Moist Blueberry Cake

Prep Time
Cook Time
1h 5m
Ready In

"A KC favorite! I most always make this using blueberries and cranberries, this is one of my favorite cakes, in place of the cinnamon/sugar topping a white glaze can be drizzled on top. This cake stays moist for days but don’t worry it won’t last that long, yes it is that good!"

Original is 12 servings


  • Serving Size: 1 (132.5 g)
  • Calories 382.3
  • Total Fat - 12.3 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 65.6 mg
  • Sodium - 310 mg
  • Total Carbohydrate - 60.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 42.2 g
  • Protein - 8.8 g
  • Calcium - 245.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F (set oven rack to second lowest position).

Step 2

Grease a 13 x 9-inch baking pan.

Step 3

In a small bowl combine the flour with next 3 ingredients.

Step 4

In a medium mixing bowl beat melted butter with cream cheese, sugar and vanilla until combined (about 2 minutes).

Step 5

Add in eggs; beat for 3 minutes.

Step 6

Mix in the flour mixture on low speed until just combined.

Step 7

Using a wooden spoon mix in the blueberries (the mixture will be very thick!).

Step 8

Spread into baking pan.

Step 9

In a small bowl combine 1/3 cup sugar with cinnamon, then sprinkle over the batter.

Step 10

Bake for 50-60 minutes or until cake tests done.


No special items needed.

2 Reviews


Wow am I happy to try this cake! It's so good and easy to make and get ready for the oven. It smelled so good while baking and it was very moist and tasted great! The topping is an added plus to this delicious blueberry cake! Next time I may try your other topping to see which one we like more.


review by:
(1 Mar 2014)


This is such a moist and yummy cake! I love all the blueberries and the hint of lemon inside, and the cinnamon crunchy on top. I know it won't last long:)


review by:
(16 Jan 2012)

You'll Also Love