Homemade Blueberry Cake

Why You’ll Love This Recipe

This homemade blueberry cake is everything you want in a dessert: easy to make, full of flavor, and incredibly moist. The combination of fresh or frozen blueberries and the simple ingredients make it a fuss-free recipe that’s perfect for both beginner and experienced bakers. The cake’s flavor is subtly sweet, and the berries bring a burst of tangy freshness that contrasts beautifully with the cake’s softness.

Not only is this cake delicious, but it’s also versatile. You can serve it for breakfast with a cup of coffee, enjoy it as a light dessert, or even pack it for picnics. The recipe is flexible enough for you to make adjustments, such as adding lemon zest for extra freshness or a crumbly streusel topping for added texture.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 1/2 cup milk

• 1 1/2 cups fresh or frozen blueberries

• 1 tablespoon flour (for tossing the blueberries)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9 square baking dish.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

4. Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

5. Alternately add the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the blueberries into the batter. Be careful not to overmix to avoid crushing the berries.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Serve as is, or dust with powdered sugar for a finishing touch.

Servings and Timing

• Servings: 8-10

• Preparation time: 15 minutes

• Baking time: 40-45 minutes

• Total time: 55-60 minutes

Variations

• Lemon Blueberry Cake: Add 1 tablespoon of lemon zest and a tablespoon of lemon juice to the batter for a refreshing citrus flavor.

• Crumb Topping: Make a simple crumb topping by mixing 1/4 cup flour, 1/4 cup sugar, and 3 tablespoons cold butter. Sprinkle over the batter before baking for a crunchy topping.

• Blueberry Muffins: Transform this recipe into muffins by dividing the batter into a 12-cup muffin tin and reducing the baking time to 20-25 minutes.

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to 5 days.

• Reheating: To reheat, microwave individual slices for 20-30 seconds, or warm the entire cake in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries in this recipe. Just be sure to toss them in flour to prevent them from sinking to the bottom of the cake. Do not thaw the blueberries before adding them.

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time. It stays fresh for a couple of days at room temperature and even longer if stored in the fridge.

Can I substitute sour cream with something else?

Yes, you can substitute sour cream with plain yogurt or buttermilk for a slightly different texture and flavor.

How do I prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries with a bit of flour before folding them into the batter helps prevent them from sinking during baking.

Can I make this recipe as a sheet cake?

Yes, you can bake this cake in a 9×13-inch baking dish instead of a round or square pan. You may need to adjust the baking time slightly.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Can I use a different type of berry?

Yes, you can substitute blueberries with other berries like raspberries, strawberries, or blackberries, though the baking time may vary slightly.

Can I freeze this cake?

Yes, this cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

How can I make this cake more moist?

To make the cake even more moist, you can add an extra 1/4 cup of sour cream or substitute part of the sour cream with applesauce or mashed bananas.

How do I decorate this cake?

You can decorate the cake with a dusting of powdered sugar, whipped cream, or even more fresh blueberries on top for a beautiful presentation.

Conclusion

Homemade blueberry cake is a simple yet delightful treat that highlights the natural sweetness of blueberries in every bite. With its soft, tender crumb and bursts of juicy berries, it’s the perfect dessert for any occasion. Whether you’re baking it for a family gathering or simply indulging in a sweet snack, this blueberry cake is sure to impress. Try it out and enjoy a slice of this fresh, fruity delight!

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