0 from 36 votes
Blueberry Cake
Blueberry Cake is a great way to use up summer berries! This cake is soft, moist, and dense (without being at all dry!) and reminds me of a big fluffy blueberry muffin! Top everything off with a simple lemon glaze and enjoy!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 12 slices
Calories: 398 kcal
Course:
Cake
Cuisine:
American
Ingredients
- ½ ½ cup unsalted butter softened to room temperature
- 8 8 oz cream cheese softened to room temperature
- 1 1 cup light brown sugar tightly packed
- ½ ½ cup granulated sugar
- 2 2 large eggs
- 1 ½ 1 ½ teaspoon vanilla extract
- 2 ½ 2 ½ cups all-purpose flour
- 2 2 teaspoons baking powder
- 1 1 teaspoon cornstarch
- ½ ½ teaspoon salt
- ½ ½ cup buttermilk*
- 1 ½ 1 ½ cups fresh or frozen blueberries
Lemon Glaze
- 1 ¼ 1 ¼ cup powdered sugar
- 1 ½ 1 ½ Tablespoon lemon juice
- 1 ½ 1 ½ teaspoon water
- ¼ ¼ tsp vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 9" springform pan.
- Using an electric mixer (a stand mixer or hand mixer will work) cream together butter and cream cheese in a large bowl.
- Add sugars and beat until light and fluffy.
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
- Grab your buttermilk and gradually alternate adding the flour mixture and buttermilk to the batter, stirring until all of the flour mixture and buttermilk have been combined.
- Use a spatula to gently fold in blueberries until combined.
- Evenly spread batter into prepared springform pan and bake on 350F (175C) for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean or with few crumbs (no wet batter).
- Allow to cool before topping with lemon glaze.
Cup of Yum
Lemon Glaze
- In a medium-sized bowl, whisk together powdered sugar, lemon juice, water, and vanilla extract until smooth.
- Use a spoon to drizzle over cooled cake. Allow glaze to set (about 10-15 minutes) before slicing and enjoying.
Cup of Yum
Notes
- If you don't have buttermilk on hand, try my buttermilk substitute.
Nutrition Information
Serving
1slice
Calories
398kcal
(20%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
70mg
(23%)
Sodium
186mg
(8%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
546IU
(11%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 398
% Daily Value*
| Serving | 1slice | |
| Calories | 398kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 70mg | 23% |
| Sodium | 186mg | 8% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.