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
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/8 teaspoon vanilla extract
To Make The Cake:
- 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.)
- In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
- 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.
- 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.
- Serve immediately, or store covered for up to 5 days.
To Make The Glaze:
- 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.