easy blueberry cake

This Blueberry Muffin Cake is an ALL TIME favorite of mine! It's soft, loaded with blueberries and topped with the best crunchy crumble!

Blueberry Muffin Cake

sugar

all-purpose flour

cinnamon

butter, room temperature

milk

baking powder

salt

blueberries

vanilla

Spray a 9&#8243; Springform pan with nonstick spray and set aside.

In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.

In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.

Spread the cake batter into the prepared pan and top evenly with the crumb topping.

Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.

Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.

For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.

https://content.jwplatform.com/videos/hQqANgh1.mp4

This simple blueberry cake is easy to put together, has the most moist and tender crumb and is dotted with heaps of juicy blueberries throughout. It&#39;s packed with so much flavor and is the perfect no-fuss dessert!

Simple Blueberry Cake

all purpose flour

cornstarch

2½ tsp baking powder

(omit

unsalted butter (room temperature)

vegetable oil (I use canola oil)

white granulated sugar

lemon

eggs (room temperature)

lemon juice (freshly squeezed)

vanilla essence/extract

Powdered sugar (for dusting on top)

Preheat oven to 180 °C (350°F) conventional (see note 3 if using a convection oven with a fan) and grease a 9-inch springform cake tin (I use my homemade cake release). Line the bottom with parchment paper as well.

Sift together flour, cornstarch, baking powder and salt. Mix together using a whisk and set aside.

In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using a hand or stand mixer on a medium speed, cream together for 2 minutes until light and creamy.

Add in the eggs one by one, mixing well in between each addition.

Add in yoghurt, lemon juice and vanilla. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.

Toss half of the blueberries in a tablespoon of flour (this will prevent them from sinking to the bottom of the cake) and then add the coated blueberries to the batter and fold them in with a spatula until just combined. Do not overmix.

Distribute the batter evenly into the prepared cake pan. Scatter the remaining half of the blueberries evenly across the top of the cake. Drop the cake tin lightly on the counter to remove any large air bubbles and bake for 55 minutes, or until a toothpick comes out clean or with a few moist crumbs on it.

Allow the cake to cool in the tin for 20 minutes, before removing the outer ring of the springform pan. Allow the cake to completely cool before removing the base and parchment paper (see video for tips on how I do this).

Dust the top with powdered sugar and serve as is, or with a side of whipped cream or ice cream. Enjoy!

https://www.youtube.com/watch?v=t_kISqubs0Y&t=0s

This simple blueberry cake is easy to put together, has the most moist and tender crumb and is dotted with heaps of juicy blueberries throughout. Its packed with so much flavor and is the perfect no-fuss dessert!

RECIPE: https://cakesbymk.com/recipe/simple-blueberry-cake/
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🔹INGREDIENTS:

▢1¾ cups (210 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢2½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢½ cup (113 g) unsalted butter - room temperature
▢¼ cup (52 g) unflavored vegetable oil - I use canola oil
▢1¼ cups (250 g) white granulated sugar
▢1½ tbsp lemon zest - about 1 and 1/2 lemons zested 
▢2 large eggs - room temperature
▢⅔ cup (165 g) yoghurt - unflavored and unsweetened, regular and Greek will both work (though I prefer to use regular).
▢3 tbsp (40 g) lemon juice - freshly squeezed
▢1 tsp vanilla essence/extract
▢2 cups (330 g) fresh blueberries (divided in half) - Coat one half of the blueberries in 1 tbsp of flour and leave the rest as is. 
▢Powdered sugar - for dusting on top

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Top 2 easy blueberry cake recipes from across the web

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Blueberry Muffin Cake

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Top 2 easy blueberry cake recipes from across the web

The most viewed easy blueberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Muffin Cake

Simple Blueberry Cake

The most viewed easy blueberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine