.
- Freeze individual slices for up to 2 months. Thaw at room temperature or microwave for 20 seconds.
💬 Final Thoughts
This blueberry cake is one of those reliable, delicious bakes you’ll come back to again and again. It’s simple enough for a weekday treat and pretty enough to share with guests. I’d love to hear how your version turned out—did you go plain, add lemon, or top with whipped cream?
Want a lemon blueberry loaf version or to try this as mini muffins?
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