Calling all blueberry lovers! Do you love blueberries? Well, then you are going to love this wonderfully soft and fluffy blueberry cake recipe. This decadent cake studded with juicy fresh blueberries is excellent for breakfast or as a delicious snack any time of the day. So bright, tender, and sweet tasting. Plus, it’s super easy to make and comes together in an hour.
It’s officially the blueberry season and the recipe that I am sharing today is an all-time favorite. What makes it the favorite choice? It’s the luxurious combination of butter and cream cheese that’s just perfect for this cake.
When mixed together, they provide a creamy and velvet-like texture to this deliciously yum pound cake. The deliciousness doesn’t end here. Spike this Blueberry Cake Recipe with just the right amount of lemon zest and enjoy that bakery-style taste: rich-tasting, lemony, and super moist!!
Make it to a dinner party, potluck or a gathering and everyone will swoon for this delicious dessert!
What makes up this Blueberry Cake Recipe?
- All-Purpose Flour: required for cake structure and texture.
- Baking Powder: a leavening agent that makes a cake rise.
- Salt: it enhances the overall flavor of all the other ingredients.
- Unsalted butter: for a rich and buttery taste. Make sure the butter is at room temperature.
- Cream Cheese: use full-fat cream cheese. It lends a creamy and velvety texture to this cake.
- Granulated sugar: for sweetness.
- Eggs: it provides structure and stability to the cake batter. It acts as an emulsifier and binds the ingredients.
- Water: for moisture.
- Lemon zest: adds a bright citrus flavor.
- And not to forget BLUEBERRIES! I personally like blueberries in this blueberry cake recipe because they hold up their shape well, release a beautiful deep purple to blue color in baked goods, and all those embedded juicy berries make a beautiful presentation.
How to make a delicious Blueberry Cake Recipe?
1. In a medium bowl sift together the all-purpose flour, baking powder, and salt. Set it aside.
2. Save 1 tablespoon of the sifted flour mix to coat the blueberries. Tossing the blueberries with a spoonful of flour will keep them evenly distributed throughout the baked cake.
3. Next, in the bowl of your stand mixer cream butter and sugar for 3-4 minutes until light and fluffy.
4. Mix in cream cheese and blend until well incorporated.
5. Time to add your eggs one at a time. To avoid the eggy taste in cakes, add eggs one by one. Make sure the first one is blended well into the mix before the second one goes in.
6. Lemon zest is next.
7. Mix wet ingredients into dry ingredients until just combined.
8. Now, fold in the berries (coated with flour in the previous step) into the cake batter.
9. Be very careful with the blueberries. Fold gently. Because if you mix more they will start to bleed in the batter and you will end up with a purple blueberry cake.
10. Transfer the cake batter to a greased bundt pan and bake it at preheated oven (350 degrees F) for 45 minutes.
11. Before placing the bundt pan in the oven, tap the cake pan on the counter couple of times – this will pop all the bubbles and help in the rising of the cake. If you like, you can top the cake with a handful of flour-dusted blueberries.
12. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Every oven is different, so start checking around 40 minutes. This cake bakes beautifully with crispy brown edges.
13. Transfer the baked cake on to a baking rack and allow it to cool for 15 minutes.
14. Once cooled carefully remove from pan and cool completely.
15. Top the cooled cake with a lemon glaze and serve. Your guests will keep coming back, asking for seconds. It’s that good!
Tips to consider while making this Blueberry Cake Recipe!
- 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.
- Frozen blueberries can be used instead of fresh ones but remember to coat them in flour before adding to the batter to avoid sinking. If you choose to use frozen berries, add them to your batter completely frozen. Do NOT defrost your berries.
- You can swap fresh blueberries with any fruit. Some tested and tried options are: raspberries, chopped strawberries, blackberries, mixed berries, even apples, and it tastes divine.
- Lemon zest: make sure you use the outer skin (the yellow part) of the lemon. Do not grate the white part as it tastes bitter.
- Do not overmix the batter: overmixing allows the gluten to develop, and that will result in a dense cake.
- Grease the bundt pan well: butter it up in all corners/creases and in the center to avoid sticking.
Faq’s related to this recipe!
Can I make this recipe egg-free?
Unfortunately, the answer is no! Eggs are an essential part of this blueberry cake recipe; therefore, I can’t guarantee the results. However, if you are looking for an egg-free version, then try these alternatives.
Can I skip Lemon zest?
Of course, you can! Use vanilla extract instead to flavor this cake.
Can I skip the lemon glaze topping!
Yes, you can! This blueberry cake tastes amazing as is without a glaze.
Can I bake this cake in a rectangular pan?
Absolutely! You can bake this blueberry cake in a 9.5×5 inch loaf pan. Baking time will vary. Therefore, start keeping a watch on the cake around 38 minutes into baking. After the time is done, check the center of the cake by inserting a toothpick. If it comes out clean, it’s done. If not, you can bake for some more time.
How can I store the leftover cake?
This cake stays good at room temperature for 24 hours. After that, the leftover blueberry cake needs to be refrigerated. It stays good for 5-6 days in the refrigerator in an airtight container. Trust me; chilled cake tastes equally great.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
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Blueberry Cake Recipe
Tools And Equipment
Ingredients
DRY INGREDIENTS
- 1 cup + 3 tablespoons all-purpose flour
- 1½ teaspoon Baking powder
- A pinch of Salt
WET INGREDIENTS
- ½ cup Unsalted Butter
- 3 oz Cream Cheese
- 1 cup Sugar
- 3 medium Eggs
- 1 cup Fresh Blueberries
- ⅓ cup Water
- 1 teaspoon Lemon Zest
Instructions
- Before you begin, make sure all the ingredients are at room temperature. Let's start by preheating your oven to 350 degrees F and greasing a bundt pan.
- In a medium bowl sift together the all-purpose flour, baking powder, and salt. Set it aside. SAVE 1 TABLESPOON DRY MIX TO COAT THE BLUEBERRIES.
- Dust the blueberries with saved flour. This will prevent them from sinking to the bottom of the cake. Set aside.
- Next, in the bowl of your stand mixer cream butter and sugar for 3-4 minutes until light and fluffy. Mix in cream cheese and blend until well incorporated.
- Time to add your eggs one at a time. To avoid the eggy taste in cakes, add eggs one by one. Make sure the first one is blended well into the mix before the second one goes in. Lemon zest is next.
- Mix wet ingredients into dry ingredients until just combined.
- Now, fold in the berries (coated with flour in the previous step) into the cake batter. Be very careful with the blueberries. Fold gently. Because if you mix more they will start to bleed in the batter and you will end up with a purple blueberry cake.
- Transfer the cake batter to the pan and bake it at preheated oven (350 degrees F) for 45 minutes. Before placing the bundt pan in the oven, tap the cake pan on the counter couple of times – this will pop all the bubbles and help in the rising of the cake.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Every oven is different so start checking around 40 minutes.
- Transfer the baked cake on to a baking rack and allow it to cool for 15 minutes.
- Once cooled carefully remove from pan and cool completely. Cut a big slice and enjoy this super moist and deliciously yummy cake.
- For the lemon glaze: Sift 2 cups of powdered sugar into a bowl. Pour in 3-4 tablespoons of lemon juice and stir until the glaze is thin. Add more lemon juice to reach the desired consistency. Pour the glaze all over the cake and serve.
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 🙂