Blueberry cake recipes have stood the test of time for a reason. They deliver everything home bakers want from a dessert simple preparation, fresh flavor, and a soft, moist texture that holds up beautifully for days. This classic blueberry cake is overflowing with juicy berries, balanced sweetness, and a tender crumb that makes it perfect for brunch, dessert, or casual snacking.
At Crockpot Cravings, we prioritize cake recipes that work in real kitchens. This blueberry cake recipe bakes evenly, releases cleanly from the pan, and stays moist long after it’s cooled, making it one of the most reliable blueberry cake recipes you can keep in rotation.
Why Blueberry Cake Recipes Are Always Popular
Among fruit-based desserts, blueberry cake recipes remain a favorite because they strike a rare balance between comfort and freshness. Blueberries naturally add moisture while delivering bursts of flavor that prevent cakes from feeling heavy or overly sweet.
These recipes stay popular because they are:
- Easy to make with pantry staples
- Flexible enough for bundt cakes, layer cakes, or blueberry loaf cakes
- Naturally moist without heavy frostings
- Suitable for breakfast, brunch, or dessert
This versatility is what makes blueberry cake recipes a staple in home baking.
What Makes This Blueberry Cake So Moist
Not all blueberry cake recipes deliver the same texture. This version relies on a carefully balanced batter designed to stay soft and rich without becoming dense.
Key moisture-boosting elements include:
- Greek yogurt for richness and structure
- Butter-based batter for flavor and tenderness
- Multiple eggs to support a tall, stable crumb
- Fresh blueberries that release juices while baking
The result is a blueberry cake that slices cleanly yet melts in your mouth.
Ingredients for Blueberry Cake Recipes
Blueberry Cake Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 pints (4 cups) fresh blueberries
Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon vanilla extract
These ingredients work together to create one of the most dependable blueberry cake recipes for consistent results.
How to Make Blueberry Cake Step by Step
1. Prepare the Oven and Pan
Preheat the oven to 325°F (165°C). Generously grease and flour a 12-cup bundt pan to prevent sticking.
2. Mix the Dry Ingredients
Whisk together flour, baking powder, baking soda, and salt until evenly combined.
3. Cream the Butter and Sugar
Beat the butter and sugar until light and fluffy. This step is critical for creating a tender cake structure.
4. Build the Batter
Add eggs one at a time, followed by vanilla and almond extract. Alternate adding the flour mixture and Greek yogurt, mixing gently to avoid overworking the batter.
5. Add the Blueberries
Fold the blueberries in by hand to keep them intact and evenly distributed.
6. Bake
Pour the batter into the pan and bake for 60–75 minutes, until a toothpick inserted near the center comes out clean.
7. Glaze and Serve
Once cooled, drizzle with vanilla glaze and serve.
Lemon Blueberry Cake Variation
Many blueberry cake recipes adapt beautifully to citrus flavors. To make a lemon blueberry cake:
- Add fresh lemon zest to the batter
- Replace milk in the glaze with lemon juice
- Swap almond extract for lemon extract
This blueberry lemon cake variation is especially popular during spring and summer.
How to Turn This Into a Blueberry Loaf
This recipe can also be baked as a blueberry loaf, making it perfect for breakfast or gifting.
- Divide batter between two loaf pans
- Bake at 325°F for 55–65 minutes
- Tent with foil if browning too quickly
Blueberry loaf cakes are a popular alternative among more versatile cake recipes.
Storage and Make-Ahead Tips
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Blueberry Cake Recipes: Moist, Classic & Packed With Fresh Flavor
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
- Moist, tender, and full of juicy berries, this blueberry cake recipe is a classic you can count on. Includes lemon and loaf variations.
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 pints fresh blueberries
- 1 cup powdered sugar (glaze)
- 2–3 tablespoons milk (glaze)
- ¼ teaspoon vanilla extract (glaze)
Instructions
- Preheat oven to 325°F and grease a bundt or loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and almond extracts.
- Alternate adding flour mixture and Greek yogurt; mix gently.
- Fold in blueberries by hand to keep them whole.
- Pour batter into prepared pan and smooth the top.
- Bake 60–75 minutes or until toothpick comes out clean.
- Cool completely before drizzling with glaze and slicing.
Notes
- Use lemon zest and juice for a citrus variation.
- Divide into loaf pans for gifting or freezing.
- Toss frozen blueberries in flour before adding to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
One reason this ranks among the most reliable blueberry cake recipes is how well it stores:
- Room temperature: 2 days, covered
- Refrigerator: Up to 5 days
- Freezer: Up to 3 months when wrapped tightly
The cake remains moist even after chilling or thawing.
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Frequently Asked Questions
Can I use frozen blueberries?
Yes. Use them straight from frozen and lightly coat with flour before folding into the batter.
Why bake at 325°F instead of 350°F?
A lower temperature ensures even baking and prevents the exterior from drying out.
Is this cake sweet enough without frosting?
Yes. The vanilla glaze adds just enough sweetness while letting the blueberries shine.
Final Thoughts
If you’re building a collection of dependable blueberry cake recipes, this one deserves a permanent place. It’s moist, flexible, and packed with fresh blueberry flavor, making it ideal for everything from brunch spreads to everyday desserts. Whether baked as a bundt cake, blueberry loaf, or lemon blueberry cake, this recipe delivers consistent, bakery-quality results every time.