This Blueberry Cake Recipe is perfect as a dessert, midday snack or breakfast treat. Soft, moist cake is loaded with bright, fresh blueberries.
Why You’ll Love Blueberry Cake
- EASY – With just a few pantry staples and a couple minutes of prep, you’ll have this delicious cake baking in your oven. It’s a great recipe to let the kids help out with too!
- GREAT USE OF BLUEBERRIES – If you’ve got some extra blueberries hanging out in your fridge, this is a great way to use them!
- DELICIOUS – This cake comes out so light, soft and the explosion of blueberries in each bite is simple scrumptious!
What Is A Blueberry Cake?
Blueberry Cakes originate from Maine and have been, in some form or other, for centuries. Often served as the dessert during a lobster bake, they are are often light and airy cakes infused with fresh blueberries. And, while we all love a Lemon Blueberry cake recipe, resist the temptation to add any lemon to this cake, traditional Blueberries Cakes are all about showcasing those delicious, fresh, juicy blueberries!
How To Make Blueberry Cake
For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started:
- BUTTER – Unsalted and softened.
- SUGAR – Any brand of granulated white sugar.
- EGGS – Room temperature.
- FLOUR – Any brand of all purpose flour. Or use Gluten-Free Flour if you’d like.
- SALT – It’s always important to bake with salt to offset the sweet flavors. B
- BAKING POWDER AND BAKING SODA – Leavening agents that help keep this
- NUTMEG – Gives a bit of a warm, nutty flavor to the cake.
- BUTTERMILK – Baking with buttermilk adds a nice tang to the flavor of this cake that works so well with the blueberries.
- BLUEBERRIES – The plumpest, freshest blueberries you can find.
Storage, Freezing and Leftovers
You can store Blueberry Cake at room temperature in an airtight container or plastic wrap to retain maximum freshness. It should be good for about 4-5 days.
Blueberry Cake freezes well. Allow it to fully cool after it gets out of the oven. Wrap it in parchment paper and store in a freezer safe container or freezer bags. You can also cut into individual slices and freeze that way so you only need to thaw what you intend to eat. Thaw at room temperature.
Do You Need To Coat Blueberries with Flour?
Some people like to coat their blueberries in flour or cornstarch before adding them to the batter. This does two things: it prevents the blueberry juices from bleeding into the cake batter, creating a “purplish” cake. It also prevents the blueberries from sinking down to the bottom of the pan as the cake bakes.
We didn’t coat our blueberries in anything and thought the results were just fine. Our blueberries sunk a little but not too much. So, it’s really up to you.
Can You Use Frozen Blueberries?
Yes, you can use frozen blueberries to make this cake. To do so, thaw the blueberries and then rinse them under cold water. After they are well rinsed, pat them dry with a paper towel to get them as dry as possible. If using frozen blueberries, we do suggest coating them in flour or cornstarch as they are more likely to turn your cake purple.
Notes, Tips and FAQs
- FOLD IN BLUEBERRIES CAREFULLY – Don’t use a stand mixer for this recipe. Fold in the dry ingredients to the wet ingredients until just incorporated. And then carefully fold in blueberries. We want to keep this cake light and airy.
- ADD A TOPPING – Some people like to add a cinnamon crumb topping (1 cup brown sugar, 1 tsp cinnamon and 2 tbsp melted butter), or frost it with a light icing. You can also just sprinkle some powdered sugar on top. We don’t recommend using anything richer (like a cream cheese frosting) because that will take away from the flavors of this cake.
- CAN YOU USE OTHER BERRIES FOR THIS RECIPE? – Yes! Raspberries, blueberries, huckleberries or any kind of berry would be great!
- GREASE THE CAKE PAN WELL – Make sure you are really greasing the baking pan well so that the cake doesn’t stick.
We hope you enjoy this Blueberry Cake Recipe. Let us know how it turns out in the comment section. Happy Eating!
- BLUEBERRY BREAKFAST CASSEROLE
- BLUEBERRY BANANA MUFFINS
- BLUEBERRY COBBLER WITH CAKE MIX
- BLUEBERRY YUM YUM
Blueberry Cake Recipe
- 1/3 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 1-1/2 cups fresh blueberries
- Preheat oven to 350 and grease a 9x9 baking pan with nonstick cooking spray. Set aside.
- Beat together butter and sugar until fluffy, about 3 minutes. Add eggs and beat well.
- Combine flour, salt, baking powder, baking soda and ground nutmeg together in a small bowl.
- Add half of the dry ingredients with half of the buttermilk and beat just until combined. Repeat a second time until the ingredients are all incorporated into the batter.
- Fold in blueberries.
- Spoon mixture into prepared pan and spread evenly. Bake for 36-40 minutes or until edges are brown and a toothpick inserted in the center comes out clean.
- Let cool and slice into 9 pieces before serving.
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