Gimme Some Oven

Blueberry Cake

This post may contain affiliate links. Please read my disclosure policy.

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

152 comments on “Blueberry Cake”

  1. This post is just way too adorable! It is too cute that you and Maya made this (gorgeous!) cake and wrote the post together. One of my favs of yours Ali! Pinned :)

  2. This cake is gorgeous and I love that you added a glaze. 15? I love that Maya is already so in tune with herself and knows what she loves. So cute!

  3. Yum! Those blueberries look so fresh and delicious! And that glaze is to die for :)

  4. Such a fun day – and so sweet. I’m going to be dreaming about this cake!!

  5. Aww, how fun to have some help with this post. Maya, you did an amazing job and this cake sounds amazing. Love all those blueberries!

  6. Oh my gosh, what a fabulous looking cake! I keep my recipes on google drive so I can easily search by ingredients, and was just flipping through my blueberry collection… This recipe HAS to have the most blueberries pictured in one slice than any other recipe. Goodbye dry looking blueberry coffee cakes, hellooooo to this cake!

    Is the print option working for everyone? I get a blank page on my preview when I go to print.

  7. Beautiful Ali!!! Drooling over here :)

  8. What a ridiculously gorgeous cake!

  9. What a fun day baking together, and what a great cake to come out of it! I’m dying for some of this :)

  10. I knew there was a reason I stocked up on blueberries at the grocery store this week!

    • Me too. Had a ton of leftover blueberries from a salad and this was the perfect thing to do with them. The cake turned out GREAT and it’s so pretty I was sorry we didn’t have company coming over.

  11. I’m a batter person (…as in, sometimes I like eating the batter even more then the final product…) and just have to say that that batter looks like perfection!!

  12. The cake looks fabulous, ladies, but sadly I can’t print the recipe either. Would you mind posting it again?

    • Hi Barbara! Sorry about the technical difficulties — we’re working on fixing that. Thanks for your patience! :)

  13. I bet it would also be good to make the glaze with lemon juice. Lemon and blueberries are one of my favorite combinations.

  14. It sounds like you girls had a wonderful day! Maya you are well on your way to becoming a great “cooker”! This cake looks incredible! I love the fresh blueberries and the almond extract (my favorite) is perfect with it.

  15. You’ve got a protoge’! Enjoy! The cake looks awesome!

  16. how fun to have someone to bake with you, Ali! Lovely post and this cake looks so so delicious!

  17. This looks like the most perfect blueberry cake ever. Thanks Maya and Ali! :)

  18. everything about this looks phenomenal!! Maya seems very talented!

  19. Hi Ali. This cake does look delicious and well worth baking once I can get my hands on some blueberries. Just a few questions regarding the use of the eggs. 1) What size eggs did you use? 2) I note that you add 6 eggs in this recipe which seems quite a lot. I once made a cake where the recipe called for 7 eggs and I really didn’t like the cake as the texture was very rubbery and quite firm. Could you comment on the texture of this cake? 3) I presume that the recipe makes a whole lot of batter and that a fairly large bundt pan is needed? I suppose I could make half the batter and try for a smaller cake? Many thanks. Kim

    • Hi Kim,

      Good questions. I always use “large” sized eggs when making. And yep, there are a lot of eggs in this one, but it’s also a large cake. It’s definitely more dense (it’s a double pound cake), but not rubbery. And we used a regular-sized bundt pan. You could halve the recipe and make a smaller cake if you’d like. :)


  20. Ali this is just STUNNING! WOW! A few weeks ago I made a bluberry bundt to be posted next week I think and thankfully it’s not like yours, but yours is prettier :) Gosh gorgeous! Pinned

  21. It looks as though Maya has already mastered the “cooker” dream. My goodness, this cake looks amazing!

  22. This looks soooo delicious! But could I make it without the almond extract? My youngest son has nut allergies, and I didn’t feel like taking a risk by including it. Just wondering if it would still be good without it or if there is a comparable substitute? Thanks!

    • Hi Landi! You can substitute a little extra vanilla extract in place of the almond extract, or just leave it out entirely. Would love for your son to be able to enjoy it! :)

  23. I don’t like using a cooking spray on my nonstick pans as it can ruin the finish. The best way I’ve found to grease and flour a bundt pan – or any cake pan for that matter – is to make mix from equal measures of oil, shortening, and flour. Beat it all up until nice and smooth. Store in a jar, and using a pastry brush ‘paint’ the inside of the pans with the mixture. Grease and flour in one go. This also reduces the loose crumbs you can get on the cakes.
    The cake looks great and I shall give it a go for my husband who is the original blueberry fiend!

  24. Awesome job, Maya! This dessert looks awesome :)

  25. What a beautiful looking cake! Just love all those gorgeous fresh blueberries. Need to get my hands on a bundt pan.

  26. Ali, it’s so awesome you baked with Maya and let her write this post! We all need a mentor! The cake looks ah-mazing too.

  27. i was wondering if i use whole wheat flour would i use the same amount of flour?

    • I have not tried this with whole wheat flour, but would recommend trying white whole wheat flour if you make a 1:1 substitution.

  28. I loved this post! I remember being a 15-year old “mini-chef” (just two years ago!), love to see other kids who love to bake as much as me — the cake looks delicious!

  29. The cake looks sooo delicious! I must try it!

  30. Thanks, to your visit. That gal will be a great chef!! :-D

  31. Ali…HELP!

    I was just about to make this for my daughter’s birthday and realized I don’t have yogurt. Is there a substitute available?

  32. This looks delicious! I make a lot of bundt cakes, and an easy, never fail way to grease it is to spray it with Baking Pam – it has the flour already in it, as opposed to regular Pam. Never have a problem with the cake sticking!

  33. So gorgeous, love the blueberries and glaze!

  34. Blueberries.. Mmm.. looks delicious!

  35. Oh, mouthwatering. I have to try this soon!

  36. wow!! This cake is a stunner!! I’m drooling over it as we speak!

  37. Wow! This looks amazing! We just got home from “The Berry Patch” just south of Kansas City with 10lbs of blueberries! The adults and kids all had fun and the best part…we’ll get to try lots of blueberry recipes like this cake! Thanks for the delicious looking recipe and great job Ali and Maya!

  38. I like your site and want to try some of your baked goods with gluten free restrictions. Do you know if they adapt easily?

    • Hi Terry, I would say it totally depends on the recipe. Some adapt well, others are trickier. Feel free to check out this link for our (already) gluten-free recipes though —

  39. does the almond extract make the cale taste like almond?

  40. i’m really sorry about the typo, I meant to say cake instead of “cale” and my last comment got sent accidentally. 

    • No worries Raven! And to me, almonds and almond extract don’t taste anything alike. If you’ve ever smelled/had amaretto (like Disarrono), that’s what almond extract smells/tastes like). I think it’s lovely, and it’s not overpowering in this. If you’re concerned though, you could always sub vanilla extract.

  41. This looks delish!! Could I use frozen blueberries ?

  42. 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! : )

  43. 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! ; )

  44. 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!

  45. Hi Ali. This recipe was quite amazing.

  46. Can you refregirate?

  47. 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!

  48. 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.

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