This moist vanilla blueberry cake is perfect for dessert or an afternoon snack with a hot coffee. A one-bowl recipe, this easy cake recipe makes use of frozen fruit, and the batter takes only 10 minutes to put together – no stand mixer, no butter.
A simple one-bowl cake recipe
This easy blueberry cake recipe requires ingredients you probably already have on hand and doesn’t require fresh fruit.
The ingredients are mostly simple, basic pantry items like all purpose flour, eggs, sugar, oil, and baking powder. There’s no butter and no frosting.
This is a simple dessert cake that is great for coffee breaks and even for breakfast. So go ahead and have cake for breakfast, I won’t tell anyone! I like this cake with a simple dusting of powdered sugar. It’s just that good!
You could make a cream cheese frosting for this cake if you like. If you do make a cream cheese frosting, try adding some lemon zest into it. I always add lemon to my cream cheese icing to brighten it up a bit and round out the flavors. It helps offset the sweetness nicely and I think it would be great on this cake.
Back to the actual cake batter – we’ll add some plain Greek yogurt and some vanilla for flavor. You could cut back on the vanilla and add lemon zest and a touch of lemon juice if you prefer bright lemon blueberry cake vibes over classic sweet vanilla blueberry.
The last ingredient is, of course, the blueberries! During these frigid winter months, I use frozen blueberries but I’m sure you could use fresh blueberries in this cake. If you love blueberries, try this blueberry ice cream next.
Try the peach crumble cake or cinnamon butterscotch cake versions next.
EXPERT TIP: Coat the blueberries in a sprinkle of flour to prevent them from sinking to the bottom. The thick batter also helps to prevent this. Scatter some blueberries on top of the batter as well for a rustic look to the cake.
Ingredient Substitutions
Try the strawberry lemon version!
More fruit dessert recipes
How to make this one-bowl blueberry cake recipe without a stand mixer
Preheat oven to 350°F (175°C), and line a 9″ Round Cake Pan with Parchment paper.
In a large mixing bowl, add yogurt, oil, sugar, vanilla extract, and 2 large eggs. Whisk together for a few minutes until well combined. You’ll have a thin mixture so far. If you like more of a lemon blueberry vibe then cut back on the vanilla extract here by a teaspoon and add in the zest of one lemon. You can add some of the juice of the lemon too if you like, and you’d have a beautiful lemon and blueberry cake.
Next, sprinkle the flour over top and add the baking powder. Mix the baking powder into the flour and then combine them both into the wet ingredients using a spatula. Mix just until combined and be careful to not overmix. The batter will now be very thick.
Measure about a cup of blueberries and sprinkle a bit of flour over the top of them. You can do this in a separate small bowl if you prefer. This helps the blueberries stick into the batter and prevent them from sinking. The batter’s thickness also helps with this. Gently fold the blueberries in.
Using frozen berries helps here because it’s super unlikely you’ll crush them. If using fresh blueberries, use extra care when mixing. Mixing the blueberries in will streak the batter blue/purple, but I think this looks pretty.
Scoop the batter into the prepared pan and smooth the top of the batter out. Scatter the extra blueberries over the top of the batter.
Bake for an hour, or until completely cooked through. Let cool before slicing into about 12 pieces. Serve with a sprinkling of powdered sugar if you like. We do.
Recipes FAQs
Stick a skewer or butter knife in the center of the cake, pushing all the way down. If the item comes out without wet batter on it, the cake is cooked.
Vanilla Blueberry Cake
Equipment
Ingredients
- 2 large eggs
- ½ cup Greek yogurt
- 1 cup granulated white sugar
- ¼ cup oil
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour about 1 1/2 cups
- 1 ½ teaspoons baking powder
- 1 cup frozen blueberries plus 1/4 cup mixed with 1 teaspoon flour
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9" round cake pan with parchment paper.
- In a large bowl, whisk together the eggs, yogurt, sugar, oil and vanilla extract.
- Add flour and baking soda and mix with spatula until just combined.
- Add floured blueberries and gently stir in.
- Scoop batter into cake pan, and smooth the top. Scatter extra blueberries on top.
- Bake for one hour or until cake is done. Let cool. Slice and serve with a dusting of powdered sugar if you like.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
I made this cake this morning. Sadly, it’s just okay. When I was making the batter, I was surprised at the lack of salt but carried on anyway. I should have added salt. The cake is flat tasting. (I’ve never had COVID, so it’s not a residual COVID issue!)
I’m keeping the recipe in my file to try again in the future with salt.
Instead of using a 9-inch cake pan, I used a greased and floured 8-inch springform pan, resulting in a taller cake. I also threw some more blueberries around on top along with some raw turbinado sugar. (I love a bit of crunch.) It took an hour and five minutes to bake – not surprising given the difference in the pans. Overall, it worked well other than the salt issue.
I’m revising my previous comment. Turns out, this cake just needs to “rest” for 24 hours. It was so good, I’m making it again today – same way, with the springform pan, because I liked the height.
Thanks for sharing your experiences, and for taking the time to comment 🙂
Jacqueline