Blueberry Cake Recipe

So here’s the thing with blueberry cake – even before the first bite, it’s already tugged at you. That buttery-sweet smell curling through the kitchen… the freckled batter rising just a bit unevenly, like it’s breathing. And then when it’s warm from the oven and the berries have gone all jammy… well. There’s something quietly perfect about it. Not fancy. Not showy. Just comforting in that undeniable way baked things can be. It’s one of those recipes I find myself making not for occasions but for moments – Saturday mornings, quieter evenings, rainy thoughts.

Why You’ll Crave It

• It’s tender and soft, with that almost golden crumb that hugs around each burst of blueberry.
• Unfussy ingredients – nothing trendy or hard to pronounce, just pantry basics with a whisper of vanilla.
• Perfect with tea, coffee… or very cold milk, depending on your mood and time of day.
• Not too sweet – just enough to feel like dessert, but never cloying.
• It’s just as lovable the next day (if any survives that long…)

My sister and I used to cut sneaky warm slices straight from the cooling rack – never waited for it to cool completely, and honestly, I still don’t.

What You’ll Need

• All-purpose flour: 2 cups – scooped and leveled, the classic foundation
• Granulated sugar: 1 cup – gives just the right sweetness without shouting
• Baking powder: 2 teaspoons – for lift and softness
• Salt: 1/2 teaspoon – just enough to balance the sugar and pop the blueberries
• Unsalted butter: 1/2 cup, softened at room temp – the soul of the crumb
• Large eggs: 2 – they hold everything together and enrich the cake
• Milk: 1 cup Whole, and cold – not skim, don’t skimp here
• Vanilla extract: 1 teaspoon – that cozy, familiar backdrop
• Fresh blueberries: 1 1/2 cups – rinsed, dried, and sorted (a few tart ones make it better)

Easy How-To

Heat Things Up

Preheat your oven to 350°F (175°C). Grease your cake pan lightly – I like butter for this, but oil works fine too. Or line it with parchment if you’re feeling neat.

Mix the Dry Side

In a big bowl, whisk the flour, baking powder, and salt. Just get them friendly and even – no need for a sifter unless you feel like pretending you’re Ina Garten.

Butter Meets Sugar

Use a mixer (or strong arms) to cream the butter and sugar until pale and a little fluffy – maybe 3 to 5 minutes. You’ll know when it looks almost like frosting, light but still gritty.

Add in the Good Stuff

Crack in the eggs, one at a time, mixing well each time so it doesn’t look curdled. Then add that warm spoonful of vanilla – it smells like a memory.

Marry the Wet and Dry

Pour in some of the dry mix, stir, then some milk, and repeat till it’s all incorporated. Don’t overmix. A few streaks? Totally fine. Just gently until the batter comes together and feels thick but pourable.

Add the Blueberries (gently)

Toss the blueberries into the bowl and fold them in softly – like turning pages of an old book. Try not to break them too much unless you want the whole thing purple (which… might not be bad either).

Into the Pan

Scoop the batter into your prepared pan and spread it out as evenly as you can. You’ll have to stop yourself from licking the spoon – or maybe not.

Bake Until Golden and Dreamy

Put it in the center rack and bake for about 45 minutes. Every oven’s a little temperamental, so begin checking by 40. You want a deep golden color and a tester to come out mostly clean, maybe a few moist crumbs.

Cool (Or Pretend To)

Let it sit in the pan for 10ish minutes, then gently lift out onto a rack. You really should wait till it cools completely… but I almost never do.

Good to Know

• If using frozen berries, toss them in a touch of flour first – helps keep the colors from bleeding out too much.
• Sudden sinking in the middle? Probably overmixed or underbaked. It happens. It’ll still taste like comfort.
• You can sneak in lemon zest (just a little) for brightness – if you like things a bit more citrusy.

Serving Ideas

• Serve warm with whipped cream or crème fraîche, or a dusting of powdered sugar for no-fuss elegance.
• Goes beautifully with breakfast if you ask me – feels less guilty than pie before noon.
• A spoonful of vanilla yogurt on the side makes it feel oddly sophisticated.

Top Tricks

• Use a glass or ceramic pan if you can – metal ones brown the edges faster, which isn’t bad, just different.
• Room temperature ingredients give you the best texture. Cold eggs or milk can make the batter separate a bit (not the end of the world, though).
• Overbaking = dry cake. When in doubt, pull it soon as your tester comes out mostly clean with soft crumbs.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, straight from the freezer is fine – just don’t thaw them or they’ll go all mushy and stain the batter more. Give them a gentle toss in flour first, it helps suspend them in the cake.

How do I make this more moist?

A spoonful of sour cream or plain yogurt in place of some of the milk adds extra moisture and richness. Just don’t overbake – that’s the real culprit for dryness.

Can I make it gluten-free?

Yes, a good 1:1 gluten-free baking blend should swap in easily. Just keep an eye on the texture – sometimes they need a little more liquid or time to hydrate before baking.

Why did my berries keep sinking?

It happens! Toss them in a teaspoon of flour before folding them in – helps them distribute more evenly and stay lifted during baking.

Can I freeze leftover slices?

Absolutely – wrap each slice well in parchment, then plastic or a freezer bag. They keep for up to 2 months and reheat beautifully in the oven or even toaster oven.