Soft blueberry cake, the name alone is enough to imagine a soft, fragrant and incredibly inviting dessert. This recipe is the perfect choice when you want to prepare something genuine yet showy, ideal for breakfast, a snack or as a light dessert at the end of a meal.
Fresh blueberries, juicy and slightly tart, blend with a soft, delicate batter made with yogurt, creating a unique balance of flavors. The addition of lemon juice gives a fresh, citrus note, while the vegetable oil makes the texture even softer and lighter.
Making this soft blueberry cake is really simple: few steps, easy-to-find ingredients and the result is a tall, fragrant cake that is irresistibly moist. Also ideal for those looking for a butter-free recipe without sacrificing taste.
A dusting of powdered sugar on top and your cake will be ready to win everyone over, slice after slice (or square after square). Try it and be surprised by its simplicity, because sometimes the easiest desserts are the ones that stay in the heart.
Also try these other soft and indulgent cakes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 335.74 (Kcal)
- Carbohydrates 56.52 (g) of which sugars 33.42 (g)
- Proteins 6.78 (g)
- Fat 11.18 (g) of which saturated 1.91 (g)of which unsaturated 8.83 (g)
- Fibers 4.55 (g)
- Sodium 142.56 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soft Blueberry Cake
- 2 cups blueberries
- 1 3/4 cups flour
- 1 cup granulated sugar
- 3 eggs
- 5 tbsp sunflower oil
- 1 cup low-fat yogurt
- 1/2 lemon
- 1 packet (approx. 16 g / 2 tbsp) baking powder
- 1 pinch salt
- 2 1/2 tsp powdered sugar
Preparation of the Soft Blueberry Cake
Wash and dry the blueberries very well.
In a bowl, beat the eggs with the sugar using electric whisks until the mixture is light, voluminous and frothy. Gradually add the sunflower oil and then the yogurt, continuing to beat.
Then add the sifted flour and baking powder, folding them gently into the batter.
Add the lemon juice and a pinch of salt, then fold in half of the blueberries, mixing gently to distribute them evenly.Butter and flour a cake pan (round or square) and place the remaining blueberries, lightly sugared, on the bottom. Pour the batter over them and level it well.
Bake in a preheated conventional oven at 356°F for about 50 minutes.
Once baked, remove the cake from the oven and let it cool slightly before unmolding. Serve with a light dusting of powdered sugar.
Storage of the blueberry and lemon cake
The soft blueberry cake can be stored at room temperature for 2-3 days, under a cake dome or well wrapped in plastic wrap to keep it soft and fragrant. If temperatures are high, you can store it in the refrigerator for up to 4 days, remembering to take it out about 20 minutes before serving so it regains its softness.
You can also freeze it: cut it into slices or squares and place them in freezer bags. It keeps in the freezer for up to 2 months and will be ready when needed, almost like freshly made.
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FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing them. Add them directly to the batter to avoid releasing too much water.
Can I replace the low-fat yogurt?
Of course, you can use whole yogurt or Greek yogurt. The result will be even creamier and slightly richer.
Can it be made lactose-free?
Yes, simply use lactose-free or plant-based yogurt. The cake will remain soft and tasty.
How can I tell if the cake is cooked?
Do the toothpick test: inserted into the center it should come out dry. Alternatively, the surface should be golden and slightly springy to the touch.
