Moist Blueberry Cake

This Moist Blueberry Cake is a delightful dessert bursting with fresh blueberries and a hint of lemon. Perfectly tender and versatile, it’s ideal for any occasion—from a casual brunch to a special celebration. Top it with a tangy lemon glaze or creamy cream cheese frosting for an extra indulgent touch.

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of juicy blueberries and zesty lemon makes for a vibrant, irresistible treat.
• Super Moist Texture: Buttermilk and the perfect mix of ingredients ensure a tender, melt-in-your-mouth cake.
• Customizable Toppings: Choose between a refreshing lemon glaze or decadent cream cheese frosting.
• Easy to Make: Simple steps and common ingredients make this recipe approachable for all bakers.
• Perfect for Any Occasion: Serve it as a casual snack, a dessert for guests, or a special treat for your family.

Ingredients

For the Cake:

• 2 cups (240g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) buttermilk
• 1 tablespoon lemon zest
• 2 cups (300g) fresh or frozen blueberries (if using frozen, do not thaw)

For the Lemon Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

For the Cream Cheese Frosting (Optional):

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 3-4 cups (360-480g) powdered sugar
• 1 teaspoon vanilla extract

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan or line it with parchment paper for easy removal.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

4. Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.

6. Fold in the Blueberries

Gently fold in the blueberries using a spatula, being careful not to crush them.

7. Bake the Cake

Pour the batter into the prepared cake pan, spreading it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Prepare the Lemon Glaze (Optional)

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.

9. Prepare the Cream Cheese Frosting (Optional)

Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Mix in the vanilla extract. Spread over the cooled cake or serve on the side.

10. Serve

Slice the cake and serve plain, with glaze, or with frosting. Garnish with fresh blueberries or powdered sugar for an elegant touch.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Servings: 12 slices

Variations

• Mixed Berry Cake: Substitute some of the blueberries with raspberries or blackberries.
• Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free cake.
• Healthier Version: Replace some of the butter with applesauce and use less sugar.
• Nutty Addition: Add ½ cup chopped almonds or walnuts for a crunch.
• Zesty Lemon Twist: Double the lemon zest for an extra citrusy flavor.

Storage/Reheating

• Storage: Keep the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm slices in the microwave for 10–15 seconds if desired.

FAQs

1. Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw them before folding into the batter to prevent discoloration.

2. Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tenderness. For a substitute, mix ½ cup milk with ½ tablespoon lemon juice or vinegar and let it sit for 5 minutes.

3. How can I prevent the blueberries from sinking?

Toss the blueberries in a tablespoon of flour before folding them into the batter.

4. Can I bake this as cupcakes?

Yes, divide the batter into a muffin tin and bake at 350°F for 18–22 minutes.

5. Can I skip the lemon?

Lemon enhances the flavor but can be omitted for a more traditional blueberry cake.

6. Can I double the recipe?

Yes, double the ingredients and bake in two pans or a larger sheet pan. Adjust baking time as needed.

7. Can I use other frostings?

Yes, buttercream or whipped cream frosting works well with this cake.

8. Is this cake suitable for layer cakes?

Absolutely! Double the recipe and bake in two 9-inch pans for a stunning layer cake.

9. What’s the best way to glaze the cake?

Drizzle the lemon glaze with a spoon or pour it into a piping bag for precise lines.

10. Can I make this cake vegan?

Substitute eggs with flax eggs, butter with vegan butter, and buttermilk with almond milk and vinegar.

Conclusion

This Moist Blueberry Cake is a simple yet elegant dessert bursting with fresh blueberries and a hint of lemon. Perfectly soft and customizable with your choice of glaze or frosting, it’s a must-try for blueberry lovers. Whether for a family gathering, brunch, or afternoon tea, this cake is sure to impress. Happy baking!

Moist Blueberry Cake

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• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 slices 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Indulge in this moist blueberry cake featuring fresh or frozen blueberries in a tender, buttery crumb. Enhanced with zesty lemon and topped with an optional glaze or cream cheese frosting, it’s the perfect dessert for any occasion.

 

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 cups (240g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120ml) buttermilk
• 1 tbsp lemon zest
• 2 cups (300g) fresh or frozen blueberries (do not thaw if frozen)

Optional Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Optional Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 3–4 cups (360-480g) powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat the Oven:

• Preheat to 350°F (175°C).
• Grease a 9-inch (23cm) round cake pan or line with parchment paper.

2. Mix the Dry Ingredients:

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar:

• In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.

4. Incorporate Eggs and Flavorings:

• Beat in the eggs, one at a time, until fully combined.
• Mix in vanilla extract and lemon zest.

5. Combine Wet and Dry Mixtures:

• Gradually add the dry ingredients in three parts, alternating with buttermilk. Begin and end with the dry ingredients.
• Mix until just combined—do not overmix.

6. Fold in the Blueberries:

• Gently fold blueberries into the batter using a spatula.

7. Bake the Cake:

• Pour batter into the prepared pan and spread evenly.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack.

8. Prepare the Lemon Glaze (Optional):

• In a bowl, whisk powdered sugar, lemon juice, and zest until smooth.
• Drizzle over the cooled cake.

9. Prepare the Cream Cheese Frosting (Optional):

• Beat cream cheese and butter together until smooth.
• Gradually add powdered sugar, beating well after each addition.
• Mix in vanilla extract. Spread over the cooled cake.

10. Serve:

• Slice the cake and serve plain, with glaze, or topped with frosting. Garnish with fresh blueberries or powdered sugar.

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Notes

• Blueberries: Toss fresh blueberries in a tablespoon of flour before adding to the batter to prevent them from sinking.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Make It Zestier: Add extra lemon zest for a stronger citrus flavor.

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Nutrition

• Serving Size: 1
• Calories: 245 kcal per slice