Blueberry Cake

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Blueberry Cake

Blueberry Cake

Blueberry Cake

This blueberry cake is easy to make and doubles as a breakfast coffee cake and sweet dessert.  According to the notes on my mom’s recipe card, she found this recipe in the April 1977 issue of Sphere magazine and first made it for my family in July 1986.  She made it for us many times after that and I have since pulled it out of the family archives to make for my boys.

Blueberry Cake
Recipe type: Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8+
This moist blueberry cake doubles as a breakfast coffee cake and a sweet dessert.
Blueberry Cake
  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • ½ cup milk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1 cup blueberries (I use frozen blueberries.)
  • 1 Tbsp flour
Lemon Glaze
  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 2 tsp lemon juice
Blueberry Cake
  1. Cream the butter and the sugar.
  2. Add the eggs, milk and vanilla.
  3. Mix in the flour and baking powder.
  4. In a separate bowl, stir 1 Tbsp flour with the blueberries.
  5. Fold the berries into the batter.
  6. Pour the blueberry batter into a greased 9x9 pan and bake the cake at 350 degrees for 30-35 minutes, or until a toothpick comes out clean. If you use a 8x8 pan, bake the cake for an additional 15-20 minutes. If you use a 9x13 pan, bake the cake for roughly 20-25 minutes.
  7. Let the cake cool in the pan and then pour the icing over the top.
Lemon Glaze
  1. Mix all of the ingredients together to form a smooth, runny icing.
  2. Drizzle the top of the blueberry cake generously with the lemon glaze.


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