Side view of blueberry cake slices on top of white plate with spatula, lemon, stripy blue cloth and blueberry cake in background.
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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!
Course Dessert
Cuisine International
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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

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