Moist & Fluffy Blueberry Cake

Have fresh blueberries in the kitchen? This blueberry cake is the reason to finally use them in the best way.

It bakes up beautifully golden, soft inside, and full of berries that melt into little pockets of juicy sweetness.

You can almost taste the fruit in every bite — and the balance of flavor is just right: buttery, slightly tangy from the lemon zest, and sweet without being too much.

Blueberries in cake can be tricky. They tend to fall straight to the bottom if you’re not careful.

That’s why we toss them in a little flour first — not for show, but to help them stay right where they should be. Some still sink, and that’s okay.

The way the berries scatter through the cake, some floating, some hiding in the middle, gives it that homemade look and feel you just can’t fake.

This cake holds together well, slices cleanly, and keeps its moisture for days. It’s the kind of bake that disappears fast — not because it’s small, but because everyone goes back for seconds.

A slice with tea, a slice for dessert, and maybe one more just because it’s sitting there on the counter, calling your name.

Table of Contents

Moist & Fluffy Blueberry Cake Recipe

Ingredients

1 and 1/2 cups all-purpose flour (spooned and leveled)
1/2 cup unsalted butter, softened to room temperature
2/3 cup granulated sugar
2 large eggs, room temperature
1/2 cup milk, room temperature (whole or 2% recommended)
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest (optional but adds brightness)
1 and 1/4 cups fresh blueberries, rinsed and patted dry
2 teaspoons flour (to toss with blueberries)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a square 8×8-inch glass baking dish or line it with parchment paper.
In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed for about 2–3 minutes, until the mixture looks light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix just until no dry streaks remain. Do not overmix.
Toss the blueberries with 2 teaspoons of flour. This prevents them from sinking to the bottom of the cake during baking.
Gently fold the coated blueberries into the batter using a spatula. Don’t overwork the batter—fold until just combined.
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
Bake for 35–42 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean (with a few moist crumbs).
Allow the cake to cool in the dish for 15 minutes, then slice and serve warm or at room temperature. You can garnish with a few fresh blueberries on top for a prettier presentation.

How Do I Stop The Blueberries From Sinking In The Cake?

Many bakers face this issue: the blueberries end up at the bottom of the cake instead of being evenly spread. But don’t worry—there are simple ways to help prevent that.

Toss Blueberries With Flour: Before folding them into the batter, gently coat the blueberries with a spoon or two of flour. This gives them a light coating that helps them cling to the batter instead of falling through.
Use A Thicker Batter: A thicker cake batter helps hold the blueberries in place better than a very thin, runny batter.
Add Blueberries Last: Once the batter is spread into the pan, gently scatter the blueberries on top. Some will sink slightly as the cake bakes, but many will stay near the surface, giving you a lovely top layer.
Avoid Overmixing After Adding Berries: Mixing too much can break the berries or cause them to settle, so always fold them in very gently.

Can I Use Frozen Blueberries Instead Of Fresh?

Yes, you can use frozen blueberries if you don’t have fresh ones on hand. But there are a few things you should know before swapping.

Don’t Thaw Them: Use frozen blueberries straight from the freezer. Thawing can make them soft and watery, which affects the texture of the cake.
Toss With Flour As Well: Just like with fresh berries, coat frozen blueberries with flour before adding them to the batter.
Expect A Bit Of Color Bleeding: Frozen berries might stain the batter slightly and turn it purple in places. This doesn’t change the flavor, but it can change how the cake looks.

Frozen blueberries work just fine, and the cake will still taste great—even if the color changes a little.

Why Is My Cake Too Dense Or Dry?

Cake texture problems usually come from small mistakes in mixing or measuring. Here’s what might be going wrong and how to fix it.

Too Much Flour: Adding more flour than needed can make the cake heavy or dry. Always spoon the flour into your measuring cup and level it off—never scoop directly from the bag.
Overmixing The Batter: Once you add the flour, mix only until the dry spots disappear. Mixing too much breaks down the batter and creates a tough, dense texture.
Overbaking: Leaving the cake in the oven too long dries it out. Start checking for doneness at the earliest suggested time using a toothpick.
Incorrect Oven Temperature: Ovens can run hotter or cooler than they say. Using an oven thermometer can help make sure you’re baking at the right temperature.

How Should I Store The Blueberry Cake?

Storing the cake correctly keeps it moist and delicious for days. Here’s how to make sure it stays fresh after baking.

At Room Temperature: If you’re planning to eat the cake within two days, keep it in an airtight container or cover tightly with plastic wrap. Store it on the counter, away from sunlight and heat.
In The Fridge: To keep it fresh for up to 5 days, place the cake in a sealed container and refrigerate it. This is a good option during hot weather to prevent spoiling.
In The Freezer: For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or box. Freeze for up to 2 months. To serve, thaw a slice at room temperature or gently warm it in the microwave.

Can I Add Other Fruits Or Flavors?

You can definitely play around with flavors, but it’s important to keep balance in mind.

Other Berries: Raspberries, blackberries, or chopped strawberries can be used, but they have different textures and water content. Blueberries hold their shape the best.
Zest Or Juice: Lemon zest adds a light, fresh flavor that works beautifully with blueberries. Orange zest is another option if you want a citrusy touch.
Spices: A small pinch of cinnamon or nutmeg can give the cake a warm flavor, especially during cooler months.

Why Did My Blueberry Cake Sink In The Middle?

When the cake dips in the center after baking, it usually means it wasn’t fully baked or rose too quickly.

Underbaking: If the middle isn’t fully set, the cake will collapse as it cools. Always test with a toothpick—if it comes out with wet batter, bake a few minutes longer.
Too Much Leavening: Using more baking powder than needed can cause the cake to puff up fast, then fall. Measure it carefully.
Opening The Oven Too Early: This lets heat escape and may cause the center to sink. Wait until at least 75% of the baking time has passed before checking.

Can I Make This Cake In Advance?

Yes, and it holds up very well. Blueberry cake can be made the night before or even two days in advance.

Bake And Store At Room Temperature: If you plan to eat it the next day, let it cool completely, then cover tightly and leave on the counter.
Refrigerate For Longer Freshness: If making it more than 24 hours ahead, refrigerate the cake and bring it back to room temperature before serving.
Freeze For Later Use: Freezing individual slices helps avoid waste and gives you a quick snack or dessert whenever you want.