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.
This low sugar blueberry cake is the perfect accompaniment to your mid-morning or afternoon coffee/tea.
Can I use frozen blueberries in easy blueberry cake recipe
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.
How to make fluffy blueberry cake
This simple blueberry coffee cake contains a good amount of fruit yet is super light and fluffy. There are 2 reasons for this.
First of all, 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.
The second important rule when it comes to creating fluffy bakes is not stirring the batter too much – stir just enough to combine the ingredients. So once you’ve added all the flour fold it in only until just combined. (see Instructions below for more detail)
How to make easy blueberry cake
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.
Rinse and dry the blueberries well. Combine the flour with the baking powder, stir using a whisk and set aside.
Beat the eggs, sugar, vanilla and oil for a couple of minutes until light and fluffy. Then using a spatula or large spoon gradually fold in half of the flour alternating with the milk.
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!
Then simply pour the batter into your pan and bake for 50 minutes.
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.
How to store fresh blueberry cake
This healthy blueberry cake with stay fresh for a few days if you keep it covered and refrigerated.
More easy blueberry bakes
You might also like this collection of 27 everyday healthy cacao recipes.
Easy Fresh Blueberry Cake Recipe
- 1 and 2/3 cup fresh blueberries rinsed and dried
- 2 large eggs
- 140 g sugar a little less than 2/3 cup
- 130 ml vegetable oil approx. 1/2 cup
- 90 ml milk approx. 1/3 cup
- 1.5 tsp vanilla bean paste/extract
- 220 g flour approx. 1.5 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
- 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.