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Blueberry Cake Recipe – Moist, Tender & Bursting with Blueberries

Blueberry Cake Recipe – Moist, Tender & Bursting with Blueberries

This blueberry cake is soft, tender, and packed with juicy blueberries, with Greek yogurt for moisture and fresh lemon for a subtle bright flavor. It bakes as a simple single-layer cake with golden edges and a soft, berry-filled center.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 300 kcal

Ingredients
  

  • 1 ¾ cups 220 g all-purpose flour, plus 1 tablespoon for the blueberries
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ cup 113 g unsalted butter, softened
  • ¾ 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
  • ½ cup 120 g plain Greek yogurt
  • 1 ½ cups 225 g fresh blueberries

Instructions
 

  • Prepare the oven. Preheat the oven to 350°F.
  • Prepare the pan. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
  • Cream the butter and sugar. Beat the softened butter, granulated sugar, and lemon zest until lighter and creamy, about 2–3 minutes.
  • Add the eggs. Beat in the eggs one at a time until incorporated.
  • Add the remaining wet ingredients. Mix in the vanilla, lemon juice, and Greek yogurt until combined.
  • Combine the batter. Add the dry ingredients and fold gently until no dry flour remains. Do not overmix.
  • Prepare the blueberries. Toss the blueberries with 1 tablespoon of flour.
  • Fold in the blueberries. Gently fold most of the blueberries into the batter, reserving a small handful for the top.
  • Fill the pan. Transfer the batter to the prepared pan and smooth the surface.
  • Add the remaining blueberries. Scatter the reserved blueberries evenly over the top.
  • Bake. Bake at 350°F for 38–45 minutes, until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
  • Cool. Let the cake cool in the pan for 10–15 minutes.
  • Finish cooling. Transfer the cake to a wire rack and let it cool completely before slicing.

Notes

  • The finished cake should have a soft, tender crumb with juicy blueberries throughout and lightly golden edges.
  • Greek yogurt helps keep the crumb moist and tender, while lemon adds a subtle brightness that complements the blueberries.
  • Do not overmix the batter after adding the flour. Stop folding as soon as the dry ingredients disappear.