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5 from 1 vote

Blueberry Lemon Cake

This Blueberry cake is bursting with loads of fresh blueberries, and has a scrumptious lemon flavour. A quick but still impressive dessert to whip up for your next gathering.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry cake
Servings: 10 people

Ingredients

  • 2 eggs (large)
  • 1 cup granulated sugar
  • 1 cup greek yogurt (full fat)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 medium lemon zested and juiced
  • 1/2 tablespoon cornstarch (cornflour)
  • 2 cups (1 pint) fresh blueberries
  • confectioner's sugar for dusting, optional

Instructions

  • Line a 9-inch springform pan with parchment paper and spray with non-stick cooking spray.Preheat the oven to 350 degrees F (175 degrees C).
  • Prepare the blueberries: rinse and drain well. In a medium bowl, toss the blueberries with 1/2 tablespoon of cornstarch and 1 teaspoon lemon juice. Stir the berries until well combined and no dry, white cornstarch remains.
  • In a large bowl, beat the eggs and sugar on high speed until light in color and thick (about 5 mins).
  • Add the yogurt, vegetable oil, vanilla and salt and beat on low speed until well combined.
  • In a separate bowl, whisk together the flour and baking powder. Add to the batter 1/3 at a time, whisking to incorporate with each addition (be careful not to over-mix). Add 1 tablespoon lemon juice and 1/2 tablespoon zest.
  • Pour half of the batter into the springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway).
  • Bake cake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Rest cake in pan on a wire rack for 15 minutes, then remove the ring and cool until room temperature. Right before serving, dust the top of the cake with confectioner’s sugar.

Notes

You can also use frozen blueberries if you don't have fresh. Thaw the berries first, drain well, then add 1 tablespoon cornstarch and mix well. Omit the lemon juice from this step. 
Cake can be stored in an air-tight container at room temperature for up to 5 days.