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5.0 from 33 votes

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. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 10 servings
Calories: 309 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian-American Fussion

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

    Cup of Yum
  1. 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.
  2. 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.
  3.  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
  1. 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 Information

Calories 309kcal (15%) Carbohydrates 44g (15%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 9g (45%) Cholesterol 50mg (17%) Sodium 56mg (2%) Potassium 142mg (4%) Sugar 29g (58%) Vitamin A 80IU (2%) Vitamin C 1.4mg (2%) Calcium 62mg (6%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 309

% 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.