This post may contain affiliate links. Please read my disclosure policy.
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:
This blueberry cake recipe is moist, flavorful, and literally overflowing with fresh and delicious blueberries!
Ingredients
Scale
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
2–3 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
To Make The Cake:
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.)
Combine the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
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.
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.
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.
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.
Glaze and serve. Pour the glaze over the cooled cake. Serve immediately and enjoy!
Notes
*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.
