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Perfect Homemade Blueberry Cake Recipe

A tender, buttery blueberry cake bursting with fresh berries, perfect for dessert or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course blueberry cake recipes, Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 1 1/2 cups 190g all-purpose flour, plus 1 tablespoon for berries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cup 150g granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup 120ml buttermilk, room temperature
  • 1 tablespoon lemon juice
  • 1 1/2 cups 210g fresh or frozen blueberries (do not thaw)
  • 1 tablespoon lemon zest optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and dust with flour.
  • In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 3 minutes until light and fluffy. Scrape down the sides as needed.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest if using.
  • In a small bowl or measuring cup, stir together the buttermilk and lemon juice. It will look slightly curdled — that's perfect.
  • With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture in two additions. Start and end with the flour mixture. Mix just until combined — do not overmix.
  • In a separate small bowl, toss the blueberries with the remaining 1 tablespoon of flour until evenly coated. Gently fold the berries into the batter with a rubber spatula.
  • Pour the batter into the prepared pan and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Remove the parchment paper before serving.

Notes

1. If you don't have buttermilk, make a quick substitute: add 1 1/2 teaspoons of lemon juice or vinegar to 1/2 cup of milk, let it sit for 5 minutes, then use as directed.
2. To make this dairy-free, use vegan butter, oat milk mixed with lemon juice, and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
3. Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
4. For a lemon glaze, whisk 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled cake.