Easy Fresh Blueberry Cake Recipe (Healthy)

This easy blueberry cake is super light and fluffy and made using very few ingredients.  It contains a moderate amount of sugar and lots of delicious sweet blueberries.  I hope you enjoy this simple everyday cake!

This easy blueberry cake recipe is a fantastic way of using seasonal fruit.  The blueberries are complemented by a simple lemon icing for a zesty, citrusy finish.

This cake is a lot like a blueberry muffin cake.  It contains typical muffin ingredients, with slightly changed proportions.  I used more oil, less milk and a little more sugar, as it’s not a breakfast recipe.

Easy blueberry cake ingredients

• BLUEBERRIES: I made this cake with frozen as well as fresh blueberries.  The one using frozen blueberries came out a little stodgy, definitely less successful than the fresh blueberries one.  Frozen fruit contains a lot of moisture and given that there are quite a lot of juicy blueberries in this recipe it’s best to use fresh.
• OIL: I used vegetable oil which always produces fluffy bakes.  I usually opt for oil rather than butter in my healthy bakes and the results are always fantastic.  Another advantage of using oil is that the batter will never curdle – there is no such guarantee with bakes containing butter.

This simple blueberry coffee cake contains a good amount of fruit yet is super light and fluffy.

Equipment you’ll need

• Kitchen scales and measuring spoon
• 23 cm springform pan and parchment paper
• 2 large bowls, spoon and spatula

How to make easy blueberry cake: step-by-step

1. Start by preheating the oven to 375 F/180 C.  Line the bottom of a springform pan with baking paper, attach the ring to the base and grease the inside of the ring using about 1 teaspoon of oil.

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2. Combine the flour and baking powder and stir thoroughly with a whisk. Rinse and dry the blueberries well.

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3. Beat the eggs, sugar, vanilla and oil for a couple of minutes until light and fluffy.

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4. Then using a spatula or large spoon gradually fold in half of the flour alternating with the milk.

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5. Fold in the remaining flour (in 2-3 batches) alternating with the blueberries.  Remember to stop stirring once all the flour has been incorporated.  Resist the temptation to overstir!

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6. Then simply pour the batter into your pan and bake for 50 minutes.

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7. Remove from the oven and leave to cool in the pan for 10 minutes before removing the ring.  Cool completely before drizzling with the lemon glaze.

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Top tips

• I recommend using fresh rather than frozen blueberries (frozen contain too much moisture).
• I used cold pressed rapeseed oil but you can use any good quality vegetable oil (though your cake may not be as yellow).
• Ensure the cake has had time to cool before you drizzle the lemon icing over the top.  I used only a small amount of icing as I didn’t want the cake to be overly sweet.  You could, however, easily double the proportions and be more generous with the icing if you prefer.
• Storing: This healthy blueberry cake with stay fresh for a few days if you keep it covered and refrigerated.

More easy blueberry bakes

• Simple Peach Blueberry Crumble (Low Sugar)
• Healthy Blueberry Quinoa Muffins
• Gluten Free Blueberry Muffins with Maple Syrup

You might also like this collection of 27 everyday healthy cacao recipes.

KEEP IN TOUCH!

Have you made this easy blueberry cake? I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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Print Recipe

5 from 8 votes

Easy Fresh Blueberry Cake Recipe

My easy blueberry cake is super light and fluffy and made using very few ingredients.  It contains a moderate amount of sugar and lots of delicious sweet blueberries.  I hope you enjoy this simple everyday cake!

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: International

Keyword: blueberry cake

Servings: 8 people

Calories: 366kcal

Author: Monika Dabrowski

Ingredients

• 1 and 2/3 cup fresh blueberries rinsed and dried
• 2 large eggs
• 140 g sugar (0.7 cups)
• 130 ml vegetable oil
• 90 ml milk
• 1.5 tsp vanilla bean paste/extract
• 220 g flour (1.76 cups)
• 2.5 tsp baking powder

For the lemon icing

• 4 tbsp icing/powdered sugar
• 1 tbsp lemon juice
• Lemon zest for sprinkling on top

Metric - US Customary

Instructions

• Preheat the oven to 375 F/ 180 C/ gas mark 5.  Line the bottom of a 23 cm (9 inch) springform pan with baking paper, attach the ring to the base and grease the inside of the ring with a little oil.  Set aside.
• Combine the flour with the baking powder and stir using a whisk.  Set aside.
• Beat together the eggs, vanilla, sugar and oil for 2-3 minutes until light and fluffy.  Gradually add half of the flour mixture alternating with the milk.  Do not overmix.
• Using a spatula or large spoon fold in the rest of the flour in 2-3 batches alternating with the blueberries.  Stir only until the dry ingredients are no longer visible.
• Pour the batter into the prepared pan and bake in the centre of the oven for 50 minutes.  If the cake starts to brown too much cover loosely with foil/paper after 30-35 minutes.
• Remove from the oven and leave to cool on top of a cooling rack for 10 minutes.  Gently run a spatula around the cake and carefully remove the ring.  Allow the cake to cool completely before drizzling the lemon icing and sprinkling the lemon zest over the top.
• To make the lemon icing combine the icing sugar with the lemon juice and stir until smooth. 

Notes

• I recommend using fresh rather than frozen blueberries (frozen contain too much moisture).
• I used cold pressed rapeseed oil but you can use any good quality vegetable oil (though your cake may not be as yellow).
• Ensure the cake has had time to cool before you drizzle the lemon icing over the top.  I used only a small amount of icing as I didn’t want the cake to be overly sweet.  You could, however, easily double the proportions and be more generous with the icing if you prefer.
• Storing: This healthy blueberry cake with stay fresh for a few days if you keep it covered and refrigerated.

Nutrition

Serving: 1serving | Calories: 366kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 42mg | Sodium: 23mg | Potassium: 241mg | Fiber: 2g | Sugar: 25g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg

RECIPE LINK PARTIES

I am bringing this simple blueberry cake recipe to Fiesta Friday.  Also sharing with #CookBlogShare and Baking Crumbs.