Hey friends! Ali, here. I’m really excited to introduce you to one of the coolest 15-year-olds I know, who collaborated with me as the baker/writer/photographer behind today’s post. Her name is Maya, and we have gone to church together for years. But I only recently found out that — in addition to being a delightful, smart, kind, and super-talented teenager — she is also a major foodie and talented cook who dreams of being a chef. So I had her come over a few weeks ago, and we spent the day cooking and baking and learning about photography and food blogging and chatting about life. And along the way, we also happened to bake this seriously stellar blueberry cake. So here to tell you about it today, please welcome guest-blogger…Maya!
Hey all, I’m Maya! I had the amazing opportunity to shadow Ali for a day and cook with her. I love to cook. It all started back in preschool when the teachers asked the famous question, “What do you want to be when you grow up?”. While all the boys had their hearts set on being professional athletes and the girls were playing veterinarian and teacher, I proudly announced I would like to be a “cooker.” My love for mixing flavors and sharing good food with people was kindled at a young age. I would be found perched up on a stool with an oversized apron and a paper chef hat, mixing up salads or flipping grilled cheese. As the years went on my cook book collection grew and so did my knowledge of cooking.
So here I am, 15 years old, ready to learn more about the great world of flavors and recipes. Ali taught me all about the food blog and along the way I learned some other helpful tips (like how to properly melt butter and grease a bundt pan). And we made a delicious Blueberry Bundt Cake together. (Oh yes, a buuundt cake, you know the cake with a hole in it for all who enjoy the movie My Big Fat Greek Wedding!) But I assure you, even thought it’s missing it’s middle it is still as tasty as a regular cake!
We dumped a bunch of fresh blueberries in this batter and with all those sweet berries in there it makes the perfect summer cake. We promise!
Now blueberries are one of my favorite berries, but I like picking them even better. There is a nice berry patch right outside of Kansas City that my family and I love to go to in the summertime. It’s hot and hard work to find the best berries, but it’s always fun to be together with my family…AND we come back with bags and bags of fresh blueberries to turn into pies, muffins and cakes!
So if you are looking for something fun to do with your family or friends this summer, I suggest finding a local berry patch, picking some yummy berries and coming back home to use those juicy blueberries to make this great blueberry cake!
Here’s how Ali and I made it:
The first step is to make the batter. This is your good ol’ basic pound cake batter, with vanilla and our secret ingredient, almond extract (which goes great with the blueberries). Mix your batter until it’s nice and smooth, then gently fold two whole pints of fresh blueberries in.
Then apply one of the tricks Ali taught me. Spray your bundt pan down with cooking spray and then sprinkle some flour on the pan and turn it around so the whole inside of the pan is covered with flour. This helps the cake to not stick to the pan when you take it out.
When we took our cake out of the oven it smelled delicious and looked even tastier! We had to be patient and wait for it to cool before inverted it onto a cake pan. Then we oohed and awed over the blueberry filled cake. Finally we drizzled it with a simple powdered sugar glaze.
That glaze was definitely the icing on the cake. ;)
And look what we found inside the cake. Blueberries galore!!!
Gotta love those blueberries.
And there you have it…a scrumptious summertime cake to share with your family and friends! I hope you enjoy making this cake as much as I did. Enjoy!
Thanks again to Maya for helping cook, write, and photograph this post with me. She did a great job, didn’t she? :) ~Ali
This blueberry cake recipe is moist, flavorful, and literally overflowing with fresh and delicious blueberries!
Blueberry Cake Ingredients:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
1 cup plain Greek yogurt
1 teaspoon vanilla extract, store-bought or homemade
1/2 teaspoon almond extract
2 pints (4 cups) fresh blueberries
1 cup powdered sugar
2–3 tablespoons milk
1/8 teaspoon vanilla extract
To Make The Cake:
Preheat oven to 325 degrees F. Grease and flour a bundt pan, and set aside. (See tips below for how to properly grease/flour a pan. Also, I used a 10-cup large bundt pan.)
In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
Using an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce speed to medium-low. Add vanilla, almond extract, and eggs (one at a time). Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything is well mixed. Add in half of the flour mixture, and beat on low speed until just combined. Add in half of the Greek yogurt, and beat on low speed until just combined. Repeat with the remaining flour mixture and Greek yogurt, beating until just combined. (Do not overbeat.) Fold in the blueberries by hand, reserving a dozen or so extra berries on the side.
Sprinkle the reserved blueberries evenly around the bottom of the prepared bundt pan. Then pour batter evenly into the pan on top of them, and spread the top of the batter with a spoon until it is smooth.. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch (and not hot). Invert the cake onto a cooling rack or serving dish, and let it cool completely. Drizzle with the glaze.
Serve immediately, or store covered for up to 5 days.
To Make The Glaze:
Whisk ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
*To grease and flour a bundt pan, begin by liberally greasing the inside of the pan with cooking spray so that 100% of the inside surface is covered. Add a few tablespoons of flour into the pan, and gently turn and pat the pan until the flour covers every inch of the greased surfaces (adding more flour if needed). Then, invert the pan and give the top of it a few good pats to shake off any excess.
Just made this on a whim this morning. Co-workers went bonkers for it. I also used sour cream instead of yogurt since it’s what I had on hand. Next time I’m going to try putting some lemon zest in the batter or glaze. Great recipe and simple!
We’re glad to hear it was a hit Chris! And good thinking on the lemon zest, it would be an awesome addition! :)
Hi I was just wondering if it really needs that many eggs?
Hi Debbie! We found that it does, but if you want to try it with 5, feel free — we hope you enjoy! :)
Made this today with my mom. Such a great recipe!
We’re so glad you enjoyed it Jackie! :)
Have made this wonderful cake twice! It is just great!! Not too sweet, moist and perfect with a cup of coffee.
Thanks for sharing Judy — we’re so glad you enjoy it! :)
This cake was amazing! I made it for my aunt’s birthday and everyone absolutely loved it! The only thing I changed was the glaze – I wanted to try a recipe I saw for Biscoff glaze. I have printed this recipe and will defintely use it again. Thanks!
Thanks for sharing Sadie — we’re so happy to hear this was a hit! :)
Your cake sounds great and gives me an idea. I’m always looking for ways to vary a tradition. Every year the past 12 years I’ve either bought or made a smaller replica of our wedding cake: almond with raspberry filling and buttercream icing. It started off as a nice surprise for my wonderful bride. But finding great cakes at a decent price is hard. Plus, sometimes even good bakeries don’t always produce the best specialty cakes. Do you think I can pull my tradition off with your recipe while using raspberries instead of blueberries? Also, how almondy is the cake as is…Does it have a strong almond taste?
Hey Daniel! We think that sounds like a lovey (and yummy) idea! And we don’t find this too almondy at all, but feel free to add less/more if you like.
Hi my question is… Can i make cupcakes out of this recipe?
Hi Wanda! Yes, you definitely can make cupcakes out of this recipe — it should make 18-24. We hope you enjoy!
Thank you so much! Cupcakes are my specialty i luv to make them. When i make the blueberry ones i will let you know how they turned out.
Sure thing! And yes, definitely let us know how they turn out! :)
Amazing, love this recipe I was really surprise how it came out!!
We’re so glad you enjoyed it, Lee!
can i substitute the yoghurt for buttercream?
Hi Phila — we’re not really sure we understand your question? There is already yogurt in this recipe but no buttercream.
Made this recipe exactly as directed, my husband and I absolutely loved it!!!? Excellent recipe with an old fashioned kick.
We’re so glad to hear that, Leesa, thanks for sharing with us! :)
This is a summertime recipe when blueberries are in abundance.
It is packed full of blueberries.
Instead of milk, I used lemon juice in the glaze. Wow the combination of lemon and blueberry can’t be beat.
We’re so glad you enjoyed it, Barbara! :)
Greatest blueberry recipe so far, Husband & I loved it! Second time I’ve made it within a month. Sorry Dunkin Donuts, lost my husband as a customer, no more muffins, he loves homemade.
Turned out great AGAIN…. yum yum yum! Is it best to keep in cake container at room temperature or refrigerate?
We’re so glad you enjoyed it! And we’d recommend storing this in the refrigerator.
I made this cake for the first time. Since I didn’t have plain yogurt I used to a yogurt with the fruit on the bottom. I skimmed the yogurt off the top and the recipe came out perfect. I also ran out of powdered sugar and had to make some for the glaze. I will never buy powdered sugar again. The cake came out tender and moist and the berries juicy. I used fresh berries, but the next time I’ll try frozen berries. Excellent recipe. Keep them coming.
Thanks for sharing, Lois, we’re so glad you enjoyed it!
I’ve picked a lot of blueberries this year! Could I use some that I have frozen in this cake in place of fresh?
Hi Terri! Yes, most definitely! We hope you enjoy. :)
My sister made this for my birthday, everyone loved it, she even picked the berries herself
We’re so happy to hear it was a hit, Jan! :)
Hi was just wondering if I could sub sour cream for the Greek yogurt ?
One of the best cakes ever, my only problem was my blueberries were super sweat and found the cake too sweat. Can I just cut the sugar in half?
I was looking for a blueberry cake recipe for a dessert to bring to a picnic and this cake was absolutely perfect. Thank you for sharing and looking forward to trying more of your stuff!
Okay…it was the best blueberry cake that I ever made. You know, when you google “best” you wonder if it really is going to be the truth, and it was! It was full of blueberries, moist and very tasty ( my sister said that it had the texture of a pound cake). Many people shared that cake…my parents, sister, son, husband even my neighbor got a piece. Only good, honest comments. I will be trying your zucchini chocolate cake next. Thank you from Nova Scotia, Canada where we grow lots of blueberries ?
Just made this recipe and I must say the temperature is to low. After 75 minutes I raised the temp to 340 and baked it another 15 minutes. It does smell good but I hope the bottom doesn’t over cook.
I just made this cake and it’s AWESOME!! Oh my gosh, flavor is fantastic, lots of blueberries and I made a glaze with powdered sugar and lemon juice. Came out of the bundt pan perfectly. I let it cool a good hour. Found if I let it cool a long time it comes right out of the pan without a problem. The cake was still warm but not hot. Adding this to my cookbook I keep for only the best recipes that I want fast access to. This is another keeper. Thank you for sharing this recipe.
Something went wrong :( it was very heavy and thick and had a gummy texture. Any ideas or suggestions?
If I substitute vanilla flavored Greek yogurt for plain Green yogurt, would you recommend that I cut back on the vanilla extract?
I used lemon extract instead of almond extract and it gave it a springy light flavor!
Is it a bad idea to use frozen blueberries?
They will work (if you thaw them beforehand), but note that they will turn your batter bright purple!
Made this recipe for Father’s day. It was an absolute hit! Just the right sweetness, rose very high and wasn’t dense but perfect consistency. Will absolutely make this one of my favorite go to recipes.
This is the most fabulous blueberry cake you will ever eat. It is a great recipe. Everyone loves it.
I would like to use this recipe for a 6 cup bundt pan. How do I measure the ingredients?
The best cake ever ? soo much fluffy and the smell ?❤️ Thanks for recipe
This was the densest cake I’ve ever had. I bake quite a bit and we followed this recipe exactly. It was a heavy blueberry-flavored puck. We tried to eat it because there is like $20 worth of ingredients but we ended up throwing most of it away. I like a lot of recipes from this blog, but this is just bad.
I made this recipe gluten free by using Red Mill 1 to1 baking flour. It was absolutely delicious. Lite and fluffy, tasted like real cake. It was wonderful to have delicious cake again. My go to for all occasions.
OMG! I made this cake and it just the best cake I have made in a long time. Everybody loved it.
I’ve seen other blueberry cake recipes call for 1 cup of flour per 2 eggs, so 6 eggs with 3 cups of flour feels like it should work. However these proportions mixed with a whole cup of yogurt and baked at only 325° leaves the cake severely undercooked and with a weird texture, even after 1.5 hours of baking. Tried slicing and frying the cake but the areas around the blueberries were still undercooked and the flour taste is really hard to ignore.
Not a baker and this cake was super easy and delicious. I was concerned because I did not have a paddle attachment for a mixer. I blended as much as I could with a large fork, used hand mixer on low just until ingredients were mixed then finished mixing with a large wire whisk. It baked perfectly with the right amount of density. Extremely moist and not overly sweet. I will make this again!
This is the best blueberry cake I have ever made. The yogurt makes such a moist, rich batter and I love the amount of blueberries it calls for. I’m so excited that it’s blueberry season and I can make it again! I’ve always made it in a bundt pan but I look forward to trying it in loaf pans or muffin tins.
Delicious cake – Reminiscent of a pound-cake consistency…I used a non-fluted bundt pan and it came out beautiful. I added some lemon zest too. Kind of like a big blueberry muffin…
It’s a bit dense of a cake, though, in my opinion. I think I would add fewer eggs next time if that would make it lighter?
And my only “complaint” is that it is a costly cake due to 6 eggs, 2 sticks of butter, 1 cup of Greek yogurt…there are alot of ingredients in this cake.
But again, I thought it was yummy and pretty easy to make.
How is 1 teaspoon of baking powder and only 1/4 teaspoon of baking soda enough leavening for 3 cups of flour? Never mind the blueberries weighing it down.
Followed the recipe to the letter! Delicious, crumby and super soft! Thank you !
My son has requested a blueberry train cake for his bday this year. Do you think this would work as a 9×13?
Can I put it in a 9x12in pan
Best blueberry cake ever!!!!!!!
I do have to say, I add the zest and juice of 1 lemon into the batter and make the glaze using lemon juice and powdered sugar.
Can this cake be frozen? I want to make ahead to take for a Christmas dessert (2 weeks from now).