How to Make Soft & Easy Blueberry Cake

Looking for a dessert that screams summer, takes minimal effort, and pairs beautifully with your morning coffee or favorite chilled drink? This Blueberry Cake recipe is soft, fluffy, and bursting with juicy blueberries in every bite. Plus, you can whip it up quickly using the Zulay Kitchen Immersion Handheld Blender—one of our favorite time-saving kitchen tools. 

And while this cake is modern in convenience, it actually has deep roots in American tradition. Did you know blueberries have been a staple in baking since colonial times? Early settlers used them in everything from cobblers to cakes, celebrating the summer harvest with these vibrant little berries. Today, we’re bringing that tradition into your kitchen—with less fuss and way more flavor.

How to Make Blueberry Cake 

Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes

Servings: 20

Ingredients

• • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 2 cups blueberries (fresh or frozen)
  • Powdered sugar for dusting or icing (optional)

Instructions

1. 1. Preheat the oven to 350°F.
   2. Prepare your pan: Lightly butter an 8- or 9-inch springform pan and dust with flour. This prevents sticking and helps achieve that lovely golden crust.
   3. Mix dry ingredients: In a bowl, sift 1 cup of flour with baking powder, salt, and cinnamon. Set aside.
   4. Cream butter and sugar: Use your electric hand mixer or immersion handheld blender to beat the butter on medium-high speed for about 4 minutes. Add sugar and continue beating until light and fluffy (1–2 minutes). Stir in the vanilla.
   5. Incorporate eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

6. Add citrus zing: Stir in lemon zest and freshly squeezed lemon juice using a lemon squeezer to give your cake a refreshing pop of flavor.

7. Combine with dry mix: Gradually add the flour mixture, mixing until the dough is smooth and thick.

8. Add blueberries: Toss blueberries with a teaspoon of flour (to keep them from sinking) and gently fold them into the batter or sprinkle over the top after pouring into the pan.

9. Bake: Spoon the batter into your prepared pan and smooth the top with a silicone spatula. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

10. Cool and garnish: Let the cake cool before sprinkling with powdered sugar or icing if desired. Serve and enjoy!

Tips & Variations for the Best Blueberry Cake

• Don’t skip the lemon! The citrus brings out the flavor of the blueberries.
• Use a springform pan for easier serving and a perfect round shape.
• Add a crunchy topping by sprinkling coarse sugar or almonds before baking.
• Swap berries: Try this with raspberries, blackberries, or chopped strawberries.
• Add a swirl: Mix in a ribbon of cream cheese or blueberry jam.
• Gluten-free option: Use a 1:1 gluten-free flour substitute to make this cake suitable for gluten-sensitive guests.

Health Benefits of This Cake

Blueberries are packed with antioxidants, vitamin C, and fiber, which can help fight inflammation and boost heart health. Lemons bring in additional vitamin C and support your immune system. By making your own cake, you'reavoiding many preservatives and additives found in store-bought desserts. Plus, controlling the sugar means you can make it as light or sweet as you want. And using fresh fruit instead of artificial flavorings? That’s always a win.

Make Your Own Blueberry Cake Today! 

This blueberry cake recipe is simple enough for beginners and satisfying enough for seasoned bakers. It’s versatile,quick to make, and the result is always a beautiful, soft cake that looks and tastes like it came from a bakery. Plus, it’sthe kind of recipe that works for just about any occasion—breakfast, brunch, dessert, or a sweet gift. So grab those blueberries and your Zulay Kitchen tools—it’s cake time!

Let us know what you think!

Tried this recipe? Have a variation? Drop a comment below and share your blueberry cake experience! We love hearing your tips and kitchen wins.

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Know someone who would adore this recipe? Send it their way or tag us @zulay_kitchen on social media using the hashtags #kitchenhappiness and #blueberrycake.

Other Kitchen Tools You’ll Need

Make your baking experience even better with these must-haves from our kitchen:

• • Immersion Handheld Blender – perfect for mixing batters and creams quickly.
  • Zulay Silicone Spatula Set – for smoothing, folding, and scraping with ease.
  • Flour Sifter – for light, fluffy flour and perfect blending.

Visit zulaykitchen.com to shop all our tools and make your kitchen life easier, faster, and way more fun.

Frequently Asked Questions About This Blueberry Cake Recipe 

Can I use frozen blueberries instead of fresh ones?

Absolutely! Frozen blueberries work great in this recipe. Just make sure to toss them with a little flour before adding them to the batter—this helps prevent them from sinking to the bottom. Also, don't thaw them before using, as that can make the batter too watery. Baking time might increase slightly, so check for doneness with a toothpick.

What type of pan works best for this cake?

A springform pan is ideal for this blueberry cake because it makes it super easy to remove without damaging the shape. An 8- or 9-inch round springform pan works perfectly. However, you can also use a standard cake pan or even a loaf pan—just adjust the baking time accordingly and test for doneness using a toothpick. Lining the bottom with parchment paper also helps with easy release.

How do I keep blueberries from sinking in the batter?

Here’s a simple trick: toss the blueberries with a teaspoon of flour before adding them to the batter. This light coating helps them stay suspended as the cake bakes, preventing them from sinking to the bottom. You can also sprinkle them on top of the batter before baking rather than folding them in. This creates a lovely topping and keeps them visible.

Can I make this cake gluten-free?

Yes! To make a gluten-free version, simply swap out the all-purpose flour for a 1:1 gluten-free flour blend. Brands like King Arthur or Bob’s Red Mill make great options. 

How should I store leftover blueberry cake?

Once the cake has completely cooled, store it in an airtight container at room temperature for up to 2 days. For longerstorage, refrigerate it—just make sure to cover it well to keep it from drying out.

Can I add a glaze or icing?

Absolutely! While the cake is delicious with just a dusting of powdered sugar, adding a lemon glaze takes it to the next level. Simply mix 1 cup of powdered sugar with 2–3 tablespoons of lemon juice until smooth and drizzle over the cooled cake. You can also try a cream cheese glaze for extra richness if you're serving it as a dessert.

Is this blueberry cake good for special occasions?

Yes, it’s perfect for birthdays, brunches, tea parties, and casual get-togethers. The presentation is lovely, especially when baked in a springform pan and topped with powdered sugar or a glaze. Its light texture and fruity flavor make it a hit with kids and adults alike. Add a scoop of vanilla ice cream or a dollop of whipped cream, and it instantly becomes a showstopper dessert.