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    🏠Home » Recipes » Dessert Recipes

    Blueberry Cake with Vanilla Glaze

    Aug 10, 2019 · Modified: Jan 25, 2023 by Dan Mikesell AKA DrDan · 12 Comments

    Recipe Table of Contents    
    4.60 from 5 votes

    This easy blueberry cake is moist, tender, loaded with blueberry taste, and topped with vanilla glaze to make it extra special. Perfect for dessert but also works for brunch or a smack.

    Blueberry cake on white plate
    Jump To:
    • 😊Why you will make this recipe over and over.
    • 📋Ingredients
    • 👨‍🍳How to Make Blueberry Cake
    • FAQs
    • 📖Blueberry Recipes
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    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.

    😊Why you will make this recipe over and over.

    • This simple and easy blueberry cake recipe uses buttermilk for tenderness with common pantry ingredients.
    • Perfect for dessert, also for breakfast, brunch, or just a snack.
    • It can be made with frozen or fresh blueberries.
    • Melt in your mouth tenderness.
    • The cake is wonderful by itself, but the simple vanilla glaze takes it to the next level.

    📋Ingredients

    • Flour—AP
    • Baking powder—aluminum-free
    • Baking soda
    • Buttermilk—low-fat or regular.
    • Blueberries - fresh or frozen. Pick over looking for stems. No need to thaw frozen but do rinse and pat dry.
    • Pantry Ingredients—sugar, powdered sugar, butter, vanilla extract, egg, milk

    👨‍🍳How to Make Blueberry Cake

    1. Preheat oven to 400°.
    2. Prep the baking pan with butter and flour.
    3. Combine flour, baking powder, and baking soda.
    4. In a large mixing bowl, with an electric mixer, cream butter and sugar for about 2 minutes. Then beat in egg and vanilla.
    5. Add about ⅓ of the flour mixture and ⅓ of the half cup of buttermilk. Mix well. Repeat twice more.
    6. Place in the prepared pan. Smooth the top. Sprinkle on blueberries.
    7. 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.
    8. Optional glaze. Combine powdered sugar, vanilla, and milk. Mix until smooth—it will be a thick liquid.
    9. Move the cake back to a plate and apply drizzle.

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

    FAQs

    How to prevent the berries from all dropping to the bottom of the cake

    Be sure the berries are dry. Rinse and dry with paper towels even if frozen.

    A light dusting of flour which will help keep the berries suspended.

    And lastly, do not mix the berries into the batter. Just spread on top.

    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 and may take a bit longer to cook, so go by color and the toothpick test.

    What to substitute for buttermilk?

    Buttermilk has an acid pH which will activate more rise for the baking powder and soda—leading to a softer and more tender cake. You can make it with regular milk if you wish with less rise.

    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 to set for 5 minutes before use.

    Can I use other berries?

    Sure, just treat them the same as the blueberries. This was a raspberry recipe, but other berries or even use a mixture to make it a berry cake recipe.

    How to store leftovers.

    Store tightly wrapped with plastic wrap at room temperature for 3 days.. Or frozen for 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, Breakfast Recipes, Dessert Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    blueberries and cake ingredients

    Preheat oven to 400°. Pick over the blueberries for stems and rinse. Pat dry.

    round baking pan coated with flour

    Prep a 9-inch round baking pan with a coat of butter and dust with flour with paper towels.

    mix dry ingredients in a large bowl

    Mix flour, baking powder, and baking soda in a separate bowl.

    mixing in egg with hand mixer

    In a large mixing bowl, use an electric mixer to cream ¼ cup of butter and ⅔ cup sugar—about 2 minutes. Add 1 egg and 1 teaspoon of vanilla extract 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 the batter into 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 white plate
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    Recipe

    Blueberry cake on white plate

    Blueberry Cake with Vanilla Glaze

    From Dan Mikesell AKA DrDan
    This easy blueberry cake is moist, tender, loaded with blueberry taste, and topped with vanilla glaze to make it extra special. Perfect for dessert but also works for brunch or a smack.
    Tap to leave a Rating
    4.60 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400°. Pick over the blueberries for stems and rinse. Pat dry with paper towels.
      blueberries and cake ingredients
    • Prep a 9-inch baking pan with a coat of butter and dust with flour.
      round baking pan coated with flour
    • Mix flour, baking powder, and baking soda in a separate bowl.
      mixing dry ingredients in a metal bowl
    • In a large mixing bowl, use an electric mixer to cream ¼ cup of butter and ⅔ cup sugar—about 2 minutes. Add 1 egg and 1 teaspoon of vanilla extract 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.
      mixing milk into the batter
    • Place the batter into 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.
      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 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.
      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.

    Your Own Private Notes

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    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. Use fresh or frozen berries. Do not thaw the frozen berries.
    2. 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.
    3. 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.
    4. Use aluminum-free baking powder.
    5. 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 to set for 5 minutes before use.
    6. The 400° oven temperature looks high but is correct.
    7. While I added the glaze as optional, you definitely want to do it.
    8. This cake will fall apart if you try to cut it before cooled.
    9. Store tightly wrapped with plastic wrap at room temperature for 3 days.. Or frozen for 3 months.
    10. 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

    Nutrition Facts
    Blueberry Cake with Vanilla Glaze
    Amount Per Serving
    Calories 241 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g20%
    Cholesterol 37mg12%
    Sodium 145mg6%
    Potassium 84mg2%
    Carbohydrates 42g14%
    Fiber 1g4%
    Sugar 29g32%
    Protein 3g6%
    Vitamin A 242IU5%
    Vitamin C 2mg2%
    Calcium 37mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    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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    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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