This simple blueberry cake is packed full of fresh, juicy blueberries and comes with a zesty lemon drizzle. It's easy to make, not too sweet, perfect for a summer brunch!
This simple blueberry cake is a delicious alternative to blueberry muffins and a great way of using fresh blueberries. It's not overly sweet, has a hint of lemon and vanilla and makes a fantastic summer breakfast/brunch offering. Although made with a generous amount of fresh, juicy blueberries, this cake is still fluffy and light.
My easy blueberry lemon cake comes together in a few simple steps. All you need to do is prepare the dry and wet mixtures, combine them, add the blueberries and bake! I do recommend that you sift the dry ingredients for a lighter, well-risen cake, but this step is quick and easy.
Simple blueberry cake ingredients and substitutions
- Blueberries: I recommend using fresh rather than frozen (see below).
- Oil: you can use any neutral tasting oil.
- Eggs.
- Yogurt: creates better structure. You can use sour cream, instead.
- Milk: loosens the batter and makes it easier to incorporate the blueberries.
- Sugar: I used granulated sugar in the cake batter and confectioner's sugar/icing sugar to make the lemon drizzle.
- Vanilla extract.
- Lemon zest and juice: I used the zest in the batter and the juice in the drizzle mixture.
- Flour: all-purpose/plain flour. Alternatively use white whole wheat flour.
- Baking powder and bicarbonate of soda.
- Salt.
Can I use frozen blueberries
I don't recommend it. Frozen fruit contains more moisture (than fresh) which would seep into the batter and make your blueberry breakfast muffin cake dense, rather than fluffy (I tested it!). Another drawback is that frozen fruit clumps up and is not easy to incorporate into the batter, which is quite thick (dusting the fruit with flour won't help).
Fresh blueberries are easier to work with in this easy blueberry cake recipe.
Step-by-step recipe instructions
1. Preheat the oven to 375F/190C/170 fan/gas mark 5. Line the bottom of a 9-inch spring form pan with baking paper then lightly grease the sides and dust with a little flour. Tip out excess flour and set the pan aside.
2. Prepare dry mixture: Sift together the flour, baking powder and bicarbonate of soda. Using a whisk stir in the salt and set aside.
3. Make wet mixture: Beat together the eggs, sugar, oil and vanilla extract for 3-4 minutes until pale and creamy. Stir in the yogurt, milk and lemon zest.
4. Add dry mixture: Gradually add in the flour mixture using a whisk. Halfway through gently fold in the blueberries and the rest of the flour (use a large spatula/spoon to do this).
TIP: Do not overstir the batter. It will be quite thick.
5. Bake: Pour the batter into the prepared pan. Bake in the centre of the oven for 45 minutes.
6. Cool: Remove from the oven and leave to cool in the pan completely. Run a knife around the cake then remove the ring.
7. Add drizzle: Stir together the confectioner's sugar and lemon juice until smooth. Drizzle over the cake and serve.
Serving suggestions
This simple fresh blueberry cake is perfect served for a weekend breakfast or brunch. It's also delicious as a light dessert served with a scoop of vanilla ice cream.
You can omit the lemon drizzle and dust the cake with a little confectioner's sugar before serving, instead (or skip this step altogether).
Variations
I like this easy breakfast cake with fresh blueberries just as it is, but you can adapt this recipe to suit your needs. For example:
- Use the batter to make blueberry muffins (bake for about 25 minutes).
- Add cinnamon (approx. 1 teaspoon).
- Add a handful of chopped walnuts or pecans for crunch.
- Use a combination of blueberries and black currants for a different flavour twist.
Top tips for making fresh blueberry cake
- I recommend using fresh rather than frozen blueberries (frozen contain too much moisture).
- For a light, fluffy and well-risen cake I recommend sifting the dry ingredients and beating the wet mixture until pale and creamy before assembling the batter.
- Do not overstir the batter. Stir just to incorporate the ingredients.
- Ensure the cake has had time to cool before you add the lemon drizzle.
- This simple blueberry cake is best served completely cooled. I like to make it the night before then add the drizzle and serve for brunch the following day. Keep it covered and refrigerate any leftovers the next day. It will stay fresh for up to 3 days.
- Freeze for up to 3 months.
Related blueberry recipes to try next
- Simple Blueberry Peach Crumble
- Healthy Blueberry French Toast Bake
- Blueberry Quinoa Muffins
- Healthy Blueberry Ricotta Pancakes
See also these other easy breakfast recipes and more desserts!
Recipe
Simple Fresh Blueberry Cake
Equipment
- 9''/23cm spring-form pan
- Hand mixer
- Large bowl and whisk
Ingredients
- 2½ cups (350 g) fresh blueberries
- 2¼ cups (282 g) all-purpose/plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon fine sea salt
- 2 large eggs at room temperature
- ½ cup+1tbsp (135 ml) oil neutral tasting, any
- ½ cup (100 g) sugar
- 3½ tablespoons milk at room temperature
- 3 tablespoons yogurt at room temperature
- 1½ teaspoons vanilla extract
- zest of 1 large lemon or 2 small
Lemon drizzle
- 4 tablespoons confectioner's/icing sugar
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 375F/190C/170 fan/gas mark 5. Line the bottom of a 9-inch spring form pan with baking paper then lightly grease the sides and dust with a little flour. Tip out excess flour and set the pan aside.
- Prepare dry mixture: Sift together the flour, baking powder and bicarbonate of soda. Using a whisk stir in the salt and set aside.
- Make wet mixture: Beat together the eggs, sugar, oil and vanilla extract for 3-4 minutes until creamy and pale. Stir in the milk, yogurt and lemon zest.
- Add dry mixture: Using a whisk gradually add in the flour mixture. Halfway through gently fold in the blueberries along with the rest of the flour (use a large spatula/spoon to do this). Do not overstir the batter. It will be quite thick.
- Bake: Pour the batter into the prepared pan. Bake in the centre of the oven for 45 minutes.
- Cool: Remove from the oven and leave to cool in the pan completely. Run a knife around the cake then remove the ring.
- Add drizzle: Stir together the confectioner's sugar and lemon juice until smooth. Drizzle over the cake and serve.
Notes
-
- I recommend using fresh rather than frozen blueberries (frozen contain too much moisture).
-
- For a light, fluffy and well-risen cake I recommend sifting the dry ingredients and beating the wet mixture until pale and creamy before assembling the batter.
-
- Do not overstir the batter. Stir just to incorporate the ingredients.
-
- Ensure the cake has had time to cool before you add the lemon drizzle.
-
- This simple blueberry cake is best served completely cooled. I like to make it the night before then add the drizzle and serve for brunch the following day. Keep it covered and refrigerate any leftovers the next day. It will stay fresh for up to 3 days.
-
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this fresh blueberry muffin cake I'd love to know how it turns out for you. Let me know in the comments below, thanks!
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Elaine says
I am always looking for recipes that do not use butter. I bought two containers of blueberries from my local farm store and used both. I made this in an 8 inch square disposable pan and it was incredible. Very light, not too sweet and full of blueberries. I will make this again and again.
Monika says
Thank you for sharing your feedback, glad you enjoyed this recipe:)
Ella says
I can't wait to try this recipe this weekend!
My son doesnt like blueberries - any suggestions for a good replacement?
Looks delicious though so will try despite. 🙂
Monika says
Perhaps black currants?
Doris says
Excellent …good texture and flavor, husband approved and really easy to make,
Monika says
Thank you for your feedback:)
Monika says
You'll find US Customary at the bottom of the ingredients list or next to the individual ingredients.
Monika says
Yes, this is the correct amount.
Ralph Gaines says
I've made this a few times now and completely dependable recipe for a delicious cake. A couple of things. I only have a 20cm loose-bottomed cake tin but it just makes the cake taller and doesn't affect the baking. Secondly, I discovered to my horror that the only sugar I had was granulated demerara sugar so had to use that. The result was a delicious toffee hint to the cake so I only use that now (or mix half and half). It's good enough to serve warm as a desert with good quality vanilla ice cream.
Monika says
Thank you! Good to know using a different size tin still produced a good cake.
Monika says
So sorry to hear that. The oven temperature for this recipe is correct for a regular rather than fan assisted oven, which I am assuming you've got. If I bake this cake at 180 C it's ok but not as fluffy and well risen as when I bake it at 190 C. It's true that some sites give 2 temperatures but as I only have one oven that's what I use to test my recipes. Although it's accepted that fan assisted ovens generally require lower baking temperatures than regular ovens I cannot say exactly what it would be for each individual recipe since I can't test them myself. The last thing I want is to mislead people.
In your case baking this cake at 170-175 C might work better, as you correctly noted.
amber says
by far the best blueberry cake i made. i used 1 cup WW flour and 1 cup white flour. my fresh blueberries were somewhat sour so i mixed it with a bit of maple syrup and lemon juice. sprinkled a little extra sugar on top before placing in oven. came out as a wonderful treat =)
Monika says
Glad you enjoyed this recipe:)
Rena Agrawal says
This looks like a great recipe and looks so yummy. Will definitely try it soon. Can we replace sugar with dates and if yes, what should be the measure? I plan to use nut flour instead of wheat. I recently made banana bread with it and it turned out good. Will let you know. Thanks!
Monika says
Thank you! I haven't tried using dates in this recipe so really couldn't say if it's a good replacement for sugar. Almond flour might work but again I haven't tried it, the only thing I can say for sure is that you would need more almond flour than wheat (about 20-30% more).
Molly says
Just made your cake. Lovely, delicious & easy. Thank you from Vancouver, Canada
Monika says
So glad to hear it, thanks for the feedback:)
Jenny says
Fabulous cake and loving the lemon and blueberry combo. I love one tier cakes with lots of flavour layers.Simple but super delicious. This is something I would really love to bake.
Monika says
Thank you:)
Elsa Lowry says
Can I use rape seed oil instead of vegetable oil?
Monika says
Yes you can, in fact any mild tasting oil will work.
Balvinder says
Wish I was having this for breakfast today! It looks amazing!
Monika says
Thank you:)
Kelly says
This blueberry cake looks heavenly! I love simple cakes and this one looks so tender and just bursting with blueberries! Love!
Monika says
Thank you! I love using seasonal fruit in baking and summer baking is just so fantastic:)
Donna says
This looks so yummy! I love blueberries in cake!
Monika says
Thank you:)
Eb Gargano says
Oooh I do love a healthy take on cake! I like how you've minimised on the sugar and maximised on the blueberries 😀
Monika says
Thanks Eb! I should have said that in my post!
Jo Allison says
Blueberries and lemon - one of my favourite Summer combos! Such a gorgeous cake Monika, light and fluffy and bursting full of fruit!
Monika says
Thank you!
Monika says
Thank you:)
Monika says
Thank you!
Monika says
Great, let me know how it turns out!
The Girl Next Door says
This cake looks moist, soft and very delicious! 🙂
Monika says
Thank you! It's full of moisture indeed.
Cat says
This cake looks amazing! I love blueberries and lemon together and also love how many blueberries are in this cake! Yum!
Monika says
Thank you! I used lots of blueberries but it works, the cake is still really light.
Of Goats and Greens says
Looks good. My native blueberry bushes should be producing soon, so great to have ideas.
Monika says
Thank you! How fantastic to have your own blueberry bushes!
Jenny Walters says
What a great recipe! I am definitely going to try this. I love baking with oil too!
Monika says
Thank you Jenny!