Simple Blueberry Cake Recipe

This is one of my favorite cakes and really easy to make. This easy blueberry cake recipe is bursting with flavor.

My little one loves blueberries, and the rest of us love cake…so I created magic just like that.

The flavors are so well-balanced – not too sweet to make you sick in the gut but sweet enough to get an extra slice. But the highlight is its versatility. You can make it gluten-free, dairy-free, or vegan! What else does a mom want?

This Simple Blueberry Cake Recipe is my summer-perfect snacking-cake kinda recipe. I hope it becomes one of yours too.

Scroll to bottom for printable recipe card.

Why Do I Love Blueberry Cakes?

Just look at one! It’s art. The hues of deep blue and purple, studded in those fluffy white layers. Plus, the flavor is one of a kind. It’s sweet with an earthy hint of tartness, which gives it that unique taste and aroma. There aren’t any tricky steps. No weird damn-I-can’t-find-it ingredients.

And it’s one of the easiest family-pleaser recipes. I don’t have to worry about leftovers because there aren’t any. Aha!

Do I Have to Use the Cake Mix?

No, you don’t. I find it easier to use the mix and add my little touches. It’s a surefire way to create a moist, fluffy cake every time. Plus, the mix already has some ingredients, like flour and sugar, that you’d have to measure on your own.

But if you want to go all-out and make the recipe from scratch, you can use white or regular whole-wheat flour.

Can I Use Frozen Berries?

Of course! I like using fresh blueberries. They look prettier and smell nicer. But if you’re using frozen ones, don’t defrost them before baking. And when you’re adding them to the mixture, toss them in some flour. It’ll keep them from sinking right to the bottom of your pan.

Ingredients:

• 1 box white cake mix (15.25 oz)
• 1 C water
• 3 large eggs
• ½  C canola oil
• 3 C fresh blueberries
• ½ C sugar
• 1 package cherry flavored gelatin (3 oz package)
• 2 C miniature marshmallows
• 2 C Cool Whip

Instructions:

Step 1. Preheat oven to 350 degrees.

Step 2. Prepare a 9 X 13  baking pan with nonstick baking spray.

Step 3. Follow the ingredient list as printed on the back of the cake box.

Step 4. Add ingredients for the cake to a mixing bowl.

Step 5. Use an electric mixer on medium speed to mix all of the ingredients.

Step 6. Continue until the batter is smooth.

Step 7. Set aside.

Step 8. Place fresh blueberries on the bottom of the baking pan.

Step 9. Sprinkle the sugar on top of all of the blueberries.

Step 10. Sprinkle the cherry gelatin on top of the sugar-covered blueberries.

Step 11. Layer two cups of mini marshmallows, covering the cherry gelatin.

Step 12. Pour the final layer, the prepared cake mix, on top.

Step 13. Use a butter knife to even the top of the prepared cake mix.

Step 14. Bake at 350 degrees for 50-55 minutes or until an inserted toothpick comes out clean.

Step 15. When done, move the cake in the baking pan to a cooling rack to cool for 30 minutes.

Step 16. When cooled, top with a scoop of Cool Whip before serving.

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What Alterations Can I Make to This Recipe?

You can make this recipe vegan by leaving the eggs out and replacing oil with melted coconut oil. Or, if you don’t have canola oil, use some extra light olive oil or even melted butter. To make the cake gluten-free, use a gluten-free cake mix and replace the flour with almond or coconut flour.

You can also play around with the flavorings a bit. Like, I’ve experimented with strawberry gelatin in place of cherry, and it was surprisingly delicious.

What Can I Serve It With?

You can serve this cake as-is or top it with your favorite frosting. I like to keep it simple with a dusting of powdered sugar or some lemon glaze. It also pairs well with a huge vanilla ice cream or whipped cream scoop. Yum!

Do I Have to Use Cool Whip?

No, you don’t. You can just use plain whipped cream or some yogurt too. It’s totally up to you!

Just keep the consistency of your topping in mind – it should be light and fluffy so that it sets properly on the cake.