blueberry travel cake

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Published: May 20, 2022 · Updated: Jun 25, 2022 by Amy · This post may contain affiliate links. If you make a purchase through links on my site, I may earn a commission (see disclosure ).

The Best Blueberry Cake

This bakery recipe for fresh blueberry cake is perfect for birthdays and special occasions. The layer cake is incredibly moist and full of natural blueberry flavor, with pretty layers of homemade blueberry compote and blueberry buttercream.

This is the perfect cake for the blueberry muffin lover--the cake really tastes like an extra-blueberry-y, super moist muffin. When paired with blueberry filling and creamy blueberry buttercream, it's a blueberry lover's dream!

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At Amycakes Bakery , this cake was one of our most popular seasonal flavors--repeat customers ordered a blueberry birthday cake every year. In fact, several people have told me it's the best cake they've ever tasted. 🙂

🥣 Key Ingredients

👩🏻‍🍳 baking tips, 🎥 step-by-step video, 💭 frequently asked questions.

• 🍰 Other fresh fruit cakes you'll love

• We’re using frozen blueberries in both the homemade blueberry compote and the blueberry purée.  That’s because frozen fruit is typically frozen at its peak ripeness and will have the best flavor any time of the year (I talk about this in more detail in my Fresh Strawberry Cake recipe ). Frozen blueberries also tend to be juicier than fresh blueberries, which will make a moister blueberry cake. 
• I use Olive Nation blueberry emulsion because it tastes exactly like fresh blueberries.  An emulsion is like an extract, but thicker in consistency and stronger in strength.  That means you won’t have to add as much to get that delicious flavor of fresh blueberries. I’ve only tried Olive Nation’s brand because it’s my favorite and trusted fruit extract supplier (I’ve used them since the beginning of my bakery).  Olive Nation has provided Amycakes Bakes readers with the coupon code AB20 for 20% off on their website (that’s an affiliate coupon code, thank you for your support ❤️). If you use a different blueberry extract or emulsion, I recommend adding a little to taste till you reach the perfect amount.
• A tiny bit of red food coloring in the cake batter is optional, but it keeps this blueberry cake a more purple hue to match the naturally purple blueberry buttercream.  Without it, the cake has more of a blue-green/sea-foam shade due to the yellow from the eggs and butter.
• Buttermilk makes the moistest cakes, hands down. I go into detail in Seven Bakery Secrets to Incredibly Moist Cakes . It also balances the sweetness of the cake.

• Once you prepare your compote and blueberry purée, the cake batter will come together quite quickly--I recommend watching my quick recipe video to see every step. This is one of my easy two-bowl method cakes , so no mixer is needed to prepare the cake batter.
• If you wish to divide your time, make your blueberry compote and blueberry puree the day before you bake the cake, and store them in the refrigerator overnight.

Watch the recipe video above or watch it on my Youtube .

Layer this Cake using the Cut and Stack Method

I bake all my cakes in sheet pans and cut them out with cake rings. I talk about this in detail in 5 Easy Steps to Baking and Layering Cakes Like a Pro , but here's a quick rundown: 1. Bake the Cake in a Sheet Pan 2. Wrap and Freeze the Cake in the Pan 3. Cut Desired Cake Size with Cake Rings and Layer the Cake from Frozen 4. Crumb Coat the Cake 5. Decorate and Serve

I haven't tried using fresh blueberries in this cake recipe, as I love the flavor and juiciness that thawed frozen blueberries provide.

Yes, you can make this cake in advance because it freezes really well! I typically freeze the entire cake once I have filled and either crumb-coated or completed my blueberry cake, as described in How to Bake and Layer Cakes Like a Pro . You'd never know this cake was frozen because it is so moist! Thaw it in the refrigerator overnight, then remove it from the fridge 2-3 hours before serving so it can come to room temperature.

Yes, this recipe makes delicious cupcakes. Use a 2-oz scoop (¼ cup) to divide your batter into 17 cupcakes in a 1x batch. Blueberry cupcakes typically bake at 350 degrees for 10 minutes, then turn the oven down to 300 degrees for an additional 3-5 minutes. I recommend making a second or larger batch of blueberry filling so that you'll have plenty of cupcake filling--you can easily fill them with a cupcake corer .

🍰 Other fresh fruit cakes you'll love

If you love this blueberry cake recipe, you'll love these too! The strong natural fruit flavor of these cakes makes them perfect for birthdays and other special occasions (and they'll certainly impress your guests).

I'd love to hear what you think of this yummy blueberry cake ! Comment below, or pin it for later using the image above. 🙂

Thanks for Reading. ❤️

Ingredients

Dry ingredients.

• 200 grams (1 ½ cups) All-Purpose Flour (I use Gold Medal)
• 200 grams (1 cup) Sugar
• 43 grams (¼ cup) Vanilla Instant Pudding Mix (see Note #1)
• 1 ½ teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ¾ teaspoon Salt

Wet Ingredients

• 2 large Eggs
• ¾ cup Buttermilk
• 1 ½ teaspoon Vanilla Extract
• ¼ cup + 2 Tablespoons Vegetable Oil
• 1 teaspoon Natural Blueberry Emulsion (I recommend Olive Nation Blueberry Emulsion . See Note #2)
• ⅛ teaspoon liquid red food coloring (see Note #3)
• 170 grams (around ¾ cup) frozen blueberries (we will turn these into a blueberry puree for both the cake batter and the blueberry buttercream)

Additional Cake Ingredients

• ¾ stick (3 ounces) salted butter, melted
• 1 x batch prepared Easy Blueberry Filling (please note the batch size)

Blueberry Buttercream Ingredients

• 715 grams (5 ½ cups) powdered sugar (you may add additional powdered sugar as described in step 5)
• 2 Tablespoons instant clearjel (optional)
• 4 ounces cream cheese
• 2 ½ sticks (10 ounces) Salted Butter (soft to the touch)
• 1 ½ teaspoons Pure Vanilla Extract
• ½ teaspoon Natural Blueberry Emulsion (I recommend Olive Nation Blueberry Emulsion . See Note #2)
• reserved blueberry puree

Decorations (optional)

• prepared White Chocolate Ganache Drip
• Fresh Blueberries

Instructions

Prepare the blueberry compote filling and blueberry puree.

• You will use the blueberry compote filling in both the cake batter and as a cake filling. Prepare a 1 x batch of the blueberry cake filling recipe and allow it to cool. You can make it the day before and keep it refrigerated. Reserve 70 grams ( ¼ cup) for the cake batter and the remaining for the cake filling.

Bake the Blueberry Cake

• Preheat Oven to 325 degrees. Line a ¼ sheet pan with parchment paper and lightly spray the bottom and sides of the pan with nonstick cooking spray (focus on the sides of the pan, the top of the parchment paper only needs a very light spray).

• Bake on the middle or top rack (avoid bottom rack) of the preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 3-6 minutes, or until a toothpick or paring knife comes out mostly clean (watch closely towards the end of baking). A couple of moist crumbs on your knife are fine, but they shouldn't look wet. Some ovens may require a longer baking time, and 2x batches may take a few more minutes in the oven.
• The delicate cake will be easiest to layer from cold or frozen--allow the cake to cool, then wrap the cake in the pan thoroughly in plastic wrap. Freeze the cake in the pan for at least 2 hours or up to 2 weeks ahead of time (brush the cake with simple syrup if freezing for more than a couple of days--see Note #4).

Make the blueberry buttercream frosting

• If using instant clerjel , whisk it thoroughly with the powdered sugar and set aside.
• Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the  cream cheese  until broken up and softened.
• Add the room temperature  salted butte r and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
• Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.

Layer, Decorate and Serve

• Allow the completed cake to set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature. This blueberry cake has the best texture at room temperature. Enjoy!
• Instant Pudding mix contains modified cornstarch (a.k.a. Instant Clearjel ), which helps cakes retain more moisture for longer while keeping a soft texture.  I use Instant pudding mix in cakes and save my instant clearjel for recipes that don't have an ideal substitute (as described in my Instant Clearjel Shortage Section ).  However, if you'd prefer to use instant clearjel, it is likely that 1 to 2 Tablespoons will work well (in a 1x batch) in place of the Instant Pudding Mix--I just haven't tested it yet in this recipe.
• I have only tested this cake with Olive Nation Blueberry emulsion .  Olive Nation has provided Amycakes Bakes readers with the coupon code AB20  for 20% off on  their website (that’s an affiliate coupon code, thank you for your support ❤️). If you use a different blueberry extract or emulsion, I recommend adding a little to taste until you reach the perfect amount.   
• The small amount of red food coloring in the cake batter is optional, but it keeps this cake a more purple shade to match the buttercream (otherwise it has a blue-green shade due to the yellow from the eggs and butter.)
• Simple Syrup is optional, but I use it to seal in the moisture for cakes that will be refrigerated or frozen for more than a couple of days.  While the cake cools, make a simple syrup by combining 1 Tablespoon water and 1 Tablespoon sugar in a small microwave-safe bowl.   Microwave until the sugar is dissolved after whisking, about 20-30 seconds.  Lightly brush the simple syrup on top of the cake with a silicone pastry brush (you won’t need to use all of it in a 1x batch baked in a ¼ sheet pan).  You can also make a larger batch of this (1 part sugar to 1 part water) and keep it in the fridge if you’re doing a lot of cake baking.  

Related Web stories: The Ultimate Blueberry Cake story Blueberry cake web story

More Extra-Moist Bakery-Style Cakes

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Reader Interactions

Lindsey says

May 10, 2023 at 3:43 pm

May 11, 2023 at 9:19 am

Thank you so much for your comment, Lindsey! So happy to hear you enjoyed the blueberry cake!

Christy says

March 26, 2023 at 1:39 pm

Can the cake be baked in round pans instead of a sheet pan? Thank you!

March 29, 2023 at 6:47 am

Yes, it can! Though you will need to adjust the baking time. A 1x batch bakes in 4 6" round pans, and a 2x batch in 4 8" round pans--I have a cake pan chart here (best viewed on desktop). 🙂

Jessica says

February 21, 2023 at 8:01 pm

Will this work for cupcakes?

February 22, 2023 at 5:20 am

Yes it will! 🙂 I've got the baking details listed here in the blueberry cake FAQ section .

Laurel Santana says

February 10, 2023 at 11:11 pm

My daughter requested a blueberry cake for her birthday, but wanted a vanilla frosting instead. Would the flavors of your creamy vanilla bakery buttercream icing pair well with this?

Thanks so much!

February 22, 2023 at 5:37 am

Thank you so much Laurel! So happy that you enjoyed the recipe! While I prefer the blueberry buttercream with this recipe, if you included the blueberry compote as a filling I think it will keep that blueberry-forward flavor with the vanilla buttercream. 🙂

Courtney says

January 23, 2023 at 10:30 am

P.s. Hi Amy! Would love if you would consider adding an option to 3x the recipe. Love your content and your recipes. Lived in Missouri for a stint in probably 2014 and frequented Springfield. Wish I would’ve discovered your bakery back in the day! I’m sure it was wonderful. Best of luck growing your blog, you deserve it.

January 25, 2023 at 9:31 pm

Thank you so much, Courtney! I'm so happy to hear that the blueberry cake was enjoyed, and great to hear from a former Sprinfieldian! I've made a note about the 3x batch and will look into that option! 🙂

Kristi says

December 17, 2022 at 11:06 am

I CANNOT WAIT to make this cake for my daughter's birthday! Question --- what modifications would you recommend for making it in a bundt pan? I have an octopus-shaped one that would be *perfect* for the brilliant blue color!

December 22, 2022 at 1:55 pm

Thanks Kristi! I haven't tried this cake as a bundt cake yet, so I'm not sure if it will work out in that size pan or not! In my red velvet bundt cake , it uses sour cream instead of buttermilk, which makes a nice dense bundt cake texture. If you have luck with it, let me know! 🙂

November 22, 2022 at 2:11 pm

Can you use canned blueberries for this recipe?

November 26, 2022 at 8:37 am

Hi April, I haven't tried that! I suspect that the amount of blueberry juice and fresh flavor will not be the same, but if you have luck with it, let me know!

Claire says

November 08, 2022 at 10:38 pm

November 14, 2022 at 11:04 pm

Thank you, Claire, I'm so glad you enjoyed the blueberry cake recipe! Thank you so much for taking the time to comment. 🙂

November 20, 2022 at 8:59 pm

I had to update again as the party ended and the cake was a huge hit. Everyone was raving about it. People said things like “I don’t even like cake and I had two pieces!!” And could be heard telling others “try this, it will change your life” etc. People who don’t usually eat much cake got seconds and it was gone in no time. It is truly sublime. Thank you! I’ll be making it again and again as it will be requested more I’m sure.

November 22, 2022 at 9:02 am

That is so awesome! Thank you, Claire!! 🙂

September 12, 2022 at 1:27 pm

September 17, 2022 at 7:35 am

Thank you so much for your comment Ali! So happy you enjoyed the blueberry cupcake recipe! 🙂

Rachel says

July 24, 2022 at 7:25 pm

I love cream cheese frosting, but I also do a lot of intricate vintage piping on my cakes. I would love to be able to do this with cream cheese frosting, but I have never found one that stays stiff enough. Will this Clearjel thicken Cream Cheese Frosting and make it pipeable? Thanks.

July 26, 2022 at 10:08 am

Hi Rachel, the instant clearjel will thicken most frostings, but I prefer the texture of my cream cheese frosting recipe without the ICJ, so I don't pipe with it. I prefer to pipe with my vanilla bakery buttercream frosting , which also contains cream cheese. Hope that helps!

July 26, 2022 at 7:56 pm

Yes, it does help. Thank you so much.

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by Victoria Dwek | July 24, 2023 | 31 comment(s)

The 9×13 Life: Blueberry Cake with Crispy Sugar Streusel

Hot, fresh, and light. You’ve got enough energy to whip up this summery and fluffy Blueberry Cake.

I think it’s about time we owed you all another 9×13 cake recipe, no? It’s almost a year since we gave you this 9×13 Chocolate Bar Ice Cream and it’s two years since this 9×13 S’Mores Frozen Dessert. Both are great summer picks. But we were thinking, for this summer, to go with something that would be warm and welcome for breaking the fast…something light and fluffy.

And blueberry.

With lots of streusel (sorry that we’re making you take out the extra bowl). 

It’s a problem, these 9×13 cakes. They’re so good and so easy, we’ve forgotten about all our long lost favorite cakes.

There used to be cakes that entailed creaming margarine or melting chocolate…cakes that needed ingredients to be blended or whipped first.

You know the drill. This one gets the dry ingredients, followed by the wet ingredients.

In a 9×13, combine dry ingredients.

In a separate bowl, whisk together oil and eggs, and add to dry mixture.

to combine.

Then comes our blueberries. Can you sub blueberries? I’m not sure. They add moistness which I find is lacking when the mix-in is not a fruit. Blueberries are not your family’s thing? Maybe try this 9×13 Cinnamon Swirl Crumb Bake.  

Gently fold in blueberries.

We used frozen blueberries. This is both for convenience and because you can buy frozen blueberries with your desired hechsher. Saves a step. If you noticed that our batter isn’t turning blue, then you must have missed this key blueberry hack yesterday.

This is a great streusel match for this cake (thank you Esti for perfecting this one). Because the sugar/flour ratio is not equal, but rather there’s more sugar, it’s a little crispier, making it a great contrast to a very fluffy cake.

Blueberry Cake with Crispy Sugary Streusel

Ingredients.

• 3 cups flour
• 2 tsp baking powder
• pinch salt
• ¾ cup sugar
• ¾ cup brown sugar
• 2 tsp cinnamon
• ⅔ cup oil
• 2 eggs
• ⅔ cup milk or soy milk
• 2 tsp vanilla extract
• 1½ cups frozen blueberries
• ⅔ cup sugar
• ¼ cup flour
• 1 tbsp vanilla sugar
• 3 tbsp butter or margarine, at room temperature

Instructions

• Preheat oven to 350°F.
• In a 9×13, combine dry ingredients. In a separate bowl, whisk together oil, eggs, milk, and vanilla extract. Add to dry mixture, and mix to combine. Gently fold in blueberries.
• Meanwhile, knead crumb ingredients together in a bowl until crumbs form. Sprinkle on top of batter.
• Bake for 35-40 minutes.

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Ceramic Nonstick 9" x 13"

Victoria Dwek

Victoria is the best-selling author of nine kosher cookbooks and a popular columnist for Ami Magazine. She always has the words for bringing everything that’s in our hearts onto the page. 

Reader Interactions

July 24, 2023 at 7:41 am

looks delicious! Do you think the cake will still be tasty without the crumbs?

July 24, 2023 at 10:13 am

Where did you find frozen blueberries? There haven’t been blueberries in the stores for months. excluding dole. (Lakewood)

July 24, 2023 at 12:48 pm

they are a problem now they have to be blended to eat them.

July 25, 2023 at 9:18 pm

Yes, I’ve heard there’s an infestation problem with blueberries now, which is why there are no frozen blueberries with a heimishe hechsher to be found.

July 24, 2023 at 1:41 pm

Can’t Wait to try this! I absolutely love blueberries In everything, but it’s just me. My husband and most kids won’t touch it. Does the cake freeze well?

July 24, 2023 at 10:36 pm

Can I make this with whole wheat flour?

July 26, 2023 at 12:02 pm

This is absolutely delicious. The crumb mixture is so good. I would not make it without it. I made it in two 9 inch rounds and it came out perfect.

July 26, 2023 at 11:38 pm

This cake is so my style so i trued it today The batter was very heavy .. and so the cake didn’t come out light and fluffy. I feel like i may have done something wrong. Any ideas ?

July 27, 2023 at 9:53 am

Mine was also heavy I don’t know but still delicious! I used oil in the crumbs was still good

July 27, 2023 at 11:44 am

How does the cake not stick to the pan if no baking parchment/ spray oil first?

July 27, 2023 at 6:32 pm

All bcp 9×13 recipes I spray the pan well with Pam first before adding ing

July 28, 2023 at 9:12 am

July 27, 2023 at 3:58 pm

The crumb mixture didn’t make crumbs, I got more like a creamed margarine and sugar mixture. Not sure what I did wrong there…

July 27, 2023 at 5:22 pm

I bought blueberries to make this recipe and only noticed today that it has a note that it can only be used when blended. Which blueberries are you all using? With a hechsher and no infestation?

July 27, 2023 at 9:13 pm

I made this and subbed gluten free flour blend. Came out delicious!!! Thank you

July 28, 2023 at 9:13 am

I made this yesterday for motzei taanis. Added a bit more milk, about a full cup instead of 2/3 bc it was very thick. It was insanely delicous!! Tysm bcp for this recipe! So easy and tastes gourmet.this is definitely becoming a shabbos staple for us

July 29, 2023 at 10:41 pm

Am going to try this tomorrow. I bought dried blue berries and will try and report back.

August 6, 2023 at 1:46 am

I make this cake but much simpler. Prepared duncan hinez yellow cake plus a can of blueberry pie filling. Its amazing and so moist. Add the streusel topping halfway through baking(takes longer than box time).Equal parts flour and sugar plus a drizzle of oil till crumbly.

August 7, 2023 at 9:30 pm

I used dried blueberries(Trader Joe’s) the same concept as raisins.. They worked perfectly and was just as delicious!!! Ya I felt the batter was more on the stif side but still great and delicious.

August 16, 2023 at 10:32 pm

Can you make this pareve?

August 16, 2023 at 10:56 pm

It is pareve.

August 21, 2023 at 11:26 pm

Hi, Can someone on bcp answer about the blueberries please?

August 22, 2023 at 12:20 am

What is the question? Use the blueberries with the hechsher that is to your personal standards. Whether you use Dole, wash and check fresh ones, or will wait until the heimishe hechsher blueberries are available again, or one of the sub suggested above, you can do what works for you. I don’t think anyone realized the frozen blueberries (other than Dole) are not currently on the market.

September 5, 2023 at 9:20 am

October 27, 2023 at 10:39 am

I made it by hand and added a bit more water and the batter was thick and heavy did not come out good.

January 18, 2024 at 1:48 pm

I used whole wheat flour for the crumbs and subbed cinnamon and nutmeg for the vanilla sugar. Loved it.

January 18, 2024 at 7:06 pm

Thanks for sharing!

March 20, 2024 at 5:39 pm

Will any pareve milk work with this?

March 20, 2024 at 6:33 pm

I imagine so. I’ve only tried soy, maybe oat.

June 2, 2024 at 4:12 am

How can i make this recipe into muffins? would it all be the same except to adjust baking time?

June 5, 2024 at 8:04 pm

Our favorite blueberry muffin recipe (from this site) in cake form! Smart!

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• Recipes By Method

Blueberry Cake

This simple blueberry cake recipe bursts with fresh berries and comes together quickly.

Simply Recipes / Elise Bauer

Have an abundance of blueberries? When they are in season you really have to enjoy them while you can, right? Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want).

In fact, it almost seems like there is more blueberry than cake in this cake; that's a problem I can live with!

Often times the issue with blueberries in baked goods is that they sink to the bottom of whatever you are baking. Coating the blueberries with flour helps keep them suspended, but still there's always the risk of berry sinkage.

We take advantage of gravity in this cake by scattering the berries on top of the batter, and letting them sink if they will while they bake. The result is that at least half of the berries float at the top of the cake, the rest swimming somewhere below. Gorgeous!

Other Fruits to Use in This Cake

This cake recipe is amazingly adaptable. We've made it with all sorts of fruits! Just don't get carried away and add over 2 cups of fruit, because the cake will be too dense.

• Diced, peeled apples
• Raspberries
• Blackberries
• Serviceberries (a.k.a Juneberries or Saskatoons)
• Sub half of the fruit for sliced rhubarb

More Subs and Swaps

Our readers have shared their own variations over the years. Here are some of our favorite ones.

• Use white whole wheat flour, or a mix of all-purpose and whole wheat flour
• Use a gluten-free flour baking blend
• Instead of butter, use a mild, fruity olive oil
• Add a little cardamom
• Reduce the sugar to 1/2 cup
• Use brown sugar for the white sugar
• Use lime or orange zest instead of lemon zest

Ingredients

1/2 cup  (113g, 1 stick) unsalted butter , softened, plus more for buttering the pan

1 cup (130g) all-purpose flour plus 1 teaspoon flour, divided

1 teaspoon baking powder

1/2 teaspoon salt (omit if using salted butter)

1/8 teaspoon cinnamon

3/4 cup ( 160 g ) sugar

1/4 teaspoon vanilla extract

2 large eggs

1 teaspoon lemon zest, optional

2 cups ( 325 g ) blueberries , rinsed, drained, and patted very dry (if using frozen blueberries, thaw and drain first)

1 teaspoon lemon juice

Powdered sugar for dusting

Special Equipment

• 8-inch round springform or cake pan
• Electric mixer

Position a rack in the center and lightly butter an 8-inch springform pan and dust with flour.

Simple Tip!

If you don't have a springform pan, use a round cake pan, butter and dust with flour, and line the bottom with parchment paper.

In a medium bowl, vigorously whisk together 1 cup of the flour with the baking powder, salt, and cinnamon. Set aside.

Using an electric mixer, beat the butter on medium high speed for 2 minutes. Add the sugar and beat until light and fluffy, a 1 to 2 minutes more. Beat in the vanilla extract.

Add the eggs one at a time and beat until well blended, scraping down the sides of the bowl as needed. Beat in the lemon zest, if using.

Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. The batter will be thick.

Put the batter in the prepared pan, smoothing the top with a spatula.

Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.

Bake for 45 to 55 minutes at 350°F, or until a tester inserted into the center comes out clean.

If you are using a 9-inch pan, the cake will bake a little faster, so start checking for doneness on the early side.

Remove from the oven and let the cake cool in the pan for 10 minutes.

Carefully slide a thin knife around the edges of the cake to release it from the pan.

Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar to serve.

This cake is best on the day it is baked, but it keeps well, covered, on the counter for up to 3 days.

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• Food and Recipes

Blueberry Crumb Cake Is Bursting With Juicy Flavor

A moist, tender blueberry crumb cake is scented with lemon and bejeweled with juicy blueberries.

Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle

Blueberry crumb cake is tender and golden. It is scented with the floral flavors of lemon and bejeweled with juicy blueberries throughout. The crumb topping is delicately spiced and wonderfully crisp, providing an incredible contrast to the soft cake underneath.

For parties, book clubs, or any other type of gathering, blueberry crumb cake is a great choice because it's sweet but not covered in a sticky frosting, and it's easy to transport as it's baked in a single layer.

Learn how to make blueberry crumb cake. You'll be ready for blueberry season so you can make this weekly.

Ingredients for Blueberry Crumb Cake

The primary ingredients for blueberry crumb cake are baking staples, but a few additions make this dessert extra special. Here are a few of the significant ingredients for this recipe:

• Unsalted butter: For a tender cake with rich finish, butter is used in both the batter and the crumb topping. The butter keeps the topping from crisping up too much, but it ends up being a nice contrast to the fluffy cake.
• Light brown sugar and granulated sugar: Both types of sugars are used for the crumb topping, giving it great sweetness but also a rich caramel-like flavor. Sugar is also used in the cake for sweetness and to keep the cake more tender.
• Ground cinnamon and ground ginger: These warming spices are added to the crumb topping as a great contrast to the sweet-tart flavors of lemon and blueberry. You could add others like cardamom and cloves if you prefer those.
• All-purpose flour: This type of cake provides the just-right texture for the cake, and it's sturdy enough to keep the fruit from slipping all the way to the bottom of the cake.
• Sour cream: Sour cream is a secret weapon for a moist and tender cake. It helps to activate the leaveners, too, giving the cake its final rise.
• Lemon zest: Lemon zest lends a floral flavor to the cake without adding any tartness, so don't shy away from it. You could also use orange zest or a combination of the two if you like. But you only have to use 1/2 to 3/4 teaspoon orange zest as it can be quite strong.
• Vanilla extract: An essential baking ingredient, vanilla extract helps to warm up all the flavors of the cake and balance everything.
• Baking powder and baking soda: Use both leavening ingredients so the cake will rise fluffy and tall.
• Fresh blueberries: The fresher, the better. Some will go in the batter and some on top.

How To Make Blueberry Crumb Cake

The full recipe for this crumb cake is below, but here's a brief outline and some handy tips.

• Step 1. Make the topping: Combine the topping ingredients until the mixture is crumbly. Set aside.
• Step 2. Make the cake batter: Mix the ingredients for the cake batter, beginning with the wet ingredients, then adding the dry ones.
• Step 3. Add the blueberries: Toss some of the blueberries with flour. We coat the blueberries lightly in flour before folding them into the batter to help them stay more suspended and not sink to the bottom in a single layer.
• Step 4. Assemble the cake: Add the batter to a prepared baking pan. Sprinkle the crumble topping on top, and add the remaining blueberries.
• Step 5. Bake the cake: Bake until the cake is golden brown and a wooden pick inserted in the middle comes out clean. If the cake is browning too quickly, cover it with aluminum foil to slow the browning.
• Step 6. Cool slightly: Once baked, let the cake cool slightly before removing it from the pan. Then let it cool completely or serve warm.

What's the Difference Between Coffee Cake and Crumb Cake?

The two types of cakes are very similar, but there are important differences. Coffee cake does not necessarily have to be topped by a crumb or streusel mixture. Also, crumb cakes tend to have a more ample layer of streusel.

How To Store Blueberry Crumb Cake

Store blueberry crumb cake in an airtight container at room temperature for up to two days or in a refrigerator for up to four days. If refrigerated, gently warm the cake, or let come back to room temperature before serving. 

Tips for the Best Blueberry Crumb Cake

To get a truly great blueberry crumb cake, consider these notes from the Southern Living Test Kitchen:

• Size right: Blueberries from store-bought pints can be oversized. For best results, we like to use medium- to small-sized blueberries. 
• Get ahead: You can mix your Topping, crumble it, and store it in an airtight container in the refrigerator until ready to use.

Ingredients

1/2 cup (4 oz.) unsalted butter , melted

6 Tbsp. light brown sugar

3 1/2 Tbsp. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. table salt

1 1/3 cups (about 5 3/4 oz.) all-purpose flour

1/2 tsp. baking powder

2 large eggs , at room temperature

3/4 cup granulated sugar

1/2 cup sour cream , at room temperature

1/4 cup packed light brown sugar

1/4 cup whole milk , at room temperature

1 1/2 tsp. packed grated  lemon zest  (from 1 large lemon)

1 1/2 tsp. vanilla extract

1 tsp. baking powder

1/2 tsp. table  salt

1/4 tsp. baking soda

1 1/2 cups (about 6 3/8 oz.), plus 1/2 tsp.  all-purpose flour , divided

1 cup (5 1/2 oz.) fresh blueberries , divided

Prepare baking pan:

Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides.

Prepare the Topping:

Whisk together melted butter, brown sugar, granulated sugar, cinnamon, ginger, and salt in a large bowl until smooth and well combined. Add flour and baking powder; stir until combined and crumbly. Set aside.

Prepare the Cake:

Whisk together eggs, granulated sugar, melted butter, sour cream, brown sugar, milk, lemon zest, and vanilla in a large bowl until well combined.

Add dry ingredients:

Whisk together baking powder, salt, baking soda, and 1 1/2 cups of the flour in a medium bowl. Gradually whisk flour mixture into egg mixture just until nearly combined.

Fold in blueberries:

Toss together 2/3 cup of the blueberries and remaining 1/2 teaspoon flour in a medium bowl until coated. Fold blueberry mixture into batter until evenly distributed.

Add batter to pan:

Spread batter evenly in prepared pan. Crumble Topping in an even layer over batter. Scatter and gently press remaining 1/3 cup blueberries into Topping.

Bake in preheated oven until a wooden pick inserted in center comes out with just some moist crumbs, 40 to 45 minutes, loosely covering with aluminum foil halfway through baking to prevent overbrowning if needed.

Remove from pan:

Let Cake cool in pan on a wire rack for 20 minutes. Using parchment as handles, remove Cake from pan.

Serve warm or at room temperature. Store in an airtight container at room temperature for up to 2 days or in refrigerator for up to 4 days. If refrigerated, gently warm Cake or let Cake come back to room temperature before serving.

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Erren's Kitchen

Food you'll crave - From scratch

Best Blueberry Cake {EVER}

This is the best blueberry cake EVER – it is truly delectable.  The secret ingredient in the recipe is cream cheese – it makes a moist, rich, and amazing cake you’ll be craving for days after it’s gone!

For a little something different, swap out the icing with Homemade Whipped Cream .  It’s an indulgent twist the whole family will love.

Fresh Blueberry Cake with Cream Cheese Icing Perfection

What’s the one thing that sets this Blueberry cake apart from others? The rich taste of the cream cheese that’s mixed right into the batter. It’s the perfect pairing with fresh blueberries.  

I’m not exaggerating when I say this is not only one of the best cakes I have ever made, but it’s one of the best cakes I have ever tasted!  I am truly proud of this creation!   Oh, and that Cream Cheese Icing!  It’s so good you’ll want to eat it with a spoon!

Why This Recipe Works:

• The cream cheese baked into the cake adds moisture and flavor.
• The thick batter helps keep the blueberries from sinking to the bottom of the cake.
• The cream cheese icing is the perfect way to finish off this luscious cake. 

A Blueberry Cake with No Sinking Berries

I think the key to a good blueberry cake is to have a thick batter to help combat the sinking blueberries, so instead of milk, I used cream cheese and sour cream.

I’ve had many people tell me the only thing that stops blueberries from sinking is to coat them in flour.  I’ve been known to do that, but in this case, I think the thick batter made a big difference.

In researching the whole coating of blueberries in flour, I found this great article on Serious Eats that’s worth a read.  Great tips to be found.

Making Blueberry Cake with Frozen Blueberries: 

• To prevent your frozen blueberries from bleeding into the batter,  don’t leave them out to defrost.  Instead, rinse the frozen blueberries to defrost them.
• Rinse the blueberries in cold water several times until they are defrosted and the water is relatively clear when you drain them.  As they defrost, the water may start dark blue but gradually lighten to a watery reddish blue. 
• Dry the blueberries with paper towels by spreading them out evenly and pressing another layer on top.  Press gently and leave until you need them. 
• Before adding the defrosted blueberries to the batter, coat them with a tablespoon of flour (be sure to stir gently when folding them into the batter).

How to make Best Blueberry Cake {EVER}

Start by softening the butter and cream cheese together in the microwave until very soft but not completely melted.

Next, mix all the wet ingredients and sugar with the cream cheese mixture until combined.

Mix in the remaining dry ingredients by hand.

Fold in the blueberries.

Add the batter evenly to the pan.

After filling the pan, I reserved some of the blueberries, which I added to the top of the cake.  This also helped to give a nice, even look to the cake.

Bake for 50-60 minutes until a cake tester comes out clean and the top is nicely browned.

Since I used cream cheese in the batter, I also decided on cream cheese icing.  I’m not a big fan of overly sweet icing, so I use cream cheese to tone down the sweetness. This icing is so good, you can eat it with a spoon!

To make the icing, start with melted butter and softened cream cheese.

Add powdered sugar, vanilla, and some milk (I used 3 tablespoons because I like my icing a little thick).

Blend until smooth.

Drizzle the icing over the cake and top with fresh blueberries.

My husband (who rarely strays from chocolate desserts) took one bite of this cake and said it was the best cake I ever made! Coming from a man that eats chocolate on a regular basis, I’ll take that as a really big thumbs up!

This cake lasted really well, for a good three days.

Erren’s Top Tips

• When baking with sour cream,  it’s important to use full-fat sour cream, not low-fat or fat-free.  Low-fat and fat-free sour cream liquefies when heated and turns watery.
• Be careful not to overmix the batter:   Once the flour is added, try mixing with a wooden spoon instead of a mixer.  Over-mixing will result in a tough, dense cake.
• You can substitute sour cream in this recipe with buttermilk.  You can use store-bought buttermilk or make your own by mixing 1½ teaspoons of lemon juice with ½ cup of whole milk.
• For maximum flavor,  let the mixture sit for 5 minutes before using it in a recipe.
• This cake batter will be very thick  (if none of your butter melted during the softening); be very gentle when you fold the blueberries so they don’t get damaged.
• Testing to ensure the cake is fully cooked:  The middle of the cake should spring back when you gently press your finger against it.  I use this method of cake testing alongside inserting a cake tester for this cake.
• Use foil to avoid over-browning the cake . Starting at halfway through the baking time, check to see if the cake is getting too brown (you should never open the oven before halfway through the baking process).  If so, cover with foil and return to the oven to finish baking.
• Don’t forget to leave some fresh blueberries to decorate the top!
• This cake can be frozen  (without the icing) well-wrapped or in an airtight container for up to three months.

Other Great Blueberry Recipes

• Homemade Blueberry Muffins
• Blueberry Crumb Cake Muffins
• Blueberry Lemon Shortbread Tart
• Lemon Blueberry Scones
• Buttermilk Blueberry Muffins
• One Bowl Lemon & Blueberry Cake

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Let’s Make Best Blueberry Cake {EVER}

Ingredients, for the cake:.

• ▢ 1 cup sugar
• ▢ ½ cup butter softened
• ▢ ¼ cup cream cheese
• ▢ 2 eggs
• ▢ ½ cup sour cream
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1¾ cups all-purpose flour
• ▢ 2 cups blueberries washed and dried

For the icing:

• ▢ ¼ cup butter melted
• ▢ ½ cup cream cheese softened
• ▢ ¾ cup confectioners sugar sifted
• ▢ 1 tsp vanilla extract
• ▢ 3-5 tablespoons milk

Instructions

• Preheat the oven to 350f/175c  Grease a 9-inch spring-form pan and set aside.
• In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted (don’t worry if some of the butter melts).
• Mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand.
• Fold in the blueberries (reserving some of them for after the batter is added to the pan).
• Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter.
• Bake for 55-65 minutes or until a cake tester comes out clean, and when gently pressed, the middle of the cake should feel firm & springy.   If the cake starts to brown too much cover in foil and return to the oven.
• Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack.
• In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
• Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
• Once the cake has cooled, drizzle with the icing and serve.

Tips + Notes

Nutrition information:.

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API . Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Update Notes:  This post was originally published on July 18, 2014 , but was republished with updated photos, a video, step by step instructions and tips in May of 2019.

Reader Interactions

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Brittanie Holman says

Posted on 2/8 at 8:11PM

We loved this recipe! We halved the blueberries the second time we made it but I was curious of you had instructions about keeping leftovers! Can it be left out or does it need to be refrigerated because of the cream cheese?

Erren's Kitchen says

Posted on 2/9 at 12:22PM

Hi Brittanie! I’m glad to hear you loved the recipe! 🥰 Regarding leftovers, it’s advisable to refrigerate the cake due to the cream cheese in both the batter and the icing. Cream cheese is a dairy product and can spoil if left at room temperature for an extended period. To maintain the freshness and safety of the cake, store it in the refrigerator in an airtight container. This will help prevent the growth of harmful bacteria and prolong the shelf life of your delicious blueberry cake. You can also freeze it (without the icing) well-wrapped or in an airtight container for up to three months. Enjoy your leftovers!

Mary Frances Rowley says

Posted on 9/12 at 10:00AM

Excellent cake. Clear directions. Many compliments. Baked in four 9” pans. Beautiful results. Layered with included icing recipe.

Erren Hart says

Posted on 9/19 at 12:22PM

I’m delighted to hear that you had an excellent experience with the cake and that the directions were clear and easy to follow. It’s wonderful that you received many compliments on the result, which is a testament to your baking skills and the quality of the recipe. Baking it in four 9″ pans and layering it with the included icing recipe sounds like a beautiful presentation.

If you ever decide to explore more recipes or have any questions about baking or cooking in the future, feel free to reach out. Your culinary success is something to be celebrated, and I’m here to assist you with any culinary endeavors you embark upon. Happy baking!

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No-Bake Blueberry Cheesecake (VIDEO)

• 11 comments
• Jun 28, 2024
• #blueberries
• Jump to Recipe
• Jump to Video

This light and airy No-Bake Blueberry Cheesecake is one of our favorite summer desserts because it’s easy to make and doesn’t require heating up your oven. The texture is luxurious and it’s insanely delicious.

I think it’s such a beautiful cake swirled with juicy, saucy blueberries and topped with even more blueberry sauce. It’s the type of dessert that gets a ton of “Oohs” and “Ahhs,” but it’s so much easier to make than it looks. P.S. It’s also freezer-friendly.

This post may contain affiliate links. Read my disclosure policy .

This no-bake blueberry cheesecake is similar to our original No-bake Cheesecake and No-bake Strawberry Cheesecake but this one does not have mascarpone since many of you had asked if the cheesecake could be made without mascarpone. The answer is yes!

No-Bake Blueberry Cheesecake Video

Watch this video to see how I create my decadent no-bake blueberry cheesecake and all the tips you’ll need to serve it like a pro! You’ll be amazed at how stunning it looks, and how easily it comes together.

No-Bake Blueberry Cheesecake Recipe

The blueberry cheesecake is made in three parts: a no-bake graham cracker crust, airy cream cheese filling, and Blueberry Sauce, which we also use on our Baked Cheesecake with Blueberry Sauce . The fresh (or frozen) blueberries are simmered until jammy and then swirled into the fluffy, creamy filling with extra sauce served over each slice.

The hardest part of this recipe is probably waiting for it to set in the fridge, but trust me, friends, it’s worth your patience.

Ingredients

The ingredients here are simple, but be sure to note the temperature of the ingredients because it can affect how the cheesecake thickens up.

• Crust Ingredients – graham cracker (14 crackers finely crushed or 1 3/4 cups of crumbs), sugar, and melted butter. You can substitute graham crackers with vanilla wafers or digestive biscuits.
• Cream Cheese – Use at room temperature to avoid chunks in your filling. Remove from the refrigerator 1-2 hours before making. To speed-soften, cut the cream cheese into 1/2″ cubes and leave it on the counter for 30 minutes. Avoid low-fat cream cheese.
• Sugar – adds just the right amount of sweetness
• Sour cream – use cold! You won’t taste it in the filling, but its tanginess adds so much depth of flavor.
• Lemon juice – Use freshly squeezed lemon juice and not concentrate.
• Heavy whipping cream – use cold and HEAVY cream and not low-fat versions. You can chill the mixing bowl before beating it for the best results.
• Blueberry topping – water, lemon juice, sugar, cornstarch and fresh/frozen blueberries

I make this recipe in three easy parts: topping, crust, and filling. You don’t have to pre-bake the crust because we’ve added extra butter to keep it from falling apart.

How to Make Blueberry Sauce

We used our Homemade Blueberry Sauce to swirl into the cheesecake and top individual slices. It takes minutes to make, and you can make it up to a week ahead of time.

• In a medium saucepan, combine the water, lemon juice, sugar, and cornstarch and stir until the cornstarch dissolves. Set over medium heat and stir for about 1 minute to thicken.
• Add the blueberries, and heat, stirring occasionally until the mixture comes to a boil and thickens, which takes me about 5-6 minutes. When the berries look syrupy, set aside to cool.

How to Make No-Bake Blueberry Cheesecake

• Crush graham crackers into fine crumbs in a food processor or in a large zip-top bag using a rolling pin. Mix the crumbs with sugar and melted butter. Line the bottom of a 9-inch Springform pan with a circle of parchment paper , and then use the back of a spoon to press the graham cracker crumbs into the bottom and 1/2” up the sides of the pan. Place the crust in the freezer for 15 minutes or refrigerate for 30 minutes.

• Beat cream cheese and sugar for about 3 minutes using an electric hand mixer , scraping the bowl as needed until completely smooth. Then mix in the sour cream and lemon juice and beat for another minute.
• Beat the heavy whipping cream in a separate bowl on medium-high speed for about 3 minutes or until you achieve stiff peaks. This means that when you lift the beaters straight out of the bowl, the whipped cream stands up instead of falling down into the bowl.
• Fold the whipped cream into the cream cheese using a spatula .

You can use a stand mixer for this recipe but you will need to clean the bowl and the attachment before beating the heavy cream. This extra step is why I prefer to use an electric hand mixer .

• Add half of your filling over the chilled crust. Dot 1/4 of the blueberry sauce over the filling. Swirl it in lightly with the back of a skewer or knife.
• Layer the rest of the filling over the top. Dot with another 1/4 of the blueberry sauce, and swirl them in. Cover and refrigerate for at least 6 hours or overnight to ensure it sets up. To serve, cut and top with the other half of the blueberry sauce.

If you prefer mini cheesecakes, you can follow the tutorial for our Mini No-bake Cheesecakes , swirling blueberries just over the top.

How to Serve No-Bake Blueberry Cheesecake

Once the cheesecake is fully set, carefully remove the no-bake blueberry cheesecake from the springform pan and then cut it into 14 slices, cleaning the knife with a damp paper towel between each cut.

You’ll have half of the blueberry topping left over, so remember to spoon it over each slice to serve. You’ll literally be swooning over every bite.

Can I Substitute the Blueberry Sauce?

Sure! I’ve tried a mixture of raspberry and strawberry as the topping, like in our Panna Cotta recipe, or you can try a Strawberry Sauce , or Cherry Sauce as the fruit swirl. You can also try blackberry or fig if you have them on hand. For the holidays, try a Cranberry Sauce no-bake cheesecake.

Let us know what variation of no-bake blueberry cheesecake you try in the comments, and tag us on Social Media. I’d love some creative flavor ideas!

This is the perfect make-ahead recipe since the texture of the no-bake cheesecake holds up really well. You can also store the three parts (crust, topping, and filling) separately up to 3 days ahead.

• To Refrigerate : Cover tightly and store in the fridge for 3-5 days.
• Freezing : Once the cheesecake has set in the refrigerator, wrap it with several layers of plastic wrap and foil, then freeze for up to 3 months.
• To Thaw : If frozen, thaw in the fridge overnight. We like to eat it half-way thawed for a texture similar to ice-cream cake.

For a light and airy dessert, you can’t beat our no-bake blueberry cheesecake. You’ll want to show this cake off, but only if you can keep from eating it first.

More No-Bake Dessert Recipes

I love no-bake dessert recipes in the summer when I don’t want the oven heating up my kitchen. If you loved this no-bake blueberry cheesecake, you’ll love our collection of no-bake desserts .

• No-bake Strawberry Blueberry Truffle
• Chocolate Lasagna
• Classic Tiramisu
• Banana Pudding
• Strawberries Romanoff

HUNGRY FOR MORE?  Subscribe to  Natasha’s Newsletter  and  YouTube  for meal-time inspiration and let’s connect on social! Follow us on  Facebook,   Instagram ,  Pinterest , and  X  for a peek behind the scenes of Natasha’s Kitchen.

No-Bake Blueberry Cheesecake

Ingredients   US Customary Metric

Ingredients for the crust:.

• 1 3/4 cups graham cracker crumbs , from 14 whole crackers
• 1 Tbsp granulated sugar
• 8 Tbsp unsalted butter , melted

For the Cheesecake Filling:

• 16 oz cream cheese , 2, 8-oz blocks, room temperature
• 2/3 cup granulated sugar
• 2 Tbsp sour cream
• 2 Tbsp lemon juice , freshly squeezed
• 1 cup heavy whipping cream
• 1 recipe blueberry Topping (below) , to serve

Ingredients for Blueberry Topping:

• 1/3 cup water for fresh berries , use 1/4 cup for frozen berries
• 1 Tbsp freshly squeezed lemon juice
• 2 Tbsp granulated sugar
• 1 Tbsp Cornstarch
• 4 cups fresh or frozen blueberries , 16-18 oz

Instructions

How to make blueberry topping:.

• In a medium saucepan, add water, lemon juice, sugar, and cornstarch. Use a spatula to stir until the cornstarch is dissolved. Set over medium heat and continue stirring until the mixture starts to thicken in about 1 minute.
• Add blueberries and bring to a boil, stirring occasionally and gently as they cook. When done, the berries will release some of their juice and turn syrupy, which takes about 5 to 6 minutes. Remove from the heat and set aside to cool to room temperature.

How to Make No-Bake Cheesecake

• In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
• In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
• Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
• Using a spatula , fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.
• Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.
• Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce.

Nutrition Per Serving

• Full Nutrition Label
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Good Things

I’m savoring every bit of summer right now and the best part is all the yummy fruits and veggies from the garden. Yesterday, my husband and son brought home gobs of cherries from my parents’ cherry trees, and I know just what I’m going to do with them; Cherry Pie for the 4th of July and Cherry Crumble for family visiting this weekend. What is YOUR favorite summer fruit?

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Looks great, can’t wait to try it, perfect for summer weather when you don’t want to turn on your oven. But there is no Sharkey.

Can you substitute the sugar for icing sugar instead? I want to try this as I made a no bake lemon cheesecake, which called for icing sugar, do you think it will work with this recipe? Sounds delicious, do you have a chocolate no bake cheesecake… Canada here.

Hi Martine! I have not asked that so I can’t say what it would be like. If you experiment, let us know. I do not have a recipe for that currently.

Looks like a delicious recipe. I plan to try this, but with raspberries due to an allergy in the family. (Note you mention taking the cream cheese out of the OVEN before making the recipe. Lol)

Oh goodness oops! I fixed that to read refrigerator. I definitely do not store my cream cheese in the oven – ha ha!

This was very easy to make. I had all of the ingredients. The texture was excellent and the “cake” was delicious

I’m so happy you enjoyed it!

On the menu tomorrow for the perfect summer dessert! Andddd I’m the first to comment on a recipe – win!

My sister asked for the recipe because it was so good! The creamy filling and tangy blueberry topping were perfect together.

We have made this many times! We love it! It’s creamy & so yummy!

This recipe was so delicious, and I love that it was no bake! So simple to throw together!

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Blueberry Upside-Down Cake

This might just be the perfect summer dessert.

Can you make this ahead of time and freeze it? In theory yes, you could, but you won't get the same experience or texture from the blueberry topping. It may get gritty from being in the freezer and the blueberries overly mushy. If you can, we recommend baking and eating this when it is fresh.

Do you have to top blueberry upside-down cake with whipped cream? You don't have to, but it sure is delicious! If you don't like whipped cream you could serve this cake with ice cream or a non-dairy whipped cream like whipped coconut cream .  

Ingredients

Blueberry topping.

Cooking spray

blueberries

granulated sugar

lemon juice

kosher salt

all-purpose flour

baking powder

baking soda

stick salted butter, at room temperature

finely grated lemon zest

vanilla extract

plain greek yogurt

Lemon Whipped Cream

cold heavy cream

powdered sugar

• Step  2 For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat the butter, granulated sugar and lemon zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, beat in the flour mixture, alternating with the yogurt, until the batter is just combined. Dollop the batter evenly over the blueberry mixture in the pan and spread to the edges with an offset spatula. 
• Step  3 Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan on a rack for 10 minutes, then invert the cake onto a platter to cool completely. 
• Step  4 For the lemon whipped cream: Beat together the heavy cream, powdered sugar, lemon zest, lemon juice and salt in a large bowl with a mixer on high speed until stiff peaks form, about 4 minutes. Spread on the cooled cake. 

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Easy Moist Blueberry Cake (One Bowl)

Published: Jan 16, 2023 · Modified: Jun 15, 2023 by RichandDelish · This post may contain affiliate links ·

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This easy and moist blueberry cake is made in one bowl and is loaded with bursting blueberries and lemon zest flavor.

I love this cake so much since it is made with such simple ingredients and takes 10 minutes to prepare! Top this cake with powdered sugar and serve it next to a cup of coffee or tea!

If you like making easy cakes, check out our orange cake , moist honey cake , banana coffee cake , chocolate biscuit cake , small chocolate cake , and strawberry crumble cake .

Why this recipe works

Ingredients, instructions, expert tips, substitutions.

• This cake has a thick batter to prevent the blueberries from sinking to the bottom of the pan.
• This cake is made in one bowl and made with simple ingredients!
• This cake is made without butter, which makes this cake more affordable. Also, there is no need to melt the butter or wait for it to soften!
• It has a soft and tender crumb and is loaded with lemon aroma and delicious blueberries.

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Full measurements are in the recipe card below.

Flour – we used all-purpose flour for this recipe, cake flour will work great as well.

Eggs-  you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.

Baking powder – to allow the cake to rise. Ensure your baking powder is not expired.

Vegetable oil  –  we used vegetable oil for this recipe. canola oil will work great for this recipe.

Lemon zest-  you will need 1 tablespoon of fresh lemon zest for this recipe.

Sour cream-  use either sour cream or greek yogurt, both will work great.

Vanilla extract -  adds extra flavor.

Sugar-  we used granulated sugar for this recipe. You can use caster sugar as well.

Kosher salt -  you will need about ½ teaspoon of kosher salt for this recipe.

Blueberries-  we used fresh blueberries for this cake, but frozen blueberries will work great as well. Do not thaw the frozen blueberries.

Cornstarch - roll the blueberries in the cornstarch to prevent them from sinking to the bottom of the pan.

• Preheat the oven to 180c (350f) and prep a  parchment paper -lined 9-inch cake pan.
• Into a medium mixing bowl , add the blueberries and cornstarch and mix it with a spoon until the blueberries are well coated. Set aside.

• Into a large mixing bowl , add the vegetable oil , sour cream, eggs, lemon zest, vanilla extract , kosher salt , and granulated sugar, and mix with a whisk until well combined.

• Add the flour and baking powder and mix until almost combined.

• Add the blueberry mixture and mix until just combined and there are no lumps of flour visible. Do not overmix!

• Pour the cake batter into a 9-inch cake pan. Smooth it out with a spatula and top with more blueberries!

Bake in a 180c (350f) preheated oven for 45-55 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.

• Let the cake cool in the pan for 15 minutes, then remove it from the pan. Let the cake cool to room temperature. Top with powdered sugar and serve next to a cup of coffee or tea!

• Coat your blueberries in flour or cornstarch to prevent them from sinking to the bottom of the cake.
• Use room temperature ingredients.  It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
• Don’t overmix the batter,  you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
• Measure your flour correctly!  When measuring your flour, avoid scooping it with a  measuring cup . Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your  measuring cup . Finally, level it with a back of a knife.
• Add some of your favorite add-ins!  Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped  pecans , chocolate chunks, banana slices, chopped fruit, and more! Be creative!
• Be patient!  I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be firmer and won't crumble up.

This cake will last for up to 4 days stored in an airtight container at room temperature.

Yes. We used fresh blueberries for this cake, but frozen blueberries will work great as well. Do not thaw the blueberries before adding them to the mixture.

We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.

It’s okay to store this cake at room temperature. Make sure that you store the cake in an airtight container so it won’t dry out.

This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.

To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.

Dairy-free  - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, replace the sour cream with plant-based sour cream.

Gluten-free -  if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour .

Crumble- you can top this cake with our favorite crumble recipe ( find it in this post ) for an extra crunch and delicious texture.

Cream cheese glaze- top this cake with cream cheese glaze instead of topping it with powdered sugar. You can use the recipe from my cinnamon roll cheesecake recipe.

Fruit-  If you don't like blueberries or are allergic to them, you can simply replace them with your favorite fruit like raspberries, strawberries, blackberries, etc.

More blueberry recipes

Blueberry coffee cake- This blueberry coffee cake is made with a moist and soft cake filled with blueberries, and  cinnamon  filling, and topped with a buttery and crunchy crumble topping.

Lemon blueberry cake- This lemon blueberry cake is one of my favorite desserts to make, it's super quick to whip up, and made with lemon zest and blueberries that give this cake an amazing flavor.

Blueberry biscuits- These blueberry biscuits are loaded with bursting blueberries, have a flakey and buttery texture, and are perfect with a drizzle of  honey  next to a cup of coffee or tea for breakfast!

If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

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• Leave a comment down below!

Ingredients   US Customary Metric   1x 2x 3x

• 2 Eggs
• ½ cup Vegetable oil
• 2 teaspoon Vanilla extract
• ½ teaspoon Kosher salt
• ⅔ cup Sour cream
• 1 tablespoon Lemon zest
• 1 ¼ cups Granulated sugar
• 2 cups Flour AP
• 3 teaspoon Baking powder
• 2 cups Blueberries
• 1 tablespoon Cornstarch

Instructions  

• Bake in a 180c (350f) preheated oven for 45-55 minutes of until a toothpick inserted into the cake comes out with a few moist crumbs.
• Use room temperature ingredients.  It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
• Don’t overmix the batter,  you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
• Measure your flour correctly!  When measuring your flour, avoid scooping it with a  measuring cup . Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your  measuring cup . Finally, level it with a back of a knife.
• Add some of your favorite add-ins!  Make this recipe your own and add your favorite cake add-ins: chocolate chips, chopped walnuts, chopped  pecans , chocolate chunks, banana slices, chopped fruit, and more! Be creative!
• Be patient!  I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be firmer and won't crumble up.

Reader Interactions

June 12, 2024 at 1:03 am

January 16, 2024 at 3:09 am

I made this cake and it was the best I have ever made. I reduced the sugar to 1 cup in the batter, I made a topping of mixed sugar and cinnamon to sprinkle on top. I used plain Greek yogurt and added a little cinnamon to the batter. My cake was moist and delicious. My husband was very happy.

June 01, 2023 at 7:51 pm

RichandDelish

June 02, 2023 at 8:22 am

Hi Rachel! Thank you so much for your kind words! I'm so glad you liked them!

January 22, 2024 at 10:44 pm

Hi Rachel, If you use almond flour will the cake be fluffy and moist? Thanks

April 09, 2023 at 8:18 pm

Helen Foster

March 09, 2023 at 8:29 pm

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Nova Scotia Blueberry Cream Cake

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!

Ingredients

1 ½ cups all-purpose flour

½ cup white sugar

1 ½ teaspoons baking powder

½ cup butter

1 teaspoon vanilla extract

4 cups blueberries

2 cups sour cream

2 egg yolks

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.

In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.

In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.

Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Photos of Nova Scotia Blueberry Cream Cake

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Blueberry Cake

Light, moist, and absolutely delicious, you’ll love this blueberry cake recipe! It’s quick and easy to make with fresh blueberries and pantry staples you likely have on hand. You’ll love the delightful flavor and moist texture of this homemade dessert.

Even better? You can whip up this tasty and easy blueberry cake in no time. Whether you serve it for breakfast , as an after-dinner dessert , or anything in-between, it’s certain to be a winner!

Sometimes the simplest recipes are the most delicious. That’s certainly the case with this homemade blueberry cake.

This recipe reminds me of something my grandma would make. It’s one of those recipes that you can just “throw together” when you have leftover blueberries or the neighbor down the road drops off some from their blueberry bush.

(Don’t worry, if you have neither, you can totally use frozen berries, as I’ll share more about that in the FAQ section below!)

Speaking of blueberries, if you love blueberry-based recipes, I have an entire post dedicated to My Best Blueberry Recipes.

This dessert is somehow so nostalgic for me. It reminds me of a cake you’d always find sitting on the counter, ready for you when you feel that little twinkle in your sweet tooth.

Ingredients

The cake is light but rich with flavor, bursting with fresh blueberries in every bite. What more could you ask for? What about a short and super simple ingredient list? 😉

• unsalted butter
• vanilla extract – buy the best quality you can afford. It makes a difference!
• all-purpose flour
• baking powder
• blueberries – I recommend fresh, but frozen berries can work too, as long as you dethaw them first to remove the excess liquid.

How to Make

As I have mentioned, I love that this blueberry cake recipe is really effortless to make. Let me walk you through the recipe.

For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.

• Begin by preheating your oven to 350 degrees F. Spray an 8×8 inch (or equivalent) pan with baking spray. Set aside.

In a bowl, cream together the butter and 1/2 cup sugar. Add in the salt and vanilla, and mix again to combine.

• Next, separate the egg yolks from the egg whites. Reserve the whites. Add the egg yolks to the butter and sugar mixture. Beat to combine.

In a small bowl, whisk together 1 1/2 cups of flour with the baking powder. Add this mixture to the egg yolk mixture alternating with the milk.

Coat the blueberries with 1 tablespoon of flour. Add to the batter and fold gently to combine.

• In a medium bowl, beat the egg white to form soft peaks. Add in 1/4 cup of sugar slowly, and beat to form stiff peaks. Fold this into the batter.

Pour the batter into the prepared ban. Sprinkle the top with 1 tablespoon of sugar.

And that’s it! Just bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

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How to Store

To keep this cake fresh (if you don’t gobble it all up as soon as it’s done cooling!), I recommend wrapping it in plastic wrap and keeping it on the counter.

If you have leftovers for longer than a day or two, you can also wrap the cake with blueberries and store it in the fridge. I prefer room temperature as it keeps the cake moister, however.

FAQs about this recipe

Now that you know how to make this scrumptious cake, let me answer some commonly asked questions. If you have another, leave it in the comments below, and I’ll do my best to get back to you.

Can you use frozen blueberries in this cake?

Don’t have a berry bush on your property? Good news: you can use frozen berries. But I highly recommend you rinse them a few times first.

Rinsing and straining the excess liquid will help keep the berries from releasing any extra liquid into your cake and help the batter bake evenly.

It also keeps the cake a lovely golden color with pops of blue-purple rather than a purpley-green swirl (if that matters to you!).

How do you prevent blueberries from sinking to the bottom of the cake?

For this answer, I had to turn to an official source: the U.S. Highberry Blueberry Bush Council (yes, it’s a thing). According to their website , there are a few different methods you can try to keep your blueberries suspended in batter rather than sunk at the bottom.

• Don’t overmix your batter – be gentle with the berries.
• Coat your blueberries with cornstarch or flour before you mix them into the batter.
• Try spreading half the batter in a pan before you add the berries. Then add half your berries, then the rest of the batter, and finally, top it with the other half of the berries.

If you give any of these a try, please let me know if you notice a difference!

That’s a wrap on blueberry cake!

While the star of this blueberry cake recipe is obviously the blueberries, the cake is wonderful too. It’s light but moist, and the sprinkle of sugar on top creates a delicious crunch.

Looking for more blueberry-inspired recipes? You’ll love these:

• Mini Blueberry Cheesecakes
• Really Good Blueberry Muffins
• Blueberry Swirled Meringues
• Wild Blueberry Grunt
• Mini Skillet Blueberry Pies

I hope you’re feeling inspired to give this easy homemade blueberry cake recipe a try.

Enjoy! Happy Baking!

Blueberry Cake Recipe

• 1/2 cup unsalted butter
• 3/4 cup sugar divided plus 1 tablespoon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs yolks and whites separated
• 1 1/2 cups all-purpose flour plus 1 tablespoon
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 1/2 cups fresh blueberries

Instructions

• In a bowl cream together the butter and 1/2 cup sugar. Add in the salt and vanilla, and mix again to combine.
• In a small bowl, whisk together 1 1/2 cups flour with the baking powder. Add this mixture to the egg yolk mixture alternating with the milk. Coat the blueberries with 1 tablespoon of flour. Add to the batter and fold gently to combine.
• Pour the batter into the prepared ban. Sprinkle the top with 1 tablespoon sugar.
• Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

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13 Comments

Best blueberry cake I’ve ever made!

Yay! Love to hear that. Thank you Elizabeth.

Would this cake be good with frosting on it first making it haven’t tried it yet

This cake was so good. I used frozen blueberries and it turned out great! My grandkids gobbled it up and they stated before hand “I don’t like blueberries”. I am going to try it as muffins. Hope it turns out as well as the cake. This recipe is definitely a keeper.

This cake was amazing! It’s been out of the oven an hour and there are only two small pieces left. It’s delicious! I’m thinking about trying it with blackberries.

I made this cake today and it was wonderful! I will definitely be making it again. Thank you.

I’ve been using this recipe and baking it in a 9″ aluminium frying pan. I’ve switched out the blueberry for other fruit and it’s great! I love that we make alomost a meringue and fold it into the cake mix!

Just made this today. Had fresh blueberries and thought it sounded yummy 😋 it was!!!!

I love this cake again and again.

Is the pan size 8×8 or 11×7?

I’m not sure of the exact size of this particular pan. You want an 8×8 or equivalent. 11z7 would work just fine.

This blueberry cake looks yummy. I love anything blueberries. So, I will be eating one of these with our Sunday morning breakfast. Thanks for sharing

This was wonderful. Your photos are beautiful too. Thank you for sharing.

Lemon Blueberry Cake Is The Best Dessert You'll Eat This Summer

T his Lemon Blueberry Cake is such a delightful harmony of sweet blueberries and zesty lemons. Your baking will got to the next level with this easy-to-make dessert that promises not just simplicity in baking, but also an exquisite blend of flavors, filling your kitchen with a beautiful Spring aroma. Get ready for a vibrant treat that will leave your taste buds craving more!

Lemon Blueberry Cake Recipe

Why You’ll Love Lemon Blueberry Cake

• Easy and Beginner-Friendly:  Whether you’re a baking pro or just starting, this recipe is designed for everyone. Simple steps and common ingredients make it a breeze.
• Delicious Flavor Harmony:  Experience the joy of the perfect balance between the bright, citrusy notes of lemon and the sweetness of blueberries in every bite.
• Moist and Irresistible:  The combination of yogurt and butter ensures a moist texture that will leave you reaching for seconds.
• Versatile and Adaptable:  This cake suits various occasions – from family gatherings to celebrations. Customize it with variations to suit your taste.
• Ideal for Every Season:  Whether it’s a summer picnic or a cozy winter evening, the Lemon Blueberry Cake brings a taste of sunshine to any season.

Ingredients

• 3 cups 1.1 GF flour
• 1 ½ cups sugar
• 1 cup butter room temperature
• 1 cup unsweetened plain yogurt
• ¼ cup milk
• 1 tbsp baking powder
• ¾ tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 3 tbsp lemon zest
• ½ cup lemon juice
• 2 cups fresh blueberries

Cream Cheese Frosting

• 14 oz cream cheese
• 1 ¼ cups butter
• 4-6 cups powdered sugar
• 2 tsp lemon juice

Blueberry cake

• Moje Gotowanie team
• Prep: 10 mins
• Cook: 50 mins
• Serves 8 - 10

Bake this simple blueberry cake when you're craving something sweet. This easy, fruity bake uses natural yogurt to keep the sponge moist and squidgy

Ingredients

• 1 tsp butter
• 400g frozen blueberries
• 335g flour, plus a spoonful for berries
• 275g caster sugar
• 165ml vegetable oil
• 2 tbsp lemon zest
• 65ml lemon juice
• 250ml thick natural yogurt
• 4 tsp baking powder

Preheat the oven to 200C/fan 180C/gas 6. Butter a 22cm cake tin, line the bottom with baking parchment. Put a third of the frozen blueberries aside, sprinkle the rest with flour, set aside (do not defrost).

In a large bowl, beat the sugar and eggs until smooth, add the vegetable oil, lemon zest and juice and yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don’t worry if a few lumps remain. Add the blueberries mixed with flour.

Pour the cake mixture into the prepared tin. Sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/fan 160C/gas 4. Bake for 1 hr 10 mins-1hr 20 mins or until a skewer inserted into the cake comes out clean. Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.

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