Blueberry Cake

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This blueberry cake recipe is easy to make and bursting with fresh blueberries.

Blueberry season calls for my favorite blueberry cake! ♡

I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls back around. It’s loaded up with a full two pints of fresh blueberries, which add a burst of vibrant sweetness to each bite. Then when mixed with a simple vanilla white cake batter, baked up in a bundt pan, and drizzled lightly with a sweet glaze, this cake is downright lovely through and through. Always such a beautiful cake for springtime!

In the years since I first shared this recipe, I’ve come to love adding a hint of lemon to brighten up the cake batter and glaze. And while I love this cake with fresh blueberries, I’ve also updated the notes below with instructions on how to make it using frozen blueberries too if that’s what you have on hand.

This recipe is always a winner in our house, so I hope you enjoy it as much as we do!

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