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    Simple Blueberry Cake

    This simple blueberry cake is easy to put together, has the most moist and tender crumb and is dotted with heaps of juicy blueberries throughout. It’s packed with so much flavor and is the perfect no-fuss dessert!

    blueberry cake

    Why You’ll Love This Blueberry Cake

    There is so much to love about this blueberry cake, but here are my top 3 reasons that will hopefully convince you to try it out!

    Super Moist & Tender

    This blueberry cake has the most soft and tender crumb thanks to a few key things.

    Firstly, this recipe uses a combination of butter and oil to achieve a super moist texture, but still have heaps of flavor. Oil is liquid at room temperature, which means that the blueberry cake will stay moist for hours on end!

    Secondly, yoghurt and lemon juice are used to provide both flavor and moisture to the cake. Acidic ingredients help contribute to a more tender crumb (check out my blog post on why vinegar is used in cakes for more info)

    Easy & Simple

    What I love most about this recipe is that its so easy to put together and doesn’t require any frosting! All you need is a hand mixer and you’re good to go 🙂

    Heaps of Flavor

    When recipe testing, I was able to achieve the perfect texture much faster than I was able to achieve the perfect flavor. It took me quite a few tries to get the flavor just right!

    Because there are so many blueberries in this cake, I found that they would dampen the flavor of the actual cake quite a bit. Because of this, I had to add more flavor (in the form of lemon juice, sugar and vanilla) to the cake itself in order to get a cake that didn’t taste kind of bland and underwhelming.

    Interestingly, I don’t usually use vanilla flavoring in my lemon based cakes (like my original lemon cake recipe and lemon & blueberry layer cake with cream cheese frosting), but found that this recipe did need a bit of vanilla in the cake to add that extra oomph of flavor!

    How to Make Blueberry Cake

    For the full ingredients list, head to the recipe card at the end of the blog post 🙂

    Preheat oven to 180 °C (350°F) conventional and grease a 9-inch round cake pan – preferrably a springform cake pan. Line the bottom with parchment paper as well.

    Sift together flour, cornstarch, baking powder and salt. Mix together using a whisk and set aside.

    blueberry cake

    In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using an electric mixer (hand or stand mixer) on a medium speed, cream together for 2 minutes until light and creamy.

    blueberry cake

    Add in eggs one by one, mixing well in between each addition.

    Add in yoghurt (you can use Greek yogurt or regular yoghurt – though I prefer to use regular yoghurt), lemon juice (make sure to use fresh lemon juice) and vanilla extract or essence. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

    blueberry cake

    Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.

    Toss half of the blueberries in a tablespoon of flour (this will prevent them from sinking to the bottom of the cake) and then add the coated blueberries to the cake batter and fold them in with a spatula until just combined. Do not overmix.

    blueberry cake

    Distribute the batter evenly into the prepared cake pan. Scatter the remaining half of the berries evenly across the top of the cake. Drop the cake tin lightly on the counter to remove any large air bubbles and bake for 55 minutes, or until a toothpick comes out clean or with a few moist crumbs on it.

    blueberry cake

    Allow the cake to cool in the tin for 20 minutes, before removing the outer ring of the springform pan. Allow the cake to completely cool before removing the base and parchment paper (see video for tips on how I do this).

    blueberry cake

    Dust the top with powdered sugar and serve. Enjoy!

    blueberry cake

    Commonly Asked Questions

    Can I use frozen blueberries?

    Yes, you can use frozen blueberries in this recipe. Just make sure you don’t let them thaw otherwise they will bleed into the batter.

    How do you stop berries from sinking in cakes?

    The best trick to use is to coat berries in flour before folding them into the cake batter. This will prevent them from sinking.

    How to store blueberry cake?

    Store the cake in an airtight container at room temperature for up to 3 days, before placing into the fridge for up to a week.

     

    blueberry cake

    Simple Blueberry Cake

    This simple blueberry cake is easy to put together, has the most moist and tender crumb and is dotted with heaps of juicy blueberries throughout. It's packed with so much flavor and is the perfect no-fuss dessert!
    5 from 18 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • cups (210 g) all purpose flour
    • ¼ cup (30 g) cornstarch
    • tsp baking powder
    • ½ tsp salt - omit if using salted butter
    • ½ cup (113 g) unsalted butter - room temperature
    • ¼ cup (52 g) unflavored vegetable oil - I use canola oil
    • cups (250 g) white granulated sugar
    • tbsp lemon zest - about 1 and 1/2 lemons zested (see note 1)
    • 2 large eggs - room temperature
    • cup (165 g) yoghurt - unflavored and unsweetened, regular and Greek will both work (though I prefer to use regular).
    • 3 tbsp (40 g) lemon juice - freshly squeezed
    • 1 tsp vanilla essence/extract
    • 2 cups (330 g) fresh blueberries (divided in half) - Coat one half of the blueberries in 1 tbsp of flour and leave the rest as is. See note 2 if you want to use frozen blueberries.
    • Powdered sugar - for dusting on top

    Instructions

    • Preheat oven to 180 °C (350°F) conventional (see note 3 if using a convection oven with a fan) and grease a 9-inch springform cake tin (I use my homemade cake release). Line the bottom with parchment paper as well.
    • Sift together flour, cornstarch, baking powder and salt. Mix together using a whisk and set aside.
    • In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and creamy.
    • Add in the eggs one by one, mixing well in between each addition.
    • Add in yoghurt, lemon juice and vanilla. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.
    • Toss half of the blueberries in a tablespoon of flour (this will prevent them from sinking to the bottom of the cake) and then add the coated blueberries to the batter and fold them in with a spatula until just combined. Do not overmix.
    • Distribute the batter evenly into the prepared cake pan. Scatter the remaining half of the blueberries evenly across the top of the cake. Drop the cake tin lightly on the counter to remove any large air bubbles and bake for 55 minutes, or until a toothpick comes out clean or with a few moist crumbs on it.
    • Allow the cake to cool in the tin for 20 minutes, before removing the outer ring of the springform pan. Allow the cake to completely cool before removing the base and parchment paper (see video for tips on how I do this).
    • Dust the top with powdered sugar and serve as is, or with a side of whipped cream or ice cream. Enjoy!

    Video

    YouTube video

    Notes

    Note 1. When zesting the lemons, you want to make sure you're using a fine grater, and only grate the top yellow part of the lemon. Don't grate it right down to the white part of the lemon as the white part is bitter and we don't want a bitter cake 🙂
    Note 2. If using frozen blueberries, do not thaw them. Fold them into the batter at the end, and remember to coat them in flour otherwise they may sink to the bottom.  
    Note 3. If using a convection oven that has a fan function, bake at 160 °C (320°F) as the fan function bakes food faster.

    Nutrition

    Calories: 304kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 207mg | Potassium: 41mg | Fiber: 1g | Sugar: 23g | Vitamin A: 303IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: blueberry cake, easy blueberry cake, lemon blueberry cake recipe, recipe for blueberry cake, simple blueberry cake, simple blueberry dessert
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

     

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    16 Comments

    • Nehal

      5 stars
      Very easy recipe and super delicious. My entire family just loved it.

      • Cakes by MK

        Awesome! So happy to hear your family loved the recipe Nehal 😀
        Really appreciate the feedback 🙂

    • Cherrie Shoats

      5 stars
      I’m very excited to try this recipe.

      • Cakes by MK

        Awesome! Hope you love it Cherrie 😀

    • Sira

      Hi,

      Can I use a 8×3 inch round cake tin instead of the 9inch pan you have used here? How much should I adjust the baking time?

      • Cakes by MK

        Hi Sira! 🙂 That should probably be fine, though the cooking time is likely to be longer as it will be quite a thick cake in the 8 inch cake tin. This could mean that the top may brown a little too much due to the long cooking time. You could either place the cake lower in the oven, or alternatively, you could leave a little of the batter out and use it to make a couple of cupcakes on the side. Hope that helps and hope you enjoy the recipe 🙂

    • Lori

      Hi, this looks great! My LG double oven does have a convection setting but I don’t usually use it. But either way my oven does use a fan in the back. Should I use the 320 temp even if I don’t plan to use the “convection” setting? Thanks.

      • Cakes by MK

        Hi Lori 🙂 Hmm good question! So you mean when the oven is on the fan is still going even though convection mode isn’t turned on? If so, then my best guess would be to use the 320 temp. If you find the cake is taking a while to bake (more then say 15mins than the stated cooking time), then it probably means 350 would be right for next time 🙂
        Hope that helps and hope you enjoy the recipe!

    • Lindy

      Can I use canned blueberries? Or cherries?

      • Cakes by MK

        Hi Lindy 🙂
        Hmmm good question! I haven’t tried canned blueberries or cherries myself, but I think the success of the cake would just depend on how much additional liquid there is. If its in syrup, then you would want to drain any excess syrup, but also keep in mind the cake is likely to be sweeter (so you may want to reduce the sugar slightly – not too much though as this will change the texture of the cake). A bit of playing around with the ingredients may be required to get it just right. I’d love to hear how you go if you decide to try it out 😀

    • Julie Harris

      Can I use frozen raspberries instead

      • Cakes by MK

        Hi Julie! 🙂 Yes you can, just don’t let them thaw otherwise they’ll bleed into the batter. Pull them out of the freezer right at the end when it’s time to use them. The cooking time may also take a little longer. Hope you enjoy the recipe!

    • Jo

      Yummy. Great tip re coating blueberries in flour first! I will definitely bake this cake. Thank you.

      • Cakes by MK

        Thanks Jo! Hope you enjoy the recipe 🙂

        • Ida

          5 stars
          Thank u so much for your wonderful recipes, I signed up yesterday

          • Cakes by MK

            Awesome! So happy to hear you’ve signed up Ida 😀

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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