This Blueberry Cake is a delightful treat that combines juicy, bursting blueberries with a tender, buttery crumb for a dessert that’s both comforting and indulgent. Each slice offers a perfect balance of sweet and tangy flavors, enhanced by the golden, slightly crisp edges that form during baking. With just 20 minutes of prep and a little over an hour in the oven, you’ll have a show-stopping cake that’s as easy to make as it is delicious.
The moist, fluffy texture of this cake is complemented by the burst of freshness from every blueberry bite, making it a crowd-pleaser for any occasion. Whether served warm with a dusting of powdered sugar or paired with a dollop of whipped cream, this cake is a sensory delight. It’s a recipe that promises to fill your kitchen with irresistible aromas and leave everyone reaching for seconds.
Ingredients for Blueberry Cake
- ½ cup (113 g) unsalted butter (softened to room temperature)
- 8 oz (225 g) cream cheese (softened to room temperature)
- 1 cup (200 g) light brown sugar (tightly packed)
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups (335 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup (120 ml) buttermilk* (or substitute with ½ cup milk + ½ tablespoon lemon juice or vinegar)
- 1 ½ cups (210 g) fresh or frozen blueberries (if using frozen, do not thaw)
For the Lemon Glaze:
- 1 ¼ cup (160 g) powdered sugar
- 1 ½ Tablespoon (20 ml) lemon juice
- 1 ½ teaspoon water
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 9-inch springform pan.
- In a large bowl, use an electric mixer to cream together the butter and cream cheese until smooth.
- Add the light brown sugar and granulated sugar and beat until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Gradually add the flour mixture and buttermilk to the batter, alternating between the two, and mix until just combined.
- Gently fold in the blueberries using a spatula until evenly distributed.
- Spread the batter evenly into the prepared pan and bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs (no wet batter).
- Allow the cake to cool completely in the pan before adding the glaze.
For the Lemon Glaze:
- In a medium bowl, whisk together the powdered sugar, lemon juice, water, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake using a spoon. Let it set for 10-15 minutes before slicing and serving.
Perfect Pairings: Serving Suggestions
This Blueberry Cake is a star on its own, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve it with a side of fresh berries or a drizzle of honey. It’s also a delightful addition to brunch alongside a cup of coffee or tea.
Keep It Fresh: Storage and Reheating Tips
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.
Mix It Up: Recipe Variations
Swap blueberries for raspberries, blackberries, or a mix of your favorite berries. For a nutty twist, fold in ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, add a teaspoon of lemon zest to the batter for a zesty kick. You can also skip the glaze and dust the cake with powdered sugar for a simpler finish.
Time-Saving Hacks for Busy Bakers
Use frozen blueberries straight from the freezer—no need to thaw! If you don’t have buttermilk, make your own by mixing ½ cup of milk with 1 ½ teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using. Prep your ingredients and measure them out the night before to save time on baking day.
Essential Equipment Guidance
A 9″ springform pan is key for easy cake removal, but a regular 9″ round cake pan lined with parchment paper works too. Use an electric mixer for smooth, fluffy batter, but a sturdy whisk and some elbow grease will do in a pinch. Don’t forget a toothpick or cake tester to check for doneness!
Blueberry Cake
Ingredients
- ½ cup unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 1 cup light brown sugar tightly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup buttermilk
- 1 ½ cups fresh or frozen blueberries
Lemon Glaze
- 1 ¼ cup powdered sugar
- 1 ½ Tablespoon lemon juice
- 1 ½ teaspoon water
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 9″ springform pan.
- Using an electric mixer (a stand mixer or hand mixer will work) cream together butter and cream cheese in a large bowl.
- Add sugars and beat until light and fluffy.
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
- Grab your buttermilk and gradually alternate adding the flour mixture and buttermilk to the batter, stirring until all of the flour mixture and buttermilk have been combined.
- Use a spatula to gently fold in blueberries until combined.
- Evenly spread batter into prepared springform pan and bake on 350F (175C) for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean or with few crumbs (no wet batter).
- Allow to cool before topping with lemon glaze.
- Lemon Glaze
- In a medium-sized bowl, whisk together powdered sugar, lemon juice, water, and vanilla extract until smooth.
- Use a spoon to drizzle over cooled cake. Allow glaze to set (about 10-15 minutes) before slicing and enjoying.