Who doesn’t love a good Christmas cake? It’s one of the most popular desserts of the holiday season, and for good reason. Today, we are sharing a twist on a holiday classic. How about a tasty Blueberry Christmas Cake? We’ve taken the popular Cranberry Christmas cake and used blueberries instead! The top of this easy blueberry cake has the best, sugary, buttery, flakey layer that makes this cake so scrumptious!
If you have extra blueberries, it is time to make this cake because it is just so darn good with some hot coffee. In fact, I made extra just to slice and freeze for a rainy day. These days, I have not been baking as much due to teaching so I like to tuck some extra goodies away in the freezer.
If you love simple cakes that aren’t too fluffy, or overly sweet–this is for you! This cake bakes up on a 9×13 pan and can be easily sliced once cooled. I changed up the original recipe a bit by adding fresh orange zest, and I am so glad I did! It really complimented the cake and tasted similar to my Cranberry Orange Bread recipe.
- Granulated sugar – The main sweetener in a blueberry Christmas cake. It helps to create a tender crumb and a sweet flavor. The amount of sugar in a blueberry Christmas cake can vary depending on the recipe, but it is typically around 2 cups.
- Eggs – Add richness and moisture to a blueberry Christmas cake. They also help to bind the ingredients together. The eggs in a blueberry Christmas cake are typically beaten until they are light and fluffy.
- Butter – Adds flavor and helps to create a light and fluffy texture in a blueberry Christmas cake. It also helps to keep the cake moist. The butter in a blueberry Christmas cake is typically softened to room temperature before being added to the batter.
- Vanilla extract – Provides a delicious vanilla flavor to a blueberry Christmas cake. It is typically added to the batter after the eggs and butter have been beaten together.
- All-purpose flour – provides structure and helps to bind the ingredients together in a blueberry Christmas cake. It also helps to prevent the cake from becoming too dense. The amount of flour in a blueberry Christmas cake can vary depending on the recipe, but it is typically around 2 cups.
- Blueberries – add sweetness, tartness, and moisture to a blueberry Christmas cake. They also add a pop of color. The blueberries in a blueberry Christmas cake are typically added after the flour has been added to the batter.
Can I use different berries in my Christmas Cake?
There are many different berries that you can use in a Christmas Cake, but some of the most popular ones include cranberries, blueberries, raspberries, and strawberries. You can also use a combination of berries for a more varied flavor.
How do I prevent my Berry Christmas Cake from being soggy?
To prevent your Blueberry Christmas Cake from being soggy, it is important to not overmix the batter. Overmixing can break down the berries and make them release their juices, which can make the cake soggy. It is also important to use a light hand when folding in the blueberries.
How do I store a Blueberry Christmas Cake?
A Blueberry Christmas Cake can be stored at room temperature for up to 3 days. However, it is best to store it in the refrigerator for up to 1 week. If you are storing the cake in the refrigerator, be sure to let it come to room temperature before serving.
Can I freeze Christmas Cake?
Yes, you can freeze a Christmas Cake. To freeze a berry/blueberry Christmas Cake, wrap it tightly in plastic wrap and then aluminum foil. Freeze the cake for up to 3 months. When you are ready to serve the cake, thaw it overnight in the refrigerator.
More Blueberry Recipes to Try
Love blueberries? So do we! Check out these delicious recipes that use fresh or frozen blueberries.
- Bakery Style Blueberry Muffins
- Cornbread Blueberry Muffins
- Lemon Blueberry Pound Cake
- Blueberry Scones
- Blueberry Compote
Blueberry Christmas Cake
- Oven adjusted to center rack position
- 9×13 glass pan
- Rubber Spatula
- whisk attachment
- Preheat oven to 350℉. Grease a 9×13 pan with unsalted butter; set aside.
- In a standmixer fitted with the whisk attachment add the eggs, and sugar. Beat until thick, white, and ribbon light; about 7 minutes. When you remove the whisk the mixture should have a stretch to it like a long ribbon.
- Add in the vanilla extract and butter and whip for an additional 2 minutes.
- Fold in the blueberries and remove the bowl from the mixer.
- Add the thickened cake batter to the greased pan and spread evenly using a rubber spatula.
- Place on the center oven rack and bake for 40-50 minutes or until the top is flaky, and golden brown. A tester inserted into the center of the cake should come out clean.
- Allow the cake to cool for 30 minutes before cutting into squares. Enjoy!