Vanilla Blueberry Cake
This moist vanilla blueberry cake is perfect for dessert or even a breakfast or 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.
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 - You can skip flouring the blueberries if you prefer. The batter is quite thick. I still do this step though.
Substitutions - Use only 1 teaspoon of vanilla extract and add lemon zest instead.
Storage - This never lasts longer than a day here. After one day, I'd probably transfer it to a container with a lid and store it in the fridge.
Nutrition - Nutritional information is an estimate only, intended for informational purposes, and not to be used as medical or dietary advice. The estimate is based on a nutrition calculator and every recipe will vary slightly depending on the products you use in your home. This estimate is per serving.
Changing the serving size on the recipe card may affect ingredient amounts, nutrition, prep time, and/or cook time.