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 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.
• 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.

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.

In a bowl combine the flour, baking powder and a pinch of salt and stir thoroughly with a whisk. 

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

3. Then using a spoon gradually fold in half of the flour mixture alternating with the milk.

4. 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!

5. Pour the batter into the prepared pan. 

6. Bake in the centre of the oven for 50 minutes.  After about 30 minutes cover loosely to prevent the cake from browning too much.

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.

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 as I didn’t want the cake to be overly sweet.  You can, 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.
• Freeze for up to 3 months.

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.

You might also like

• Almond Redcurrant Cake
• Marzipan Cake with Chocolate Chips 
• Simple Chocolate Coconut Cake (Dairy Free, Healthy)

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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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!

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: International, Low fat

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 8 people

Calories: 365kcal

Author: Monika Dabrowski

Equipment

• 24 cm (9.5 inch) spring form pan

Ingredients

• 190 g fresh blueberries rinsed and dried
• 2 large eggs
• 150 g sugar (0.75 cups)
• 120 ml vegetable oil
• 80 ml milk
• 1.5 tsp vanilla or lemon extract
• 250 g flour (2 cups)
• 2.5 tsp baking powder
• pinch of fine sea salt

For the lemon icing

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

Metric - US Customary

Instructions

• Preheat the oven to 375 F/ 190 C/ gas mark 5.  Line the bottom of a 24 cm (9.5 inch) 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 2 minutes until light and fluffy.  Gradually add half of the flour mixture alternating with the milk.  Do not overmix.
• Using a 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.  Cover loosely after 30-35 minutes to prevent the cake from browning too much.
• 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

Serving: 1serving | Calories: 365kcal | Carbohydrates: 51g | Protein: 5g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 240mg | Fiber: 1g | Sugar: 25g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

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