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!
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.
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.