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Simple Fresh Blueberry Cake Recipe

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4 from 7 reviews

This simple fresh blueberry cake is a moist, tender treat bursting with juicy blueberries and a refreshing hint of lemon zest. Perfect for an afternoon tea or a light dessert, this cake combines a smooth, creamy batter with a delicate lemon glaze for a delightful balance of flavors.

Ingredients

Dry Ingredients

  • 2¼ cups all-purpose/plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon fine sea salt

Wet Ingredients

  • 2 large eggs (at room temperature)
  • ½ cup plus 1 tablespoon neutral tasting oil
  • 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)

Fruits

  • 2½ cups fresh blueberries

Topping

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) or 170°C fan/gas mark 5. Line the bottom of a 9-inch springform pan with baking paper, then lightly grease the sides and dust them with a little flour. Shake out any excess flour and set the pan aside for later use.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and bicarbonate of soda into a bowl. Stir in the fine sea salt with a whisk, then set this dry mixture aside.
  3. Combine Wet Ingredients: In a separate large bowl, beat the eggs, sugar, oil, and vanilla extract together for 3 to 4 minutes until the mixture is creamy and pale in color. Then stir in the milk, yogurt, and lemon zest until well combined.
  4. Add Dry Mixture and Blueberries: Gradually add the flour mixture to the wet ingredients, using a whisk to incorporate it smoothly. Halfway through adding the flour, gently fold in the fresh blueberries using a large spatula or spoon along with the remaining flour, taking care not to overstir the thick batter.
  5. Bake the Cake: Pour the prepared batter into the lined and greased springform pan. Place it in the center of the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan. When cool, run a knife around the edge and carefully remove the springform ring.
  7. Prepare and Add Drizzle: In a small bowl, combine the confectioner's sugar and lemon juice, stirring until smooth to make the glaze. Drizzle this lemon icing evenly over the cooled cake before serving.

Notes

  • Ensure the eggs, milk, and yogurt are at room temperature for best results, helping the batter mix evenly.
  • Be gentle when folding in the blueberries to avoid bursting them and turning the batter blue.
  • You can substitute the yogurt with sour cream for a slightly different tangy flavor.
  • The glaze can be adjusted for thickness by altering the lemon juice amount.
  • Store leftovers covered at room temperature for up to two days or refrigerate for up to four days.

Find it online: https://miracooking.com/simple-fresh-blueberry-cake-recipe/