Blueberry Cake Recipe

4.57 from 51 votes

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.

Prep: 15

Cook: 45

Total: 1

Course: Dessert

Cuisine: American, Indian

Servings:

Calories: 264kcal

Author: Ruchi

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

US Customary - Metric

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,water, 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.

Notes

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.

Nutrition