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/ 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.
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.