344 blueberry cake recipes

Blueberry corn bread with fresh or frozen berries baked into a golden cornmeal batter. Lightly sweet, tender, and ready in 45 minutes from an 8x8 pan.

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

Whole wheat blueberry muffins sweetened with applesauce and honey instead of sugar. Warm spices of cinnamon and nutmeg in a tender, lightly sweet breakfast muffin.

Microwave blueberry buckle with a cinnamon-butter crumb topping and two cups of blueberries folded into a tender cake batter. Done in 12 minutes flat.

Blueberry corn pancakes: hearty cornmeal and whole wheat flapjacks studded with fresh blueberries. Honey-sweetened buttermilk batter for tender Southern-style stacks.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Bakery-style blueberry muffins piled high in the tin with a sugar-crusted top. Mashed blueberries in the batter create purple swirls and intense berry flavor.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.

Blueberry sausage breakfast cake with sour cream batter, brown sugar, and chopped pecans on top. A make-ahead overnight brunch bake that goes straight from fridge to oven.

Moist buttermilk cornbread studded with fresh blueberries, made with both cornmeal and masa flour for extra corn flavor and a tender crumb. Just 8 minutes of prep and 20 minutes in the oven for a kid-friendly side or snack.

Banana blueberry bran muffins sweetened with honey and corn syrup, made with egg whites and skim milk. A low-fat, high-fiber muffin with no added butter or oil.

A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.

An old-fashioned blueberry pie that makes its own crust from crushed soda crackers and butter. No pie dough, no rolling pin. Just layer, bake, and serve with whipped cream.

Basic berry dumpling wraps cinnamon-spiced blueberries in a tender shortening pastry, baked into a rustic single-pan dessert. A folded-corner cobbler-meets-pie that's ready in an hour.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Blueberry puffs baked in individual custard cups with lemon-kissed berries on the bottom and a light cake batter on top. Turned out upside down for a warm, fruity dessert.