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Blueberry Cake is the tender, berry packed sheet cake I make all summer when the blueberries are sweet and cheap, and the girls cheered the first time they saw that pretty purple swirled frosting piled on top. A moist buttermilk cake bursting with fresh blueberries gets crowned with a naturally pink blueberry buttercream. If you love a fruity dessert, our lemon blueberry poke cake is another family favorite.
A moist buttermilk crumb, juicy blueberries, and a fluffy real blueberry frosting make this Blueberry Cake an easy showstopper.
Blueberry Cake Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 32 minutes
- ⏳ Total Time: 52 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 409kcal
- 🌶️ Flavor Profile: Moist and tender with juicy blueberries and a sweet, fruity blueberry frosting
- ✋ Difficulty: Easy, a simple one bowl batter like our lemon cake
Quick Answer
To make Blueberry Cake, whisk together flour, sugar, brown sugar, baking powder, and salt, then stir in buttermilk, oil, eggs, and vanilla until smooth. Toss fresh blueberries with a little flour and fold them in, then spread the batter in a 9 by 13 pan and bake at 350 degrees for 27 to 32 minutes. Cool completely, then top with a fluffy blueberry buttercream made from butter, powdered sugar, and fresh blueberries.
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Why This Recipe Works
Click to see the technique science
- Buttermilk makes it moist and tender. The acidity in buttermilk gives Blueberry Cake a soft, fine crumb that stays moist for days.
- Flouring the blueberries keeps them suspended. Tossing the berries in a little flour stops them from sinking, so every slice is packed with fruit.
- Oil keeps the cake soft. Vegetable oil keeps the Blueberry Cake tender and moist longer than butter alone would.
- Real blueberries color the frosting. Beating fresh blueberries into the buttercream gives it a natural pink purple color and real fruit flavor, no dye needed.
- A 9 by 13 pan keeps it simple. Baking in a single sheet pan means no layering or leveling, just frost and slice.
- Both sugars add depth. Granulated sugar sweetens while brown sugar adds a subtle caramel note to the crumb.
Why You’ll Love This Recipe
- Bursting with blueberries. Fresh berries in the cake and the frosting make this a true Blueberry Cake.
- That gorgeous pink frosting. Real blueberries tint the buttercream a natural pretty purple.
- Easy sheet cake. No layering needed, just like our lemon cake.
Key Ingredients
This Blueberry Cake uses simple pantry staples plus plenty of fresh blueberries. Here are the key players.
- Fresh blueberries: Used in both the cake and the frosting for double the berry flavor and that natural color.
- Buttermilk: Adds tang and keeps the crumb soft, moist, and tender.
- All purpose flour: The structure of the cake. A little extra is used to coat the blueberries so they do not sink.
- Granulated and brown sugar: Sweeten the cake and add a hint of caramel depth.
- Butter and powdered sugar: Whip into a fluffy buttercream that gets tinted and flavored with fresh blueberries.
See recipe card for exact quantities.
Variations and Substitutions
This Blueberry Cake is easy to make your own. Try these ideas.
- Lemon blueberry: Add lemon zest to the batter and frosting for a bright twist.
- Frozen blueberries: Use frozen berries straight from the freezer, tossed in flour, so they do not bleed.
- Cream cheese frosting: Swap the buttercream for a tangy cream cheese frosting.
- Mixed berries: Fold in raspberries or blackberries along with the blueberries.
- Streusel top: Skip the frosting and add a crumb topping before baking.
- Cupcakes: Bake the batter in a muffin tin for blueberry cupcakes, reducing the time.
How to Make Blueberry Cake
- Sift the flour into a large bowl.
- Whisk in the granulated sugar, brown sugar, baking powder, and salt.
- Stir in the buttermilk, oil, eggs, and vanilla until smooth, then toss the blueberries with a little flour and fold them in.
- Spread the batter into a greased 9 by 13 pan and bake at 350 degrees for 27 to 32 minutes until a toothpick comes out clean, then cool completely.
- Whip the softened butter until smooth, then add the powdered sugar a little at a time until thick.
- Beat in the fresh blueberries and vanilla until light and fluffy, then frost the cooled cake, slice, and serve.
Recipe Tips & Tricks
- Flour the blueberries. Coating them in a little flour keeps them from sinking to the bottom of the Blueberry Cake.
- Do not overmix. Stir the batter just until combined for a tender crumb.
- Cool completely before frosting. A warm cake will melt the buttercream, so be patient.
- Mash or blend the berries. For a smoother frosting, mash the blueberries before beating them in.
- Use room temperature butter. Softened butter whips up light and fluffy for the best frosting.
- Store covered. Keep the Blueberry Cake covered so it stays moist and the frosting stays fresh.
Serving Ideas and Suggestions
Blueberry Cake is a gorgeous dessert all on its own, cut into squares straight from the pan. Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
It is perfect for spring and summer gatherings, baby showers, and brunch. Set it out next to our lemon blueberry poke cake and a lemon blueberry trifle for a beautiful berry dessert table.
For a pretty finish, top each slice with a few extra fresh blueberries and a mint leaf. A cup of coffee or iced tea pairs perfectly with this moist, fruity cake.
Blueberry Cake FAQs
Yes. Use frozen blueberries straight from the freezer and toss them in flour first so they do not bleed too much into the batter. Do not thaw them, or the Blueberry Cake can turn gray and wet.
Blueberries sink when the batter is thin or the berries are not coated. Tossing them with a little flour before folding them in helps the blueberries stay suspended throughout the Blueberry Cake.
Beating fresh blueberries right into the buttercream tints it a natural pink purple. For a deeper color and smoother texture, mash or blend the blueberries before adding them to the frosting.
Store Blueberry Cake covered in the refrigerator for up to 4 days because of the fresh fruit frosting. Let slices come to room temperature before serving for the best flavor and texture.
Yes. Freeze the unfrosted cake wrapped well for up to 3 months. Thaw, then make the frosting fresh. You can also freeze frosted slices, though the texture of the buttercream may change slightly.
Absolutely. Divide the batter between two round pans or a muffin tin, adjusting the bake time. The same blueberry buttercream works beautifully on layers or cupcakes.
Craving more berry desserts? Try our lemon blueberry poke cake next.
Blueberry Cake
Ingredients
- 2 1/2 cups + 2 teaspoons all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries
For the frosting:
- 1/2 cup salted butter softened
- 3 cups powdered sugar sifted
- 1/3 cup fresh blueberries
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray and set aside.
- Sift 2 ½ cups of the flour into a large bowl.2 1/2 cups + 2 teaspoons all-purpose flour
- Add the sugar, brown sugar, baking powder, and salt, and whisk to combine.3/4 cup granulated sugar, 3/4 cup light brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
- Add the buttermilk, oil, eggs, and vanilla, and stir to combine until there are no dry patches left.1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 tablespoon vanilla extract
- In a medium bowl, toss the blueberries with the remaining 2 teaspoons of flour.2 cups fresh blueberries
- Add the blueberry mixture to the cake batter and fold them in.
- Add the batter to the prepared baking dish and smooth it out.
- Bake for 27-32 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
- Once the cake is cooled, make the frosting by placing the butter into the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Whip until smooth.1/2 cup salted butter
- Add the powdered sugar a little at a time until fully mixed in; scrape the sides as needed. The mixture will be thick.3 cups powdered sugar
- Add the blueberries and vanilla mix for 2-3 minutes until light and fluffy. Give it a good stir to make sure the blueberries got mixed in all the way.1/3 cup fresh blueberries, 1/2 teaspoon vanilla extract
- Frost the cake, slice, and serve.
Notes
- Toss blueberries with a little bit of flour before adding to the cake batter to stop them from sinking.
- Use a large mixing bowl for easy stirring—less mess.
- Always check with a cake tester or toothpick in the center of the cake to see if it’s done.
- Let the cake cool completely on a wire rack before frosting.
- For super fluffy frosting, beat at medium-high speed until light.
- Don’t overmix your flour mixture—just mix until everything comes together.
Nutrition
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These were so much fun to make and tasted delicious.