This Easy Blueberry Cake with vanilla glaze will be the star of any brunch, or make yourself a special breakfast. Simple to make from scratch with pantry ingredients.
๐ซIngredients
Blueberriesโfresh or frozen.
Buttermilkโa substitute may be used.
Pantry IngredientsโAP flour, baking powder, baking soda, sugar, powdered sugar, butter, vanilla extract, egg, milk
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Featured comment from Karen:
"It is so delicious, and the glaze makes it so scrumptious. I can't wait to try it with other berries. This is a 5-star winner for my recipe collection."
Call it breakfast cake, coffee cake, or blueberry buckle; you will love this simple blueberry cake. A delicious treat from fresh or frozen blueberries with common pantry ingredients
This simple and easy blueberry cake recipe uses buttermilk for tenderness with a common pantry ingredient and frozen or fresh blueberries. Melt in your mouth tenderโit's perfect for breakfast, brunch, dessert, or a snack. Use it like a coffee cake or scones.
Check out some other great blueberry recipes. Start the day with some Baked Blueberry Pancakes, Healthy Blueberry Scones, or Blueberry Cream Cheese Coffee Cake. Or end the meal with Blueberry Cobbler or Blueberry Crumble Pie.
๐จโ๐ณHow to Make Blueberry Cake
- Combine flour, baking powder, and baking soda.
- In a large mixing bowl, with an electric mixer, cream butter and sugar for about 2 minutes and then beat in egg and vanilla.
- Mix in about โ of the flour mixture and โ of the half cup of buttermilk. Repeat twice more.
- Pour the batter into a prepared pan and sprinkle with blueberries dusted with flour.
- Bake until a toothpick comes out cleanโabout 30 minutes.
- Optional glaze. Combine powdered sugar, vanilla extract, and milk. Mix until smoothโit will be a thick liquid. Then drizzle over the cake.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
Variations and options
Topping variationsโuse a streusel topping or sprinkle the top with sugar and chopped pecans or walnuts. Or skip the toppingโit is delicious without any topping.
Use different berries, like fresh raspberries or blackberries. A frozen berry mix will also work.
โฌ๏ธHow to make a larger cake?
This recipe is baked in a 9-inch round, 8 by 8, or 6 by 9 inch baking pan. I call this 8 small servings, although it is more like 4 generous servings. This is a good "cooking for two" size. There are leftovers, but they may be stored easily.
Follow these simple steps for a double recipe for larger needs, like a "take a dish" party.
- Use the recipe card and adjust the servings from 8 to 16.
- Use the amount of ingredients in the ingredient list, not the instructionsโthose do not adjust.
- Use a 9 by 13 inch cake pan to cook.
- Cooking time will be 5 to 10 minutes longer. Use the toothpick test to determine the end point of cooking.
Storage of leftovers
Store tightly wrapped with plastic wrap or aluminum foil at room temperature for 3 days or frozen for 3 months.
โFAQs
Be sure the berries are dry. Rinse and dry with paper towels, even if frozen.
A light dusting of flour will help keep the berries suspended.
And lastly, do not mix the berries into the batter. Just spread on top.
A 9-inch round pan is what I generally use, but an 8-inch square or 6 by 9 inch oblong dish.
A double recipe is best in a 9 by 13 standard cake pan and may take a bit longer to cook, so go by color and the toothpick test.
Buttermilk has an acid pH which will activate more rise for the baking powder and sodaโleading to a softer and more tender cake. You can make it with regular milk or a milk substitute if you wish but with less rise.
If you don't have buttermilk, you can make a substitute by using ยฝ cup of milk, remove 1 ยฝ teaspoons, and add 1 ยฝ teaspoons of vinegar or lemon juice (my choice). Allow it to set for 5-10 minutes before use.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 400ยฐ. Pick over the blueberries for stems and rinse. Pat dry.
Prep a 9-inch round baking pan with a coat of butter and dust with flour with paper towels.
Mix the dry ingredientsโflour, baking powder, and baking soda in a separate bowl.
In a large mixing bowl, mix the wet ingredients using an electric hand mixer to cream ยผ cup of butter and โ cup sugarโabout 2 minutes. Add 1 egg and 1 teaspoon of vanilla extract to the butter/sugar mixture and mix in.
Add about โ of the flour mixture and โ of the half cup of buttermilk. Mix well. Repeat twice.
Place the batter into the prepared panโsmooth the top. Sprinkle on 1 cup of blueberries. Sprinkle the top with 1 ยฝ tablespoons sugar if not doing the glaze.
Bake on the middle rack until a toothpick comes out cleanโabout 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.
Optional glaze. Combine โ cup powdered sugar, โ teaspoon vanilla, and 3-4 teaspoons milk. Move the cake back to a plate and apply the glaze.
๐จโ๐ณRecipe
Easy Blueberry Cake
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Ingredients
- 1 cup flour - AP
- ยฝ teaspoon baking powder - aluminum-free
- ยฝ teaspoon baking soda
- โ cup sugar
- ยผ cup butter
- 1 teaspoon vanilla extract
- ยฝ cup buttermilk
- 1 egg - large
- 1 cup blueberries - fresh or frozen
Optional Glaze or a dusting of sugar
- โ cup powder sugar
- โ teaspoon vanilla
- 3-4 teaspoon milk
Instructions
- Preheat oven to 400ยฐ. Pick over the blueberries for stems and rinse. Pat dry.
- Prep a 9-inch round baking pan with a coat of butter and dust with flour with paper towels.
- Mix the dry ingredientsโflour, baking powder, and baking soda in a separate bowl.
- In a large mixing bowl, mix the wet ingredients using an electric hand mixer to cream ยผ cup of butter and โ cup sugarโabout 2 minutes. Add 1 egg and 1 teaspoon of vanilla extract to the butter/sugar mixture and mix in.
- Add about โ of the flour mixture and โ of the half cup of buttermilk. Mix well. Repeat twice.
- Place the batter into the prepared panโsmooth the top. Sprinkle on 1 cup of blueberries. Sprinkle the top with 1 ยฝ tablespoons sugar if not doing the glaze.
- Bake on the middle rack until a toothpick comes out cleanโabout 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.
- Optional glaze. Combine โ cup powdered sugar, โ teaspoon vanilla, and 3-4 teaspoons milk. Move the cake back to a plate and apply the glaze.
Recipe Notes
Pro Tips
- Use fresh or frozen berries. Do not thaw the frozen berries.
- A double recipe is best in a 9 by 13 standard cake pan and may take a bit longer to cook, so go by color and the toothpick test.
- Rinse the berries and pat dry with a paper towel. A light dusting of flour will help prevent the blueberries from dropping to the bottom of the cake during baking.
- Use aluminum-free baking powder.
- If you don't have buttermilk, use ยฝ cup of milk, remove 1 ยฝ teaspoons and add 1 ยฝ teaspoons of vinegar or lemon juice (my choice). Allow it to set for 5-10 minutes before use.
- The 400ยฐ oven temperature looks high but is correct.
- While I added the glaze as optional, you definitely want to do it.
- This cake will fall apart if you try to cut it before cooled.
- Store tightly wrapped with plastic wrap at room temperature for 3 days. Or frozen for 3 months.
- Nutrition data includes optional glaze.
Your Own Private Notes
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
ยฉ 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.
Karen S says
Dr Dan, I made this recipe today with fresh blueberries and Bob's Red Mill gluten free flour, following the recipe exactly. (Spoon the flour into the measuring cup with GF flour) It must be the buttermilk. It is so delicious, and the glaze makes it so scrumptious. I can't wait to try it with other berries. This is a 5-star winner for my recipe collection.
Dan Mikesell AKA DrDan says
Hi Karen,
Welcome to the blog. Sorry for the delayed response.
I do love this easy cake.
Thanks for the comment.
Dan
Dana Stieferman says
Dr. Dan, Iโm 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. Canโt wait to try it; Iโm anticipating it will be a 5-star rating.
Thanks for all your recipes. Since my DHโs injury, Iโve even done a few steaks following your great instructions. Iโm 74 and just now really cooking- thanks to my husband actually liking to cook since shortly after we were married.
Gotta go - TMI ! ๐
Dan Mikesell AKA DrDan says
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
Sandra says
I commented back in 2017 and Iโm 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 youโll like it.
Dan Mikesell AKA DrDan says
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
Sandra says
I made this with raspberries today, ooh, you must try it! Wonderful, easy too.
Cary says
i love this easy, delicious cake! tried to multi-star it, but doesn't want to take.
DrDan says
Hi Cary, Thanks for the note. I'm having some issues with the star rating and will try to get it fixed soon.
Dan
Sandra says
Delicious. I used a lemon glaze, went nicely with blueberries. Quick and easy to put together
Joan Garneau says
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.
DrDan says
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.
Julie says
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.
DrDan says
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