Simple Fresh Blueberry Cake

Side view of simple blueberry cake slice with cake in background on top of parchment.

This simple blueberry cake is packed full of fresh, juicy blueberries and comes with a zesty lemon drizzle. It's easy to make, not too sweet, perfect for a summer brunch!

Course Breakfast, Brunch, Dessert

Cuisine vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 223kcal

Author Monika Dabrowski

Equipment

9''/23cm spring-form pan
Hand mixer
Large bowl and whisk

Ingredients

2½ cups fresh blueberries
2¼ cups all-purpose/plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon fine sea salt
2 large eggs at room temperature
½ cup+1tbsp oil neutral tasting, any
½ cup sugar
3½ tablespoons milk at room temperature
3 tablespoons yogurt at room temperature
1½ teaspoons vanilla extract
zest of 1 large lemon or 2 small

Lemon drizzle

4 tablespoons confectioner's/icing sugar
2 teaspoons lemon juice

US Customary - Metric

Instructions

Preheat the oven to 375F/190C/170 fan/gas mark 5. Line the bottom of a 9-inch spring form pan with baking paper then lightly grease the sides and dust with a little flour. Tip out excess flour and set the pan aside.
Prepare dry mixture: Sift together the flour, baking powder and bicarbonate of soda. Using a whisk stir in the salt and set aside.
Make wet mixture: Beat together the eggs, sugar, oil and vanilla extract for 3-4 minutes until creamy and pale. Stir in the milk, yogurt and lemon zest.
Add dry mixture: Using a whisk gradually add in the flour mixture. Halfway through gently fold in the blueberries along with the rest of the flour (use a large spatula/spoon to do this). Do not overstir the batter. It will be quite thick.
Bake: Pour the batter into the prepared pan. Bake in the centre of the oven for 45 minutes.
Cool: Remove from the oven and leave to cool in the pan completely. Run a knife around the cake then remove the ring.
Add drizzle: Stir together the confectioner's sugar and lemon juice until smooth. Drizzle over the cake and serve.

Notes

- I recommend using fresh rather than frozen blueberries (frozen contain too much moisture).

- For a light, fluffy and well-risen cake I recommend sifting the dry ingredients and beating the wet mixture until pale and creamy before assembling the batter.

- Do not overstir the batter. Stir just to incorporate the ingredients.

- Ensure the cake has had time to cool before you add the lemon drizzle.

- This simple blueberry cake is best served completely cooled. I like to make it the night before then add the drizzle and serve for brunch the following day. Keep it covered and refrigerate any leftovers the next day. It will stay fresh for up to 3 days.

- Freeze for up to 3 months.

Nutrition