This simple blueberry cake has the fluffiest cake crumb and is so easy to bake. It requires no electric mixer. The blueberries and streusel get sprinkled on top of the cake batter and it is baked to perfection.
There's nothing better than a decadent slice of blueberry cake during the season. Whether it's for a dinner party, or just because, this cake is always such a treat to have.
The cake is really fluffy and has fresh blueberries in every bite. It's packed with so much good flavour!
Step by step instructions
Here is how to bake this simple blueberry cake. You will need a lined 9x9 baking pan, 3 bowls, a spatula, and a whisk.
Step 1 – Make the streusel. Add flour, sugar, and softened butter into a bowl. Mix this with your hands or a fork until crumbly and combined. Set aside while you make the cake batter.
Step 2 - Whisk eggs and sugar. In a large bowl, add the eggs and sugar. Whisk for 2-3 minutes until combined.
Step 3 - Add fats. Whisk in the butter and oil until smooth.
Step 4 - Mix yogurt and vanilla. Add the yogurt and vanilla. Continue to whisk for another minute.
Step 5 - Add dry ingredients. With a spatula, combine until a soft cake batter forms. Don't over-mix.
Step 6 - Layer. Spread the cake batter into the prepared pan. Sprinkle blueberries on top. Finish with evenly sprinkling the streusel.
Step 7 - Bake. This cake bakes for 45 minutes-1 hour, depending on the oven. After 45 minutes, insert a toothpick in the middle to check. The cake is ready when a toothpick comes out clean with no wet batter.
FAQ
How do I store this cake?
This blueberry cake is bests enjoyed fresh day of. It stays good on the counter for 2 days, and in an airtight container in the fridge for up to 5.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before sprinkling or else they will bleed into the batter. Sprinkle them frozen, and bake immediately.
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Simple Blueberry Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 tsps cornstarch
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 cups white sugar
- 2 large eggs room temperature
- 3/4 cups plain yogurt* or kefir or sour cream, room temperature
- 1/3 cup butter melted and slightly cooled
- 1/3 cup oil*
- 1 tbsp vanilla
- 2 cups fresh blueberries
For the streusel
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 6 tbsp butter softened
Instructions
- Preheat the oven to 350℉/176℃. Line a 9x9 baking pan with parchment paper and set aside.
For the streusel
- In a bowl, add the flour, white sugar, and softened butter. Mix with a fork or your hands until a crumbly mixture forms. Set in the fridge to chill as the cake batter is being made.1 cup all-purpose flour, 1/2 cup white sugar, 6 tbsp butter
For the cake
- In a bowl, add the flour, cornstarch, baking soda, baking powder. Mix together and set aside.2 cups all-purpose flour, 2 tsps cornstarch, 3/4 tsp baking soda, 3/4 tsp baking powder
- In a large bowl, add the eggs and white sugar. Whisk for 2-3 minutes until well combined and bubbles form.2 large eggs, 3/4 cups white sugar
- Add in the butter and oil and continue whisking for another minute.1/3 cup butter, 1/3 cup oil*
- Add the yogurt and vanilla. Continue whisking until combined.3/4 cups plain yogurt*, 1 tbsp vanilla
- Add the dry and wet ingredients together with a spatula. As soon as the flour streaks disappear, stop mixing!
- Spread the cake batter into the pan evenly. Then sprinkle the blueberries on top evenly, and then the streusel.2 cups fresh blueberries
- Bake the cake for 45 minutes-1 hour. The cake is ready when a toothpick inserted in the middle comes out with no wet cake batter. Every oven is different, mine took 55 minutes total.
- Allow the cake to cool, slice, and enjoy!
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