Blueberry Cake Recipes
This simple blueberry cake is delightfully easy to make and bursts with juicy berries in every bite. A slice of this simple blueberry cake pairs perfectly with your morning coffee or afternoon tea.
Light, moist, and brimming with fresh blueberries, this fuss-free cake makes a charming dessert or a sweet snack. With a hint of zesty lemon, it’s as refreshing as it is comforting.
Must-Have Ingredients for Simple Blueberry Cake
- All-purpose flour – Gives the cake structure while keeping it soft and tender.
- Cornstarch – Lightens the crumb for a more delicate texture.
- Unsalted butter – Provides richness and moisture.
- Vegetable oil – Adds extra tenderness and keeps the cake soft for days.
- White granulated sugar – Sweetens the cake and helps create a golden crust.
- Lemon zest – Brightens the flavor, complementing the blueberries beautifully.
- Eggs – Bind everything together and add richness.
- Yoghurt – Adds moisture and a slight tang for balance.
- Lemon juice – Enhances the fresh citrus note that pairs so well with berries.
- Fresh blueberries – The star of the show, bursting with sweet, juicy flavor.
How to Make This Simple Blueberry Cake
Start by preheating your oven and preparing your cake tin with a good layer of grease and parchment. Whisk together the dry ingredients and cream the butter, oil, sugar, and lemon zest until fluffy.
Beat in the eggs one at a time, then stir in the yoghurt, lemon juice, and vanilla. Gently fold in the dry ingredients, being careful not to overmix. Toss half the blueberries in flour, fold them into the batter, then pour into the tin. Scatter the rest of the blueberries on top for a beautiful berry-studded finish.
Bake until golden and a toothpick comes out mostly clean. Let it cool slightly in the pan before releasing it, then dust with powdered sugar for a pretty touch.
Tips and Little Twists for Simple Blueberry Cake
Keep the cake light by not overmixing the batter once the dry ingredients are added. To stop blueberries from sinking, always coat them lightly in flour before folding in. Want an extra zing? Try adding a dash of almond extract or swap half the blueberries for raspberries for a mixed berry twist.
Serve this cake warm with whipped cream, a dollop of yoghurt, or a scoop of vanilla ice cream for an extra treat. It’s also delicious on its own with a cup of tea.
Storing Your Simple Blueberry Cake
Keep any leftovers covered at room temperature for up to two days. For longer freshness, store the cake in an airtight container in the fridge for up to five days.
To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw at room temperature or warm gently in the oven for that freshly baked taste.
Blueberry Cake Recipes
Ingredients
- 2 cups 330 g fresh blueberries, divided and prepared as directed
- ½ cup 113 g unsalted butter, softened
- 1 tsp vanilla essence or extract
- 1¼ cups 250 g white granulated sugar
- ¼ cup 30 g cornstarch
- ½ tsp salt omit if using salted butter
- 3 tbsp 40 g freshly squeezed lemon juice
- 2½ tsp baking powder
- ¼ cup 52 g unflavored vegetable oil (such as canola)
- 1½ tbsp lemon zest approximately 1½ lemons
- 2 large eggs at room temperature
- 1¾ cups 210 g all-purpose flour
- ⅔ cup 165 g plain, unsweetened yoghurt (regular or Greek)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 180 °C (350 °F) conventional. Grease a 9-inch springform pan thoroughly and line the base with parchment paper. Combine the flour, cornstarch, baking powder, and salt by sifting them together into a bowl, then whisk lightly to blend and set aside. In a large mixing bowl, cream the butter, vegetable oil, sugar, and lemon zest using a hand or stand mixer on medium speed for approximately 2 minutes until pale and fluffy. Incorporate the eggs individually, mixing well after each addition. Pour in the yoghurt, lemon juice, and vanilla, mixing gently until fully integrated, then set the mixer aside. Using a spatula, fold the sifted dry ingredients into the wet mixture gradually until just blended; take care not to overmix. Coat half of the blueberries in one tablespoon of flour to prevent sinking, fold them gently into the batter, and stir until just combined. Pour the batter evenly into the prepared pan and scatter the remaining uncoated blueberries over the top. Gently tap the pan on the counter to release any large air pockets. Bake for about 55 minutes, or until a toothpick inserted into the centre emerges clean or with only a few moist crumbs attached. Allow the cake to cool in the tin for 20 minutes before releasing the springform ring. Let the cake cool completely before removing the base and parchment. Dust generously with powdered sugar prior to serving, and enjoy as is or paired with whipped cream or ice cream.
