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    You are here: Home / Desserts / Cake / Blueberry Cake

    Blueberry Cake

    July 9, 2018 By Sam 40 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe
    Blueberry Cake

    Blueberry Cake is a great way to use up summer berries! This cake is soft, moist, and dense (without being at all dry!) and reminds me of a big fluffy blueberry muffin! Top everything off with a simple lemon glaze and enjoy!

    Fork full of blueberry cake

    Oh, friends, I really, really hope you like blueberries as much as I do.

    Not only have I already shared these completely addictive blueberry crumb bars and blueberry cobbler, but somewhere along the way during my baking journey I got completely carried away and now have 3 more perfected blueberry recipes waiting in the wings for you.

    The good news is that 1) I promise to try and space them out as much as I can, and 2) if you’re not a blueberry fan (which you really should be because blueberries are amazing, but I won’t hold it against you 😉), in most cases you can substitute your favorite summer berry. That holds true for this Blueberry Cake, as well.

    Raspberries, blackberries, even sliced strawberries would work well in today’s Blueberry Cake recipe, but I highly recommend starting with blueberries.

    Blueberry Cake Batter in a bowl

    To make this cake incredibly soft, I use the same technique that I used with my favorite coffee cake and added a whole brick of cream cheese into the batter.

    The cream cheese makes the cake dense, moist, and so incredibly soft that each bite almost just melts in your mouth. The cream cheese also adds a subtle flavor, just a hint of tang that you won’t be able to recognize as cream cheese while you are noshing away, but that enhances the flavor of the blueberry cake.

    Freshly baked blueberry cake

    Tips for Making Blueberry Cake

    This Blueberry Cake is really pretty simple to make, but I do have a few tips to help you along the way.

    • Unless you have a really deep 9″ cake pan, I recommend using a springform pan for this recipe. Springform pans have tall edges and this recipe makes a fair amount of batter, so if you use a standard cake pan there’s a high possibility that the batter will overflow the pan while baking. Trust me, nobody wants to clean up that mess!
    • You can use fresh or frozen berries, either works great in this recipe.
    • As I mentioned above, if blueberries aren’t your thing, an equal amount of raspberries, blackberries, or sliced strawberries would also work just as well.
    • Due to the density and volume of the batter, this blueberry cake does take a long time to bake, at least an hour! Have patience and make sure that the center is completely baked (use the toothpick test) so you don’t cut in to a half baked cake!
    • I top my blueberry cake off with a lemon glaze. If you don’t like lemon, you can leave out the glaze completely or just make a simple vanilla glaze by substituting the lemon juice called for in the recipe with water and increasing the amount of vanilla to ½ teaspoon.

    slice of blueberry cake on a white plate

    Alright, that’s it for today and I’ll try to keep my next blueberry recipe at bay for at least a little while longer.

    Also, don’t forget about my Recipe of the Month Challenge! Bake these brownie cookies this month and share a photo for a chance to win a $50 Amazon Gift card!

    Enjoy!

    Blueberry cake slice

    Blueberry Cake

    Blueberry Cake is a great way to use up summer berries! This cake is soft, moist, and dense (without being at all dry!) and reminds me of a big fluffy blueberry muffin! Top everything off with a simple lemon glaze and enjoy!
    4.60 from 10 votes
    Print Pin Rate
    Course: Cake
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 25 minutes
    Servings: 12 slices
    Calories: 398kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup unsalted butter softened to room temperature (113g)
    • 8 oz cream cheese softened to room temperature (225g)
    • 1 cup light brown sugar tightly packed (200g)
    • ½ cup granulated sugar (100g)
    • 2 large eggs
    • 1 ½ teaspoon vanilla extract
    • 2 ½ cups all-purpose flour (335g)
    • 2 teaspoons baking powder
    • 1 teaspoon cornstarch
    • ½ teaspoon salt
    • ½ cup buttermilk* (120ml)
    • 1 ½ cups fresh or frozen blueberries (210g)

    Lemon Glaze

    • 1 ¼ cup powdered sugar (160g)
    • 1 ½ Tablespoon lemon juice (20ml)
    • 1 ½ teaspoon water
    • ¼ tsp vanilla extract
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    Instructions

    • Preheat oven to 350F (175C) and lightly grease and flour a 9" springform pan.
    • Using an electric mixer (a stand mixer or hand mixer will work) cream together butter and cream cheese in a large bowl.
    • Add sugars and beat until light and fluffy.
    • Add eggs, one at a time, beating until combined.
    • Stir in vanilla extract.
    • In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
    • Grab your buttermilk and gradually alternate adding the flour mixture and buttermilk to the batter, stirring until all of the flour mixture and buttermilk have been combined.
    • Use a spatula to gently fold in blueberries until combined.
    • Evenly spread batter into prepared springform pan and bake on 350F (175C) for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean or with few crumbs (no wet batter).
    • Allow to cool before topping with lemon glaze.

    Lemon Glaze

    • In a medium-sized bowl, whisk together powdered sugar, lemon juice, water, and vanilla extract until smooth.
    • Use a spoon to drizzle over cooled cake. Allow glaze to set (about 10-15 minutes) before slicing and enjoying.

    Notes

    If you don't have buttermilk on hand, try my buttermilk substitute.

    Nutrition

    Serving: 1slice | Calories: 398kcal | Carbohydrates: 61g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 186mg | Potassium: 169mg | Fiber: 1g | Sugar: 40g | Vitamin A: 546IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « Pulled Chicken (Crock Pot BBQ Chicken)
    Easy Blueberry Sauce »

    Reader Interactions

    Comments

    1. Rachael

      November 14, 2022 at 2:40 pm

      5 stars
      Hi, I just made this today & as always with your recipes it came out amazing. My mistake was trying Darius Williams blueberry muffin cake first, I knew it sounded off when I was reading his recipe but, live & learn. His cake was awful & didn’t even bake. Your’s is wonderful.

      Reply
      • Sam

        November 14, 2022 at 10:04 pm

        Thank you so much, Rachael! I’m so glad you enjoyed it so much! 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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