Easy Blueberry Cake Recipe – Moist, Tender & Bursting with Blueberries

This blueberry cake recipe is for anyone who wants a reliable, homemade cake that turns out moist and tender, with blueberries in nearly every bite. It’s a single-layer cake, so there’s no stacking or leveling — just a straightforward batter, a hot oven, and a good result.

Blueberry Cake Recipe

Plain Greek yogurt keeps the crumb soft, while fresh lemon zest and juice add a bright note that plays off the blueberries without turning this into a lemon cake. Vanilla rounds out the background flavor so the berries stay the star.

Baked, the cake should have lightly golden edges, a tender crumb, and blueberries scattered evenly through the batter and across the top. It looks like something made at home, not a bakery display piece.

What Makes This Blueberry Cake Work

Greek yogurt does more than add tang. Its thickness keeps the batter moist without making it heavy, so the cake stays tender for days instead of drying out the way a leaner butter cake can.

Lemon zest gets beaten into the butter and sugar early, which helps release its oils into the fat before anything else goes in. The lemon juice added later brings a light citrus note that balances the sweetness of the berries.

Tossing the blueberries in flour before folding them in matters more than it looks. The flour coating gives each berry something to grip in the batter, which is what keeps them suspended instead of sinking to the bottom as the cake bakes.

Ingredients You’ll Need

• 1 3/4 cups (220 g) all-purpose flour, plus 1 tablespoon for the blueberries
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup (120 g) plain Greek yogurt
• 1 1/2 cups (225 g) fresh blueberries

A few notes on ingredients:

• Butter: Make sure it’s genuinely softened, not melted. Cold or partially melted butter won’t trap air properly when creamed, which affects how well the cake rises.
• Eggs: Room-temperature eggs blend into the creamed butter more smoothly than cold ones straight from the fridge.
• Blueberries: Fresh berries hold their shape better than frozen ones in this recipe. If they’re wet from rinsing, pat them dry before tossing them in flour so the flour actually sticks.

How to Make Blueberry Cake

Step 1: Prepare the pan and oven. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2: Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Step 3: Cream the butter, sugar, and lemon zest. In a large bowl, beat the softened butter, granulated sugar, and lemon zest until lighter and creamy, about 2 to 3 minutes. The mixture should look pale and slightly fluffy, not just blended together.

Step 4: Add the eggs and wet ingredients. Beat in the eggs one at a time, then mix in the vanilla, lemon juice, and Greek yogurt until combined. The mixture may look slightly uneven at this point — that corrects itself once the dry ingredients go in.

Step 5: Combine the batter. Add the dry ingredients to the wet mixture and fold gently with a rubber spatula just until no dry flour remains. Don’t overmix, or the crumb will turn dense instead of tender.

Step 6: Prepare and add the blueberries. Toss the blueberries with 1 tablespoon of flour, then gently fold most of them into the batter, reserving a small handful for the top.

Step 7: Fill and top the pan. Transfer the batter to the prepared pan and smooth the surface. Scatter the reserved blueberries evenly over the top.

Step 8: Bake and cool. Bake at 350°F for 38 to 45 minutes, until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Let the cake cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for Success

• Don’t skip the flour toss on the blueberries. It’s a small step, but it’s the main thing standing between berries suspended through the cake and berries pooled at the bottom of the pan.
• Stop mixing as soon as the flour disappears. Every extra stir after the dry ingredients go in works against the tender crumb you’re going for.
• Judge doneness by the toothpick, not just the clock. Ovens vary enough that the same cake can need anywhere from 38 to 45 minutes, so start checking at the earlier end.
• Let the cake cool before slicing. Cutting into it warm can make the crumb look gummy in the center even when it’s fully baked, since the structure is still setting as it cools.

Serving and Storage

This cake doesn’t need frosting or a glaze — the golden edges and berries on top are enough on their own. It’s good with coffee in the morning or as a simple dessert by itself.

Once completely cool, cover the cake or store it in an airtight container. It holds up well at room temperature for a day or two, and refrigerating it will keep it fresh for closer to a week thanks to the fresh blueberries and yogurt in the batter. Let refrigerated slices sit out briefly before serving, since the cake tastes best closer to room temperature.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Fresh is preferred for this recipe, since frozen berries release more liquid into the batter and can streak it with color. If fresh isn’t available, toss frozen berries in flour the same way without thawing them first, and expect the cake to need a few extra minutes in the oven.

Why did my blueberries sink to the bottom of the cake?

This usually happens when the berries go in without being coated in flour, or when the batter is thin enough that heavier fruit sinks through it before the structure sets. The flour toss in this recipe gives the berries something to hold onto in the batter.

How do I know the cake is fully baked?

Look for edges that have turned golden and pulled slightly from the sides of the pan, then check the center with a toothpick. It’s done when the toothpick comes out with a few moist crumbs clinging to it — not wet batter, but not bone dry either.

How should I store leftover blueberry cake?

Keep it covered or in an airtight container. It holds up well at room temperature for a day or two, and a bit longer in the refrigerator thanks to the fresh fruit and yogurt in the batter.

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