Easy Blueberry Cake with a Vanilla Glaze
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
10 servings
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Calories
309 kcal
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Cuisine
Italian-American Fussion
Easy Blueberry Cake with a Vanilla Glaze
Description
This cake combines eggs, vegetable oil, sugar, Greek yogurt, and milk to create a rich batter, which is then folded with flour, baking powder, baking soda, and lemon zest. Blueberries are tossed in a bit of flour and folded gently to prevent them from sinking. The batter is poured into a greased cake or bundt pan and baked until a toothpick tests clean. Once cooled, the cake can be dusted with powdered sugar or drizzled with a vanilla glaze made from powdered sugar, cream or milk, and vanilla extract.
The cake has a light crumb with juicy blueberry bursts and a bright lemon aroma. The vanilla glaze adds moisture and sweetness, enhancing the cake’s softness. This cake suits teatime or casual dessert and benefits from ingredients at room temperature for best texture.
Leftover cake with powdered sugar dusting keeps well covered at room temperature for a few days, while glazed cakes are better refrigerated. The cake freezes well wrapped tightly to preserve freshness and should be thawed at room temperature before serving.
Ingredients
- 3 large egg 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
- lemon zest of 1
- 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
- Allow eggs, yogurt, and milk to reach room temperature before mixing for better texture.
- Powdered sugar dusted cakes keep 2-3 days at room temperature covered; glazed cakes are best refrigerated for 4-5 days.
- The cake freezes well when tightly wrapped; thaw fully at room temperature still wrapped to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 50mg | 17% |
| Sodium | 56mg | 2% |
| Potassium | 142mg | 3% |
| Sugar | 29g | 58% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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