11 Delicious Fresh Blueberry Cake Recipes

Looking for the perfect way to celebrate blueberry season? You’re in luck! Our roundup of 11 Delicious Fresh Blueberry Cake Recipes is packed with mouthwatering options that range from classic to creative. Whether you’re craving a cozy coffee cake or a show-stopping layer cake, these recipes are sure to delight. Dive in and discover your next favorite bake!

Classic Fresh Blueberry Cake

Unbelievably simple yet delicious, this Classic Fresh Blueberry Cake is a must-try for any home baker. Perfect for summer gatherings or a cozy night in, it’s a crowd-pleaser every time.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

For the topping:

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. In a small bowl, toss blueberries with sugar and lemon juice. Sprinkle evenly over the batter.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Absolutely moist and bursting with blueberry flavor, this cake is best served slightly warm. Pair it with a scoop of vanilla ice cream for an extra treat.

Lemon Blueberry Cake

Lemon blueberry cake brings a refreshing twist to your dessert table with its tangy and sweet flavors. Perfect for summer gatherings, this cake is a crowd-pleaser.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh blueberries
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice.
4. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
5. Gently fold in blueberries. Pour batter into the prepared pan.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
7. For the glaze, whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled cake.

Moist and fluffy, this cake has a perfect balance of lemon tartness and blueberry sweetness. Serve with a scoop of vanilla ice cream for an extra treat.

Blueberry Cream Cheese Coffee Cake

This blueberry cream cheese coffee cake is a perfect blend of sweet and tangy flavors, ideal for breakfast or dessert. Tender cake layers with a creamy filling and juicy blueberries make every bite irresistible.

Ingredients

• For the cake: 2 cups all-purpose flour, 1 cup sugar, 1/2 cup butter (softened), 1/2 cup milk, 2 eggs, 2 tsp baking powder, 1/2 tsp salt
• For the filling: 8 oz cream cheese (softened), 1/4 cup sugar, 1 egg, 1 tsp vanilla extract
• For the topping: 1 cup fresh blueberries, 1/4 cup sugar, 1/4 cup flour, 2 tbsp butter (cold)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix flour, sugar, baking powder, and salt for the cake. Add butter, milk, and eggs. Beat until smooth. Pour into pan.
3. For the filling, beat cream cheese, sugar, egg, and vanilla until creamy. Spread over cake batter.
4. Scatter blueberries over the filling.
5. For the topping, mix sugar and flour. Cut in butter until crumbly. Sprinkle over blueberries.
6. Bake for 50-60 minutes until golden and a toothpick comes out clean. Cool for 10 minutes before serving.

With its moist cake, creamy filling, and crunchy topping, this coffee cake offers a delightful contrast of textures. Serve warm with a dusting of powdered sugar for extra sweetness.

Vegan Fresh Blueberry Cake

Make this Vegan Fresh Blueberry Cake for a light, fruity dessert that’s perfect any time of year. It’s simple, delicious, and packed with fresh blueberries.

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup almond milk
• 1/3 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Add the almond milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined.
4. Gently fold in the blueberries, being careful not to overmix.
5. Pour the batter into the prepared cake pan. Smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Great for serving with a dollop of coconut whipped cream or a sprinkle of powdered sugar. The cake is moist, with bursts of juicy blueberries in every bite.

Gluten-Free Blueberry Cake

You’ll love this gluten-free blueberry cake for its simplicity and burst of fresh flavors. Perfect for any occasion, it’s a crowd-pleaser that doesn’t compromise on taste or texture.

Ingredients

• For the cake:
  • 2 cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1/2 tsp salt
• For the topping:
  • 1 1/2 cups fresh blueberries
  • 1 tbsp granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the gluten-free flour, baking powder, and salt in a separate bowl.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared cake pan. Smooth the top with a spatula.
7. Scatter the blueberries evenly over the batter. Sprinkle the tablespoon of sugar over the blueberries.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Delightfully moist with a tender crumb, this cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The blueberries add a juicy pop, making each bite irresistibly fresh.

Blueberry Almond Cake

Simple yet sophisticated, this Blueberry Almond Cake combines juicy blueberries with the nutty crunch of almonds for a delightful treat. Perfect for any occasion, it’s a must-try for those who love a moist, flavorful cake.

Ingredients

For the cake:

– 1 1/2 cups all-purpose flour
– 1/2 cup almond flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup whole milk
– 1 cup fresh blueberries

For the topping:

– 1/4 cup sliced almonds
– 2 tbsp granulated sugar

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for easier mixing.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
6. Gently fold in blueberries. Tip: Toss blueberries in a little flour to prevent sinking.
7. Pour batter into the prepared pan. Smooth the top with a spatula.
8. Sprinkle sliced almonds and sugar evenly over the batter.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check cake at 40 minutes to avoid overbaking.
10. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Bursting with blueberries and topped with crunchy almonds, this cake offers a perfect balance of textures. Serve it warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Blueberry Sour Cream Cake

This blueberry sour cream cake is a moist, tangy delight perfect for summer gatherings. Toss together fresh blueberries and a rich sour cream batter for a dessert that’s both simple and impressive.

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• For the topping:
• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tbsp all-purpose flour

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla and sour cream.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared pan and smooth the top with a spatula.
7. In a small bowl, toss blueberries with sugar and flour. Sprinkle over batter.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Lightly dust with powdered sugar before serving for an extra touch of sweetness. The cake’s crumb is tender, with bursts of juicy blueberries in every bite. Serve warm with a scoop of vanilla ice cream for a decadent treat.

Blueberry Buckle Cake

Delight in the simplicity of Blueberry Buckle Cake, a tender cake with a juicy blueberry layer and a crumbly streusel topping. Perfect for summer gatherings or a cozy breakfast.

Ingredients

• For the cake:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 cups fresh blueberries
• For the streusel topping:
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

Instructions

1. Preheat oven to 375°F. Grease a 9-inch square baking pan.
2. In a large bowl, cream together 1/2 cup butter and 3/4 cup sugar until light and fluffy.
3. Beat in the egg and vanilla extract until combined.
4. In another bowl, whisk together 2 cups flour, baking powder, and salt.
5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
6. Gently fold in the blueberries. Spread the batter into the prepared pan.
7. For the streusel, mix 1/2 cup sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in 1/4 cup butter until the mixture resembles coarse crumbs.
8. Sprinkle the streusel evenly over the batter.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 10 minutes before serving.

Fresh out of the oven, the cake boasts a moist crumb with bursts of blueberry sweetness, contrasted by the crunchy streusel. Serve warm with a scoop of vanilla ice cream for an indulgent treat.

Blueberry Yogurt Cake

Honey, if you’re looking for a simple yet delightful treat, this Blueberry Yogurt Cake is your answer. It’s moist, tangy, and bursting with fresh blueberries.

Ingredients

– For the cake:
– 1.5 cups all-purpose flour
– 1 tsp baking powder
– 0.5 tsp baking soda
– 0.25 tsp salt
– 0.5 cup unsalted butter, softened
– 0.75 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 0.5 cup plain yogurt
– 1.5 cups fresh blueberries

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for even mixing.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla.
5. Alternately add the flour mixture and yogurt to the butter mixture, starting and ending with flour. Mix until just combined.
6. Gently fold in blueberries. Tip: Toss blueberries in a bit of flour to prevent sinking.
7. Pour batter into the prepared pan. Smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Fresh out of the oven, this cake has a tender crumb and a perfect balance of sweetness and tartness. Serve it warm with a dollop of yogurt or a sprinkle of powdered sugar for extra flair.

Blueberry Pound Cake

Zesty blueberries meet rich, buttery pound cake in this simple yet irresistible dessert. Perfect for summer gatherings or a cozy night in, this recipe promises a moist, flavorful bite every time.

Ingredients

• For the cake:
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 tsp vanilla extract
• 2 cups fresh blueberries
• For the glaze:
• 1 cup powdered sugar
• 2 tbsp whole milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined.
6. Fold in vanilla extract and blueberries gently to avoid crushing the berries.
7. Pour batter into prepared pan. Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.

Every slice of this blueberry pound cake is a perfect balance of sweet and tart, with a tender crumb that melts in your mouth. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Streusel Cake

Make this Blueberry Streusel Cake for a sweet, tangy treat that’s perfect with coffee. It’s easy to whip up and always a crowd-pleaser.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries
• For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Grease a 9-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.
3. Add milk, melted butter, egg, and vanilla to the dry ingredients. Mix until just combined.
4. Gently fold in blueberries. Pour batter into the prepared pan.
5. For the streusel, combine 1/2 cup flour, 1/4 cup sugar, brown sugar, cinnamon, and cold butter in a bowl. Use your fingers to mix until crumbly.
6. Sprinkle streusel evenly over the batter.
7. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack.

Light and fluffy with bursts of blueberry, this cake’s streusel adds a delightful crunch. Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Conclusion

Just like that, we’ve shared 11 scrumptious ways to enjoy fresh blueberries in cake form! Whether you’re a baking novice or a seasoned pro, there’s a recipe here to sweeten your day. We’d love to hear which one becomes your favorite—drop us a comment below. And if you found this roundup helpful, why not spread the joy? Pin it on Pinterest for others to discover too!