This gentle and refreshing blueberry cake is made with recent blueberries, lemon zest and juice, and yogurt. With solely quarter-hour of prep, it’s the perfect Spring and Summer time dessert! Serve it with a dusting of powdered sugar, a scoop of ice cream, or a dollop of vanilla whipped cream.
The Quickest and Best Blueberry Cake!
This lovely blueberry cake hit all the correct notes for me—it’s simply candy sufficient, filled with juicy blueberries, and has the proper pop of citrus – similar to my good-old blueberry lemon loaf with lemon glaze. I saved the feel tremendous moist through the use of yogurt and oil, and one of the best half? It got here collectively simply with solely quarter-hour of prep with on a regular basis substances I already had available. No fancy frostings right here—only one pan and accomplished. I like it with a easy dusting of powdered sugar, however I received’t say no to a scoop of ice cream on the facet. This blueberry cake is simply the newest in my ever-growing berry cake assortment. So, should you’re a berry fanatic like me, remember to additionally take a look at my wildly-popular raspberry lemon cake and summery peach blueberry crisp. All of those muffins may grow to be your new finest mates this Summer time!
Ingredient Notes & Substitutions
- Flour: I’ve made this cake with each all-purpose and cake flour—both works nice. For a gluten-free model, I examined it with Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour and King Arthur’s gluten-free measure-for-measure flour, and each turned out superbly.
- Baking Powder: Ensure that it’s recent—outdated baking powder received’t provide the rise you want.
- Vegetable Oil: I used a impartial oil corresponding to vegetable/canola oil for this recipe. One thing like olive oil would overwhelm the opposite flavors.
- Sugar: Use common white granulated sugar.
- Eggs: Add construction and a little bit of richness.
- Vanilla: I normally use actual vanilla extract, however imitation works in a pinch.
- Plain Yogurt: I’ve made this with common plain yogurt, Greek yogurt, bitter cream, and even plain kefir—each provides the cake a pleasant tang and helps it keep tender and moist. Use what you’ve got!
- Blueberries: I take advantage of 16 oz of recent berries. Should you’re utilizing frozen, don’t thaw them—simply toss them in straight from the freezer and add a teaspoon of flour to forestall bleeding. It’s also possible to use raspberries and blackberries.
- Lemon Zest + Juice: I zested a big lemon and ended up with about 2 tablespoons of zest. It brightens the flavour and pairs completely with the blueberries.
- Tip: The beneath picture depicts each single ingredient you want. Take a screenshot on your procuring listing!
How To Make Blueberry Cake
- This can be a fast rundown of the recipe, full with useful step-by-step images! Tip: For the complete recipe & directions please scroll all the way down to the recipe card.
- Preheat the oven to 350ºF, line a 9-inch springform pan with parchment, and spray it with a very good nonstick spray. Toss the blueberries with a tablespoon of flour to maintain them from sinking like unhappy little stones—then set these apart.
- Within the bowl of the stand mixer, beat the sugar and eggs on medium for about 2 minutes till easy and fluffy. Then add the oil, lemon zest and juice, yogurt, and vanilla, and provides it a fast combine on low for a minute.
- In a separate bowl, whisk collectively the flour, baking powder, and salt, then fold that into the moist combination with a spatula till simply mixed—don’t overmix.
- Pour half the batter into the pan, scatter half the blueberries over it, then repeat with the remaining—batter, berries, and a delicate pat on prime to even issues out.
- Bake the blueberry cake within the heart of the oven for 1 hour. Then, I wish to loosely coated it with foil and bake for 10 extra minutes till golden brown and a toothpick comes out clear.
- After baking, I’d let the cake cool within the pan for quarter-hour, then run a knife across the edges, and pop off the springform. As soon as the cake is absolutely cooled, I wish to mud it with powdered sugar on prime—elective however fairly irresistible!
What baking pan to make use of?
I like utilizing a 9-inch springform pan for this kind of cake as a result of the batter is fairly thick and doesn’t leak, plus it makes releasing the cake a lot simpler. This cake is also baked in a 10-inch pan, nevertheless, it is not going to be fairly as tall.
Contemporary or frozen blueberries?
I used recent blueberries for this cake however frozen can be used. Don’t defrost the blueberries earlier than including them to the cake. I toss the berries in a little bit flour previous to including them to the batter as this helps forestall them from sinking.
Storage Directions
- How one can retailer: Any leftover cake needs to be saved in an hermetic container. It’ll preserve at room temperature for 2-3 days and as much as 5 days if refrigerated.
- How one can freeze: This cake may be frozen for as much as one month. Wrap particular person parts in a layer of plastic wrap then a layer of foil. Defrost within the fridge in a single day. Convey to room temperature earlier than consuming.
Extra Blueberry Muffins
- Apple Blueberry Cake
- Peach and Blueberry Greek Yogurt Cake (may be made with canned or frozen peaches or nectarines or apricots)
- Strawberry Blueberry Cake
Blueberry Cake
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Components
- 16 ounces recent blueberries
- 1 ¼ cups granulated white sugar
- 2 giant eggs at room temperature
- ⅔ cup vegetable oil
- zest and juice of 1 lemon
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour spooned and leveled (plus additional for blueberries)
- 2 teaspoons baking powder
- ½ teaspoon salt
- Powdered sugar for topping, elective
Directions
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Preheat the oven to 350ºF. Line a 9 inch springform baking pan with parchment paper, spray with non stick and put aside.
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To a bowl, add the blueberries with one tablespoon of flour. Toss to coat the blueberries and put aside.
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To the massive bowl of a stand mixer fitted with the paddle attachment add the sugar and eggs then beat on a medium velocity for about two minutes or till easy and absolutely mixed.
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Add the vegetable oil, lemon zest, lemon juice, yogurt and vanilla. Beat on a low velocity for about one minute.
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In a separate bowl, mix the flour, baking powder and salt.
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Add the dry substances to the moist substances. Use a spatula to fold collectively till solely simply mixed.
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Pour half of the cake batter into the ready baking pan. Scatter over half of the blueberries then cowl with the remaining cake batter. Use the again of a spoon to softly unfold the batter excessive of the blueberry layer. End by including the second half of the blueberries, urgent them gently into the highest of the batter.
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Bake in the midst of the preheated oven for 1 hour then add a layer of foil to the highest of the pan and bake for an additional ten minutes or till the cake is golden brown and a toothpick inserted into the middle comes out clear.
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Take away the cake from the oven and depart to chill within the pan for quarter-hour then run a pointy knife across the exterior fringe of the cake and launch from the springform pan. Go away the cake on the underside a part of the pan and permit to utterly cool.
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Sprinkle over a little bit powdered sugar, should you like.
Notes
- Baking suggestions: I baked this cake at a comparatively low temperature (350 F) to let it rise and bake slowly—completely value it. Towards the top, I coated it loosely with foil so it wouldn’t get too brown on prime. In my oven, it was excellent at 1 hour and 10 minutes, however since all ovens are totally different, I all the time do the toothpick check earlier than pulling it out. It ought to come out utterly clear!
- Use a springform pan to make releasing the cake simple, particularly with thicker batters like on this cake. It’s also possible to use a 10-inch pan, however the cake received’t be as tall.
- You need to use both recent or frozen blueberries. Toss recent or frozen blueberries in flour earlier than including them to the batter to forestall sinking. Don’t defrost frozen berries!
- Use impartial oils like vegetable or canola. Keep away from olive oil because it may overpower the cake’s flavors.
- About yogurt: You’ll be able to substitute plain yogurt with Greek yogurt or bitter cream.
- Storage: Retailer leftovers in an hermetic container for 2-3 days at room temperature or as much as 5 days within the fridge. You’ll be able to freeze it for as much as a month—Wrap particular person parts in a layer of plastic wrap then a layer of foil. Defrost within the fridge in a single day. Convey to room temperature earlier than consuming.
Vitamin
