Gimme Some Oven

Blueberry Cake

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This blueberry cake recipe is easy to make and bursting with fresh blueberries.

Blueberry season calls for my favorite blueberry cake! ♡

I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls back around. It’s loaded up with a full two pints of fresh blueberries, which add a burst of vibrant sweetness to each bite. Then when mixed with a simple vanilla white cake batter, baked up in a bundt pan, and drizzled lightly with a sweet glaze, this cake is downright lovely through and through. Always such a beautiful cake for springtime!

In the years since I first shared this recipe, I’ve come to love adding a hint of lemon to brighten up the cake batter and glaze. And while I love this cake with fresh blueberries, I’ve also updated the notes below with instructions on how to make it using frozen blueberries too if that’s what you have on hand.

This recipe is always a winner in our house, so I hope you enjoy it as much as we do!

Blueberry Cake Ingredients

Here are a few notes about the blueberry cake ingredients you will need to make this recipe:

  • Dry ingredients: We’ll use a mix of all-purpose flour, granulated white sugar, baking powder, baking soda, and fine sea salt as the dry ingredients for this recipe.
  • Wet ingredients: You will need unsalted butter, eggs, Greek yogurt, vanilla extract and almond extract. (If you don’t have almond extract in your pantry, you’re welcome to leave it out, but I love how its flavor pairs with blueberries.)
  • Fresh blueberries: This recipe calls for a full 2 pints (4 cups) of fresh blueberries, ideally as ripe as possible. See note below if you would like to use frozen blueberries.
  • Glaze: We’ll whisk together a simple mix of powdered sugar, milk and vanilla extract to create a glaze that can be drizzled on top of the cake.

Blueberry Cake Tips

Full instructions for how to make blueberry cake are included in the recipe below, but here are a few extra tips to keep in mind:

  • Grease and flour the pan properly. Spray the inside of the pan thoroughly with cooking spray so that 100% of the 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. Then, invert the pan and give the top of it a few good pats to shake off any excess. (Or you can just grease the pan with baking spray instead, which already contains a mixture of flour and oil.)
  • Take time to cream the butter and sugar. It’s important to properly cream the butter and sugar together for a few minutes until the mixture is light and fluffy. This process incorporates air into the batter, which will give the cake a lighter texture.
  • (Optional) Coat the blueberries with flour. Feel free to toss the blueberries with a tablespoon or two of flour before adding them to the batter, which can help them to be more evenly dispersed and not sink to the bottom while baking. I admittedly often skip this step because I don’t find that it makes a huge difference, but it’s always an option when baking with fresh blueberries if you’d like!
  • Allow time for cooling. Be sure to let the cake sit in the pan for at least 20-30 minutes before inverting it onto a wire cooling rack. If you try to remove the cake from the pan too soon, it’s more likely to break apart.

Recipe Variations

Here are a few additional variations that you’re welcome to try with this recipe:

  • Use frozen blueberries: Allow the frozen blueberries to thaw to room temperature, then briefly pat them dry with a paper towel before adding to the cake. Heads up that frozen blueberries tend to leak much more of their color into the batter, so your cake will be a bit more purple, but it will still taste delicious!
  • Use different berries: This recipe can also work well swapping blackberries or raspberries in place of blueberries. Or you can use a berry mix!
  • Add lemon: Stir 2 to 3 teaspoons lemon zest into the cake batter and use lemon juice (instead of milk) in the glaze.
  • Add nuts: Stir 1/2 cup chopped nuts (such as almonds, walnuts or pecans) into the batter along with the blueberries.

More Favorite Cake Recipes

Looking for more homemade cake recipes to try? Here are a few of our favorites:

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Blueberry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Ali
  • 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
  • 1/4 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted 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
  • 1/4 teaspoon vanilla extract


To Make The Cake:

  1. Prep the oven and bundt pan. Heat oven to 325°F. Grease and flour a 12-cup bundt pan, and set aside. (See tips below for how to properly grease/flour a pan.)
  2. Combine the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
  3. Mix the batter. 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. Pour the batter into the pan. 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.
  5. Bake. 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.
  6. Make the glaze. While the cake is cooling, whisk the glaze 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.
  7. Glaze and serve. Pour the glaze over the cooled cake. Serve immediately and enjoy!


*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.

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138 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