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Easy Blueberry Cake with a Vanilla Glaze

This Easy Blueberry Cake is made with yogurt and fresh blueberries. A simple moist cake delicious dusted with a little powdered sugar or drizzled with a vanilla glaze. Brunch or Dessert it’s perfect!

Blueberry cake with glaze on a white cake stand.


 

With the Blueberry Season upon us it’s so easy to find Fresh Blueberries. This Blueberry Streusel Loaf is one of our favourites and perfect anytime of the day.

After living in Italy for so long I have become accustomed to eating the occasional slice of cake even for breakfast, and yes this Blueberry Bundt Cake is perfect. Whether you add a dusting of powdered sugar or drizzle the Vanilla glaze it’s delicious either way.

Since we are such big blueberry lovers we even went out and planted a few plants. I hope to have fresh berries next year.

How to keep the Blueberries from sinking in the batter:

I usually toss the blueberries (fresh or frozen) with 1-2 teaspoons of flour. Of course some will sink but not all. So it does help.

Can frozen Blueberries be substituted?

If you decide to use frozen blueberries, then be sure to thaw them in the refrigerator and drain any excess juice toss the berries with approximately 1 1/2 teaspoons of flour.

how to make blueberry cake the batter and in the pan to bake

How to make Blueberry Cake:

  1. In a medium bowl, beat eggs then add the oil, sugar, milk and yogurt, beat for 1 minute until smooth.
  2. Add the flour, zest, baking powder and baking soda and beat until well combined.
  3. Then gently fold in the blueberries.
  4. Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean).
  5. Let the cake cool completely before dusting with powdered sugar or drizzling with the Vanilla Glaze.

What size Cake Pan:

For this Blueberry Cake Recipe I used a 9 inch (23 cm) bundt / tube pan but you could also use an 8 inch cake pan if you wish.

What is kind of yogurt can I use in this Blueberry Cake?

I used Greek Yogurt for this cake with a couple of tablespoons of milk, although you can use regular yogurt just eliminate the milk. Since Greek yogurt is thicker than regular yogurt, the milk is needed to thin it out a bit.

Blueberry cake on a white stand

How to store your Blueberry Cake:

If the Blueberry Cake is dusted with powdered sugar then it can be left (covered) at room temperature for approximately 2-3 days. But if you decide to glaze it then it is probably best to cover the cake and refrigerate it. It should last up to 4-5 days.

This Cake can also be frozen, be sure to wrap the cooled unglazed cake tightly with plastic wrap then wrap again with foil, place in an airtight container or freezer bag. It will last up to 3 months in the freezer.

Blueberry cake with a slice on a black plate

How to thaw a frozen Cake:

To thaw the Cake remove it from the container or freezer bag, but still wrapped and let it thaw at room temperature. Should take about 2-3 hours.

More Blueberry Recipes:

So if you are looking for a way to use up those fresh blueberries I hope you give this Blueberry Cake Recipe a try. Enjoy!

A slice of cake on a black plate.

Easy Blueberry Cake with a Vanilla Glaze

Rosemary Molloy
This Easy Blueberry Cake is made with yogurt & fresh blueberries. A simple moist cake delicious dusted with powdered sugar or drizzled with a vanilla glaze. 
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American/Italian
Servings 10 servings
Calories 309 kcal

Ingredients
 
 

  • 3 large eggs (room temperature)
  • ½ cup vegetable oil
  • ¾ cup sugar
  • 1 cup greek yogurt* (room temperature)
  • 2 tablespoons milk (room temperature)
  • cups all purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • zest of 1 lemon
  • 1 cup blueberries
  • ¾-1 teaspoon flour

VANILLA GLAZE

  • 1 cup powdered sugar (sifted)
  • 2 tablepsoons cream or milk
  • ¼-½ teaspoon vanilla

*If you wish you can use regular plain yogurt just eliminate the milk.

    Instructions
     

    • Heat oven to 350 degrees (180° celcius). Grease and flour an 8 inch (20 cm) cake pan or 9 inch (23 cm) bundt/tube pan.
    • In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar, yogurt and milk, beat for 1 minute until smooth. Then add the flour, baking powder, baking soda and zest, beat until well combined, approximately another minute. Toss the blueberries with the teaspoon of flour and gently fold half of the berries into the batter.
    •  Pour the batter into the prepared cake pan, then top the batter with the remaining half of the blueberries, bake for approximately 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, dust with powdered sugar or drizzle with Vanilla Glaze.

    VANILLA GLAZE

    • Stir together the sifted powdered sugar, cream or milk and vanilla until smooth. Add more or less cream to reach desired thickness.

    Notes

    For room temperature ingredients remove from the fridge 45-60 minutes before using.
    If the Blueberry Cake is dusted with powdered sugar then it can be left (covered) at room temperature for approximately 2-3 days. But if you decide to glaze it then it is probably best to cover the cake and refrigerate it. It should last up to 4-5 days.
    This Cake can also be frozen, be sure to wrap the cooled unglazed cake tightly with plastic wrap then wrap again with foil, place in an airtight container or freezer bag. It will last up to 3 months in the freezer.
    To thaw the Cake remove it from the container or freezer bag, but still wrapped and let it thaw at room temperature. Should take about 2-3 hours.

    Nutrition

    Calories: 309kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 56mg | Potassium: 142mg | Sugar: 29g | Vitamin A: 80IU | Vitamin C: 1.4mg | Calcium: 62mg | Iron: 1.2mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    24 Comments

    1. 5 stars
      Another great bake Rosemary. 👍Thank you for sharing the recipe. Tender and moist with the addition of yoghurt (I used soured cream which was equally delicious) so the cake isn’t the same crumb as a regularly sponge cake! Baked for 38 minutes in total and used a 23cm ring mould. It was perfectly baked and had a great texture but only a small rise. I think if baked in a 20cm round tin it would have been deeper but using a ring mould, I believe, gives a cake that extra ‘wow factor’! Definitely recommend topping with vanilla glaze which is wonderful. Won’t be too long before I make again!😋👩🏻‍🍳🫐

    2. 5 stars
      really good. i used banana yogurt and frozen wild blueberries. only put in 1/2 cup of sugar and no glaze. plenty sweet. had to cook 10 minutes longer. very moist. Rose nice and high. Will make again

    3. 5 stars
      Rosemary, another fabulous recipe ! I didn’t have enough yogurt on hand (I usually have a supply for your recipes 😊) so I used half yogurt and half buttermilk. It came out great. Such a nice flavor to cake – thanks for another great one. Also, can I purchase your pasta book in hard copy? I have your dessert book and love it. Thx. Doreen

      1. Hi Doreen, thanks so much, so glad you enjoyed it. Sorry the pasta is just available by ebook, although you could have it printed or print it yourself. 🙂

    4. Looks delish! Do you use type 00 flour for this cake? I’m just trying to see if I can use it other than just making pizzas. Thanks and I can’t wait to try this!

    5. Hi Can I substituted the yogurt for vanilla yogurt if not can I take out the yogurt and substitute it for milk?

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