This blueberry cake is soft, moist, and bursting with fresh or frozen blueberries. It’s perfect for breakfast, tea-time, or even dessert with a scoop of vanilla ice cream.
Ingredients
Dry ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet ingredients
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup plain yogurt or sour cream (makes it super moist!)
2 teaspoons vanilla extract
Filling
2 cups fresh or frozen blueberries (do not thaw if frozen)
1 tablespoon all-purpose flour (to coat blueberries so they don’t sink)
Optional topping
2 tablespoons coarse sugar (for crunch on top)
A sprinkle of cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment.
Prepare blueberries: In a small bowl, toss the blueberries with 1 tablespoon flour. This helps keep them evenly spread in the cake. Set aside.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter & sugar: In a large mixing bowl, beat butter and sugar together with an electric mixer until light and fluffy (about 2–3 minutes).
Add eggs & vanilla: Beat in eggs one at a time, then mix in vanilla.
Add yogurt/sour cream: Mix until smooth. This keeps the cake tender and moist.
Combine dry & wet: Gradually add the flour mixture to the wet ingredients. Mix just until combined (don’t overmix).
Fold in blueberries: Gently stir in the floured blueberries.
Bake: Spread the batter evenly into the prepared baking dish. Sprinkle coarse sugar and cinnamon on top if desired. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & serve: Let the cake cool in the pan for 15 minutes before slicing. Serve warm or at room temperature.
Serving Suggestions
Serve plain with tea or coffee.
Add a dusting of powdered sugar.
Top with whipped cream or vanilla ice cream for dessert.
Drizzle with lemon glaze for extra zing. Benefits
Blueberries: Packed with antioxidants, vitamin C, and fiber.
Yogurt/Sour Cream: Adds protein, calcium, and gut-friendly probiotics.
Homemade goodness: No artificial preservatives, fresher taste, and healthier than store-bought cake.
Nutrition (per slice, 12 servings approx.)
Calories: ~220
Carbs: 32g
Protein: 4g
Fat: 9g
Fiber: 2g
Sugar: 17g
This cake stays soft for 3 days at room temperature (covered) or up to 5–6 days refrigerated. You can also freeze slices for a quick snack later.