Easy Blueberry Cake with a Vanilla Glaze
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.
Servings: 10 servings
Calories: 309kcal
Ingredients
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- ¾ cup sugar
- 1 cup greek yogurt* (room temperature)
- 2 tablespoons milk (room temperature)
- 1½ cups all purpose flour
- 1½ 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