This blueberry cake is wonderfully moist, with a tender, buttery crumb and a delicate hint of lemon. It’s not overly sweet, making it perfect for afternoon tea or brunch. Easy to prepare and bursting with juicy berries in every bite, it’s a great way to showcase fresh blueberries. 
This blueberry cake is one of my favourite recent bakes. The cake stays moist and tender with a rich vanilla-butter flavor, while pockets of sweet blueberries add fresh, juicy bursts in every slice. It’s styled like a coffee cake, so it’s ideal for brunch or an afternoon treat — though I’ll happily eat it any time of day.
Easy Blueberry Cake
A few key ingredients give this cake its distinctive flavor and texture:
- Real butter — using butter instead of oil adds depth and true vanilla-butter flavor.
- Milk and sour cream — the combination keeps the cake exceptionally moist and tender.
- About 2 1/2 cups (16 oz) blueberries — plenty of fruit so there are berries in every bite.
- 1 tablespoon lemon zest — a subtle citrus note that balances the sweetness without becoming a lemon cake.
Tips for Making this Blueberry Cake:
Tips for Making this Blueberry Cake:- Bring ingredients to room temperature. Butter should be softened but not melted; remove eggs, milk and sour cream from the fridge about 30 minutes before starting.
- Measure flour properly to avoid a dry cake. Whisk the flour, spoon it into a dry measuring cup and level it off, or use a kitchen scale (1 cup all-purpose flour = 125 g).
- Mix gently and only until combined. Overmixing can make the cake dense or cause it to sink. The batter will be thick.
The cake is layered to keep berries distributed and reduce bleeding: spread half the batter in the pan, sprinkle half the blueberries over it, add the remaining batter, then top with the remaining berries. This gives you blueberries throughout the cake and a lovely fruit-studded top. 
Can I use frozen blueberries? Yes. Use fresh when possible, but if using frozen do not thaw them first — toss frozen berries in 1 tablespoon of flour before adding to the batter to help prevent sinking and bleeding.
Can I use a round cake pan instead of a springform? The recipe is designed for a 9-inch springform pan, which has taller sides and can hold this amount of batter. A standard 9-inch round pan may be too small for this quantity.
Can I frost the cake? Yes — cream cheese frosting pairs beautifully if you want a richer dessert. The cake is also lovely plain, as written.
For extra fruitiness, serve the cake with blueberry sauce or a strawberry sauce over the top for added sweetness and shine.
More blueberry favorites to try include lemon blueberry cake, blueberry muffins, and coffee cake variations featuring berries.
Blueberry Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 16 oz blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl whisk together the flour, baking powder and salt.
- In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy.
- Add the vanilla, then beat in the eggs one at a time, mixing until combined.
- In a liquid measuring cup, whisk together the milk and sour cream.
- With the mixer on low, add about one-third of the flour mixture to the butter mixture, then one-third of the milk and sour cream mixture. Repeat until all the dry and wet ingredients are incorporated. The batter will be thick; mix only until combined.
- Spoon half the batter into the prepared pan and spread it evenly. Sprinkle half the blueberries over the batter.
- Spread the remaining batter over the blueberries and smooth the top. Arrange the remaining berries on top, pressing them down slightly.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean except for berry juice. Allow to cool before removing from the pan.
Notes
*Bring ingredients to room temperature: take items out of the fridge about 30 minutes before using. To warm quickly, place eggs in lukewarm water for 5–10 minutes and heat sour cream and milk in short 10-second intervals in the microwave.
**If using frozen blueberries, do not thaw. Toss them in 1 tablespoon of flour before folding into the batter.
Store leftovers covered at room temperature for up to 1 day, or refrigerate for up to 3 days. The cake’s texture may change after refrigeration.
Recipe adapted from Natasha’s Kitchen.