Blueberry Vanilla Cake
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Looking for a soft vanilla cake filled with juicy blueberries and made with simple ingredients? This Blueberry Vanilla Cake is buttery, moist, and beautifully balanced. The kind of single layer vanilla cake that works for everything from afternoon tea to weekend baking.
Using frozen blueberries straight from the freezer, this cake delivers sweet vanilla flavour with bursts of berry in every bite. The combination of butter and olive oil gives the crumb a tender texture, while the milk and eggs create lift and lightness! You’ll also adore my Raspberry Vanilla Cake!
This Cake Doesn’t Brag, But It Could.
This is one of those cakes that doesn’t need a swirl of frosting or a fancy garnish. It just shows up soft, golden and full of flavour. It’s quietly confident, and for good reason.
I’ve made this with raspberries before, but blueberries take it in a whole new direction. Softer, sweeter, and somehow even more comforting. The frozen berries bake right into the vanilla crumb, giving you jammy pockets of fruit without needing any extra prep.
I love how straightforward this recipe is. You cream the butter, mix it all together, and fold in the fruit. The texture stays moist for days, and it slices cleanly into generous servings. It’s one of those cakes that looks low effort but always gets people asking for the recipe. Sam x
Why you’ll love this recipe
If you’re after a simple, satisfying cake that comes together without fuss but still feels special, this vanilla blueberry cake is it. With a buttery crumb, sweet bursts of blueberry, and no fancy techniques required, it’s the kind of bake you’ll want on repeat.
✔️ Made with Frozen or Fresh Blueberries – No need to thaw
✔️ Classic Vanilla Flavour – Balanced, buttery, and softly sweet
✔️ No Layers or Frosting Required – But easy to dress up
✔️ Stays Moist for Days – Thanks to butter, oil, and milk
✔️ Versatile and Crowd-Friendly – Great for tea, brunch, or dessert
Whether you’re serving it up for family, taking it to a get-together, or enjoying a quiet slice with tea, this cake delivers every time. No layers, no stress, just really good vanilla blueberry cake.
Watch how to make vanilla blueberry cake
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe and there’s no need to thaw them first. In fact, it’s better to add them frozen to help prevent excess moisture from seeping into the batter and making the cake too wet.
Frozen blueberries are a great alternative when fresh berries aren’t in season. Just be sure to gently fold them into the batter right before baking, and don’t overmix to avoid bleeding too much color into the cake.
Can I use other berries besides raspberries?
Yes, you can substitute raspberries with other berries like blueberries or blackberries. Keep in mind that different berries may alter the flavor and moisture content slightly. For instance, blueberries tend to be sweeter and juicier, which might make the cake a bit more moist.
How can I prevent the blueberries from sinking to the bottom of the cake?
This recipe is designed with a thick batter that naturally supports the blueberries, so there’s no need to coat them in flour. Simply fold them in gently and they will distribute evenly throughout the cake, ensuring a perfect bite every time.
How to store vanilla blueberry cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: Refrigerate for up to a week, especially if you live in a warm climate as the raspberries will become soggy if it’s too warm.
Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Vanilla Blueberry Cake
Ingredients
Method
- Preheat Oven & Grease Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.

- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, baking powder and salt. Set aside.
- Cream: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter, sugar and vanilla extract to the bowl. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
- Add Eggs: Add eggs one at a time, beating for 15 seconds after each addition, and scrape down the sides.
- Add Liquids: Pour in milk and oil, beating for 20 seconds until well combined.
- Combine with Dry Ingredients: Add the flour mixture and beat until incorporated. Ensure not to over-beat, about 10-15 seconds. If excess flour is visible, gently fold it in with a rubber spatula.
- Fold in Blueberries: Add the 1 cup of blueberries and gently fold them through the batter just until distributed. Do not over-mix.
- Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle over the remaining 1/2 cup of blueberries onto the top of the batter.
- Bake: Bake for 45-50 minutes, or until a skewer inserted into the center comes out with a few moist crumbs, not wet batter. It's okay if the skewer has some wet blueberries on it, as this just indicates the juiciness of the fruit, not undercooked batter.
- Cool: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
- To Serve: Dust with powdered sugar before serving or top with your favorite frosting. Enjoy!