This is the best blueberry cake EVER – it is truly delectable. The secret ingredient in the recipe is cream cheese – it makes a moist, rich, and amazing cake you’ll be craving for days after it’s gone!
For a little something different, swap out the icing with Homemade Whipped Cream. It’s an indulgent twist the whole family will love.
Fresh Blueberry Cake with Cream Cheese Icing Perfection
What’s the one thing that sets this Blueberry cake apart from others? The rich taste of the cream cheese that’s mixed right into the batter. It’s the perfect pairing with fresh blueberries.
I’m not exaggerating when I say this is not only one of the best cakes I have ever made, but it’s one of the best cakes I have ever tasted! I am truly proud of this creation! Oh, and that Cream Cheese Icing! It’s so good you’ll want to eat it with a spoon!
Why This Recipe Works:
- The cream cheese baked into the cake adds moisture and flavor.
- The thick batter helps keep the blueberries from sinking to the bottom of the cake.
- The cream cheese icing is the perfect way to finish off this luscious cake.
A Blueberry Cake with No Sinking Berries
I think the key to a good blueberry cake is to have a thick batter to help combat the sinking blueberries, so instead of milk, I used cream cheese and sour cream.
I’ve had many people tell me the only thing that stops blueberries from sinking is to coat them in flour. I’ve been known to do that, but in this case, I think the thick batter made a big difference.
In researching the whole coating of blueberries in flour, I found this great article on Serious Eats that’s worth a read. Great tips to be found.
Making Blueberry Cake with Frozen Blueberries:
- To prevent your frozen blueberries from bleeding into the batter, don’t leave them out to defrost. Instead, rinse the frozen blueberries to defrost them.
- Rinse the blueberries in cold water several times until they are defrosted and the water is relatively clear when you drain them. As they defrost, the water may start dark blue but gradually lighten to a watery reddish blue.
- Dry the blueberries with paper towels by spreading them out evenly and pressing another layer on top. Press gently and leave until you need them.
- Before adding the defrosted blueberries to the batter, coat them with a tablespoon of flour (be sure to stir gently when folding them into the batter).
How to make Best Blueberry Cake {EVER}
Start by softening the butter and cream cheese together in the microwave until very soft but not completely melted.
Next, mix all the wet ingredients and sugar with the cream cheese mixture until combined.
Mix in the remaining dry ingredients by hand.
Fold in the blueberries.
Add the batter evenly to the pan.
After filling the pan, I reserved some of the blueberries, which I added to the top of the cake. This also helped to give a nice, even look to the cake.
Bake for 50-60 minutes until a cake tester comes out clean and the top is nicely browned.
Since I used cream cheese in the batter, I also decided on cream cheese icing. I’m not a big fan of overly sweet icing, so I use cream cheese to tone down the sweetness. This icing is so good, you can eat it with a spoon!
To make the icing, start with melted butter and softened cream cheese.
Add powdered sugar, vanilla, and some milk (I used 3 tablespoons because I like my icing a little thick).
Blend until smooth.
Drizzle the icing over the cake and top with fresh blueberries.
My husband (who rarely strays from chocolate desserts) took one bite of this cake and said it was the best cake I ever made! Coming from a man that eats chocolate on a regular basis, I’ll take that as a really big thumbs up!
This cake lasted really well, for a good three days.
Erren’s Top Tips
- When baking with sour cream, it’s important to use full-fat sour cream, not low-fat or fat-free. Low-fat and fat-free sour cream liquefies when heated and turns watery.
- Be careful not to overmix the batter: Once the flour is added, try mixing with a wooden spoon instead of a mixer. Over-mixing will result in a tough, dense cake.
- You can substitute sour cream in this recipe with buttermilk. You can use store-bought buttermilk or make your own by mixing 1½ teaspoons of lemon juice with ½ cup of whole milk.
- For maximum flavor, let the mixture sit for 5 minutes before using it in a recipe.
- This cake batter will be very thick (if none of your butter melted during the softening); be very gentle when you fold the blueberries so they don’t get damaged.
- Testing to ensure the cake is fully cooked: The middle of the cake should spring back when you gently press your finger against it. I use this method of cake testing alongside inserting a cake tester for this cake.
- Use foil to avoid over-browning the cake. Starting at halfway through the baking time, check to see if the cake is getting too brown (you should never open the oven before halfway through the baking process). If so, cover with foil and return to the oven to finish baking.
- Don’t forget to leave some fresh blueberries to decorate the top!
- This cake can be frozen (without the icing) well-wrapped or in an airtight container for up to three months.
Other Great Blueberry Recipes
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Let’s Make Best Blueberry Cake {EVER}
Ingredients
For the cake:
- 1 cup sugar
- ½ cup butter softened
- ¼ cup cream cheese
- 2 eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¾ cups all-purpose flour
- 2 cups blueberries washed and dried
For the icing:
- ¼ cup butter melted
- ½ cup cream cheese softened
- ¾ cup confectioners sugar sifted
- 1 tsp vanilla extract
- 3-5 tablespoons milk
Instructions
For the cake:
- Preheat the oven to 350f/175c Grease a 9-inch spring-form pan and set aside.
- In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted (don’t worry if some of the butter melts).
- Mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand.
- Fold in the blueberries (reserving some of them for after the batter is added to the pan).
- Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter.
- Bake for 55-65 minutes or until a cake tester comes out clean, and when gently pressed, the middle of the cake should feel firm & springy. If the cake starts to brown too much cover in foil and return to the oven.
- Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack.
For the icing:
- In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
- Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
- Once the cake has cooled, drizzle with the icing and serve.
Tips + Notes
Nutrition Information:
Update Notes: This post was originally published on July 18, 2014, but was republished with updated photos, a video, step by step instructions and tips in May of 2019.
N Lora says
Hi! Can I substitute for cream cheese? i just realized I don’t have any! Ugh.. and I love this recipe!
Thank you!
Erren Hart says
You can substitute cream cheese with other ingredients in this recipe depending on your dietary preferences or availability. Here are a few options:
Greek Yogurt: Greek yogurt has a similar tangy flavor and creamy texture to cream cheese. You can use an equal amount of Greek yogurt as a substitute. It will contribute moisture and acidity to the recipe.
Cottage Cheese: Blend or puree cottage cheese until smooth and use it in place of cream cheese. Use an equal amount to maintain the texture and flavor in your recipe.
Silken Tofu: Silken tofu can work as a cream cheese substitute in recipes. Blend it until smooth and use it in equal amounts. It will provide a creamy texture and a neutral flavor.
Ricotta Cheese: Ricotta cheese is a bit different in texture and flavor, but it can still be used as a substitute. Blend it until smooth and use it in equal amounts for a slightly different but still delicious result.
Neufchâtel Cheese: This is a lower-fat cream cheese alternative that can be used in equal amounts in your recipe. It has a similar taste and texture to regular cream cheese.
When substituting, keep in mind that the flavor and texture of the final product may vary slightly depending on the substitution you choose. It’s a good idea to do a small test batch before making a larger quantity to ensure you like the results.
LB says
amazing! thanks you
Erren Hart says
I’m delighted to hear that the recipe turned out well for you. Your positive feedback means a lot.
L Lane says
Would love to know if I can double this recipe as I am planning on making it for a family gathering.
Erren Hart says
Absolutely! If you’re doubling the recipe you’ll want to use a larger pan, I recommend using a 10 or 12-inch springform pan. These larger sizes will accommodate the increased amount of batter and ensure that the cake bakes evenly. Just keep in mind that the baking time may need to be adjusted as well, so it’s always a good idea to check for doneness using a toothpick or cake tester.
Mikki says
This recipe comes together so easily! The results are amazing! I love this dessert!!
Erren Hart says
Thank you for trying out this blueberry cake recipe. We’re so pleased that you found it easy to make and the results were amazing. We’re happy to know that you enjoyed this dessert, and we hope you’ll continue to enjoy making it for many years to come.
Jane Doe says
This cake was very dry and had the consistency of a muffin more than a cake.
Erren Hart says
I’m sorry to hear that the blueberry cake did not turn out as expected. This is a surprise because this recipe has always had very good reviews. One common cause of dryness in baked goods is overbaking, so be sure to keep an eye on the cake towards the end of the baking time to ensure it doesn’t overcook. Additionally, you can try adding a little more liquid or adjusting the baking time and temperature for your specific oven.
sharon says
can i ;use frozen blueberries
Erren Hart says
Yes, here’s how:
To prevent your frozen blueberries from bleeding into the batter, don’t leave them out to defrost. Instead, rinse the frozen blueberries to defrost them.
Rinse the blueberries in cold water several times until they are defrosted, and the water is relatively clear when you drain them. The water may start dark blue as they defrost but gradually lighten to a watery reddish blue.
Dry the blueberries with paper towels by spreading them out evenly and pressing another layer on top. Press gently and leave until you need them.
Before adding the defrosted blueberries to the batter, coat them with a tablespoon of flour (be sure to stir gently when folding them into the batter).
Jerrie says
This is really really good even though it’s not berry season. I can’t wait to make it again when the blueberries are actually in season. Has anyone tried adding lemon zest and/ or thyme? I think it would be fun to experiment because the cake is absolutely excellent! This is a keeper!
Erren Hart says
Thank you for trying out the blueberry cake recipe and leaving such a positive review! We’re thrilled to hear that you enjoyed the cake. It’s great to know that you’ll be making it again with fresh blueberries when they are in season.
Regarding your question about adding lemon zest and/or thyme, we haven’t tried it ourselves, but it sounds like a delicious idea! We love it when our readers experiment with our recipes and make them their own. We’d love to hear how it turns out for you if you decide to try it.
Thank you again for your positive feedback, and we hope you’ll try more of our recipes in the future.
Mostafa says
Hands down best ever blueberry cake! Totally delicious and had everyone raving! Thank you so much for this amazing recipe!! =)
Erren Hart says
Thank you so much for trying our Blueberry Cake recipe, Mostafa! We’re glad to hear that you and your guests enjoyed it. The combination of fresh blueberries and moist cake is a winner in our book too. Thanks for sharing your feedback with us!
DENISE says
I don’t have a springform pan..Can I make this blueberry cake using a bundle pan or 13×9 pan?
Erren's Kitchen says
Absolutely! You can still make this blueberry cake using a bundt pan or a 13×9 pan. Make sure to grease the pan that you choose and keep an eye on the baking time, as baking time will vary depending on your oven and the type of pan you’re using. Enjoy your blueberry cake! Let us know how to turns out!
Cynthia Holley says
I made this blueberry cake when my sister came to visit, The whole family loved it! It truly is the best ever. Also, it keeps very well for several days (if you don’t eat it up first).
Erren Hart says
Thank you for giving us such a great review! We’re glad to know that you and your family enjoyed it. We hope you’ll come back to try more recipes!
H Smith says
In my humble opinion, this is a mediocre cake that does not live up to the hype. In my further opinion, there are other recipes that produce better cakes.
Erren Hart says
Hi there, you are definitely entitled to your opinion, but some feedback on what you didn’t like goes a long way when leaving a negative review. I’d love the opportunity to learn from what people don’t like. Thanks.