Simple Blueberry Cake
Print Pin VideoThis 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!
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
- 1¾ cups (210 g) all purpose flour
- ¼ cup (30 g) cornstarch
- 2½ 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
- 1¼ cups (250 g) white granulated sugar
- 1½ tbsp lemon zest - about 1 and 1/2 lemons zested (see note 1)
- 2 large eggs - room temperature
- ⅔ 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
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.
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