There's no denying that bakers, beginners and seasoned, are drawn by the magic of blueberry desserts. The indigo hue glistens and the berries burst in flavor! Bakers love blueberries because they can be folded into the batter and also swirled into fthe rosting. Thus, transforming simple cakes into irresistible delights becomes a cakewalk.
This article is all about blueberries. Their natural sweetness, the tropical hint of coconut milk, or the goodness of whole grains and oats—each recipe shows them off. These creations aren’t just desserts; they’re edible stories of comfort and joy, perfect for beginners and seasoned bakers alike.
If you enjoy blueberry desserts, check out our recipes like Chocolate Floral Blueberry Recipe, Oreo Blueberry Cheesecake and Cadbury Chocolate Blueberry cake.
Coconut Milk Blueberry Cake
This recipe will yield a tasty cake that is tender, tropical and moist.
Ingredients
- 200 gm whole wheat flour (atta)
- 270 gm granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 250 ml coconut milk
- 100 ml coconut oil
- 1 tsp vanilla extract
- 150 gm fresh blueberries
Process
- Preheat your oven to 180°C (350°F) and grease a loaf tin with oil or line it with parchment paper. In a large mixing bowl, sift the whole wheat flour, baking powder, and baking soda, then stir to combine.
- In a separate bowl, whisk together the coconut milk, coconut oil, sugar, and vanilla extract until the sugar dissolves and the mixture becomes smooth.
- Gradually add the wet mixture to the bowl of dry ingredients, folding gently with a spatula until just combined.
- Toss the blueberries in a teaspoon of flour to prevent them from sinking and fold them into the batter, reserving a few for topping.
- Pour the batter into the prepared tin, sprinkle the reserved blueberries on top, and bake at 180°C for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Whole Wheat Blueberry Cake
A healthy cake, this recipe uses whole wheat. It tastes wholesome for sure.
Ingredients
- 180 gm whole wheat flour (atta)
- 100 gm brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 120 gm plain yogurt
- 100 ml milk
- 80 ml olive oil
- 150 gm fresh blueberries
Process
- Preheat your oven to 170°C (340°F) and grease an 8-inch round cake tin or line it with parchment paper.
- Sift together the whole wheat flour, baking powder, and baking soda in a bowl, then stir to combine.
- In another bowl, whisk the yogurt, milk, olive oil, and brown sugar until the sugar dissolves completely.
- Slowly pour the wet mixture into the bowl with the dry ingredients and fold gently until just combined.
- Toss the blueberries with a teaspoon of flour to coat them lightly and fold them into the batter. Transfer the batter to the prepared tin, smooth the top, and bake at 180°C for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
Blueberry Oat Flour Cupcakes
These cupcakes are fluffy, bite-sized delights made with oat flour. You can skip the refined flour and enjoy your desserts guilt-free.
Ingredients
- 150 gm oat flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 100 ml honey
- 1 large egg (or flax egg for a vegan option)
- 120 ml milk (any plant-based milk works too)
- 100 gm fresh blueberries
Process
- Preheat your oven to 180°C (350°F) and line a cupcake tray with paper liners.
- In a medium bowl, mix the oat flour, baking powder, and cinnamon(i.e, the dry ingredients). In another bowl, whisk together the honey, egg, and milk (basically the wet ingredients) until the mixture is smooth and slightly frothy.
- Slowly pour the wet ingredients into the bowl with the dry ingredients and fold gently until just combined.
- Toss the blueberries in a teaspoon of flour, then fold them into the batter.
- Spoon the batter evenly into the cupcake liners, filling each about three-quarters full.
- Bake at 180°C for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tray for 10 minutes before transferring them to a wire rack.
Sugar-Free Blueberry Cake
In this recipe, we will rely on the natural sweetness of the blueberries to make an indulgent cupcake item.
Ingredients
- 200 gm almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 medium ripe bananas (mashed, approximately 200 gm)
- 120 ml unsweetened almond milk
- 1 tsp lemon zest
- 180 gm fresh blueberries
Process
- Preheat the oven to 170°C (340°F) and line a loaf tin with parchment paper or grease it with oil.
- In a bowl, combine the almond flour, baking powder, and baking soda.
- Mash the bananas until smooth in another bowl, then mix in the almond milk and lemon zest. Gradually fold the dry ingredients into the wet mixture until just combined.
- Toss the blueberries with a teaspoon of flour and fold them into the batter, reserving a handful for topping.
- Pour the batter into the prepared tin, sprinkle the reserved blueberries on top, and bake at 180°C for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before slicing.