Blueberry Cake Recipe

Blueberry Cake Recipe

How To Make Blueberry Cake

Enjoy a bite of this blueberry cake for your next dinner party! It’s loaded with fresh blueberries and delicious yogurt for a sweeter dessert.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



For Blueberry Cake:

  • 3cupsall-purpose flour
  • ½tspbaking powder
  • ¼tspbaking soda
  • salt,a pinch
  • 1cupbutter,2 sticks, softened
  • 2cupsgranulated sugar
  • 6eggs
  • 1cupGreek yogurt,plain
  • 1tspvanilla extract
  • ½tspalmond extract
  • 4cupsfresh blueberries

For Glaze:

  • 1cuppowdered sugar
  • 3tbspmilk
  • tspvanilla extract


Blueberry Cake:

  1. Preheat the oven to 325 degrees F.

  2. Grease and flour a bundt pan, then set aside.

  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.

  4. Using an electric mixer with the paddle attachment, cream the butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy.

  5. Reduce the speed to medium-low, then add in the vanilla, almond extract, and the eggs, one at a time.

  6. Continue beating for an extra 2 minutes, scraping down the pan once or twice to mix well.

  7. Add in half of the flour mixture, then beat on low speed until just combined.

  8. Add in half of the Greek yogurt, then beat on low speed until just combined.

  9. Repeat with the remaining flour mixture and Greek yogurt, beating until just combined.

  10. Fold in the blueberries by hand, reserving a dozen or so extra berries on the side.

  11. Sprinkle the reserved blueberries evenly around the bottom of the prepared bundt pan.

  12. Pour the batter evenly into the pan on top of them, then spread the top of the batter with a spoon until it is smooth.

  13. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean.

  14. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch.

  15. Invert the cake onto a cooling rack or serving dish, and let it cool completely.


  1. Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

  2. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.

  3. Drizzle the glaze over the cake.

  4. Serve, and enjoy!


  • Calories: 501.05kcal
  • Fat: 19.25g
  • Saturated Fat: 11.31g
  • Trans Fat: 0.63g
  • Monounsaturated Fat: 4.84g
  • Polyunsaturated Fat: 1.19g
  • Carbohydrates: 75.56g
  • Fiber: 2.03g
  • Sugar: 49.19g
  • Protein: 8.33g
  • Cholesterol: 124.22mg
  • Sodium: 448.68mg
  • Calcium: 59.30mg
  • Potassium: 112.38mg
  • Iron: 2.02mg
  • Vitamin A: 167.00µg
  • Vitamin C: 4.79mg
If you tried this blueberry cake recipe, share your experience, tips, and any tweaks you made in the Baking and Desserts forum section. Let's discuss how to make this delightful treat even better!

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