Welcome to my kitchen! Today, we’re baking something truly special and bursting with fruity goodness: a Blueberry Birthday Cake! If you’re looking for a cake that’s both delicious and easy to make, you’ve come to the right place. This recipe is perfect for celebrating birthdays, but honestly, it’s so good you’ll want to bake it any day of the week. Let’s get started on this wonderful blueberry cake!
Why You Will Love This Recipe
This Blueberry Birthday Cake is more than just your average cake – it’s a celebration in every bite! What makes this recipe so special? First off, it’s incredibly moist and tender, thanks to a few simple tricks I’ll share with you. The burst of fresh blueberries in every mouthful is just delightful, adding a sweet and slightly tart flavor that perfectly complements the cake’s vanilla base. It’s also a fantastic homemade blueberry cake option because it’s straightforward to make, even if you’re not a seasoned baker. Plus, the vibrant color from the blueberries makes it naturally beautiful, meaning you don’t need fancy decorating skills to impress. This easy blueberry birthday cake is truly a crowd-pleaser, and I promise it will become a go-to recipe for all your special occasions. Get ready for a truly delicious blueberry cake experience!
Ingredients
Here’s everything you’ll need to bake this amazing Blueberry Birthday Cake. Make sure you have these ready before we start!
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- For the frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Let’s bake this Blueberry Birthday Cake together, step by step. Don’t worry, I’ll guide you through it!
Step 1: Get Ready to Bake
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and make it easy to remove after baking. I like to use a little bit of butter to grease the pan, and then dust it with flour. Tap out any extra flour – we just want a thin coating.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking helps to evenly distribute the baking powder and salt throughout the flour, which is important for the cake’s texture and rise. Make sure there are no lumps!
Step 3: Cream Butter and Add Eggs
In another large bowl, or in the bowl of your stand mixer, cream together the softened butter and sugar until it’s light and fluffy. This might take a couple of minutes. Then, beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start by adding about a third of the dry ingredients to the butter and egg mixture, then add half of the milk. Mix until just combined. Repeat, adding another third of the dry ingredients, then the remaining milk, and finally the last of the dry ingredients. Mix until everything is just combined. Be careful not to overmix – overmixing can make the cake tough.
Step 5: Add Vanilla and Blueberries
Stir in the vanilla extract. Now for the best part – gently fold in the fresh blueberries. Folding means using a spatula to gently mix them in without crushing them. We want to keep those blueberries whole and juicy!
Step 6: Bake the Cake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens can vary! You’ll know it’s ready when it’s golden brown and springs back lightly when you gently press the top.
Step 7: Cool Completely
Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Make sure the cake is completely cool before you frost it, otherwise, the frosting will melt.
Step 8: Make the Frosting
While the cake is cooling, let’s make the frosting. In a large bowl, or in your stand mixer, cream together the softened butter and powdered sugar until smooth and creamy. Gradually add the milk and vanilla extract, and beat until the frosting is light and fluffy. If it’s too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency.
Step 9: Frost and Decorate
Once the cake is completely cool, frost it with the delicious frosting. You can keep it simple with a smooth layer of frosting, or get creative with swirls and decorations. For a birthday cake, you might want to add some sprinkles or candles!
Serving Suggestions
This Blueberry Birthday Cake is wonderful on its own, but here are a few ideas to make it even more special. For a simple and classic pairing, serve slices of this moist blueberry cake with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess is a perfect contrast to the cake’s warm, fruity flavors.
Presentation-wise, you can keep it rustic and charming by leaving the sides unfrosted for a “naked cake” look, or go all-out with a fully frosted and decorated masterpiece. Fresh blueberries scattered on top add a beautiful finishing touch and hint at the deliciousness inside. Consider adding a dusting of powdered sugar for an elegant, snowy effect.
This cake is obviously perfect for birthdays, making it a true Blueberry Birthday Cake, but it’s also fantastic for summer picnics, family gatherings, or any occasion where you want a homemade treat that feels both special and comforting. Imagine serving this at a summer barbecue – it’s sure to be a hit!
Storage and Reheating
To keep your Blueberry Birthday Cake fresh, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If you refrigerate it, bring it to room temperature before serving for the best flavor and texture.
If you want to freeze leftover cake (if there are any!), wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen cake will keep for up to 2-3 months. To thaw, simply place a slice in the refrigerator overnight or at room temperature for a couple of hours.
Reheating isn’t usually necessary for cake, as it’s best enjoyed at room temperature. However, if you’ve refrigerated or frozen your cake and prefer it slightly warm, you can gently warm individual slices in the microwave for just a few seconds. Be careful not to overheat it, or it might become dry.
Key Details
Here’s a quick rundown of the important details for this recipe:
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: About 50-55 minutes
- Servings: 12-16 slices
- Equipment You’ll Need:
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer or stand mixer (optional, but helpful)
- Spatula
- Wire rack
- Measuring cups and spoons
I hope you love making and enjoying this Blueberry Birthday Cake as much as I do! It’s a truly special treat that’s sure to bring smiles to everyone’s faces. Happy baking!
Blueberry Birthday Cake
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter softened
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 1 cup 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time.
- Gradually add dry ingredients to wet ingredients, alternating with milk, mixing until just combined.
- Stir in vanilla extract. Gently fold in fresh blueberries.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- For frosting, cream together softened butter and powdered sugar until smooth. Gradually add milk and vanilla extract, beat until fluffy.
- Once cake is completely cool, frost and decorate as desired.
