Description
This Simple Fresh Blueberry Cake is a delightful, moist dessert featuring fresh blueberries and a hint of lemon zest. Perfectly tender with a light lemon glaze drizzle, it’s an easy-to-make cake that brings the natural sweetness of blueberries to center stage. Ideal for tea time, celebrations, or a sweet treat any day.
Ingredients
Fruit
- 2½ cups fresh blueberries
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 + 1 tablespoon neutral tasting oil (any)
- ½ cup sugar
- 3½ tablespoons milk (at room temperature)
- 3 tablespoons yogurt (at room temperature)
- 1½ teaspoons vanilla flavoring
- Zest of 1 large lemon (or 2 small)
For the Drizzle
- 4 tablespoons confectioner’s/icing sugar
- 2 teaspoons lemon juice
Instructions
- 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 with flour. Tip out any excess flour and set the pan aside.
- Prepare Dry Mixture: Sift together the flour, baking powder, and bicarbonate of soda into a bowl. Whisk in the fine sea salt, then set the dry mixture aside.
- Make Wet Mixture: In a separate large bowl, beat the eggs, sugar, oil, and vanilla flavoring for 3 to 4 minutes until the mixture becomes creamy and pale. Stir in the milk, yogurt, and lemon zest until well combined.
- Add Dry Mixture and Blueberries: Gradually add the dry flour mixture to the wet ingredients using a whisk. Halfway through, gently fold in the fresh blueberries along with the remaining flour mixture using a large spatula or spoon. Be careful not to overmix; the batter will be thick.
- Bake the Cake: Pour the batter into the prepared springform pan, spreading it evenly. Place the pan in the center of the preheated oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and leave it to cool completely in the pan. Once cooled, run a knife around the edges and carefully remove the springform ring.
- Add Lemon Drizzle: Mix the confectioner’s sugar and lemon juice together until smooth. Drizzle this glaze evenly over the top of the cake before serving.
Notes
- Use fresh, ripe blueberries for the best flavor and texture; frozen berries can add extra moisture and alter the baking time.
- Ensure all wet ingredients are at room temperature to help achieve a uniform batter.
- Be gentle when folding in the blueberries to avoid crushing them, which can discolor the batter.
- Allow the cake to cool completely before removing from the pan to prevent breakage.
- The lemon drizzle adds a bright fresh flavor, but you can omit it for a less tangy finish.
