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
Scale
- 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