10 Irresistible Blueberry Cake Recipes That are Easy to Make

Are you a blueberry lover like me? If so, get ready to indulge in some of the most irresistible blueberry cake recipes out there! Blueberries are not only delicious, but they’re also packed with antioxidants and vitamins, making them a great addition to any dessert.

From classic coffee cakes to creamy cheesecakes, there’s a blueberry cake recipe for every taste bud. And let’s be real, who can resist a fluffy, moist cake bursting with juicy blueberries?

In this post, I’m going to share with you 10 of the most mouthwatering blueberry cake recipes that are sure to satisfy your sweet tooth. Whether you’re looking for a simple and easy recipe or a show-stopping dessert for a special occasion, I’ve got you covered.

So get your apron on and let’s get baking! These irresistible blueberry cake recipes are going to be a hit with everyone who tries them.

1. Blueberry Crumb Cake

Blueberry crumb cake is a delicious dessert that combines the sweetness of blueberries with the crunchy texture of a crumbly topping. This dessert is perfect for breakfast, brunch, or as a sweet treat anytime. If you’re looking for an easy-to-make blueberry crumb cake recipe, you’ve come to the right place. In this article, we’ll show you how to make a delicious blueberry crumb cake that’s sure to become a family favorite.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan with butter or cooking spray.
2. In a mixing bowl, combine 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt. Mix well.
3. Add the softened butter, milk, egg, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gently fold in the blueberries.
5. Pour the batter into the prepared baking pan.
6. In a separate mixing bowl, combine 1/2 cup flour, 1/2 cup sugar, and melted butter. Mix well.
7. Sprinkle the crumb mixture evenly over the cake batter.
8. Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before serving.
10. Serve the blueberry crumb cake warm or at room temperature with whipped cream or ice cream, if desired.

2. Lemon Blueberry Pound Cake

Blueberry and lemon are a classic flavor combination that never fails to impress. If you’re a fan of these two flavors, you’re in luck because we have the perfect dessert recipe for you. This blueberry lemon pound cake is not only delicious but also easy to make. It’s moist, tender, and bursting with the fresh flavors of blueberries and lemon. Whether you’re entertaining guests or simply treating yourself, this pound cake is sure to be a hit.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh blueberries
• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/4 cup unsalted butter, chilled and cubed

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan with butter or cooking spray.
2. In a mixing bowl, combine 1 1/2 cups flour, baking powder, and salt. Mix well.
3. In a separate mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk.
6. Stir in the lemon zest and lemon juice.
7. In a separate mixing bowl, toss the blueberries with 1/4 cup flour and 2 tbsp sugar.
8. Gently fold the blueberries into the batter.
9. Pour the batter into the prepared loaf pan.
10. In a small mixing bowl, combine 1/4 cup flour and 2 tbsp sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
11. Sprinkle the crumb mixture over the top of the batter.
12. Bake the pound cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
13. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
14. Serve the blueberry lemon pound cake sliced and enjoy with your favorite beverage.

3. Blueberry Coffee Cake

If you’re looking for a delicious breakfast or brunch recipe, look no further than this blueberry coffee cake. The cake is tender and moist with a crunchy streusel topping and bursting with fresh blueberries. It’s easy to make and perfect for any occasion, from a lazy weekend brunch to a quick breakfast on-the-go. This blueberry coffee cake is sure to become a family favorite!

Ingredients: For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 2 cups fresh blueberries

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, chilled and cubed
• 1/2 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch square baking dish with butter or cooking spray.
2. In a mixing bowl, combine 2 cups flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the Greek yogurt.
6. Gently fold in the blueberries.
7. In a separate mixing bowl, combine 1/4 cup flour, 1/4 cup sugar, 1/4 cup chilled butter, and cinnamon. Use your fingers or a pastry cutter to cut in the butter until the mixture resembles coarse crumbs.
8. Pour the batter into the prepared baking dish.
9. Sprinkle the streusel topping evenly over the top of the batter.
10. Bake the coffee cake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
12. Serve the blueberry coffee cake warm or at room temperature.

4. Blueberry Sour Cream Cake

This Blueberry Sour Cream Coffee Cake is perfect for those who want a quick and easy breakfast or snack that’s full of flavor. The sour cream in this recipe makes the cake extra moist and adds a slight tangy flavor that complements the sweetness of the blueberries. This coffee cake also has a crunchy streusel topping that adds texture and makes it even more delicious. Plus, it’s so easy to make that you can whip it up in no time!

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 2 cups fresh blueberries

For the Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, chilled and cubed
• 1/2 tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9-inch square baking dish with butter or cooking spray.
2. In a mixing bowl, combine 2 cups flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream.
6. Gently fold in the blueberries.
7. In a separate mixing bowl, combine 1/4 cup flour, 1/4 cup sugar, 1/4 cup chilled butter, and cinnamon. Use your fingers or a pastry cutter to cut in the butter until the mixture resembles coarse crumbs.
8. Pour the batter into the prepared baking dish.
9. Sprinkle the streusel topping evenly over the top of the batter.
10. Bake the coffee cake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
12. Serve the blueberry sour cream coffee cake warm or at room temperature.

5. Blueberry Buckle Cake

This Blueberry Buckle Cake is a classic dessert that’s perfect for showcasing the sweet and juicy flavor of fresh blueberries. The cake has a soft and tender crumb, with a streusel-like topping that adds a delicious crunch. It’s perfect for serving as a dessert or for enjoying with a cup of coffee or tea.

Ingredients:

For the Cake:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 cups fresh blueberries

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, chilled and cubed
• 1 tsp cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish with butter or cooking spray.
2. In a mixing bowl, beat the softened butter and 3/4 cup sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate mixing bowl, combine 2 cups flour, baking powder, and salt. Mix well.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk.
7. Gently fold in the blueberries.
8. In a separate mixing bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/4 cup chilled butter, and cinnamon. Use your fingers or a pastry cutter to cut in the butter until the mixture resembles coarse crumbs.
9. Pour the batter into the prepared baking dish.
10. Sprinkle the streusel topping evenly over the top of the batter.
11. Bake the cake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
13. Serve the blueberry buckle cake warm or at room temperature.

6. Blueberry Yogurt Cake

If you’re looking for a delicious and healthy breakfast or snack, this Greek Yogurt Blueberry Coffee Cake is perfect for you. Made with fresh blueberries, Greek yogurt, and a streusel topping, this cake is moist, tender, and full of flavor. It’s a great way to start your day or to enjoy as an afternoon snack with a cup of coffee or tea.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 4 tbsp unsalted butter, chilled and cubed

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the 2 cups flour, baking powder, baking soda, and 1/2 tsp salt. Set aside.
3. In a separate mixing bowl, beat the softened butter and 1 cup sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the Greek yogurt and vanilla extract.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Gently fold in the blueberries.
8. In a separate mixing bowl, combine the 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Use your fingers or a pastry cutter to cut in the chilled butter until the mixture resembles coarse crumbs.
9. Pour the cake batter into the prepared cake pan.
10. Sprinkle the streusel topping evenly over the top of the batter.
11. Bake the cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
13. Serve the Greek Yogurt Blueberry Coffee Cake warm or at room temperature.

7. Blueberry Lemon Bundt Cake

If you’re looking for a dessert that is light, tangy, and bursting with fresh flavors, then this Lemon Blueberry Bundt Cake is the perfect treat for you. The combination of lemon and blueberry is a classic pairing that never goes out of style. The moist, fluffy cake is infused with fresh lemon juice and zest and studded with juicy blueberries. This bundt cake is a wonderful dessert for a summer party or a simple afternoon tea. It’s also a great make-ahead dessert, so you can bake it in advance and enjoy it throughout the week.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 cup plain Greek yogurt
• 2 cups fresh blueberries

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract, lemon juice, and lemon zest.
6. Add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, and mix until just combined.
7. Gently fold in the blueberries.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
11. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
12. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

8. Blueberry Streusel Cake

Blueberry Streusel Coffee Cake is a perfect treat for breakfast or brunch, made with fresh blueberries and a buttery streusel topping. This recipe is a small-batch version that serves 2-3 people, so you can enjoy a delicious coffee cake without having leftovers for days. The cake is moist, tender, and bursting with juicy blueberries, and the streusel topping adds a delightful crunch.

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon vanilla extract
• 1/4 cup fresh blueberries

Streusel Topping:

• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 6-inch baking dish or a small loaf pan.
2. In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate small mixing bowl, whisk together buttermilk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
5. Pour the batter into the prepared baking dish or loaf pan.
6. In a small mixing bowl, mix together the ingredients for the streusel topping until crumbly. Sprinkle the streusel over the top of the cake batter.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for a few minutes before serving
9. And enjoy!

9. Blueberry Oatmeal Cake

Blueberry muffin cake is a delicious and easy-to-make dessert that combines the flavors of a classic blueberry muffin with a soft and moist cake. This recipe is perfect for those who love the taste of blueberries and want to enjoy it in a new and exciting way. It’s a great option for brunches, breakfast, or as a dessert to share with friends and family.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 cups fresh blueberries
• 2 tbsp all-purpose flour

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with non-stick cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture and milk to the butter mixture, alternating between the two, starting and ending with the flour mixture. Mix until well combined.
7. Toss the blueberries with 2 tbsp of flour in a separate bowl until they are coated.
8. Gently fold the blueberries into the batter.
9. Pour the batter into the prepared cake pan and spread it evenly.
10. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Remove the cake from the pan and place it onto a wire rack to cool completely.
13. Serve the blueberry muffin cake as is or with a dollop of whipped cream, if desired. Enjoy!

10. Blueberry Angel Food Cake

Blueberry angel food cake is a light and fluffy dessert that is perfect for any occasion. This cake is made with a combination of angel food cake mix, fresh blueberries, and a few other ingredients to create a deliciously sweet and fruity dessert that is perfect for the summertime. It’s a great dessert to serve at a dinner party, barbecue, or as a sweet treat for any day of the week.

Ingredients:

• 1 box angel food cake mix
• 1 1/4 cups water
• 1 cup fresh blueberries
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F.
2. In a large bowl, combine the angel food cake mix and water. Stir until the mixture is smooth and well combined.
3. Add the fresh blueberries, lemon zest, vanilla extract, and salt to the bowl. Mix everything together until the blueberries are evenly distributed throughout the batter.
4. Pour the batter into an ungreased angel food cake pan. Use a spatula to smooth out the top of the batter.
5. Bake the cake for 35-40 minutes, or until it is golden brown and springs back when lightly touched.
6. Remove the cake from the oven and immediately invert the pan onto a wire rack. Allow the cake to cool completely in the pan, upside down.
7. Once the cake is cool, run a knife around the edge of the pan to loosen the cake. Remove the cake from the pan and place it on a serving platter.
8. Serve the blueberry angel food cake on its own or with a dollop of whipped cream and extra fresh blueberries. Enjoy!

Conclusion:

These 10 easy blueberry cake recipes are perfect for any occasion, from a casual breakfast to a fancy dinner party. Whether you prefer a cake with a crumbly topping or a light and airy angel food cake, there’s a blueberry cake recipe on this list that’s sure to please. So go ahead and bake a blueberry cake today, and enjoy the delicious flavor and nutrition of this versatile fruit.