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This easy blueberry cake recipe is super moist and packed with sweet, tangy blueberries in every bite. With just a few simple ingredients and steps—no stand mixer required—you’ll have a delicious homemade cake perfect for any occasion!
Easy Moist Blueberry Cake Recipe
If you’re a blueberry lover, you have to try this moist, buttery, and incredibly easy blueberry cake! It’s packed with fresh blueberries, incredibly soft, and perfect as a coffee cake to enjoy with your morning coffee or a cozy cup of tea. I made mine in four mini loaf pans, turning them into adorable little blueberry cakelets that are perfect for afternoon tea with friends or family.
The best part? This moist blueberry cake recipe is so easy and foolproof that even if you’re a beginner baker, you can make it with just a whisk—no stand mixer needed! With springtime coming soon, grab some fresh blueberries and give this recipe a go! Don’t forget to check out my tips below to make this cake perfect every time!
Love blueberries? You’ve got to try these: Blueberry Pound Cake, Blueberry Muffins, and Blueberry Galette. These recipes are perfect for blueberry fans like you!
Why You’ll Love This Recipe
- Moist and buttery. Each bite is soft, tender, and full of buttery goodness. This cake is everything I want in a blueberry treat.
- Blueberry lovers’ dream. It’s packed with juicy, sweet blueberries in every bite, giving the cake that burst of flavor I can’t get enough of.
- So easy to make. Seriously, these blueberry cakelets are foolproof! You don’t need a stand mixer, just a whisk, and you’re all set.
Ingredients You’ll Need
This simple blueberry cake recipe calls for the following ingredients:
- Butter – I used unsalted butter, but if you’re out, salted butter works too—just skip the salt. Make sure the butter is at room temperature for the best texture.
- Sugar
- Egg – Use room temperature eggs.
- Milk – I used whole milk, but you can easily swap it for almond milk or oat milk for a dairy-free version. Just make sure the milk is at room temperature.
- Vanilla extract
- All-purpose flour – If you want a lighter, softer texture, you can use cake flour for this recipe!
- Baking powder
- Salt
- Blueberries – I used fresh blueberries for this, but you can totally use frozen ones if that’s what you have on hand!
For all the details on each ingredient, be sure to check out the recipe card at the bottom of the post!
Recipe Variations
Here are a few fun variations you can try if you want to switch things up:
- Butter Cake – Keep it classic with a soft, buttery cake that’s rich and moist, perfect for any occasion.
- Strawberry Cake – Switch it up with fresh strawberries! This strawberry cake is sweet, soft, and bursting with fruity goodness.
- Raisin Cake – Looking for something a little different? A raisin cake gives you that rich, spiced flavor with a bit of texture from the raisins.
- Brownie Butter Cake – Chocolate lovers, this one’s for you! Add a fudgy brownie layer to your butter cake for a delicious, decadent twist.
How To Make Blueberry Cake
Alright, first thing’s first—preheat your oven to 350°F (176°C). Then, grease up four mini loaf pans with butter (I used the 3″ x 1.75″ ones, but you can totally use a regular loaf pan if that’s what you have on hand).
Now, grab a bowl and toss in the butter, sugar, egg, milk, and vanilla extract. Whisk it all together for about 2 minutes until everything’s nice and smooth.
In another bowl, mix together the flour, baking powder, and salt. Then, stir that into the butter mixture until it’s all combined. Once that’s done, gently fold in the blueberries—be careful not to crush them!
Scoop the batter into your pans and pop them in the oven. Bake for about 30 minutes, or until a cake tester comes out clean. If you’re using a regular loaf pan, you’ll probably need to bake it a bit longer—around 40 minutes or more. And if the top starts getting too dark, just cover it loosely with some aluminum foil around the 30-minute mark to keep it from over-browning.
Once the cakes are done, let them cool for about 10 minutes. Then, if you’re feeling fancy, give them a light dusting of powdered sugar—totally optional, but it makes them look so pretty!
Secrets To A Perfectly Moist Blueberry Cake
- I always let my butter, milk, and egg sit at room temperature before I start. It makes mixing them so much easier and gives my cake that smooth, perfect texture.
- I always toss my blueberries in a little flour before folding them in. It helps keep them from sinking, so every bite is loaded with juicy blueberries!
- When I use frozen blueberries for this recipe, I always fold them in while they’re still frozen. This keeps the cake from turning blue and helps the blueberries stay whole, so I get those little bursts of juicy goodness in every bite!
- I love using mini loaf pans because they give me perfectly portioned, adorable little blueberry cakelets. But if you’re using a standard loaf pan, just keep in mind that it’ll take a little longer to bake—about 40-50 minutes. Make sure to check for doneness with a cake tester!
Frequently Asked Questions
No, I wouldn’t recommend using all whole wheat flour for this recipe. It tends to make the cake denser and a bit drier.
There are a few reasons that could cause the cake to sink. It might be from overmixing the batter, using too much baking powder, or peeking at it too soon! Just make sure to mix gently, measure everything properly, and try not to open the oven door too early!
I store mine in an airtight container at room temperature for up to 2 days. If I need it to last longer, I keep it in the fridge for up to a week—just let it come to room temp before serving so it stays soft and delicious.
Yes. Just let the cake cool completely, then wrap it up tight in plastic wrap or foil. Pop it in a freezer-safe bag or container, and it’ll stay good for up to 3 months. When you’re ready to dig in, just let it thaw at room temperature for the best texture.
This recipe is only 372 calories per mini loaf.
What To Serve With Blueberry Cake
Serve the cake with coffee or tea. For an afternoon tea, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Blueberry Cake
Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F (176°C). Grease four mini loaf pans with butter (I used 3" x 1.75" (7 cm x 4.5 cm) pans). You may also use one regular loaf pan.
- Place the butter, sugar, egg, milk, and vanilla extract in a bowl. Whisk for 2 minutes until well combined.
- Combine the flour, baking powder, and salt in a bowl. Stir this mixture into the creamed mixture, then fold in the blueberries.
- Transfer the batter into the pans and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. If using a regular loaf pan, you may need to bake for 40 minutes or longer. If the top of the cake starts to darken too much, cover it with a sheet of aluminum foil at the 30-minute mark to prevent over-browning.
- Let the loaves cool for 10 minutes, then dust with powdered sugar if desired.
Notes
- I always let my butter, milk, and egg sit at room temperature before I start. It makes mixing them so much easier and gives my cake that smooth, perfect texture.
- I always toss my blueberries in a little flour before folding them in. It helps keep them from sinking, so every bite is loaded with juicy blueberries!
- When I use frozen blueberries for this recipe, I always fold them in while they’re still frozen. This keeps the cake from turning blue and helps the blueberries stay whole, so I get those little bursts of juicy goodness in every bite!
- I love using mini loaf pans because they give me perfectly portioned, adorable little blueberry cakelets. But if you’re using a standard loaf pan, just keep in mind that it’ll take a little longer to bake—about 40-50 minutes. Make sure to check for doneness with a cake tester!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used a miniature version mini loaf pans,it made 10 ,it was perfectly cooked in 30 minutes, and chocked full of blueberries. I added a simple glaze and more blueberries on top and it was stunning and Soo yummy.
Wow Denise, that looks very good, and thanks for the 5 stars rating! :)
Update on the dense batter. I made mine in a loaf pan. The batter was so thick after folding in the blueberries (which I first coated in flour), I was afraid that the cake would turn out too dense. Boy, was I wrong! This was so delicious and moist with blueberries in every bite! It took a total of one and one half hours to cook completely through. I had to cover with tin foil about half way through to avoid over-browning.
A perfect cake! Thanks so much for posting!
Hi Melissa, thanks for the 5 stars rating. I am so glad that you love my blueberry cake. Please try more recipes on my site!
After folding in the blueberries, my batter was very dense. Is that normal?
Yes it’s perfectly normal.
Bee
Can I use cake flour instead of all purpose flour?
Yes.
Can I use wheat flour?
Please don’t change anything on the recipe.
I have try this it was excellent. Thank you for the recipe.
Thanks Barbara!!! Please try more baking recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I made these last week! They were so good! I am making them again today! Wish I could post the photo of my cakes!
Hi Emily, you can email to me or tag me on Instagram.
Do these need to be stored in the refrigerator?
No.
I can’t pin this?
The pin function is working fine.
What is the size of your mini loaf pans?
Super mini ones – 3″ x 1.75″ at the bottom.
I think this might be he best blueberry muffins I have ever made. Definitely a keeper.
Makes 9 muffins. I added 1/4C sour dough starter just to try it. Great.
Aww, that’s awesome, so glad to hear that. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
May I know any difference if I use plain flour instead of all purpose flour?
It’s fine.
I have tried many of your recipes and they all came out delicious. My most recent was the chicken satay. My family loved it.
I want to try this cake but only have frozen strawberries at the moment. Can I use strawberries instead of blueberries? Would the amount be the same? Thank you.
Hi Carolyn, you can try my strawberry cake it’s similar: https://rasamalaysia.com/strawberry-cake/