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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. 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! :)

  2. 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! :)

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

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

  5. 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! :)

  6. 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.

  7. 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!

  8. 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.

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

  10. 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.

  11. Made this recipe exactly as directed, my husband and I absolutely loved it!!!? Excellent recipe with an old fashioned kick.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

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

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

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

  19. 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?

  20. 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!

  21. 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 ?

  22. 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.

  23. 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.

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

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

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

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

  28. 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.

  29. This is the most fabulous blueberry cake you will ever eat. It is a great recipe. Everyone loves it.

  30. I would like to use this recipe for a 6 cup bundt pan. How do I measure the ingredients?

  31. The best cake ever ? soo much fluffy and the smell ?❤️ Thanks for recipe

  32. 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.

  33. 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.

  34. OMG! I made this cake and it just the best cake I have made in a long time. Everybody loved it.

  35. 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.

  36. 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!

  37. 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.

  38. 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.

  39. 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.

  40. Excellent.

  41. Absolutely wonderful!

  42. Followed the recipe to the letter! Delicious, crumby and super soft! Thank you !

  43. My son has requested a blueberry train cake for his bday this year. Do you think this would work as a 9×13?

  44. Can I put it in a 9x12in pan

  45. 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.
    Sooooooo delicious!!!!!!

  46. Can this cake be frozen? I want to make ahead to take for a Christmas dessert (2 weeks from now).

  47. It wouldn’t be summer without blueberry cake! Divine aroma while cooking! I substituted the almond flavor with lemonade. Just used what I had. It’s so good. Flavorful. This recipe is the best I’ve ever had. Thank you.

  48. This cake is delicious. Made twice now and turns out beautiful. Mine took 70 minutes. Love how many blueberries! Definitely a WOW cake!

  49. Looks beautiful! ❤️

  50. What other type of baking pan would work, if Bundt is unavailable?