Blueberry Cake

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Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert

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!

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert

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:

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert

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.

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert
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.

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert
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.

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert
That glaze was definitely the icing on the cake.  ;)

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert

And look what we found inside the cake.  Blueberries galore!!!

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert

Gotta love those blueberries.

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert

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


Blueberry Cake

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 12 -16 servings 1x


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
  • 6 eggs
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract, store-bought or homemade
  • 1/2 teaspoon almond extract
  • 2 pints (4 cups) fresh blueberries

Glaze Ingredients:

  • 1 cup powdered sugar
  • 23 tablespoons milk
  • 1/8 teaspoon vanilla extract


To Make The Cake:

  1. 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.)
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
  3. 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.
  4. 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.
  5. Serve immediately, or store covered for up to 5 days.

To Make The Glaze:

  1. 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.

Blueberry Cake -- made with fresh blueberries and topped with a delicious glaze | #dessert

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137 comments on “Blueberry Cake”

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  9. Just made this. It is fabulous. I used sour cream since I didn’t have the yogurt and made my glaze with lemon juice instead of the milk and added some blueberry puree to the glaze as well. This recipe is a definite keeper!

    • Thank you for sharing, Monica! I love that you used lemon juice instead of the milk (what a great idea)! Happy you liked it! : )

  10. Spooky! We’re on the same page. I was grocery shopping at Kroger yesterday and the main display as I walked in was blueberries–on sale! So I bought 4 quarts not giving a thought to what I was going to make with them. I open my email today and BAM here is the cake I’m going to make tonight. Maybe I’ll make a cocktail to go with my baking, you know because with the oven on the kitchen gets hot, so a cool drink will do the trick.

    • Yay, that’s too cool, Judy! We hope you enjoy the cake (and think you should definitely make a blueberry cocktail to sip on while you wait.) Good thinking! ; )

  11. This cake was delicious and so pretty! Not super sweet or overly moist…it was exactly what I was looking for.  I made it for the 4th of July and it was a big hit!

  12. Hi Ali. This recipe was quite amazing.

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  14. Can you refregirate?

  15. Hi my question I don’t have a bundt pan could I use a 9×13 pan?

    • Hi Robin! Yes, you should definitely be able to make this in a 9×13 pan – we hop you enjoy the cake!

  16. Hi Jill, Your flowers are bauutifel! We have had temperatures over 102 degrees for the last two weeks. My plants are not doing well in this heat. Thanks for visiting and I am now a follower.

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  19. I used sour cream for the yogart and ammaretto for the almond ext both in the cake and the glaze. Great flavour

  20. 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! :)

  21. 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! :)

  22. Made this today with my mom. Such a great recipe!

  23. Have made this wonderful cake twice! It is just great!! Not too sweet, moist and perfect with a cup of coffee. 

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  25. 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! :)

  26. 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.

  27. 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!

  28. 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.

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  30. Amazing, love this recipe  I was really surprise how it came out!! 

  31. 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.

  32. 5 stars
    Made this recipe exactly as directed, my husband and I absolutely loved it!!!😀 Excellent recipe with an old fashioned kick.

  33. 5 stars
    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.

  34. 5 stars
    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.

  35. 5 stars
    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.

  36. 5 stars
    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.

  37. I’ve picked a lot of blueberries this year! Could I use some that I have frozen in this cake in place of fresh?

  38. My sister made this for my birthday, everyone loved it, she even picked the berries herself

  39. Hi was just wondering if I could sub sour cream for the Greek yogurt ?

  40. 5 stars
    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?

  41. 5 stars
    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!

  42. 5 stars
    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 😊

  43. 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.

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  46. 5 stars
    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.

  47. Something went wrong :( it was very heavy and thick and had a gummy texture. Any ideas or suggestions?

  48. If I substitute vanilla flavored Greek yogurt for plain Green yogurt, would you recommend that I cut back on the vanilla extract?

  49. I used lemon extract instead of almond extract and it gave it a springy light flavor!

  50. Is it a bad idea to use frozen blueberries?