Blueberry Cake

Calling all blueberry lovers! This Blueberry Cake is dense, moist, and chock-full of delicious blueberries with a dusting of cinnamon sugar on top. Plus, it takes only 10 minutes of preparation to get this blueberry coffee cake into the oven. It’s so easy and good that it may become your go-to for using up extra blueberries.

Blueberry cake also stores well and can be eaten all at once or portioned out over time for weeks of enjoyment. Enjoy this any-time favorite in the mornings with a cappuccino, a slice after dinner, or as a snack any time in-between.

Why You'll Love This Blueberry Cake

• Perfectly sweet. This blueberry cake is perfectly balanced – not too sweet, but sweet enough to satisfy cravings. Processed sugars are kept exceptionally low (especially for a cake) thanks to the natural sweetness of blueberries.
• Bursting with berry flavor. Using fresh blueberries in this cake gives you bites of blueberry goodness that quite literally burst in your mouth! And you can totally use frozen blueberries when they’re not fresh in season.
• It’s a perfect summer snack or dessert. With blueberries in season, it’s the absolute best time to take advantage of pint sales, farmer’s market hauls, or u-pick bounties.

Ingredient Notes and Substitutions

To make this easy Blueberry Cake, you will need classic baking ingredients like flour, baking powder, sugar, salt, milk, oil, eggs, vanilla extract, and cinnamon (See the full measurements in the recipe card at the bottom of the post).

Do you need to make this blueberry cake a little more allergy-friendly? Easy! Here are a few simple swaps that will tailor this recipe to your specific needs:

• flour - this recipe calls for all-purpose wheat flour, but you can easily make it gluten free by substituting the wheat flour with the same amount of gluten free measure-for-measure flour. The texture may change a little bit because of the difference in flour, but the end result will still be a delicious blueberry coffee cake!
• milk - looking to veganize this blueberry cake or have a lactose allergy? Swap the milk for a non-dairy alternative! Coconut milk would be a great swap in this recipe because it has a similar fat content (which is important in baking) and a slightly sweet, mildly coconutty flavor that pairs well with blueberries.
• blueberries - it’s a sad fact that not everyone is a blueberry lover, but that doesn’t mean this cake can’t still be enjoyed! Swap the blueberries for quartered or diced strawberries, diced apples, blackberries or raspberries for a different kind of fruity experience.
• vanilla extract - you can experiment with flavor by substituting the vanilla extract in your homemade blueberry cake with a different kind. Try almond, lemon, coconut, maple, rum, or butter extract in place of vanilla to switch things up.
• vegetable oil - you can use butter instead of vegetable oil to create a more buttery flavor.

Equipment

You will also need the following baking equipment:

• measuring cups and spoons
• mixing bowls
• spatula
• 8-inch square baking pan
• wire cooling rack

How to Make the Best Blueberry Cake

1. Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside.
2. Combine wet ingredients. In a medium mixing bowl, whisk well to combine all the wet ingredients including milk, oil, egg, and vanilla extract.
3. Add wet ingredients to dry. Pour the wet ingredients into the dry ingredients and use a spatula to mix together until just combined and no dry ingredients are visible. Do not overmix.
4. Add blueberries. Fold in the blueberries.

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5. Make cinnamon sugar. In a small mixing bowl, add sugar and cinnamon and use a spoon to mix evenly.
6. Fill cakepan. Lightly grease an 8-inch square baking pan with butter or oil. Pour the batter into the prepared baking pan and top with the cinnamon sugar.
7. Bake. Bake in a preheated 350F oven for 40-45 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.

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8. Cool. Let cool for 10 minutes in the pan, then invert to remove the cake. Cool completely on a wire cooling rack or slice and serve warm.

Storing Instructions

How to Store

Cover with plastic cling wrap, aluminum foil, or place in a zippered plastic bag (squeeze the air out before sealing!) to keep the cake from drying out, and store in the fridge for up to a week. Enjoy leftovers cold or heated up in the microwave.

How to Freeze

Place the whole cake in an airtight freezer bag, or slice up and carefully arrange the slices to allow for single-serving access. Blueberry cake will keep in the freezer for 2-3 months.

More Blueberry Recipes

• 15 Best Blueberry Recipes
• Blueberry Biscuits
• Blueberry Buckle Cake
• Classic Blueberry Pie
• Blueberry Oat Squares
• Blueberry Crisp

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