Vanilla Blueberry Cake

sliced blueberry cake with powdered sugar

4.60 from 5 votes

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.

Prep Time10

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: Canadian

Servings:

Calories: 200kcal

Author: Jacqueline Piper

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

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

Calories: 200kcal