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Blueberry Cake: soft and moist cake filled with fresh blueberries and topped with a creamy, fruity blueberry frosting.

up close slice of Blueberry Cake on a ivory plate

This Blueberry Cake is one of my favorite cake recipes. It’s great for a summer treat, a birthday, or honestly… just because you want cake.

It’s super easy to make, even if it’s your first time baking from scratch!

You don’t need any fancy tools—just a few bowls, a whisk, and an electric mixer or stand mixer.

The cake itself is fluffy and full of sweet berry flavor thanks to the fresh blueberries and vanilla extract.

Once you add the blueberry frosting on top of the cake, things get even better.

This Blueberry Cake is a great way to use up berries during blueberry season and get your kitchen smelling like a bakery in no time!

Some of our other favorite CAKE RECIPES we have on our site include: Best Homemade Birthday Cupcakes Recipe, Best Lemon Cake with Lemon Buttercream Frosting, and Decadent Chocolate Italian Love Cake (Easy Recipe).

WHY THIS RECIPE WORKS:

Juicy berries, moist cake – Tossing the blueberries with a tablespoon of flour keeps them from sinking to the bottom of the cake.
Easy-to-make frosting – The blueberry frosting uses real berries and takes just minutes with a paddle attachment or electric hand mixer.
Simple steps, big results – With just a few basic wet ingredients and dry ingredients, you’ll have a lovely cake that looks and tastes like it came from a bakery.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

All-purpose flour
Granulated sugar
Light brown sugar
Baking powder
Salt
Buttermilk
Vegetable oil
Large eggs
Vanilla extract
Fresh blueberries
Salted butter
Powdered sugar

ingredients needed to make Blueberry Cake

HOW TO MAKE bLUEBERRY CAKE:

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.
Add the sugar, brown sugar, baking powder, and salt, and whisk to combine.
Add the buttermilk, oil, eggs, and vanilla, and stir to combine until there are no dry patches left.
In a medium bowl, toss the blueberries with the remaining 2 teaspoons of flour.
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.
Add the powdered sugar a little at a time until fully mixed in; scrape the sides as needed. The mixture will be thick.
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.
Frost the cake, slice, and serve.

collage of images showing how to make the frosting for Blueberry Cake

FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I USE FROZEN BLUEBERRIES?

Yes! You can use frozen blueberries, but don’t thaw them first.

Toss them in a tablespoon of flour just like you would with fresh ones.

This keeps them from making the batter too wet and helps avoid streaking in the cake.

CAN I USE A DIFFERENT FROSTING?

Absolutely!

If you’re not in the mood for blueberry frosting, try a cream cheese frosting, whipped cream, or even a lemon glaze for a citrus twist.

Blueberry Cake in baking dish with a slice taken out

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ANY ADDITIONS?

You better believe it.

I’ve got all kinds of options for you!

A sprinkle of lemon zest in the batter
A layer of blueberry jam between cake layers
A handful of sliced almonds on top of the cake
Swirls of blueberry puree in the frosting
A dollop of plain Greek yogurt in the batter for richness
A spoonful of sour cream for extra moisture
Add white chocolate chips to the batter
Dust the top with powdered sugar before serving
Decorate with extra juicy blueberries

ANY SUBSTITUTIONS?

Try a thing or two and let me know in the comments how it turns out!

Use gluten-free flour instead of all-purpose flour
Swap buttermilk with a mix of milk and lemon juice
Use coconut oil instead of vegetable oil
Replace fresh with frozen blueberries (tossed in flour!)
Sub cream cheese frosting for blueberry frosting

a slice of Blueberry Cake being held in the air on a spatula

HOW TO STORE:

ROOM TEMPERATURE: Keep the cake covered with plastic wrap or in an airtight container on the counter for up to 2 days.

REFRIGERATOR: Store leftover cake slices in the fridge for up to 5 days.

Let it come to room temperature before serving for the best flavor.

FREEZER: Wrap slices tightly in aluminum foil and place in a freezer-safe bag or airtight container.

Freeze for up to 2 months.

Thaw at room temp before eating.

DANA’S TIPS AND TRICKS:

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.

This Blueberry Cake with dreamy blueberry frosting is the kind of dessert that makes people ask for seconds—and maybe thirds!

With a simple list of ingredients and easy instructions, it’s perfect for both new bakers and seasoned pros.

If you like this recipe, you might also like:

a piece of Blueberry Cake on a plate with a bite taken out

If you’ve tried this BLUEBERRY CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!