This moist blueberry cake is packed with fresh berries and a soft, buttery crumb. It is based on my original YouTube recipe for “Gâteau aux bleuets”, but I’ve adjusted the flour and blueberry ratio and added a few small tweaks so it bakes more evenly while staying wonderfully soft. It’s perfect with wild Quebec blueberries, but works just as well with cultivated or frozen berries from anywhere in Canada or the USA.

If you love simple French-style cakes like a classic moist apple cake or rustic fruit desserts such as raspberry clafoutis, this easy blueberry cake from scratch fits right into that family. Serve it warm with whipped cream or ice cream for a cozy summer or late-summer dessert when local blueberries are at their peak.

Why this blueberry cake works

Uses fresh or frozen blueberries
Simple batter: butter, sugar, eggs, flour, milk, vanilla
Balanced proportions so the cake rises properly and doesn’t collapse
Enough flour to support the berries while staying very moist
Ready in about an hour, using a 23 cm / 9-inch round pan

For dessert lovers, it pairs beautifully with classics like French fruit tart or a scoop of no-churn dark chocolate ice cream.

Ingredients

For a 23 cm / 9-inch round cake pan.

For the blueberry cake

150 g (1 ¼ cups) all-purpose flour
8 g (2 tsp) baking powder
2 g (¼ tsp) fine salt
120 g (½ cup + 2 tbsp) unsalted butter, softened
130 g (⅔ cup) granulated sugar or cane sugar
2 large eggs, at room temperature
5 ml (1 tsp) pure vanilla extract
60 ml (¼ cup) milk (whole or 2%)

For the blueberries

250 g (2 cups) fresh or frozen blueberries
10 g (1 tbsp) all-purpose flour (for tossing with the berries)

For the pan

10–15 g (2–3 tsp) soft butter, for greasing the pan
A little flour (optional) to dust the pan

Step-by-step instructions

1. Prepare the pan and oven

Preheat the oven to 350°F (175°C).
Butter a 23 cm / 9-inch round cake pan generously.
If you like, dust the pan lightly with flour and tap out the excess.

2. Mix the dry ingredients

In a small bowl, whisk together:
- flour
- baking powder
- salt
Set aside.

3. Cream the butter and sugar

In a large mixing bowl, beat the softened butter with the sugar until light and creamy.
Add the eggs, one at a time, mixing well after each addition.
Add the vanilla and mix again until smooth.

4. Add the flour and milk

Add about half of the dry ingredients to the butter mixture.
Mix gently just until combined.
Pour in the milk, mix again.
Add the rest of the dry ingredients and fold until you have a smooth batter with no streaks of flour. Do not overmix.

This batter is slightly thick, which helps support the blueberries so they don’t all sink to the bottom.

5. Prepare the blueberries

In a separate bowl, toss the blueberries with 1 tbsp (10 g) flour.
This thin coating helps absorb some of the juice and keeps the cake crumb from becoming soggy.

If using frozen blueberries, do not thaw them; use straight from the freezer.

6. Fold in the blueberries

Gently fold the blueberries into the batter using a spatula.
Try not to crush the berries too much; a few streaks of blue are normal but you want to keep most berries whole.

7. Bake the cake

Scrape the batter into the prepared pan and smooth the top.
Bake at 350°F (175°C) for 35–45 minutes.
The cake is done when:
- the top is golden,
- the edges begin to pull slightly away from the pan, and
- a toothpick inserted in the center comes out with just a few moist crumbs (no wet batter).

If your oven runs cool, it may take a few minutes longer, but avoid overbaking to keep the cake moist.

8. Cool and unmold

Let the cake cool in the pan on a rack for 15–20 minutes.
Run a thin knife around the edge of the cake.
Invert the cake onto a plate, then flip again onto a serving platter so the top faces up.
Let it cool until just warm or room temperature before slicing.

Substitutions and variations

Frozen blueberries
Use the same weight/volume. Do not thaw; toss in flour while still frozen and fold into the batter quickly.
Other berries
Swap some or all of the blueberries for raspberries, blackberries or mixed berries. If you enjoy rustic fruit desserts, you might also like this French raspberry clafoutis.
Lemon twist
Add the finely grated zest of 1 lemon to the batter with the sugar and butter. Lemon brightens the flavor of the blueberries.
Less sweet
Reduce sugar to 110 g (½ cup + 1 tbsp) if you prefer a lightly sweet cake.
Richer flavor
Replace the milk with 35% cream or evaporated milk for a slightly denser, richer crumb.

For another simple cake-style dessert with fruit, try this pineapple upside-down cake.

How to serve this blueberry cake

Slightly warm with a spoonful of crème fraîche or whipped cream
Room temperature with coffee, tea or an afternoon latte
As part of a dessert table next to San Sebastian Basque cheesecake or moist and fluffy blueberry muffins

For a more elaborate dessert plate, serve a slice with a quenelle of no-churn dark chocolate ice cream or a small ramekin of crème brûlée.

Storage

Room temperature:
Keep the blueberry cake covered at room temperature for 1–2 days.
Refrigerator:
Store in an airtight container in the fridge for up to 4 days. Bring back to room temperature before serving.
Freezer:
Wrap slices individually and freeze for up to 2 months. Thaw at room temperature, then warm briefly in a low oven if desired.

FAQ – Blueberry cake

Can I make this blueberry cake ahead of time?
Yes. Bake the cake in the morning or the day before and keep it covered at room temperature. The flavor is often even better a few hours after baking.

Can I use wild blueberries from Quebec?
Absolutely. Wild blueberries from Lac-Saint-Jean or other regions in Quebec are perfect here. They are smaller and more flavorful, and they color the crumb slightly purple in the most delicious way.

Can I double the recipe?
You can double the recipe and bake it in a 23 × 33 cm (9 × 13-inch) rectangular pan. Start checking for doneness around 35–40 minutes.

What if I don’t have a round pan?
A square 20 cm / 8-inch pan works; the cake will be a little thicker and may need a few extra minutes of baking.

Why toss the blueberries in flour?
It helps absorb some of the juice and keeps the berries from sinking too much, so the cake stays moist but not soggy.

If you enjoy this style of simple homemade desserts, you might also like French fruit tart with pastry cream, classic crème brûlée, ultra rich chocolate mousse, or homemade crispy waffles.

Moist Blueberry Cake Recipe with Fresh or Frozen Berries (Easy One-Bowl Dessert)

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Prep Time 25

Cooking Time 25

Category Dessert

Cuisine Canadian

Portions 8 Portions

Calories 350 kcal

Ingredients

150 g 1 ¼ cups all-purpose flour
8 g 2 tsp baking powder
2 g ¼ tsp fine salt
120 g ½ cup + 2 tbsp unsalted butter, softened
130 g ⅔ cup sugar
2 large eggs
5 ml 1 tsp vanilla extract
60 ml ¼ cup milk
250 g 2 cups blueberries, fresh or frozen
10 g 1 tbsp flour (to toss with the blueberries)
10 –15 g 2–3 tsp butter, for the pan

Instructions

Preheat the oven to 350°F (175°C) and butter a 23 cm / 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, cream the softened butter with the sugar until light and smooth.
Add the eggs one at a time, mixing well after each addition, then add the vanilla.
Add half of the dry ingredients and mix gently. Pour in the milk, mix again, then add the rest of the dry ingredients and fold just until combined.
Toss the blueberries with 1 tbsp flour, then fold them gently into the batter.
Pour the batter into the prepared pan, smooth the top and bake for 35–45 minutes, until golden and a toothpick comes out with a few moist crumbs.
Let cool 15–20 minutes in the pan, then unmold onto a rack. Serve warm or at room temperature.

Video

Notes

Substitutions and variations

Frozen blueberries
Use the same weight/volume. Do not thaw; toss in flour while still frozen and fold into the batter quickly.
Other berries
Swap some or all of the blueberries for raspberries, blackberries or mixed berries. If you enjoy rustic fruit desserts, you might also like this French raspberry clafoutis.
Lemon twist
Add the finely grated zest of 1 lemon to the batter with the sugar and butter. Lemon brightens the flavor of the blueberries.
Less sweet
Reduce sugar to 110 g (½ cup + 1 tbsp) if you prefer a lightly sweet cake.
Richer flavor
Replace the milk with 35% cream or evaporated milk for a slightly denser, richer crumb.

FAQ – Blueberry cake

Can I double the recipe?
You can double the recipe and bake it in a 23 × 33 cm (9 × 13-inch) rectangular pan. Start checking for doneness around 35–40 minutes.

What if I don’t have a round pan?
A square 20 cm / 8-inch pan works; the cake will be a little thicker and may need a few extra minutes of baking.

Why toss the blueberries in flour?
It helps absorb some of the juice and keeps the berries from sinking too much, so the cake stays moist but not soggy.

Keywords Desserts

Suggested recipes to serve with this blueberry cake

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