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    🏠Home » Recipes » Dessert Recipes

    Easy Blueberry Cake

    Aug 10, 2019 | Last Updated Aug 31, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.6 from 5 votes

    This homemade blueberry cake is great for breakfast, dessert, or as a great snack for small gatherings. Made with fresh or frozen blueberries and pantry staples, top it with the optional glaze to make it extra special.

    Buttermilk Blueberry Cake on a white plate

    Table of Contents
    • The Blueberries
    • 📋Ingredients
    • 👨‍🍳How to Make Blueberry Cake
    • 📖Blueberry Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    Homemade buttermilk blueberry cake will become one of your family's go-to special treats. But so easy, you won't keep it for only special occasions.

    Blueberry season is here in Michigan. And my wife is the biggest blueberry hound on earth—so great blueberry recipes are always welcomed.

    Today's recipe is inspired by a raspberry buttermilk cake from Gourmet Magazine 2009. While the original recipe is raspberry, almost any fruit should be okay, like blueberries. I also did a little simplification and added a very nice glaze.

    My Rating

    My rating system. Great 5 out of 5

    This is a solid five. Almost a five-plus if you add the glaze.

    The Blueberries

    You can use fresh or frozen blueberries. Be sure to pick them over for stems.

    They do not need to be thawed if using frozen berries, but frozen berries are generally frozen without washing. So rinse frozen berries well with running cold water and then pat dry.

    A dusting of flour before adding to the recipe may help keep the berries from sinking during baking.

    📋Ingredients

    • Butter-use salted or unsalted with a pinch more salt.
    • Buttermilk- low-fat or regular. If you don't have buttermilk, use ½ cup of milk, remove 1 ½ teaspoons and add 1 ½ teaspoons of vinegar or lemon juice (my choice). Allow it set 5 minutes before use.
    • Baking Powder- use aluminum free.
    • Flour- I have only tested standard all-purpose flour. Usually you can use up to 25% whole wheat without adjustments to recipes. More may require more fluid.

    👨‍🍳How to Make Blueberry Cake

    What pan size to use?

    A 9-inch round pan is what I generally use, but an 8-inch square or 6 by 10 oblong dish.
    A double recipe is best in a 9 by 13 standard cake pan. A double recipe may take a bit longer to cook, so go by color and the toothpick test.

    How long to bake.

    Generally 30 minutes. You should see the edges being dark brown and the top being golden brown. A toothpick should come out clean.

    How to top.

    Just a sprinkle of some sugar before baking will give a nice top, but I'm a big fan of the suggested glaze.

    How to store.

    Store at room temperature for up to 2 days. Refrigerator for 3-4 days. Or frozen for 2-3 months.

    📖Blueberry Recipes

    Oven Baked Blueberry Pancakes

    Old Fashion Blueberry Cobbler

    Blueberry Cream Cheese Coffee Cake

    Everyday Blueberry Crumb Pie

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Dessert Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    blueberries and cake ingredients

    Preheat oven to 400°.

    round baking pan coated with flour

    Prep a 9-inch baking pan with a coat of butter and dusted with flour.

    mix dry ingredients in a large bowl

    In a separate bowl, combine flour, baking powder, and baking soda.

    mixing in egg with hand mixer

    In a large mixing bowl, add ¼ cup butter and ⅔ cup sugar. Beat with mixer until creamy—about 2 minutes. Add one egg and one teaspoon of vanilla to the butter/sugar mixture and mix in.

    mix in flour and buttermilk with hand mixer

    Add about ⅓ of the flour mixture and ⅓ of the half cup of buttermilk. Mix well. Repeat twice.

    cake batter in pan topped with blueberries.

    Place in the prepared pan. Smooth the top. Sprinkle on 1 cup of blueberries. Sprinkle the top with 1 ½ tablespoons sugar if not doing the glaze.

    flipping the cake onto a cooling rack

    Bake on the middle rack until a toothpick comes out clean—about 30 minutes. Allow to cool in a pan for about 10 minutes. Run a knife around the edge and invert on a rack to cool more.

    mixing glaze in a metal bowl

    Optional glaze. Combine ⅔ cup powdered sugar, ⅛ teaspoon vanilla, and 3-4 teaspoons milk. Move the cake back to a plate and apply the glaze.

    blueberry cake on a fork.
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    📖Recipe

    Buttermilk Blueberry Cake on a white plate

    Easy Blueberry Cake

    From Dan Mikesell AKA DrDan
    This homemade blueberry cake is great for breakfast, dessert, or as a great snack for small gatherings. Made with fresh or frozen blueberries and pantry staples, top it with the optional glaze to make it extra special.
    Tap to leave a Rating
    4.6 from 5 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings #/Adjust if desired 8 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 cup flour - AP
    • ½ teaspoon baking powder - aluminum-free
    • ½ teaspoon baking soda
    • ⅔ cup sugar
    • ¼ cup butter
    • 1 teaspoon vanilla
    • ½ cup buttermilk
    • 1 egg - large
    • 1 cup blueberries - fresh or frozen

    Optional Glaze or a dusting of sugar

    • ⅔ cup powder sugar
    • ⅛ teaspoon vanilla
    • 3-4 teaspoon milk

    Instructions

    • Preheat oven to 400°.
      blueberries and cake ingredients
    • Prep a 9-inch baking pan with a coat of butter and dusted with flour.
      round baking pan coated with flour
    • In a separate bowl combine 1 cup of flour, ½ teaspoon baking powder, and ½ teaspoon baking soda.
      mixing dry ingredients in a metal bowl
    • In a large mixing bowl, add ¼ cup butter and ⅔ cup sugar—beat with mixer until creamy—about 2 minutes. Add one egg and one teaspoon of vanilla to the butter/sugar mixture and mix in.
      mixing egg into batter with electric mixer
    • Add about ⅓ of the flour mixture and ⅓ of the half cup of buttermilk. Mix well. Repeat twice more.
      mixing milk into the batter
    • Place in the prepared pan. Smooth the top. Sprinkle on 1 cup of blueberries.
      cake batter in pan topped with blueberries
    • Bake on the middle rack until a toothpick comes out clean—about 30 minutes. Allow to cool in a pan for about 10 minutes. Run a knife around the edge and invert on a rack to cool more.
      turning the cake onto a rack upside down
    • Optional drizzle. Combine ⅔ cup powdered sugar, ⅛ teaspoon vanilla, and 3-4 teaspoons milk. Move the cake back to a plate and apply drizzle.
      mixing glaze in small bowl
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Use fresh or frozen berries. Frozen berries should be rinsed off but not thawed.
    2. Use aluminum-free baking powder.
    3. No buttermilk, no problem. Use ½ cup of milk, remove 1 ½ teaspoons and add 1 ½ teaspoons of vinegar or lemon juice (my choice). Allow it set 5 minutes before use.
    4. The 400° oven temperature looks high but is correct.
    5. While I added the glaze as optional, you definitely want to do it.
    6. This cake will fall apart if you try to cut before mostly cooled.
    7. Nutrition data includes optional glaze.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 241 kcal (12%) | Carbohydrates : 42 g (14%) | Protein : 3 g (6%) | Fat : 7 g (11%) | Saturated Fat : 4 g (20%) | Cholesterol : 37 mg (12%) | Sodium : 145 mg (6%) | Potassium : 84 mg (2%) | Fiber : 1 g (4%) | Sugar : 29 g (32%) | Vitamin A : 242 IU (5%) | Vitamin C : 2 mg (2%) | Calcium : 37 mg (4%) | Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Dessert
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published July 24, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Dana Stieferman

      August 11, 2019 at 2:09 pm

      Dr. Dan, I’m sure your wife got the buttermilk so you would get the message to make this Easy Buttermilk Blueberry Cake! It worked!! Not a big fan of blueberries but do like any other berry, esp blackberries. Will p/u the bmilk & berries on next grocery run. Can’t wait to try it; I’m anticipating it will be a 5-star rating.
      Thanks for all your recipes. Since my DH’s injury, I’ve even done a few steaks following your great instructions. I’m 74 and just now really cooking- thanks to my husband actually liking to cook since shortly after we were married.
      Gotta go - TMI ! 😜

      Reply
      • Dan Mikesell AKA DrDan

        August 11, 2019 at 2:21 pm

        Hi Diana,

        Welcome to the blog.

        I usually do the shopping or we do it together but she went and I asked for a quart of milk. I had just wasted most of a gallon. I believe she grabbed the buttermilk by mistake but I had the berries and the buttermilk and went searching for a recipe. I anticipate a scone or cake. But the raspberry recipe was more my style. I'm sure the blackberries will be fine.

        Just a tip, there is a very nice dried buttermilk that works great in baking. Lasts for months refrigerated and of course you can cheat with regular milk and lemon juice.

        Glad you are enjoying the site and thanks for the note.

        Dan

    2. Sandra

      August 11, 2019 at 12:40 pm

      5 stars
      I commented back in 2017 and I’m doing so today because this is still my favourite cake. I change it up with different berries all are wonderful but raspberry is my fave. Try it you’ll like it.

      Reply
      • Dan Mikesell AKA DrDan

        August 11, 2019 at 2:32 pm

        Hi Sandra,

        Thanks for commenting again and the rating.

        My wife loves raspberries and I just got some today to go with a fresh pineapple. We make a fruit salad with berries and fresh pineapple if there is a good looking pineapple. I could divert them to the cake but that might cause wife issues.

        I'm out of blueberries at the moment (as of yesterday). I need to go to the farm this week and get 10 pounds for the freezer. Nothing like fresh from the blueberry farm.

        Dan

    3. Sandra

      October 04, 2017 at 9:44 pm

      I made this with raspberries today, ooh, you must try it! Wonderful, easy too.

      Reply
    4. Cary

      January 06, 2017 at 3:00 am

      i love this easy, delicious cake! tried to multi-star it, but doesn't want to take.

      Reply
      • DrDan

        January 06, 2017 at 4:19 pm

        Hi Cary, Thanks for the note. I'm having some issues with the star rating and will try to get it fixed soon.
        Dan

    5. Sandra

      August 11, 2016 at 12:57 am

      Delicious. I used a lemon glaze, went nicely with blueberries. Quick and easy to put together

      Reply
    6. Joan Garneau

      July 24, 2016 at 7:03 pm

      Oh, thank you! Here I am in Michigan visiting family and while I have helped eat four pounds of blueberries since I have been here, I am going to run to the blueberry farm to get some more and make this cake. My daughter will love it as will I.

      Reply
      • DrDan

        July 24, 2016 at 7:20 pm

        Our normal blueberry farm is still closed but others are open. My wife sent me for 25# for the freezer. So that will have to wait.

        I got these from the local market. But still Michigan berries.

    7. Julie

      July 24, 2016 at 4:16 pm

      Looks delish and I have all ingredients except for the buttermilk, so I will be picking it up today. I see I need 1:2 cup in the description, but I don't see it in the ingredient list.

      By the way, your convection baked drumsticks are superb! Crispy outside, juicy inside! New favorite in our house.

      Reply
      • DrDan

        July 24, 2016 at 4:28 pm

        I do like the drumsticks...
        Thanks for the proofread and fixed.
        You can sub for the buttermilk with regular milk with lemon juice or vinegar. However, I do like the buttermilk a little better. I keep powdered buttermilk for cooking, and it is very nice since I rarely have buttermilk on hand otherwise, but my wife got it for some reason.

        Thanks for the note
        Dan

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