By Monika Last Updated 49 Comments
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This easy blueberry cake is super light and fluffy and made using very few ingredients. It contains a moderate amount of sugar and lots of delicious sweet blueberries. I hope you enjoy this simple everyday cake!
This easy blueberry cake recipe is a fantastic way of using seasonal fruit. The blueberries are complemented by a simple lemon icing for a zesty, citrusy finish.
This cake is a lot like a blueberry muffin cake. It contains typical muffin ingredients, with slightly changed proportions. I used more oil, less milk and a little more sugar, as it’s not a breakfast recipe.
Easy blueberry cake ingredients
- BLUEBERRIES: I made this cake with frozen as well as fresh blueberries. The one using frozen blueberries came out a little dense, definitely less successful than the fresh blueberries one. Frozen fruit contains a lot of moisture and given that there are quite a lot of juicy blueberries in this recipe it’s best to use fresh.
- OIL: I used vegetable oil which always produces fluffy bakes. I usually opt for oil rather than butter in my healthy bakes and the results are always fantastic. Another advantage of using oil is that the batter will never curdle – there is no such guarantee with bakes containing butter.
This simple blueberry coffee cake contains a good amount of fruit yet is super light and fluffy.
Step-by-step recipe instructions
1. Start by preheating the oven to 375 F/190 C. Line the bottom of a 24 cm (9.5 inch) spring form pan with baking paper, lightly grease the sides and dust with a little flour. Tip out excess flour and set the pan aside.
In a bowl combine the flour, baking powder and a pinch of salt and stir thoroughly with a whisk.
2. Beat together the eggs, sugar, vanilla extract and oil for a couple of minutes until light and fluffy.
3. Then using a spoon gradually fold in half of the flour mixture alternating with the milk.
4. Fold in the remaining flour (in 2-3 batches) alternating with the blueberries. Remember to stop stirring once all the flour has been incorporated. Resist the temptation to overstir!
5. Pour the batter into the prepared pan.
6. Bake in the centre of the oven for 45-50 minutes or until a toothpick inserted in the centre comes out clean. After about 35 minutes cover loosely to prevent the cake from browning too much.
7. Remove from the oven and leave to cool in the pan for 10 minutes before removing the ring. Cool completely before drizzling with the lemon glaze.
Top tips
- I recommend using fresh rather than frozen blueberries (frozen contain too much moisture).
- Do not overstir the batter. Stir just to incorporate the ingredients.
- Ensure the cake has had time to cool before you drizzle the lemon icing over the top. I used only a small amount of icing as I didn’t want the cake to be overly sweet. You can, however, easily double the proportions and be more generous with the icing if you prefer.
- Storing: This healthy blueberry cake with stay fresh for a few days if you keep it covered and refrigerated.
- Freeze for up to 3 months.
More easy blueberry bakes
- Simple Peach Blueberry Crumble (Low Sugar)
- Healthy Blueberry Quinoa Muffins
- Gluten Free Blueberry Muffins with Maple Syrup
You might also like this collection of 27 everyday healthy cacao recipes.
You might also like
- Almond Redcurrant Cake
- Marzipan Cake with Chocolate Chips
- Simple Chocolate Coconut Cake (Dairy Free, Healthy)
Keep in touch!
Have you made this easy blueberry cake? I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Easy Fresh Blueberry Cake Recipe
My easy blueberry cake is super light and fluffy and made using very few ingredients. It contains a moderate amount of sugar and lots of delicious sweet blueberries.
4.81 from 26 votes
Print Pin Rate
Course: Dessert
Cuisine: Low fat, vegetarian
Prep Time: 8 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 58 minutes minutes
Servings: 8 servings
Calories: 365kcal
Author: Monika Dabrowski
Equipment
23 cm (9'') spring form pan
Ingredients
- 6.7 ounces (190 g) fresh blueberries approx. 1 and ⅓ cups, rinsed and dried
- 2 large eggs
- ¾ cup (150 g) sugar 5.29oz
- ½ cup (120 ml) vegetable oil
- 5 tablespoons (70 ml) milk
- 1½ teaspoons vanilla or lemon extract
- 2 cups (250 g) flour 8.82oz
- 2½ teaspoons baking powder
- pinch of fine sea salt
For the lemon icing
- 3½ tablespoons confectioners'/icing sugar
- 1 tablespoon lemon juice
- Lemon zest for sprinkling on top
Instructions
Preheat the oven to 375 F/ 190 C/180 fan/ gas mark 5. Line the bottom of a 23 cm (9'') spring form pan with baking paper and attach the ring to the base. Grease the inside of the ring with a little oil and dust with flour. Tip out excess flour andset the pan aside.
Combine the flour with the baking powder and a pinch of salt and stir using a whisk. Set aside.
Beat together the eggs, vanilla, sugar and oil for 2 minutes until light and fluffy. Gradually add half of the flour mixture alternating with the milk. Do not overmix.
Using a large spoon fold in the rest of the flour in 2-3 batches alternating with the blueberries. Stir only until the dry ingredients are no longer visible.
Pour the batter into the prepared pan and bake in the centre of the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cover loosely after 35 minutes to prevent the cake from browning too much (if necessary).
Remove from the oven and leave to cool for 10 minutes. Gently run a spatula around the cake and remove the ring. Allow the cake to cool completely before drizzling the lemon icing and sprinkling the lemon zest over the top.
To make the lemon icing combine the icing sugar with the lemon juice and stir until smooth.
Notes
- I recommend using fresh rather than frozen blueberries (frozen contain too much moisture).
- Do not overstir the batter. Stir just to combine.
- Ensure the cake has had time to cool before you drizzle the lemon icing over the top. I used only a small amount of icing as I didn’t want the cake to be overly sweet. You could, however, easily double the proportions and be more generous with the icing if you prefer.
- Storing: This cake with stay fresh for a few days if you keep it covered and refrigerated.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 51g | Protein: 5g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 240mg | Fiber: 1g | Sugar: 25g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
More Healthy Desserts
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Reader Interactions
Comments
Peter Rotondo
I tried this recipe twice, regular and gluten free. It produced a dry, flavorless mess both times.
I have had much success with other online recipes. This one, in my experience, is a dud.Ella
I can't wait to try this recipe this weekend!
My son doesnt like blueberries - any suggestions for a good replacement?
Looks delicious though so will try despite. 🙂Reply
Monika
I have only made it with blueberries so can't guarantee the same results using other fruits but you can try raspberries or chopped strawberries.
Reply
Doris
Excellent …good texture and flavor, husband approved and really easy to make,Reply
Monika
Thank you for your feedback:)
Reply
Gina
I’d love to make this but can’t follow your grams and milligrams
Can you please convert your recipes for the most of us out here! ThankyouReply
Monika
You'll find US Customary at the bottom of the ingredients list or next to the individual ingredients.
Reply
Ida
Hi
Is it only 70 ml of milk? The batter was very thick.Reply
Monika
Yes, this is the correct amount.
Reply
Ralph Gaines
I've made this a few times now and completely dependable recipe for a delicious cake. A couple of things. I only have a 20cm loose-bottomed cake tin but it just makes the cake taller and doesn't affect the baking. Secondly, I discovered to my horror that the only sugar I had was granulated demerara sugar so had to use that. The result was a delicious toffee hint to the cake so I only use that now (or mix half and half). It's good enough to serve warm as a desert with good quality vanilla ice cream.Reply
Monika
Thank you! Good to know using a different size tin still produced a good cake. I need to try using demerara in my own cake next time I make it:)
Reply
Janice
Followed this carefully . So disappointed with the results. I did it for 50 mins as stated but I thought 190 deg was a bit high so did it on 185 deg. It was rock hard. Usually there are two temperatures , one for fan oven. As it was a 2019 recipe I though it was correct. If I did it again, I would do it on 170 deg.Reply
Monika
So sorry to hear that. The oven temperature for this recipe is correct for a regular rather than fan assisted oven, which I am assuming you've got. If I bake this cake at 180 C it's ok but not as fluffy and well risen as when I bake it at 190 C. It's true that some sites give 2 temperatures but as I only have one oven that's what I use to test my recipes. Although it's accepted that fan assisted ovens generally require lower baking temperatures than regular ovens I cannot say exactly what it would be for each individual recipe since I can't test them myself. The last thing I want is to mislead people.
In your case baking this cake at 170-175 C might work better, as you correctly noted.
Reply
amber
by far the best blueberry cake i made. i used 1 cup WW flour and 1 cup white flour. my fresh blueberries were somewhat sour so i mixed it with a bit of maple syrup and lemon juice. sprinkled a little extra sugar on top before placing in oven. came out as a wonderful treat =)Reply
Monika
Glad you enjoyed this recipe:)
Reply
Rena Agrawal
This looks like a great recipe and looks so yummy. Will definitely try it soon. Can we replace sugar with dates and if yes, what should be the measure? I plan to use nut flour instead of wheat. I recently made banana bread with it and it turned out good. Will let you know. Thanks!
Reply
Monika
Thank you! I haven't tried using dates in this recipe so really couldn't say if it's a good replacement for sugar. Almond flour might work but again I haven't tried it, the only thing I can say for sure is that you would need more almond flour than wheat (about 20-30% more).
Reply
Mansi
Hey did you use Wheat flour or maida ?
Reply
Molly
Just made your cake. Lovely, delicious & easy. Thank you from Vancouver, Canada
Reply
Monika
So glad to hear it, thanks for the feedback:)
Reply
Jenny Walters
Fabulous cake and loving the lemon and blueberry combo. I love one tier cakes with lots of flavour layers.Simple but super delicious. This is something I would really love to bake. Thank you so much for sharing with #BakingCrumbsReply
Monika
Thank you Jenny, glad you like it:)
Reply
Elsa Lowry
Can I use rape seed oil instead of vegetable oil?
Reply
Monika
Yes you can, in fact any mild tasting oil will work.
Reply
Balvinder
Wish I was having this for breakfast today! It looks amazing!
Reply
Monika
Thank you Balvinder, this cake could be served for breakfast too.
Reply
Kelly | Foodtasia
Monika, this blueberry cake looks heavenly! I love simple cakes and this one looks so tender and just bursting with blueberries! Love!Reply
Monika
Thank you! I love using seasonal fruit in baking and summer baking is just so fantastic:)
Reply
Donna
This looks so yummy! I love blueberries in cake!Reply
Monika
Thank you Donna!
Reply
Eb Gargano | Easy Peasy Foodie
Oooh I do love a healthy take on cake! I like how you've minimised on the sugar and maximised on the blueberries 😀Reply
Monika
Thanks Eb! I should have said that in my post!
Reply
Jo Allison / Jo's Kitchen Larder
Blueberries and lemon - one of my favourite Summer combos! Such a gorgeous cake Monika, light and fluffy and bursting full of fruit! Thank you for sharing your scrumptious bake with #BakingCrumbs 🙂Reply
Monika
Thank you and you are welcome!
Reply
The Girl Next Door
This cake looks moist, soft and very delicious! 🙂
Reply
Monika
Thank you! It's full of moisture indeed.
Reply
Cat | Curly's Cooking
This cake looks amazing! I love blueberries and lemon together and also love how many blueberries are in this cake! Yum!Reply
Monika
Thank you! I used lots of blueberries but it works, the cake is still really light.
Reply
Sylvia | Grace for a Gypsy
My hubby loves anything blueberry! I am going to try this!
Reply
Monika
Great, let me know how it turns out!
Reply
nancyc
I love blueberry desserts like this–the cake looks so good and moist!
Reply
Monika
Thank you!
Reply
sheenam @ thetwincookingproject
Oh my!! This looks really delicious.
Reply
Monika
Thank you:)
Reply
Monika
Thank you Jenny, hope you like it:)Reply
Of Goats and Greens
Looks good. My native blueberry bushes should be producing soon, so great to have ideas.
Reply
Monika
Thank you! How fantastic to have your own blueberry bushes!
Reply
Jenny Walters
What a great recipe! I am definitely going to try this. I love baking with oil too!Reply
Monika
Thank you Jenny!
Reply
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