This old fashioned blueberry cake is the kind Grandma used to make! One bowl, simple pantry ingredients, and a soft, buttery cake loaded with juicy blueberries. It works with fresh or frozen blueberries, so you can make it any time of year. We eat it for dessert, breakfast and an afternoon snack, and with a scoop of vanilla ice cream on top, it’s a special homemade treat.
Some recipes feel like home the minute they come out of the oven, and this blueberry cake is one of them. It reminds me of the cakes my grandma used to make in her small kitchen. Nothing fancy, no layers or frosting, just a simple square pan of cake waiting on the counter whenever we came to visit.
When I set out to recreate it, I wanted that same feeling: a cake you can stir together in one bowl on a weekend, with whatever blueberries you have on hand. The first time I made it for my son, he ate two pieces before it had even cooled, and asked if we could have it for breakfast the next day. We did, and it’s been a regular in our house ever since.
Why You’ll Love This Blueberry Cake
- Quick to prep. Less mess, and it comes together in about 10 minutes.
- Fresh or frozen blueberries. Use summer berries, or whatever’s in your freezer.
- Simple pantry staples. No buttermilk runs or fancy ingredients.
- Old fashioned, Grandma-style flavor. Tender, lightly sweet and full of berries.
Blueberry Cake Ingredients
You’ll find exact amounts in the recipe card below, but here’s what each ingredient does:
- All-purpose flour: gives the cake structure. Spoon it into your measuring cup and level it off; packing it in makes the cake dense.
- Sugar: sweetens the cake and helps the top turn golden.
- Blueberries: Fresh or frozen. See tips below.
- Butter: gives it that rich, old fashioned flavor. Melted butter keeps this a one-bowl recipe.
- Eggs: bind everything together and make the crumb tender.
- Milk: keeps the cake moist. Whole milk gives the richest result.
- Baking powder and salt: baking powder makes it rise, and a pinch of salt makes the flavors pop.
- Vanilla extract: a little warmth that goes beautifully with blueberries.
How to Make Blueberry Cake
- Prep the pan. Preheat the oven to 375°F and spray an 8×8 pan with nonstick spray.
- Mix the dry ingredients. Whisk the flour, baking powder and salt in a medium bowl and set aside.
- Cream the butter and sugar. With an electric mixer, beat the butter and sugar, then beat in the eggs and vanilla.
- Make the batter. Mix in the flour mixture on low until just combined, then add the milk and mix until a thick batter forms. Don’t overmix.
- Add the blueberries. Set aside ½ cup of blueberries for the top. Gently fold the rest into the batter and spread it in the pan.
- Top it. Scatter the reserved blueberries over the batter and sprinkle evenly with turbinado sugar.
- Bake. Bake about 35 minutes, until golden and a toothpick in the center comes out clean.
- Cool and slice. Let it cool at least 15 minutes before cutting so the berries can set.
Using Frozen Blueberries in Cake
Frozen blueberries work great in this cake. A few tricks make all the difference:
- Don’t thaw them. Thawed berries turn mushy and bleed purple into the batter. Add them straight from the freezer.
- Rinse and pat dry. A quick rinse in cold water removes the icy coating that causes purple streaks.
- Toss them in flour. A tablespoon of flour helps keep the berries from sinking to the bottom.
- Add a few minutes. Frozen berries cool the batter, so the cake may need 5–10 extra minutes. Check it with a toothpick.
Tips for the Best Blueberry Cake
- Don’t overmix. Stir just until the flour disappears. Overmixing makes the cake tough.
- Check for doneness early. Every oven is different, so start checking about 5 minutes before the timer goes off.
- Use the right pan. An 8×8 pan gives a thick, tender cake. In a 9×9 pan, the cake will be thinner and bake a few minutes faster.
- Let it cool. Cutting it too soon can make the slices fall apart, especially with juicy berries.
Variations
- Lemon blueberry cake: add the zest of one lemon to the batter.
- Streusel topping: sprinkle a simple butter, flour and brown sugar crumble on top before baking.
- Mixed berries: swap in raspberries, blackberries or chopped strawberries for some of the blueberries.
- Cinnamon sugar top: sprinkle cinnamon sugar over the batter for a crackly, bakery-style finish.
How to Serve Blueberry Cake
This cake is lovely on its own, but we also love it:
- warm, with a scoop of vanilla ice cream
- with a dollop of whipped cream
- for breakfast or brunch with a cup of coffee
- dusted with powdered sugar for an easy, pretty finish
Blueberry Cake FAQs
- Can I use frozen blueberries in this cake? Yes! Don’t thaw them. Rinse them quickly, toss them in a tablespoon of flour, and fold them in at the end. You may need to add 5–10 minutes to the bake time.
- Why did my blueberries sink to the bottom? Heavy, wet berries sink in batter. Coating them in flour and scattering a handful on top before baking helps keep them evenly spread.
- Can I double this recipe? Yes. Bake a double batch in a 9×13 pan, and start checking for doneness about 10 minutes later than the original time.
- Can I make this blueberry cake ahead of time? Absolutely. It keeps well for a couple of days covered on the counter, so it’s a great make-ahead dessert or breakfast.
- Can I freeze blueberry cake? Yes. Wrap slices individually and freeze for up to 3 months.
More Cake Recipes You’ll Love
- Lemon Cake – Fresh and Simple
- Easy Pineapple Cake
- Pumpkin Snack Cake
- Easy Cinnamon Roll Cake
- Lemon Blueberry Pound Cake – Lightened Up
Kathi and Rachel 👩🍳👩🍳
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Old Fashioned Blueberry Cake
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries - separated *if using frozen blueberries toss with 2 tablespoons flour before folding into cake batter.
- 1/4 cup Turbinado sugar for sprinkling regular white sugar will work as a substitute
Instructions
- Spray an 8 x 8 cake pan with non stick spray. Preheat the oven to 375 degrees.
- In a medium bowl combine the flour, baking powder and salt. Set aside.
- Using an electric mixer, combine the sugar and butter. Scrape down the sides of the bowl and beat in the eggs and vanilla.
- Add the flour mixture and beat on low until just combined. Add the milk. Continue to mix until a thick batter forms being careful to not over mix.
- Reserve 1/2 cup of the blueberries for the top of the cake. Add the remaining blueberries to the batter and fold them in gently. Pour into prepared cake pan and sprinkle remaining blueberries on top.
- Sprinkle the turbinado sugar evenly over the top of the cake.
- Bake at 375 degrees for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly before cutting.
Kim Cline says
I just made this with my 8 year old granddaughter. Very easy. She just had her first bite, looked at me and declared “perfection”.
Kathi & Rachel says
I just love that! Best 5 star review we can get! Hugs, Kathi