This beautiful blueberry cake is supremely moist, with a deliciously soft & tender crumb, and a slight hint of lemon. It’s not too sweet – which makes it ideal for afternoon tea or brunch. It’s easy to whip up, and with juicy berries in every bite – it’s the perfect way to showcase fresh blueberries.
This blueberry cake is the best recipe I’ve made in a long time. The cake itself is moist and tender with a delicious buttery vanilla flavor. Then every bite is filled with sweet, juicy blueberries. It’s designed to be enjoyed more like a coffee cake – so either for brunch or afternoon tea. But I could seriously enjoy this cake any time of day.
Easy Blueberry Cake
For this cake, there’s a few key ingredients that give the cake it’s delicious flavor and texture.
- First, we’re starting with butter. Real butter. Butter provides so much more flavor than oil – so whenever I make a vanilla flavored cake I choose butter.
- You’ll also notice that the cake is incredibly moist. This comes from using both milk and sour cream.
- We’re also using 2 1/2 cups of blueberries (about 14 oz). This means that there’s a ton of sweet, juicy blueberry perfection in every bite.
- 1 tablespoon lemon zest adds just a slight tanginess. It isn’t a strong lemon flavor by any means, but instead, it balances out the blueberries perfectly
Tips for Making this Blueberry Cake:
- Ingredients should be room temperature before getting started. You want the butter to be softened but not melted, and the eggs, milk and sour cream shouldn’t feel cold. Take them out of the fridge 30 minutes prior to making the cake.
- Very carefully measure out the flour! Too much flour and the cake can be dry and tough. 9 times out of 10 if a baked good comes out dry it’s because the flour wasn’t measured properly. Whisk the flour first, then spoon it into a dry measuring cup (not a liquid measuring cup). Then level off the top. Or for more accuracy, use a kitchen scale. 1 cup of all purpose flour weigh 125 grams.
- Do not over mix the cake. Over mixing can cause the cake to turn out dry, or for it to sink in the middle. The batter will be thick.
The cake is assembled by adding half of the batter to the bottom of the pan, then sprinkle half of the blueberries on top. The second half of the cake batter then gets spread overtop, and then we add the rest of the berries to the top of the cake. You end up with blueberries in every bite, and reduce the risk of the blueberries bleeding color all over the cake batter.
Can I use frozen blueberries to make this blueberry cake? Yes, however, I recommend using fresh whenever possible. To use frozen blueberries do not thaw them. Toss the blueberries in 1 tablespoon of flour before adding to the cake.
I don’t have a springform pan – can I use a round cake pan? This cake is baked in a 9-inch springform pan. Springform pans have much taller sides than a regular round cake pan, so, unfortunately, there is too much batter for a 9-inch round pan.
Can I frost this blueberry cake? For sure – I recommend topping it with cream cheese frosting for a more decadent dessert. However, I like the cake exactly as it is.
For more blueberry treats, try these other favourites:
This beautiful blueberry cake is supremely moist, with a deliciously soft & tender crumb, and a slight hint of lemon. It's not too sweet - which makes it ideal for afternoon tea or brunch.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 2 large eggs*
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1/2 cup milk*
- 1/2 cup sour cream*
- 16 oz blueberries*
Preheat the oven to 350F degrees. Grease and flour a 9-inch springform pan.
In a medium bowl whisk together the flour, baking powder and salt.
In a large bowl beat together the butter, sugar, and lemon zest until fluffy.
Add in the vanilla extract and beat in the eggs 1 at a time.
In a liquid measuring cup, whisk together the milk and sour cream.
With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then beat in about 1/3 of the milk and sour cream mixture.
Repeat the process with the rest of the flour and milk and sour cream, until all the ingredients are combined. The batter will be thick. Be very careful to only mix until the batter is combined.
Spoon about 1/2 of the batter into the bottom of the prepared pan and spread smooth. Then sprinkle about 1/2 of the blueberries over top.
Spoon the rest of the cake batter over top of the blueberries & spread smooth. Cover the top of the cake with the rest of the blueberries, pressing them down slightly.
Bake in the preheated oven or 45-55 minutes, or until an inserted toothpick comes out clean (except for the blueberry juice.
*Ingredients should be at room temperature before using. Take them out of the fridge 30 minutes prior to. To warm them up more quickly:
- place eggs in a bowl of lukewarm water for 5-10 minutes
- microwave the sour cream and milk in short 10 second intervals
**If using frozen blueberries, do not thaw first. Toss frozen blueberries in 1 tablespoon of flour before using.
Store leftovers covered at room temperature for 1 day. Or in the fridge for up to 3 days. I find the texture of the cake deteriorates after being in the fridge.
Adapted from Natasha's Kitchen