Simple Blueberry Cake
This is the simplest blueberry cake! It is perfectly fluffy and has sweet blueberries and buttery sugar streusel in each bite. Everything gets mixed together in one bowl with no electric mixer required.
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!
Notes
Yogurt* - You can use plain yogurt, sour cream, kefir, or buttermilk. As long as it's at room temperature before beginning. To make buttermilk at home, combine 3/4 cups room temperature milk with 1 tbsp of vinegar or lemon juice. Allow it to sit on the counter for 10 minutes to activate.
Oil* - I like using both butter and oil in my cakes for fats as I find it creates the best texture and flavour. You can use just one if you only have one on hand, as long as it adds up to 2/3 cups.