This Blueberry Cake is fantastic! It is soft, fluffy, and comes together in one bowl. The cake has hints of lemon flavour which pairs perfectly with the sweet juicy blueberries.
This is a soft and tender blueberry breakfast cake. Even though it's only got a few simple ingredients, it's jam packed with SO much flavour!! You've got vanilla, tangy lemon, and sweet blueberries flavours in every bite!
The cake is sprinkled with a 3 ingredient buttery streusel before baking, which melts into the batter and crisps up in the oven. It is the perfect addition to this simple cake and really elevates the flavours!
For more blueberry recipes, try Blueberry Oatmeal Muffins, Blueberry Crumble Bars, and Peach Blueberry Cake.
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Why this recipe works
- Breakfast idea - This is a great recipe to make ahead of time and then enjoy with your morning coffee!
- Easy to make - This cake comes together with just a few simple steps!
- Blueberries - Juicy and delicious blueberries in every bite.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter - This will be softened.
Eggs – Make sure they’re at room temperature before beginning.
Flour – All-purpose flour is used in this recipe.
Lemon – Lemon zest is used in this recipe.
Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Buttermilk - To make 2/3 cup of buttermilk, stir 2/3 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Step by step instructions
Here is how to make and bake this easy blueberry cake. You will need a 9x9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. Preheat the oven to 350°F. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and softened butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 - Mix dry ingredients. In a medium sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.
Step 4 - Mix the zest and sugar. In a large bowl, add lemon zest and white sugar. Using your hands, rub the two ingredients together for about a minute. This helps release the lemon zest fragrance and combine it with the sugar well.
Step 5 - Add in wet ingredients. Into the same bowl, add in the oil, eggs, vanilla, and buttermilk. Continue whisking until smooth.
Step 6 - Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not over-mix!
Step 7 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will prevent them from sinking to the bottom. Then add into the bowl and mix in a few times.
Step 8 - Bake. Spread the batter into the prepared pan evenly and sprinkle the streusel evenly on top.
Bake for 40-50 minutes. It really depends on your oven, but after 35 minutes I would start checking with a toothpick to see if it's ready! A toothpick should come out clean.
Allow to cool, slice, and enjoy! This blueberry cake is soo good! It stays good on the counter for a day, and in the refrigerator in an airtight container for up to 5 days!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries!
- To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.
FAQ
Can this recipe be doubled?
Yes, bake it in a 9x13 pan start checking in on it after the 35 minute mark. It should take a bit longer to bake as there is more batter, so do 5 minute intervals after the 35 minute mark.
Can I bake this in an 8x8 pan?
Yes, but the cake will be taller and bake for longer.
What do I do with leftover streusel?
Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen.
Do I have to add blueberries?
No! Feel free to leave them out or add something else in.
Do I have to add lemon zest?
No! It just pairs really well with the blueberries and the combination of lemon and blueberries is a classic.
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Easy Blueberry Cake
Ingredients
For the cake
- 1/2 cup oil or melted and cooled butter
- 2/3 cups buttermilk* room temperature
- 1 tbsp vanilla
- 2 eggs room temperature
- 2 cups all-purpose flour plus extra for dusting
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 tbsp lemon zest
- 3/4 cups white sugar
- 1 1/2 cups fresh blueberries
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp butter softened
- 1/3 cup white sugar
Instructions
- Preheat the oven to 350℉. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside. Lightly wash the blueberries and lightly pat them dry, don't dry them completely though as it's easier for the flour to stick to them if they are wet.1 1/2 cups fresh blueberries
For the streusel
- In a medium sized bowl, add flour, sugar, and softened butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp butter, 1/3 cup white sugar
For the cake
- In a medium sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1 tbsp cornstarch
- In a large bowl, add lemon zest and white sugar. Using your hands, rub the two ingredients together for about a minute. This helps release the lemon zest fragrance and combine it with the sugar well.1 tbsp lemon zest, 3/4 cups white sugar
- Into the same bowl, add in the oil, eggs, vanilla, and buttermilk. Continue mixing until smooth.1/2 cup oil, 2/3 cups buttermilk*, 1 tbsp vanilla, 2 eggs
- Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not over-mix!
- Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help prevent them from sinking to the bottom of the cake. Then add into the bowl and mix in a few times.1 1/2 cups fresh blueberries
- Spread the batter into the prepared pan evenly and sprinkle the streusel evenly on top.
- Bake for 40-50 minutes. It really depends on your oven, but after 35 minutes I would start checking with a toothpick to see if it's ready! A toothpick should come out clean.
- Allow to cool, slice, and enjoy! This easy blueberry cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!
Jennifer says
Did I miss the baking tempature?
Ania says
hi Jennifer! This cake bakes at 350F!
Laura pepin says
I made this and it was delicious. Perfectly sweet and tart. A definite keeper.
Ania says
Hi Laura! Thank you so much for taking time to write me a sweet comment, it made my day! I'm really glad to hear you love this cake, it's one of my favourites especially for spring. 🙂 Have a wonderful day!