It seems like I can never get out of the grocery store without blueberries. While I do love to eat them as a snack, they make the best super-food for adding to breakfast or dessert. Blueberries are my husband’s favorite, so I come up with different recipes to surprise him.
Which brings me to this recipe. I have also shared the video on my YouTube channel so you can successfully replicate this recipe. By the way, have you tried my Fresh Mango cake yet?
I love to bake with fruit, and I love cakes like this one that is perfect to enjoy any time of day. You should all make this right now as blueberries are in season and at their peak. Frozen blueberries don’t work well in this cake. Since this is my husband’s and my blog’s birthday month, I thought it would be the perfect time to share this cake recipe. My husband does not like sugary, frosted or chocolatey cakes. So he loved this soft and moist blueberry filled cake, crowned with more blueberries for his birthday. He got a taste of a juicy blueberry in every bite! As this is a relatively low-sugar recipe, you can enjoy a slice guilt-free. And why not? Blueberries are a super food. They contain tons of antioxidants, vitamins, and minerals that your body craves in order to be healthy.
With no stand mixer or frosting needed, this is the ultimate cake perfect for any occasion from back yard get togethers, birthdays or any other time you need a delicious cake. Simply mix, bake and eat. I have provided imperial measurements, but if you have a scale, use the gram measurements for the best accuracy. This cake would be lovely with any fruit or berry. I mixed melted butter, maple syrup, eggs, and yogurt, then I added the wet ingredients to the flour mixture. Then I folded the juicy blueberries and spread them in my spring-form pan. I topped the cake with the blueberries in a single layer, the idea I borrowed from Angie’s blackberry cobbler. It took 60 minutes to bake the cake. The key to this cake is letting it rest so all the flavors come together! Then serve at room temperature with tea or coffee, but it also makes for a tasty dessert with a dollop of whipped cream or vanilla ice cream.
If you have an abundance of blueberries on hand, or find them on sale during the season, try this easy blueberry cake recipe. You’ll be glad you did. It travels very well too!
Ingredients
- 1 cup (140 g) + 1 tbsp Gf all-purpose flour
- 3/4 cup (72 g) almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Lemon zest from a lemon
- ½ cup maple syrup or honey at room temperature
- 1/3 cup melted butter
- 2 eggs, at room temperature
- 1/2 cup Greek yogurt or sour cream at room temperature ( I used homemade yogurt)
- 2 cups blueberries
- 1 tablespoon turbinado sugar for sprinkling on top
Instructions
- Preheat the oven to 375 degrees F. Line the base of a 8 or 9-inch springform pan with parchment paper cut to fit inside. Lightly butter the sides of the pan to prevent the cake from sticking.
- In a large mixing bowl, sift together the GF all-purpose flour and almond flour with the baking powder, salt, and baking soda. Add lemon zest and set aside.
- In a medium mixing bowl, combine the melted butter and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt. Mix well.
- Pour the wet ingredients into the dry and mix with a spatula, just until combined (a few lumps are ok).
- Toss 1 1/2 cup blueberries with 1 tbsp gf all-purpose flour.
- Gently fold the blueberries into the batter. The mixture will be thick.
- Spoon the batter into the prepared pan. Layer the remaining 1/2 cup blueberries on top. Sprinkle the top of the blueberries with the turbinado sugar.
- Bake for 50-60 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean. It is possible that the cake starts to brown from the edges after halftime. Cover it with tine foil or pie shield on the sides. This will make sure the center continues to cook but the outside doesn't.
- Let cool in the pan for 5-10 minutes. Carefully slide a butter knife around the edges of the cake to release it from the pan. Cool completely on a wire rack.
- Transfer the cake to a platter and serve as desired.
Bringing this lovely and Easy Blueberry Cake to Angie’s Linky party, Fiesta Friday, co hosted by Jhuls at Not so creative cook.
Judee
I love fruit and any kind of baking that uses fresh fruits. This does look wonderful and easy to make.
angiesrecipes
This would make a fantastic breakfast cake :-))
Sherry
This looks great balvinder. I love putting fruit in cakes. I made a cake today with strawberries 🍓 in fact.
marcela
What a great cake!!….you are like me, I always have to buy blueberries!!…….Abrazotes, Marcela
Cooking Julia
This cake looks great and so fruity!
rainbow evening
love cake and fruit… yummy..
Thank you for sharing recipe
2pots2cook
Perfect timing! I started avoiding refined sugar and would like to continue making desserts without it. Thank you for this great fruit cake recipe!