If you’ve been searching for a show-stopping dessert that’s as comforting as it is impressive, look no further: this Blueberry Cake is pure magic. Bursting with juicy blueberries and brightened by a pop of lemon, every bite is moist, flavorful, and wonderfully homey. Whether you’re welcoming guests or treating yourself to a slice with coffee, this cake transforms simple, fresh ingredients into an unforgettable experience. Forget fancy bakery lines – the best Blueberry Cake comes from your own oven!

Ingredients You’ll Need

This recipe keeps things simple but thoughtful. Each ingredient earns its place, building layers of flavor and keeping the texture just right. Here’s how each one helps the Blueberry Cake shine:

Fresh blueberries: These little gems provide juicy bursts of sweetness and a beautiful pop of color in every slice.
Granulated white sugar: Adds just the right amount of sweetness to balance the tart berries and bright lemon.
Large eggs (at room temperature): Help bind the cake and give it a rich, tender crumb.
Vegetable oil: Keeps the cake supremely moist, even after a day or two.
Zest and juice of one lemon: Lifts the flavor of the blueberries and makes the cake taste fresh from the orchard.
Plain yogurt: Adds tang and tenderness – it’s the secret to a super-moist Blueberry Cake!
Vanilla extract: Gives the cake warmth and balance, rounding out the flavors.
All-purpose flour: Forms the ideal base – be sure to measure carefully for the softest crumb.
Baking powder: The leavening agent that gives the cake its lift and lightness.
Salt: Just a touch enhances all the other flavors; don’t skip it.
Powdered sugar (optional): Makes a gorgeous finishing touch on the top of your cooled cake.

How to Make Blueberry Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350ºF. Line a 9-inch springform pan with parchment paper, then give it a quick spray with nonstick spray. This ensures your Blueberry Cake will come out clean and beautiful, with those gorgeous deep-blue bursts peeking out from the sides.

Step 2: Coat the Blueberries

In a small bowl, toss your fresh blueberries with a tablespoon of flour. This little trick keeps the berries from sinking straight to the bottom of the cake, so they’ll be perfectly scattered throughout every slice.

Step 3: Beat Sugar and Eggs

In the bowl of a stand mixer fitted with the paddle (or with a hand mixer), beat together the sugar and eggs on medium speed for about two minutes. You’ll know it’s ready when the mixture is thick, pale, and fully smooth. This step makes your Blueberry Cake light and airy.

Step 4: Add Wet Ingredients

Add the vegetable oil, lemon zest, lemon juice, yogurt, and vanilla extract to the egg mixture. Mix on low speed for about one minute, just until everything is beautifully combined and fragrant.

Step 5: Whisk Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening and salt disperse evenly, keeping your Blueberry Cake evenly risen and perfectly seasoned.

Step 6: Combine Wet and Dry Mixtures

Add the dry ingredients to the wet mixture all at once. Gently fold the batter together with a spatula. It’s important to mix only until you can’t see streaks of flour; over-mixing means a tougher cake, and we want the crumb as tender as possible.

Step 7: Layer the Batter and Blueberries

Pour half of the batter into your prepared pan and smooth it out. Scatter half of your floured blueberries over the top, then carefully spread the remaining batter over the berries. Scatter on the rest of the blueberries and gently press them in with the back of a spoon – this gives your Blueberry Cake those signature pops of color up top.

Step 8: Bake to Golden Perfection

Slide the pan onto the middle rack of your oven. Bake for 1 hour, then loosely cover with a bit of foil and bake for another 10 minutes. The foil prevents over-browning while the inside finishes baking. You’ll know it’s done when a toothpick inserted in the center comes out clean with just a few moist crumbs.

Step 9: Cool and Release

Let the cake cool in its pan for 15 minutes. Run a sharp knife around the edge, then gently release the springform. Leave the cake on the pan base and allow it to cool completely to room temperature – patience is the hardest part, but it’s worth it!

Step 10: Add the Finishing Touch

Once your Blueberry Cake has fully cooled, dust a bit of powdered sugar over the top for a bakery-style finish that’s as pretty as it is tasty. Now, the cake is ready for its big reveal!

How to Serve Blueberry Cake

Garnishes

For an extra-special touch, try dusting the cake with a veil of powdered sugar or add a handful of plump, fresh blueberries on top. A sprinkle of lemon zest or a few sprigs of mint also make this Blueberry Cake look straight out of a café.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a spoonful of vanilla ice cream. For brunch, serve alongside piping hot coffee or herbal tea. If you’re feeling fancy, a tangy lemon curd brings out all the bright notes in the blueberries.

Creative Ways to Present

Try slicing your Blueberry Cake into cubes for a dessert platter, or layer pieces with yogurt and berries in parfait glasses for a stunning trifle. If you’re entertaining, individual mini-cakes (using muffin tins) make charming single servings that guests adore.

Make Ahead and Storage

Storing Leftovers

To keep your Blueberry Cake fresh and moist, cover it tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days. If your kitchen is extra warm, pop it in the fridge to prevent spoilage – just let it come to room temp before serving.

Freezing

This cake freezes like a dream! Simply wrap individual slices or the whole cake (without powdered sugar) in a double layer of plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before digging in.

Reheating

If you love your Blueberry Cake slightly warm, just heat slices in the microwave for 8–10 seconds. For a crisp edge, toast gently in the oven at 300°F for a few minutes. The aroma as it warms is like a hug in the kitchen!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If you’re using frozen berries, no need to thaw; just toss them in flour as directed and add straight to the batter. Your Blueberry Cake may have slight purple swirls, but it’ll taste just as delicious.

What’s the best way to zest a lemon for this recipe?

A microplane or fine grater works beautifully – just take the yellow layer off, avoiding the bitter white pith. The zest adds a wonderful burst of citrus to the cake.

Can I make Blueberry Cake gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour. Check that your baking powder is gluten-free, and you’re all set for a wheat-free treat.

Is it possible to make this cake dairy-free?

Indeed. Swap the yogurt for any unsweetened dairy-free yogurt (like coconut or almond based) to keep the cake moist and tender while making it dairy-free.

Why did my blueberries sink during baking?

That’s a common issue! Be sure to toss your blueberries in a bit of flour before adding them to the batter. This helps them stay suspended throughout the cake for perfect berry distribution.

Final Thoughts

There’s something irresistible about the marriage of sweet blueberries and bright lemon in this Blueberry Cake. It’s the kind of recipe you’ll come back to again and again – for celebrations, for a weekend treat, or just because! Give it a try, share with friends, and savor every crumb. Happy baking!

Blueberry Cake Recipe

★★★★★

5.1 from 10 reviews

Author: Jack
Total Time: 1 hour 30 minutes
Yield: 1 9-inch cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of this moist and fruity Blueberry Cake. Bursting with juicy blueberries, hints of lemon, and a tender crumb, this cake is a perfect treat for any occasion.

Instructions

Preheat the Oven: Preheat the oven to 350ºF. Line a 9-inch springform baking pan with parchment paper, spray with non-stick spray, and set aside.
Prepare Blueberries: Toss blueberries with a tablespoon of flour in a bowl and set aside.
Mix Wet Ingredients: In a stand mixer, beat sugar and eggs until smooth. Add oil, lemon zest, lemon juice, yogurt, and vanilla. Mix well.
Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, and salt.
Combine Wet and Dry: Fold dry ingredients into wet until just combined.
Layer Batter: Pour half the batter into the pan, add half the blueberries, cover with remaining batter, and top with remaining blueberries.
Bake: Bake for 1 hour, then cover with foil and bake for 10 more minutes until golden and a toothpick comes out clean.
Cool and Serve: Cool in the pan for 15 minutes, then release from the pan and cool completely. Dust with powdered sugar before serving.

Notes

You can serve this cake warm or at room temperature.
Feel free to add a dollop of whipped cream or a scoop of vanilla ice cream on top.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg

Keywords: Blueberry Cake, Lemon Blueberry Cake, Fruit Cake, Dessert Recipe