Summer has me chasing bright flavors that light up the plate. This year I wanted a blueberry cake that tastes like sunshine, not a heavy dessert. So I put together a collection that captures that sunlit bite.
If you love simple, honest baking and a pop of berry in every slice, this one’s for you. This post is for people who want dessert that feels special without a long list of steps. You get recipes that work for a weeknight bake and still shine at weekend gatherings.
Inside you will find 25 blueberry cake recipes. Some are light and lemony, while others are creamy and layered. Each recipe uses fresh berries and simple steps so you can bake with confidence. There are tips for picking berries, balancing sweetness, and keeping the crumb tender. You’ll also see variations for lemon, vanilla, or almond flavors that sing with summer.
Imagine lemon zest, a soft crumb, and blueberry bursts in every bite. Think of a cake that stays moist in the heat of July. This collection includes everything from a simple sheet cake to a showy layer cake.
These recipes are tested to work in real kitchens, not just in perfect studio setups. They balance fresh fruit brightness with comforting cake texture. If you run into a tricky frosting or a glaze that runs thin, there are easy fixes in the tips.
Here is why this fits your summer goals. Next steps are simple: pick a recipe, gather berries, and bake. Share a slice with friends or keep one for a quiet afternoon in the sun.
1. Classic Blueberry Buttermilk Cake
Summer dessert done right is here. You want something light, bright, and easy. This Classic Blueberry Buttermilk Cake delivers that every time. The tang of buttermilk keeps the crumb soft, while blueberries pop with juicy sweetness.
Servings: 8 • Prep Time: 15 minutes • Cook Time: 35 minutes • Total Time: 50 minutes • Calories: 210 per slice
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 cup sugar
– 1/2 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, mix the flours, sugar, baking soda, baking powder, and salt.
3. In another bowl, whisk buttermilk, melted butter, and eggs until combined.
4. Gradually fold the dry ingredients into the wet mixture.
5. Gently fold in the blueberries.
6. Pour the batter into the pan and bake 35 minutes, or until a toothpick comes out clean.
Tips: For a little extra protein, swap half the buttermilk for Greek yogurt.
FAQ: Can I use frozen blueberries? Yes, but do not thaw them before adding to the batter.
2. Lemon Blueberry Cake with Greek Yogurt
You want a bright cake that feels like summer. This lemon blueberry cake uses Greek yogurt for moisture and protein. It stays tender, fresh, and not too sweet. Here is the full, simple recipe you can make this weekend.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup Greek yogurt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 tablespoon lemon zest
– 1/4 cup lemon juice
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup fresh blueberries
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Beat in Greek yogurt, eggs, lemon zest, and lemon juice until smooth.
4. In a second bowl, whisk flour, baking powder, and salt.
5. Add to the wet mix just until combined.
6. Fold in the blueberries gently and pour the batter into the pan.
7. Bake 40 minutes, or until the top is golden and a toothpick comes out clean.
8. Let the cake cool before slicing.
Tips
– For a zingy finish, glaze with lemon juice and powdered sugar.
– If you swap sugar with honey, reduce the liquid slightly and watch the bake time.
3. Almond Blueberry Cake
You want a blueberry cake that feels bright and light, not heavy with sugar. This Almond Blueberry Cake gives you a nutty twist with almond flour. The blueberries stay juicy and the crumb stays soft. It comes together quickly and fits a busy day.
Overview:
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 180 per slice
Nutrition Information: Almonds bring healthy fats that help you feel satisfied. This cake stays lighter than many desserts and still tastes rich.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/3 cup honey
– 4 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh blueberries
– 1/2 teaspoon almond extract
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk eggs, honey, and almond extract.
4. Mix wet and dry ingredients together, then fold in the blueberries.
5. Pour batter into the loaf pan and bake for 30 minutes or until a toothpick comes out clean and the top is golden.
Tips: Add sliced almonds on top for extra crunch and color.
FAQ: Is almond flour gluten-free? Yes. It’s a good option for those avoiding gluten.
Next steps You can bake this cake and serve it warm with a little yogurt or a fresh berry side. Store leftovers in a cool spot or refrigerate for up to 3 days.
Brighten your day with a slice of Almond Blueberry Cake! With just 180 calories per slice, it’s the perfect way to indulge without the guilt. Who knew healthy could taste so good?
4. Blueberry Oatmeal Cake
Craving a cake that doubles as a quick breakfast? This Blueberry Oatmeal Cake blends chewy oats with bright blueberries. The oats add fiber, and the maple sweetness keeps every slice tasty.
Next steps. Here is the complete recipe you can bake this week.
Overview: Combining wholesome oats with juicy blueberries, this cake is a filling option for breakfast or a light dessert.
– Servings: 12
– Prep Time: 10 minutes
– Cook Time: 35 minutes
– Total Time: 45 minutes
– Calories: 160 per slice
Nutrition Information: High in fiber, this oatmeal cake helps you feel full and keeps your energy steady.
Ingredients:
– 2 cups rolled oats
– 1 cup almond milk
– 1/2 cup maple syrup
– 2 eggs
– 1 teaspoon baking soda
– 1/2 teaspoon cinnamon
– 1 cup fresh blueberries
Instructions:
1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, combine oats and almond milk; let sit 10 minutes.
3. Stir in maple syrup, eggs, baking soda, and cinnamon until smooth.
4. Fold in blueberries and spread into the dish.
5. Bake 35 minutes, until the top is golden and a toothpick comes out clean.
Tips: Serve with Greek yogurt for extra protein.
FAQ: Can I use steel-cut oats? No, rolled oats work best.
5. Vegan Blueberry Banana Cake
You want a dessert that fits a plant-based lifestyle and still feels like summer. This Vegan Blueberry Banana Cake pairs ripe bananas with bright blueberries for a moist, gentle treat. It’s simple to make and dairy-free, so you can bake with confidence. The result is a crowd-pleasing slice that cooks fast and travels well for picnics.
Servings: 10
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories: 170 per slice
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup almond milk
– 1/4 cup maple syrup
– 2 ripe bananas, mashed
– 1 teaspoon baking soda
– 1/2 teaspoon cinnamon
– 1 cup fresh blueberries
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, mix the mashed bananas, almond milk, and maple syrup.
3. In a second bowl, whisk the flour, baking soda, and cinnamon.
4. Add the wet mix to the dry mix. Stir just until combined, then fold in the blueberries.
5. Pour the batter into the pan and bake for 40 minutes, until a toothpick comes out clean.
Tips: Top with a light sprinkle of shredded coconut for extra aroma.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
6. Blueberry Chia Seed Cake
Looking for a light, summery treat that fills you up without weighing you down? This Blueberry Chia Seed Cake fits the bill. It blends chewy chia seeds with bright blueberries and a touch of maple syrup. The result is a moist slice with a tiny crunch and a sunny berry flavor.
Here is the full recipe you can use today.
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 150 per slice
Nutrition Information: Chia seeds add fiber and healthy fats, plus a fun chewy bite.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup chia seeds
– 1/2 cup maple syrup
– 1 cup almond milk
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Grease an 8-inch round cake pan.
3. In a bowl, mix the whole wheat flour, chia seeds, and baking powder.
4. In another bowl, whisk the almond milk and maple syrup.
5. Pour the wet ingredients into the dry and stir until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the pan and bake for 30 minutes.
Tips: Let the cake cool completely before slicing for the best texture.
FAQ: Can I use another milk alternative? Yes, oat milk works well too.
7. Blueberry Coconut Flour Cake
Are you chasing a dessert that fits a gluten free plan but still tastes like summer? This Blueberry Coconut Flour Cake brings a light, airy crumb and a bright berry kick. Coconut flour adds fiber with fewer carbs, so you can enjoy a slice with more peace of mind. It’s a friendly choice for busy days and easy weekend baking, with a cozy kitchen aroma as it bakes.
Servings: 10
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 190 per slice
Nutrition Information: Coconut flour is rich in fiber and low in carbs, which helps keeping you full longer.
Ingredients:
– 1 cup coconut flour
– 1/2 cup honey
– 6 large eggs
– 1/2 cup coconut oil, melted
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a baking pan.
2. In a bowl, whisk eggs and melted coconut oil, then add honey.
3. Add coconut flour and baking powder. Stir until the batter looks smooth.
4. Fold in the blueberries gently. Pour the batter into the pan.
5. Bake for 30 minutes. Check the top until it is lightly golden.
Tips: Top with coconut whipped cream for a tropical finish.
FAQ:
Can I swap brown sugar for honey? If you do, you may need to adjust moisture a bit.
8. Blueberry Cheesecake Cake
Want a dessert that tastes like summer in every bite? Here is why this works: the cake gets its creaminess from low fat cream cheese and a light bake. This combo keeps things indulgent without going overboard. You get a creamy center, a crisp crust, and bursts of fresh blueberries.
Servings and timing
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 10 minutes
– Calories: 230 per slice
What you’ll love
Creamy, not heavy. Tiny blueberry pops in every slice. A crust that stays firm while the center stays soft. It stays moist and sliceable.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1 cup low-fat cream cheese
– 3/4 cup sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
Instructions:
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix graham crumbs with melted butter. Press into the pan bottom to form a crust.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
4. Fold in blueberries. Pour filling over crust.
5. Bake 50 minutes. It should be set around the edges with a soft center. Cool completely before slicing.
Tips: Chill overnight for best flavor and easiest slicing.
FAQ: To prevent cracks, bake in a water bath and let the cake cool slowly in the oven.
9. Blueberry Zucchini Cake
Want a cake that tastes like summer and hides a veggie twist? This Blueberry Zucchini Cake stays moist and bright, a hit for picnics and small get-togethers. You get a soft crumb from zucchini and a burst of blueberry sweetness in every bite. It serves 10 and fits 15 minutes of prep plus about 45 minutes in the oven.
Servings: 10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 180 per slice
Nutrition Information: Zucchini adds moisture and nutrients without taking away flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup grated zucchini
– 1/2 cup sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk flour, sugar, and baking powder.
3. In another bowl, mix zucchini, eggs, and oil until smooth.
4. Fold wet ingredients into dry, then stir in blueberries.
5. Pour into the pan and bake about 45 minutes, until a toothpick comes out clean.
Tips: Use a toothpick to check doneness. If it comes out clean, it’s ready.
FAQ: Can I freeze this cake? Yes, it freezes well for up to 3 months.
10. Blueberry Crumb Cake
You want a blueberry cake that tastes like sunny days but is easy to make. This Blueberry Crumb Cake gives you a soft center with a crunchy, buttery topping. It uses whole wheat flour for a heartier bite without losing sweetness. It serves a crowd and works great for brunch or a cozy dessert.
Overview: A tender cake loaded with blueberries and finished with a sweet crumb crust.
– Servings: 12
– Prep Time: 20 minutes
– Cook Time: 35 minutes
– Total Time: 55 minutes
– Calories: 210 per slice
– Nutrition: Whole wheat flour adds fiber and a sturdy texture.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 2 large eggs
– 1 teaspoon baking powder
– 1 cup fresh blueberries
For the crumb topping:
– 1/3 cup flour
– 1/4 cup unsalted butter
– 1/4 cup brown sugar
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a square baking dish.
2. In a bowl, beat butter and sugar until light. Add eggs and milk.
3. Stir in flour and baking powder until just combined.
4. Gently fold in the blueberries.
5. In a separate bowl, mix flour, butter, and brown sugar until crumbly.
6. Sprinkle the crumb on top and bake 35 minutes until golden and set.
7. Let the cake rest a few minutes before slicing.
Tips: A scoop of vanilla ice cream adds a creamy finish.
FAQ: Can I make this gluten free? Yes, swap in a gluten free flour blend and check bake time.
11. Blueberry Mojito Cake
Want a cake that tastes like a cool summer drink? The blueberry mojito cake blends fresh blueberries with minty brightness for a dessert you can share after a sunny day.
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: 55 minutes
– Calories: 200 per slice
This cake stays soft and light. Each bite carries vanilla sweetness, juicy blueberries, a squeeze of lime, and a hint of fresh mint. It feels bright but not heavy, a great finish for warm evenings or a weekend bake with friends.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 2 large eggs
– 1 tablespoon fresh mint, chopped
– 1 teaspoon lime zest
– 2 tablespoons lime juice
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Beat butter and sugar until creamy. Add eggs one at a time, then milk.
3. Stir in flour, mint, lime zest, and lime juice until just combined. Fold in blueberries gently.
4. Bake for 38 to 42 minutes, or until a toothpick comes out clean. Let the cake cool completely before slicing.
Tips: Drizzle with a lime glaze if you want extra zing.
FAQ: Can I use dried mint? Fresh mint gives the best minty note.
12. Blueberry Pancake Cake
Overview: You want a breakfast that feels like sunshine. A blueberry pancake cake gives you fluffy pancake layers with a bright berry filling. It tastes like summer and serves eight.
Servings: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 220 per slice
Why you’ll love it: It uses familiar pancake flavors with a playful twist. The berry filling stays juicy and sweet in the middle. It’s easy to make and great for brunch or a cozy dessert.
Ingredients:
– 2 cups pancake mix
– 1 cup milk
– 2 large eggs
– 1/2 cup sugar
– 1 cup fresh blueberries
Instructions:
1. Preheat oven to 350°F (175°C). Grease a round cake pan.
2. Whisk pancake mix, milk, eggs, and sugar until smooth.
3. Add half the batter to the pan. Sprinkle with half the blueberries.
4. Top with the remaining batter, then add the rest of the blueberries on top.
5. Bake 25 minutes until the center is set and the top is golden.
6. Let cool a few minutes before slicing. Serve with maple syrup if you like.
Tips: For extra depth, add a splash of vanilla or a pinch of lemon zest. You can swap almond milk for dairy milk.
FAQ: Can I substitute almond milk? Yes, any milk alternative works.
Start your day with a slice of sunshine! This Blueberry Pancake Cake combines fluffy layers and vibrant berry filling for a breakfast that feels like summer, all under 220 calories per slice.
13. Blueberry Olive Oil Cake
You want a dessert that feels special but is easy to pull off. This blueberry olive oil cake fits that need. Olive oil keeps the crumb moist and light, not heavy. Blueberries pop in every bite, giving a sunny taste of summer. Next steps show you the exact bake.
Overview: Moist, rich, and full of blueberry flavor from a gentle olive oil base.
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: 55 minutes
– Calories: 230 per slice
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup extra virgin olive oil
– 3 large eggs
– 1/2 cup buttermilk
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, whisk eggs and sugar until pale. Stir in olive oil and buttermilk.
3. In a separate bowl, mix flour and baking powder. Fold the dry mix into the wet until just combined.
4. Gently fold in blueberries. Pour batter into the pan.
5. Bake 40 minutes, until the cake is golden and a toothpick comes out clean.
Tips: Dust with powdered sugar for a simple, cafe-style finish.
FAQ: Can I use regular vegetable oil? You can, but olive oil gives a softer crumb and a better fruit flavor.
14. Blueberry Mini Bundt Cakes
Want a treat you can share without overdoing it? These Blueberry Mini Bundt Cakes fit that need. They burst with fresh berries and stay light enough for a daily dessert. Twelve tiny cakes give you plenty of portions for a crowd or a week of small sweets. The bake time is quick and cleanup is easy.
Nutrition: About 130 calories per cake.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup milk
– 2 large eggs
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease mini bundt cake pans.
2. In a bowl, cream together the butter and sugar. Add eggs and milk, and mix well.
3. Stir in the flour and baking powder until the batter is smooth.
4. Gently fold in the blueberries, then fill each bundt mold halfway.
5. Bake for 25 minutes, or until a toothpick comes out clean.
Tips: Glaze with lemon icing for a bright finish. To glaze, mix 1 cup powdered sugar with 2 to 3 teaspoons lemon juice until smooth.
FAQ: Can I use frozen blueberries? Yes, just keep them frozen until mixing to prevent color bleeding.
15. Blueberry Chocolate Chip Cake
Craving a sunny cake you can bake in a hurry? This Blueberry Chocolate Chip Cake blends bright berries with soft chocolate chips. The result is moist and full of juicy bites. Here is why you should bake it soon: it comes together fast and tastes like summer.
Complete Recipe Details
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: 55 minutes
– Calories: 220 per slice
Nutrition Information: Blueberries add color and antioxidants. Chocolate chips give a gentle richness without weighing you down.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 2 large eggs
– 3/4 cup chocolate chips
– 1 cup fresh blueberries
Instructions:
1. Preheat oven to 350°F (175°C). Grease a round cake pan.
2. Beat butter and sugar until light and fluffy.
3. Add eggs and milk; mix until blended.
4. Stir in flour just until the batter holds together.
5. Fold in chocolate chips and blueberries gently.
6. Pour into the pan and bake about 40 minutes, until a toothpick comes out clean.
7. Let cool slightly before slicing.
Tips: Serve warm with a dollop of whipped cream for a comforting finish.
FAQ: Can I use dark chocolate chips? Yes, dark chocolate pairs well with blueberries.
16. Blueberry Gingerbread Cake
You want a dessert that tastes light and sunny, yet feels cozy. This Blueberry Gingerbread Cake brings fresh blueberries to a warm gingerbread bite. It’s simple to bake and great for weeknights or gatherings. Slice it, smell the spice, and enjoy a gentle berry kick in every forkful.
Here is the complete recipe you can follow.
Servings: 10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 210 per slice
Nutrition: Ginger adds warmth and a hint of natural zing. The blueberries add color and fiber, making this a lighter dessert option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup sugar
– 1/2 cup molasses
– 2 large eggs
– 1/2 cup unsalted butter, melted
– 1 tablespoon ground ginger
– 1/2 teaspoon salt
– 1 cup fresh blueberries
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. Whisk melted butter, molasses, sugar, and eggs in one bowl.
3. In a separate bowl, mix flour, ginger, and salt. Stir the dry mix into the wet mix until just combined.
4. Fold in blueberries. Pour batter into the pan and bake for 40 minutes, or until a toothpick comes out clean.
Tips: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra contrast.
FAQ: How do I know it’s done? A toothpick should come out clean or with a few moist crumbs.
17. Blueberry Almond Flour Cake
Want a gluten-free dessert that tastes like sunshine? This Blueberry Almond Flour Cake keeps the moisture and adds a gentle nutty touch. Fresh blueberries burst in every bite. It’s easy to bake and great for sharing.
Here is why this works:
Almond flour stays tender and locks in moisture. The berries soften as you bake, giving natural sweetness. A simple batter comes together quickly, so you can bake on any busy day.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup sugar
– 1/4 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, cream butter and sugar until smooth.
3. Beat in eggs. Sift in almond flour and baking powder; mix just until combined.
4. Fold in blueberries. Pour the batter into the pan.
5. Bake about 35 minutes, or until a toothpick comes out clean. Let cool before slicing.
Nutrition & Tips:
Calories: 200 per slice. Top with slivered almonds for extra crunch and a pretty finish.
FAQ:
Can I substitute coconut flour? No. Coconut flour soaks up more liquid and changes texture, so the cake won’t bake the same.
Next steps: if you love this, try a blueberry lemon version next to keep summer bright.
18. Blueberry Coffee Cake
You want a cake that tastes like summer. This blueberry coffee cake gives you a sunny bite with a simple crumb. It pairs with coffee at brunch or a lazy afternoon. Here is why it fits your week: quick to bake, easy to share, and not too sweet.
Overview:
– Servings: 12
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: 55 minutes
– Calories: 210 per slice
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 2 large eggs
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a bundt pan.
2. In a bowl, beat butter and sugar until fluffy. Add eggs one by one, then milk.
3. Stir in flour and baking powder until the batter is just smooth.
4. Gently fold in the blueberries so they stay intact.
5. Spread the batter in the pan and bake about 40 minutes. Use a toothpick to check; it should come out clean.
6. Let the cake cool for 10 minutes, then turn it out onto a rack.
Tips: A light coffee glaze adds a nice kick. For the glaze, whisk 1/2 cup powdered sugar with 1–2 tablespoons strong coffee until smooth.
FAQ: Can this be made ahead? Yes. Store in an airtight container for a few days.
19. Blueberry Nut Cake
Here is a cake you can trust when you want a sunny treat. You want something that feels homemade but tastes special. This Blueberry Nut Cake gives you both. It serves 10 and bakes in under an hour.
Servings: 10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 220 per slice
Nutrition Information: Nuts bring healthy fats and some protein. Blueberries add fiber and a bright, sweet tang.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup sugar
– 1/2 cup mixed nuts, chopped
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. Beat butter and sugar until light and creamy.
3. Add eggs one at a time and mix well.
4. Whisk together flour and baking powder, then fold into the wet mix.
5. Stir in chopped nuts and blueberries gently.
6. Pour into the pan and bake about 45 minutes, until the top is lightly golden and a toothpick comes out clean.
7. Let the cake rest for 10 minutes, then slice.
Tips: For extra crunch, use walnuts or pecans.
FAQ:
– Can I use nut flour instead? Yes, but use a little less flour to keep the batter right.
Indulge in a slice of sunshine with Blueberry Nut Cake! It’s packed with healthy fats and fiber, making it a guilt-free treat for any occasion. Who says weight loss can’t taste like summer?
20. Blueberry Bundt Cake with Vanilla Glaze
You want a blueberry cake that tastes like summer. This Blueberry Bundt Cake with Vanilla Glaze gives a soft crumb, sweet berries, and a silky glaze. It’s simple to make and looks great on any table. Here’s a quick, reliable plan you can follow.
Ingredients:
– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 1 cup yogurt
– 2 large eggs
– 1 teaspoon baking powder
– 1 cup fresh blueberries
– For the glaze: 1 cup powdered sugar and 2 tablespoons milk
Instructions:
1. Preheat to 350°F (175°C). Grease a bundt pan.
2. Beat butter and sugar until light and fluffy.
3. Add eggs one by one. Stir in yogurt until smooth.
4. Mix flour with baking powder. Fold into the wet mix until just combined.
5. Gently fold in blueberries.
6. Pour batter into the pan. Bake 45 minutes, or until a toothpick comes out clean.
7. Let it cool 15 minutes in the pan. Whisk glaze ingredients until smooth. Drizzle over the cake.
Tips: Zest a little lemon over the glaze for extra brightness.
FAQ: Can I make this in advance? Yes, store it covered at room temperature for a couple of days.
21. Blueberry Meringue Cake
Want a dessert that looks fancy but stays easy to make? Blueberry meringue cake brings a bright, sunny bite to any table. It’s light, airy, and full of blueberry bursts. You get a crisp edge with a soft, chewy center that feels like a special treat. Here is why this recipe fits your summer menu and how to pull it off without stress.
Overview: This delicate meringue cake pairs fresh blueberries with a crisp shell and a creamy finish.
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 1 hour
– Total Time: 1 hour 20 minutes
– Calories: 180 per slice
Ingredients:
– 4 large egg whites
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– For the filling: 1 cup whipped cream and extra blueberries for topping
Instructions:
1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment.
2. Beat egg whites until stiff peaks form.
3. Gradually add sugar while beating until the mixture is glossy and holds firm.
4. Gently fold in vanilla and blueberries.
5. Spoon the meringue into a round cake shape on the sheet and bake for 60 minutes.
6. Let it cool completely, then spread whipped cream over the top and decorate with blueberries.
Tips: Serve soon after assembling for best texture.
FAQ: Can I store meringue? It is best eaten fresh, but you can keep it in an airtight container for one day.
Bring summer to your table with a Blueberry Meringue Cake! Light, airy, and bursting with fresh blueberries, it’s the perfect sweet treat that feels fancy but is effortlessly easy to whip up.
22. Blueberry Sour Cream Cake
Are you craving a cake that captures summer in every bite? This blueberry sour cream cake stays moist without being heavy. With sour cream in the batter, it stays tender from edge to center. Fresh blueberries fold in for bright bursts of fruit flavor.
Servings: 10
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 220 per slice
Ingredients:
– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 1 cup sour cream
– 2 large eggs
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Cream butter and sugar until light.
3. Beat in eggs, then sour cream until the batter is smooth.
4. Stir in flour and baking powder until just combined.
5. Fold in blueberries gently to avoid breaking them.
6. Bake 45 minutes, until a toothpick comes out clean.
7. Cool in the pan 10 minutes, then transfer to a rack.
Tips: Serve with a dollop of whipped cream or vanilla yogurt for extra creaminess.
FAQ: Can I substitute Greek yogurt for sour cream? Yes, it adds a tangy twist.
23. Blueberry Cornmeal Cake
You want a cake that’s simple and sunny. This Blueberry Cornmeal Cake gives you a bright summer bite. The cornmeal adds a cozy crumb and a touch of crunch. Fresh blueberries wake up every slice.
Overview: This rustic cornmeal cake balances texture and flavor with bright berries.
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories: 200 per slice
Nutrition Information: Cornmeal adds fiber and a gentle, nutty note that pairs well with blueberries.
Ingredients:
– 1 1/2 cups cornmeal
– 1 cup sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup milk
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, cream butter and sugar, then beat in eggs and milk until smooth.
3. Stir in cornmeal and baking powder, then fold in blueberries.
4. Pour into the pan and bake for 35 minutes, until a toothpick comes out clean.
Tips: Dust with powdered sugar before serving for a charming touch!
FAQ: Is cornmeal gluten-free? Yes, when you choose certified gluten-free cornmeal.
24. Blueberry Sweet Potato Cake
Brighten your dessert menu with a cake that tastes like sunshine. Blueberry Sweet Potato Cake blends earthy sweet potato with bright blueberries for a moist bite with gentle sweetness. It uses simple pantry staples and bakes up soft and tender. A dollop of whipped cream or a scoop of vanilla ice cream makes it feel extra special. This is the kind of treat you can bake for friends or a cozy weekend in. Here is the complete recipe you can follow.
Complete recipe details
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 50 minutes
– Total Time: 1 hour 10 minutes
– Calories: 210 per slice
Ingredients:
– 1 1/2 cups mashed sweet potatoes
– 1 cup sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, cream together butter and sugar, then add eggs and mashed sweet potatoes.
3. Mix in flour and baking powder, then fold in blueberries.
4. Pour into the prepared pan and bake for 50 minutes.
Tips: Serve with a dollop of whipped cream for a delightful contrast!
FAQ: Can I make this ahead? Yes, it keeps well in an airtight container for several days.
25. Blueberry Flourless Cake
Craving a gluten-free chocolate dessert that still feels rich? This Blueberry Flourless Cake gives a fudgy, deep chocolate bite with a sparkling blueberry touch. It hits the sweet spot for chocolate lovers and fits gluten-free needs. The berries brighten every slice and keep the flavor fresh. Here is the full recipe you can make today.
Overview: This flourless cake is rich and fudgy, perfect for chocolate lovers who want to indulge without the guilt.
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 250 per slice
Nutrition Information: A great option for gluten-free diets while providing a rich flavor and texture.
Ingredients:
– 1 cup dark chocolate chips
– 1/2 cup sugar
– 3 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. Melt chocolate chips in a bowl over simmering water.
3. In another bowl, whisk together eggs and sugar until frothy, then add melted chocolate and vanilla.
4. Mix in cocoa powder and fold in blueberries.
5. Pour the batter into the prepared pan and bake for 30 minutes.
Tips: Top with whipped cream for a decadent finish!
FAQ: How do I store leftovers? Keep in an airtight container in the fridge for up to 5 days.
Conclusion
These 25 blueberry cake recipes are not just delightful but also offer a healthy twist that celebrates the joys of summer. Utilizing fresh blueberries, these cakes provide a burst of flavor while being mindful of your health goals.
From classic cakes to innovative desserts, each recipe is perfect for summer gatherings, picnics, or just a sweet treat at home. Try them out and enjoy the sunshine in every bite!
Frequently Asked Questions
What are some healthy ingredients to include in my blueberry cake recipes?
When making blueberry cake recipes, consider incorporating ingredients like whole wheat flour for added fiber, Greek yogurt for moisture and protein, or almond flour for a gluten-free option. You can also use natural sweeteners like maple syrup or honey to reduce refined sugar intake. These choices not only enhance flavor but also contribute to a lighter, healthier dessert!
Are these blueberry cake recipes suitable for weight loss?
Absolutely! The blueberry cake recipes featured in this article are designed to be light and flavorful, making them perfect for a weight loss journey. Many recipes utilize fresh blueberries, which are low in calories and high in nutrients, along with healthier substitutes for traditional baking ingredients. Enjoying these cakes as part of a balanced diet can help satisfy your sweet tooth without derailing your goals!
Can I substitute ingredients in these blueberry cake recipes?
Definitely! Feel free to customize the recipes to fit your dietary preferences. For example, you can swap out regular flour for gluten-free flour, use coconut oil instead of butter, or replace eggs with flaxseed meal for a vegan option. Just keep in mind that substitutions can affect texture and flavor, so it might take a little experimentation to find what works best for you.
What are some tips for making the perfect fresh blueberry cake?
To achieve the best results with your fresh blueberry cake, make sure to gently fold the blueberries into the batter to prevent them from breaking and turning the cake blue. Also, consider dusting the blueberries with a bit of flour before adding them, which helps them stay suspended in the batter. Lastly, don’t overmix! Keeping the batter light and fluffy will ensure a tender crumb that tastes like summer sunshine!
How can I store leftover blueberry cake to keep it fresh?
To keep your leftover blueberry cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it, which can extend its life for up to a week. For even longer storage, you can freeze the cake slices individually wrapped in plastic wrap and foil, then place them in a freezer-safe bag. Just remember to let it thaw in the fridge before enjoying it again!
Related Topics
blueberry cake recipes
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