Homemade Blueberry Cake Recipe: A Simple Guide to Baking Perfection

Have you ever craved a moist, fruity dessert that's both impressive and easy to make? There's nothing quite like the aroma of a freshly baked blueberry cake recipe filling your kitchen with warmth and sweetness. Making blueberry cake from scratch at home gives you complete control over ingredients, ensures freshness, and costs a fraction of what you'd pay at a bakery. Whether you're celebrating a special occasion or simply treating yourself to a delightful afternoon snack, this homemade blueberry cake delivers bakery-quality results every single time.

Ingredients List

    • 2 cups all-purpose flour
    • 1½ teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup whole milk
    • 2 cups fresh or frozen blueberries
    • 1 tablespoon flour (for coating blueberries)

For the Topping:

    • 2 tablespoons coarse sugar
    • Optional: Powdered sugar for dusting
    • Optional: Fresh lemon zest for extra brightness

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 60 minutes

This recipe is perfect for weekend baking when you have an hour to spare. The hands-on preparation is minimal, making it ideal even for busy schedules.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper for easy removal. This prevents sticking and makes cleanup effortless.

Step 2: In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside. Sifting these dry ingredients ensures even distribution and eliminates lumps.

Step 3: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 3-4 minutes). This incorporation of air creates a tender crumb.

Step 4: Beat in eggs one at a time, then add vanilla extract. Mix until fully combined. Room temperature eggs blend more smoothly into the batter.

Step 5: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined—overmixing creates a dense cake.

Step 6: Toss blueberries with 1 tablespoon flour to coat them. This prevents berries from sinking to the bottom during baking. Gently fold coated blueberries into the batter. When making a blueberry cake recipe, this step ensures even berry distribution throughout.

Step 7: Pour batter into the prepared pan, smooth the top, and sprinkle with coarse sugar. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.

Step 8: Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Cooling prevents the cake from becoming soggy on the bottom.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 245
    • Protein: 4g
    • Carbohydrates: 38g
    • Fat: 9g
    • Fiber: 2g
    • Vitamin C: 8% DV
    • Iron: 6% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute with a 1:1 gluten-free flour blend. Replace butter with coconut oil for a dairy-free option.

Flavor Variations: Add lemon zest to the batter for a citrus twist, or swap half the blueberries for raspberries for a mixed berry version.

Meal Prep: This cake freezes beautifully for up to 3 months. Slice before freezing for grab-and-go portions.

Beginner Tip: If using frozen blueberries, don't thaw them first—they'll release less moisture and maintain better structure.

Common Mistakes to Avoid

Overmixing the Batter: This develops gluten, resulting in a tough, chewy cake. Mix just until ingredients are combined.

Skipping the Flour Coating on Berries: Uncoated blueberries sink, creating an uneven cake with all berries at the bottom.

Opening the Oven Too Early: Checking before 40 minutes causes the cake to collapse. Trust your timer and use the toothpick test only near the end.

Using Cold Ingredients: Cold butter and eggs don't emulsify properly, leading to a dense texture. Always bring ingredients to room temperature.

Storage / Leftovers Tips

Store your blueberry cake from scratch in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The refrigerated version stays moister longer. For freezing, wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months. To reheat, microwave slices for 15-20 seconds or let them come to room temperature naturally. Avoid reheating the entire cake, as it can dry out. When storing your blueberry cake recipe, keep it away from strong-smelling foods as cake absorbs odors easily.