This easy blueberry cake is light and fluffy and made using few ingredients. It is packed with delicious fresh blueberries and contains a moderate amount of sugar. Perfect to enjoy on a lazy Sunday afternoon.
This easy blueberry cake recipe is a fantastic way of using fresh blueberries. The simple oil-based sponge is light and fluffy and the flavour of the blueberries is enhanced by a simple lemon icing for a zesty, citrusy finish.
This easy blueberry cake is made using a simple method. It involves preparing 2 mixtures: wet and dry, then combining them into an easy batter before adding in the blueberries. I used a similar method in my Polish-style plum cake (changing only the final step with the fruit being placed on top of the cake rather than stirred into the batter).
Easy blueberry cake ingredients and substitutions
- Blueberries: I recommend using fresh rather than frozen (details below).
- Oil: I used vegetable oil which always produces fluffy bakes (see also marzipan cake), but any neutral tasting oil will work. Another advantage of using oil is that the batter will never curdle – there is no such guarantee with bakes containing butter.
- Flour.
- Baking powder.
Fresh vs frozen blueberries for cake
I made this easy blueberry cake with frozen as well as fresh blueberries. The one using frozen blueberries came out a little dense, 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.
Step-by-step recipe instructions
1. Start by preheating the oven to 375 F/190 C. Line the bottom of a 24 cm (9.5 inch) spring form pan with baking paper, lightly grease the sides and dust with a little flour. Tip out excess flour and set the pan aside.
2. Prepare dry mixture: Combine the flour, baking powder and a pinch of salt and stir thoroughly with a whisk.
3. Make wet mixture: Beat together the eggs, sugar, vanilla extract and oil for 3-4 minutes until light and fluffy.
4. Add dry mixture: Then using a spoon or whisk gradually fold in half of the flour mixture alternating with the milk.
5. Add blueberries: Fold in the remaining flour (in 2-3 batches) alternating with the blueberries. Remember to stop stirring once all the flour has been incorporated.
6. Bake: Pour the batter into the prepared pan. Bake in the centre of the oven for 45-50 minutes or until a toothpick inserted in the centre comes out clean. After about 35 minutes cover loosely to prevent the cake from browning too much.
7. Cool: 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.
Serving suggestions
This fresh blueberry cake is a simple bake perfect to enjoy with tea or coffee. You can omit the lemon icing and dust the cake with powdered sugar if you prefer.
Top tips
- I recommend using fresh rather than frozen blueberries (frozen contain too much moisture).
- Do not overstir the batter. Stir just to incorporate the ingredients.
- 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 but you can easily double the proportions if you prefer.
- This simple blueberry cake with stay fresh for up to 3 days if you keep it covered and refrigerated.
- Freeze for up to 3 months.
More easy blueberry bakes
- Simple Blueberry Peach Crumble (Low Sugar)
- Healthy Blueberry Quinoa Muffins
- Gluten Free Blueberry Muffins
See also these other easy, delicious desserts!
Recipe
Easy Fresh Blueberry Cake
Equipment
- 23 cm (9'') spring form pan
- Hand mixer
- Large bowl and whisk
Ingredients
- 6.7 ounces (190 g) fresh blueberries approx. 1 and ⅓ cups, rinsed and dried
- 2 large eggs
- ¾ cup (150 g) sugar
- ½ cup (120 ml) vegetable oil
- 5 tablespoons (70 ml) milk
- 1½ teaspoons vanilla or lemon extract
- 2 cups (250 g) flour
- 2½ teaspoons baking powder
- pinch of fine sea salt
For the lemon icing
- 3½ tablespoons confectioners'/icing sugar
- 1 tablespoon lemon juice
- Lemon zest for sprinkling on top
Instructions
- Preheat the oven to 375 F/ 190 C/170 fan/ gas mark 5. Line the bottom of a 23 cm (9'') spring form pan with baking paper and attach the ring to the base. Grease the inside of the ring with a little oil and dust with flour. Tip out excess flour and set the pan aside.
- Combine the flour with the baking powder and a pinch of salt and stir using a whisk. Set aside.
- Beat together the eggs, vanilla, sugar and oil for 3-4 minutes until light and fluffy. Gradually add half of the flour mixture alternating with the milk. Do not overmix.
- Using a large spoon or whisk 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 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cover loosely after 35 minutes to prevent the cake from browning too much (if necessary).
- Remove from the oven and leave to cool for 10 minutes. Gently run a spatula around the cake and 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).
- Do not overstir the batter. Stir just to combine.
- 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 cake with stay fresh for a few days if you keep it covered and refrigerated.
- 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!
Have you made this easy fresh blueberry cake recipe? I'd love to know how it turned 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:)
Peter Rotondo says
I tried this recipe twice, regular and gluten free. It produced a dry, flavorless mess both times.
I have had much success with other online recipes. This one, in my experience, is a dud.
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
I have only made it with blueberries so can't guarantee the same results using other fruits but you can try raspberries or chopped strawberries.
Doris says
Excellent …good texture and flavor, husband approved and really easy to make,
Monika says
Thank you for your feedback:)
Gina says
I’d love to make this but can’t follow your grams and milligrams
Can you please convert your recipes for the most of us out here! Thankyou
Monika says
You'll find US Customary at the bottom of the ingredients list or next to the individual ingredients.
Ida says
Hi
Is it only 70 ml of milk? The batter was very thick.
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. I need to try using demerara in my own cake next time I make it:)
Janice says
Followed this carefully . So disappointed with the results. I did it for 50 mins as stated but I thought 190 deg was a bit high so did it on 185 deg. It was rock hard. Usually there are two temperatures , one for fan oven. As it was a 2019 recipe I though it was correct. If I did it again, I would do it on 170 deg.
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).
Mansi says
Hey did you use Wheat flour or maida ?
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 Walters 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. Thank you so much for sharing with #BakingCrumbs
Monika says
Thank you Jenny, glad you like it:)
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 Balvinder, this cake could be served for breakfast too.
Kelly | Foodtasia says
Monika, 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 Donna!
Eb Gargano | Easy Peasy Foodie 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 / Jo's Kitchen Larder says
Blueberries and lemon - one of my favourite Summer combos! Such a gorgeous cake Monika, light and fluffy and bursting full of fruit! Thank you for sharing your scrumptious bake with #BakingCrumbs 🙂
Monika says
Thank you and you are welcome!
The Girl Next Door says
This cake looks moist, soft and very delicious! 🙂
Monika says
Thank you! It's full of moisture indeed.
Cat | Curly's Cooking 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.
Sylvia | Grace for a Gypsy says
My hubby loves anything blueberry! I am going to try this!
Monika says
Great, let me know how it turns out!
nancyc says
I love blueberry desserts like this–the cake looks so good and moist!
Monika says
Thank you!
sheenam @ thetwincookingproject says
Oh my!! This looks really delicious.
Monika says
Thank you:)
Monika says
Thank you Jenny, hope you like it:)
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!