Uploaded May 2025 | Updated September 2026, 2 weeks ago
Learn how to make an easy, delicious and beautiful blueberry cake.
►Full written recipe: thecookingfoodie.com/recipe/simple-blueberry-muffin-cake
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
Ingredients:
1¾ cups (220g) All-purpose flour
1½ teaspoons Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
½ cup (115g) Unsalted butter, softened
¾ cup + 2 tablespoons (175g) Granulated sugar
2 large Eggs
1 teaspoon Vanilla extract
Zest of 1 large lemon (about 1 tablespoon)
2 tablespoons Lemon juice (freshly squeezed)
⅔ cup (160g) Sour cream or plain yogurt
3 tablespoons (45ml) Buttermilk or milk
3 cups (375g) fresh or frozen Blueberries (divided: about 2 cups for inside 1 cup for topping)
1 tablespoon flour (for tossing the blueberries)
Powdered sugar (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan, preferably one that's at least 2 inches high (or line with parchment).
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat the butter, sugar, and lemon zest together until very light and fluffy (about 3–4 minutes).
4. Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
5. Mix in sour cream: Mix in the lemon juice and sour cream until well combined. It may look slightly curdled — that’s fine!
6. Combine: Add the dry ingredients to the wet ingredients and gently mix just until combined. Pour in the buttermilk and give it a last mix. Don't overmix.
7. Prepare blueberries: Toss 1¾ cups of the blueberries (keep the rest for later) with 1 tablespoon flour. Gently fold the coated blueberries into the batter.
8. Assemble: Spread the batter into the pan. Scatter the remaining 1 cup of blueberries evenly over the top. (If desired, sprinkle coarse sugar over the batter for a beautiful crunchy topping).
9. Bake: Bake for about 40-45 minutes, or until the top is golden, the cake is high, and a toothpick inserted into the center comes out with a few moist crumbs. Tip: If the cake starts browning too much on top before it's fully baked, loosely cover it with foil.
10. Cool: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Dust with powdered sugar.
Learn how to make an easy, delicious and beautiful blueberry cake.
►Full written recipe: thecookingfoodie.com/recipe/simple-blueberry-muffin-cake
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
Ingredients:
1¾ cups (220g) All-purpose flour
1½ teaspoons Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
½ cup (115g) Unsalted butter, softened
¾ cup + 2 tablespoons (175g) Granulated sugar
2 large Eggs
1 teaspoon Vanilla extract
Zest of 1 large lemon (about 1 tablespoon)
2 tablespoons Lemon juice (freshly squeezed)
⅔ cup (160g) Sour cream or plain yogurt
3 tablespoons (45ml) Buttermilk or milk
3 cups (375g) fresh or frozen Blueberries (divided: about 2 cups for inside 1 cup for topping)
1 tablespoon flour (for tossing the blueberries)
Powdered sugar (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round pan, preferably one that's at least 2 inches high (or line with parchment).
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat the butter, sugar, and lemon zest together until very light and fluffy (about 3–4 minutes).
4. Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
5. Mix in sour cream: Mix in the lemon juice and sour cream until well combined. It may look slightly curdled — that’s fine!
6. Combine: Add the dry ingredients to the wet ingredients and gently mix just until combined. Pour in the buttermilk and give it a last mix. Don't overmix.
7. Prepare blueberries: Toss 1¾ cups of the blueberries (keep the rest for later) with 1 tablespoon flour. Gently fold the coated blueberries into the batter.
8. Assemble: Spread the batter into the pan. Scatter the remaining 1 cup of blueberries evenly over the top. (If desired, sprinkle coarse sugar over the batter for a beautiful crunchy topping).
9. Bake: Bake for about 40-45 minutes, or until the top is golden, the cake is high, and a toothpick inserted into the center comes out with a few moist crumbs. Tip: If the cake starts browning too much on top before it's fully baked, loosely cover it with foil.
10. Cool: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
11. Dust with powdered sugar.
