Beautifully moist blueberry pound cake that is hearty and requires only a few ingredients to prepare!! A perfect combination of blueberry and cream cheese that turn onto a tender, moist cake.
The new year is around the corner, and I am all set to make a super moist blueberry cake recipe that is loaded with the sweetness of fresh blueberries and is bursting with flavor!!
Sound d-licious.. isn’t?
It indeed is, a perfect one-bowl blueberry cake recipe – toss, mix and bake.
Kid’s love to bake and mix things so invite your kid’s into the kitchen for a bake date.
My boys were all over the kitchen preparing the batter with me. Best part, folding blueberries into the mixture as they got to toss some into their mouth.
The most challenging part was waiting for the cake to bake. Well, it’s not their fault, the house smells deliciously beautiful with the smell of cake baking in the oven – it’s so intoxicating, and no one can resist that smell!
Once out of the oven this cake was enjoyed with a dollop of vanilla ice cream on the side.
Happy mommy!! Happy kids!! Messy kitchen.
What makes up this Blueberry Cake?
A simple cake recipe that requires no fancy ingredients. Few basic things about this cake –
- To prevent the batter from turning blue, toss blueberries in a tablespoon of dry flour. Follow this simple trick, and you will taste blueberries in every bite you take. This will absorb some of the liquid released from the fruit preventing it from sinking to the bottom of the cake.
- Gently fold in the coated blueberries into the batter. This will prevent blueberries from bleeding into the batter.
- To avoid eggy taste in cakes, add eggs one by one. Make sure the first one is blended well into the mix before the second eggs go in.
- Feel free to substitute butter with oil.
- Frozen blueberries can be used instead of fresh ones but remember to coat them in flour before adding to the batter to avoid sinking.
- I have made the same cake using a mixture of raspberries and chopped strawberries, and it tastes divine.
A perfect tea time cake that is dense in texture but on the same side it’s super moist. Play around with various kinds of berries for a more flavorful loaf. Give it a try and ring in your New Year with this sweet treat!!
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Blueberry Cake Recipe
Ingredients
DRY INGREDIENTS
- 1 cup All purpose flour + 3 tablespoon
- 3/4 teaspoon Baking powder
- A pinch of Salt
WET INGREDIENTS
- 1/2 cup Unsalted Butter
- 3 oz Cream Cheese
- 1 cup Sugar
- 3 medium Eggs
- 1 cup Blueberries
Instructions
- Assemble dry ingredients. Preheat the oven to 350 degree F.
- Sift flour, baking powder and salt in a bowl. Sifting helps to combine the flour with dry ingredients like baking powder. Set it aside. SAVE 1 TABLESPOON DRY MIX TO COAT BLUEBERRIES.
- Dust the blueberries with saved flour. This will prevent them from sinking to the bottom of the cake.
- This is what the coated blueberries will look like - all cloudy.
- Assemble wet ingredients.
- All the ingredients should be at room temperature.
- Add flour to the wet ingredients and mix until well blended.
- Cream butter and sugar together until they are light and fluffy. Mix in cream cheese and cream till it is well blended with rest of the ingredients.
- Add eggs one my one and keep mixing. To avoid eggy taste in cakes, add eggs one by one. Make sure the first one is blended well into the mix before the second eggs goes in.
- Add blueberries to the flour mix and using a spatula fold in gently. Don't whisk the mixture at this point as blueberries will break apart releasing all the juices into the cake mixture - turning it blue. Grease a baking pan with butter.
- Transfer cake batter to the pan and bake it at 350 degree F for 45 minutes. Before placing it in the oven, run a knife in the batter in a zigzag manner - this will pop all the bubbles and help in the rising of the cake. Bake till cake is evenly brown and crisp.
- To check if the cake is done, carefully insert a small knife inside the cake - it should come out clean.
- Transfer the baked cake to a wire rack and allow it to cool.
- Once cooled carefully turn it upside down.
- Cut wedges and enjoy this super moist deliciously yummy cake.
- Truly a magnificent cake!!
Ruchi says
hello, i have tried many recipes by you and all of them comes out just brilliant and much more tastier. but i have dried blueberries instead of fresh or frozen. can we use them as a substitute for fresh one?!
Ruchi says
Thanks for your lovely feedback Ruchi. I am glad that you are enjoying my recipes. 🙂
Sure you can use dried blueberries. Add dried blueberries in just enough hot water to cover them. Let it sit for 20 minutes. After 20 minutes, squeeze all the excess water and add blueberries to the batter.
Jennifer Ariane says
Hello, we do not have fresh blueberries. Can i use blueberry filling (have liquidy and half crushy bluberry) instead? That’s how they call it here.. Huhu.. Let me know please. Thanks!
Ruchi says
Jennifer, you can use frozen blueberries for this recipe. Blueberry filling won’t work with this recipe.
Dalal says
Thank you Ruchi, I made the cake and I like it.
Ruchi says
Glad to hear that! Thanks for trying the recipe.
Ola says
Hello! Can I use yoghurt instead of cheese?
Ruchi says
Ola, I have not tried it myself so can’t comment on the end result. But feel free to give it a try.
Manavi says
Is it okay to use whole wheat flour instead ? Will there be any difference in texture ? Do i have to use the same quantity ? Thanks.
Ruchi says
Manavi, I have not tried this recipe with wheat flour. The cake may end up dense in texture.
Debs says
Lovely! The kids enjoyed every bite
Ruchi says
Glad to hear that Debs! Thanks for sharing your feedback with me. 🙂
Giovanna says
HI, can I replace the cream cheese with something else or leave the recipe without the cream cheese?
Ruchi says
Giovanna, you can use silken tofu or thick curd (complete liquid drained out) as a substitute.
Sharon says
You have baking powder as 1 of the ingredients but used baking soda in instruction. Which one do you use?
Ruchi says
Thanks for pointing that out Sharon. Fixed the typo. It’s baking powder.
Wendy says
Amazing recipe. Made it without any issue. The cake turned fluffy and moist to the core. Thanks
Ruchi says
Glad you liked. 🙂 Thanks for your feedback Wendy!
Kamila says
looks tasty , love it <3
Ruchi says
Thanks Kamila. 🙂
Nandini says
Which brand of cream cheese to use?
Thanks in advance
RK says
I have used the Philadelphia brand.
Antara Shukla says
Hi Ruchi, what can be used instead of eggs and when/how I should add the replaced ingredient? Will it give the same result as shown in your pics above?
RK says
Thanks for stopping by Antara!! I have not tried this cake without eggs. There are other eggless cake/cupcakes recipe on the blog that you are welcome to try. Will be working on an egg free blueberry cake recipe in coming weeks and will keep you posted.
anupa says
Can I use frozen blueberries insted of fresh….
RK says
Yes, you can use frozen blueberries but they will give different results. Since they are frozen their skin will be soft and fragile and will almost melt away during baking. Though it will not affect the taste and texture of the muffins, its just that it will look different.
Paula says
Stumbled upon your website through Foodgawker and you have a yummy collection there. Tried this delicious cake. Perfect and moist. Now a regular one in my home. My friends and kids devoured it all. Thanks for sharing!
RK says
Thanks for your feedback Paula! Glad to hear that your kids loved this cake as much as my kids do. 🙂
Cassandra says
I baked the cake today and it was the best blueberry cake I have ever tasted! The only thing is your instructions do not seem to include how to use the sugar.
RK says
Oops, sorry about that Cassandra, fixed it!! Thanks for pointing that out to me. Glad you liked the recipe and thanks for sharing your experience with me.
June @ How to Philosophize with Cake says
That looks scrumptious! So fresh and moist 🙂
RK says
Thanks June!! This cake is indeed very moist and flavorful 🙂