Blueberry Cake

This light and refreshing blueberry cake is made with fresh blueberries, lemon zest and juice, and yogurt. With only 15 minutes of prep, it’s the ideal Spring and Summer dessert! Serve it with a dusting of powdered sugar, a scoop of ice cream, or a dollop of vanilla whipped cream.

Course Dessert

Cuisine American

Keyword blueberry cake

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 394kcal

Author Julia

Ingredients

16 ounces fresh blueberries
1 ¼ cups granulated white sugar
2 large eggs at room temperature
⅔ cup vegetable oil
zest and juice of one lemon
1 cup plain yogurt
1 teaspoon vanilla extract
2 ½ cups all-purpose flour spooned and leveled (plus extra for blueberries)
2 teaspoons baking powder
½ teaspoon salt
Powdered sugar for topping, optional

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Line a 9 inch springform baking pan with parchment paper, spray with non stick and set aside.
To a bowl, add the blueberries with one tablespoon of flour. Toss to coat the blueberries and set aside.
To the large bowl of a stand mixer fitted with the paddle attachment add the sugar and eggs then beat on a medium speed for about two minutes or until smooth and fully combined.
Add the vegetable oil, lemon zest, lemon juice, yogurt and vanilla. Beat on a low speed for about one minute.
In a separate bowl, combine the flour, baking powder and salt.
Add the dry ingredients to the wet ingredients. Use a spatula to fold together until only just combined.
Pour half of the cake batter into the prepared baking pan. Scatter over half of the blueberries then cover with the remaining cake batter. Use the back of a spoon to gently spread the batter over the top of the blueberry layer. Finish by adding the second half of the blueberries, pressing them gently into the top of the batter.
Bake in the middle of the preheated oven for 1 hour then add a layer of foil to the top of the pan and bake for a further ten minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and leave to cool in the pan for 15 minutes then run a sharp knife around the outside edge of the cake and release from the springform pan. Leave the cake on the bottom part of the pan and allow to completely cool.
Sprinkle over a little powdered sugar, if you like.

Notes

Baking tips: I baked this cake at a relatively low temperature (350 F) to let it rise and bake slowly—totally worth it. Toward the end, I covered it loosely with foil so it wouldn’t get too brown on top. In my oven, it was perfect at 1 hour and 10 minutes, but since all ovens are different, I always do the toothpick test before pulling it out. It should come out completely clean!
Use a springform pan to make releasing the cake easy, especially with thicker batters like in this cake. You can also use a 10-inch pan, but the cake won’t be as tall.
You can use either fresh or frozen blueberries. Toss fresh or frozen blueberries in flour before adding them to the batter to prevent sinking. Don’t defrost frozen berries!
Use neutral oils like vegetable or canola. Avoid olive oil as it could overpower the cake's flavors.
About yogurt: You can substitute plain yogurt with Greek yogurt or sour cream.
Storage: Store leftovers in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge. You can freeze it for up to a month—Wrap individual portions in a layer of plastic wrap then a layer of foil. Defrost in the fridge overnight. Bring to room temperature before eating.

Nutrition