This flavorful and tender blueberry cake is packed with fresh blueberries and incredibly easy to make!
Looking for an easy-peasy, super delicious, have-to-share-it kind of cake? Say hello to this dreamy blueberry cake! Y’all, I’m in love with this cake. From its mouthwatering flavor profile, to its tender soft texture, to how easily it comes together- I’m obsessed. Also, it’s pretty, and I love pretty things.
This cake was inspired by Food 52’s Black and Blueberry Ricotta Cake, which is equally delicious. I made that cake because I had a bunch of berries on hand, and after I made it I simply had to create my own version. It was divine, blueberry cake heaven.
So I made a few tweaks here and there, and now the recipe for this blueberry cake is one I’ll make over and over and over again. It’s tender, moist, incredibly flavorful, and it comes together in 10 minutes. Seriously. And bonus, you don’t even need to break out your stand mixer- or your electric hand mixer for that matter. I envision making this cake when a small group of friends is coming over, or when unexpected guests pop in. It looks and tastes super impressive, but honestly it’s incredibly simple to make.
So hop to it! You have zero excuses not to make this blueberry cake, and I promise you’ll be in love just like me. Happy baking!
What you’ll need to make this cake:
Flour: All-purpose flour is what gives this cake it’s structure.
Baking powder + baking soda: A combination of baking powder and baking soda are used to make this cake light and springy.
Kosher salt: For balance.
Granulated sugar: Sugar of course adds flavor and sweetness to the cake, but also make this cake extra tender. A little sprinkling of sugar on top of the cake adds a little extra sweetness and texture.
Lemon zest + lemon juice: A little touch of lemon zest and lemon juice add just the right amount of lemony flavor to this blueberry cake. The lemon enhances and brightens the cake without overpowering it.
Eggs: For structure and binding
Vegetable oil: Using vegetable oil as the main source of fat in this cake means that it will stay nice and moist long after it’s cooled!
Ricotta cheese: Adding ricotta cheese to cake batter? Yes! The high fat-content in ricotta cheese adds incredible moisture and a smooth texture to the cake. Be sure to use whole milk ricotta cheese for this recipe.
Sour cream: Sour cream adds moisture and richness due to its high fat-content, making for a really moist cake, and the acidity of sour cream helps tenderize the cake. The slight tangy taste works beautifully with the fresh blueberries and lemon! Be sure to use full-fat sour cream.
Vanilla + almond extracts: For added flavor. The addition of almond extract adds great depth!
Blueberries: Because we can’t have blueberry cake without blueberries! You’ll use some in the cake batter and reserve the rest for sprinkling on top.
Powdered sugar for serving.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Can I use yogurt instead of sour cream? Yes, yogurt will also work in this recipe. Just be sure it’s full-fat, plain yogurt.
Can I use frozen blueberries? Yes, frozen blueberries will work in a pinch. Be sure to add them to the batter frozen, and don’t thaw them beforehand.
A few notes before you bake:
This cake is baked in a 9-inch springform pan. If you don’t have a springform pan, you can use a 9-inch square pan instead. Prepare the pan by greasing with non-stick spray and lining with parchment paper, allowing excess paper to hang over two sides. The parchment paper will give you “handles” to lift the cake out of the pan after it’s cooled for 15 minutes.
Because this cake is so moist, it’s best enjoyed the same day it’s baked. After a day or two, the cake starts to become a tad soggy (although still delicious). Store any leftovers in an airtight container at room temperature.
Blueberry Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1, 9″ cake 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
This flavorful and tender blueberry cake is packed with fresh blueberries and incredibly easy to make!
Ingredients
- 156 gm (1 1/4 cups, spoon and leveled) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 150 gm (3/4 cup) granulated sugar, plus 2 teaspoons for sprinkling
- Zest of two lemons
- 2 large eggs
- 112 gm (1/2 cup) vegetable oil
- 165 gm (2/3 cup) whole milk ricotta
- 80 gm (1/3 cup) sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 1/2 cups blueberries, divided
- Powdered sugar, for serving
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick spray; set aside.*
- Add the flour, baking powder, baking soda, and kosher salt to a medium bowl and whisk to combine; set aside.
- Add 150 gm (3/4 cup) sugar and lemon zest to a separate large bowl and rub together with your fingers until combined and fragrant. Add in the eggs and whisk vigorously until pale and foamy, at least one minute. Next, add the vegetable oil, ricotta, and sour cream and whisk until smooth. Whisk in the vanilla extract, almond extract, and lemon juice.
- Add the dry ingredients to the large bowl of wet ingredients and gently whisk until just combined and no more streaks of flour remain. Be careful not to overmix.
- Add 1 cup blueberries and gently fold into the batter using a rubber spatula. Pour the batter into the prepared pan and smooth the top into an even layer. Sprinkle the remaining 1/2 cup blueberries over the batter, then evenly sprinkle 2 teaspoons sugar over the batter.
- Bake for 40 to 45 minutes, until lightly golden and a toothpick inserted in the center of the cake comes out clean. Allow to cool for 15 minutes before removing the sides of the springform pan. Serve with a dusting of powdered sugar, if desired.
Notes
*Alternative to springform pan: If you don’t have a springform pan, you can use a 9-inch square pan instead. Prepare the pan by greasing with non-stick spray and lining with parchment paper, allowing excess paper to hang over two sides. The parchment paper will give you “handles” to lift the cake out of the pan after it’s cooled for 15 minutes.
Serving suggestions: This cake is best enjoyed the same day it is baked. Leftovers may be stored in an airtight container at room temperature for up to 2 days.
Recipe adapted from Food 52’s Black and Blueberry Ricotta Cake
