A sweet, moist blueberry cake topped with silky vanilla cream cheese frosting - fruity, creamy, and pure spring joy. Easy to make, lovely to serve, and it always looks impressive on the table.
In One Glance
🍰 Recipe name: Blueberry Cake with Cream Cheese Frosting
⏱️ Prep time: 15 minutes
🔥 Bake time: 1 hour
❄️ Cooling time: 1 hour
🕒 Total time: 2 hours 15 minutes
👨👩👧👦 Servings: 12 slices
⚡ Calories: ~631 kcal per slice
🫐 Main ingredients: blueberries, butter, vanilla, cream cheese
😋 Taste: sweet, fruity, creamy, soft
🧾 Allergens: Contains gluten (flour), milk (butter, cream cheese), eggs.
Free from soy, nuts, peanuts, sesame, celery, mustard, crustaceans, fish.
💚 Why make it: classic cake, perfect texture, crowd-pleasing flavor
🍴 Difficulty: easy: simple mix, bake, frost
Jump to:
Easy Blueberry Cake With Butter Frosting
There's something magical about blueberries in cake - that juicy pop of sweetness in every bite. Add a creamy vanilla frosting and suddenly it's not just cake, it's a little celebration.
I first baked this blueberry cake on a weekend with a fridge full of berries that needed love. The smell in the kitchen was incredible: butter, vanilla, and berries swirling together. When the cake came out: golden on the outside, soft on the inside and I knew frosting was next.
That smooth cream cheese topping balances everything. Not too sweet, with a gentle tang that lifts the blueberry flavor. One rule: let the cake cool before you frost it (trust me, a warm cake means sliding icing).
Serve it at brunch, as dessert, or with your afternoon coffee. Either way, it puts smiles on faces.
What Do You Need?
Exact amounts are in the recipe card below.
Ingredients: Blueberry Cake
- Blueberries: fresh works best. Alternative: frozen (no need to thaw).
- Butter: adds flavor and keeps the cake moist. Alternative: margarine or baking butter.
- Sugar: sweetens and balances the blueberries.
- Vanilla extract: warm, round flavor. Alternative: almond extract for a twist. Make your own vanilla extract.
- Eggs: bind the batter and add richness.
- Flour, baking soda, baking powder: classic structure and lift. Alternative: self-raising flour (skip the baking powder).
Ingredients: Vanilla Frosting
- Cream cheese: tangy, creamy base for the frosting. Alternative: mascarpone (milder).
- Confectioner's sugar: sweetens and thickens the frosting.
How Do You Prepare This Cake?
The full step-by-step is in the card below.
- Step 1: Beat butter and sugar until fluffy. Add vanilla, then the eggs one by one. Mix in flour, baking powder, and baking soda.
- Step 2: Fold the blueberries gently into the batter.
- Step 3: Pour into a greased 10-inch (26 cm) cake tin and bake 60 minutes at 350°F (180 °C). Cool completely.
- Step 4: Make the frosting: Beat cream cheese and butter until smooth. Add sugar gradually, then vanilla. Mix until light and creamy. Spread frosting over the cooled cake. Decorate with extra blueberries if you like.
Top Tips
- Always cool the cake before frosting or the icing will melt off.
- Toss blueberries with a spoonful of flour so they don't sink.
- For lemony freshness, add 1 teaspoon lemon zest to the batter.
- Use room-temperature butter and cream cheese for a smooth frosting.
- Want it extra pretty? Top with fresh blueberries, mint or sprinkles right before serving.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Cake
- 1¼ cup butter, room temperature
- 1½ cup sugar
- 1 teaspoon vanilla extract
- 3 eggs, size M
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 cups blueberries
Frosting
- 9 oz. cream cheese, room temperature
- ½ cup butter, unsalted, room temperature
- 1¾ cup confectioners sugar
- 1 teaspoon vanilla extract
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cake
- Preheat the oven to
350 °F or 320 °F. - Grease and flour a 10-inch (26 cm) cake loaf pan.
- Beat butter and sugar until fluffy. Add vanilla.1¼ cup butter, 1½ cup sugar, 1 teaspoon vanilla extract
- Add eggs one by one, mixing well.3 eggs
- Mix in flour, baking powder, and baking soda. Mix until everything is just incorporated.3 cups all-purpose flour, ½ teaspoon baking soda, 1 ½ teaspoon baking powder
- Fold in the blueberries with a spatula.2 cups blueberries
- Pour into the cake loaf tin and bake for 60 minutes.
- Leave the cake for 5 minutes and then cool completely to roomtemperature on a wire rack before frosting.
Frosting
- Beat cream cheese and butter for 2 minutes.9 oz. cream cheese, ½ cup butter
- Gradually add sugar, then vanilla. Mix until airy and smooth.1¾ cup confectioners sugar, 1 teaspoon vanilla extract
- Spread frosting evenly over the cake.
Notes
- Lemon twist: add lemon zest and a little juice for brightness.
- Berry mix: use raspberries and blackberries with the blueberries.
- Fridge: store covered for up to 3 days.
- Freezer: Freeze the unfrosted cake for up to 2 months; thaw before frosting.
Nutrition
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