Best Blueberry cake

Right, let's upgrade your blueberry cake game with my ultimate recipe, which also has subtle accents of coconut and lemon.

Blueberries are sweet already so we don't need the cake to be extra sweet, so I use minimal sugar but just enough so it's a cake and not bread.

I love a good cake with my tea. I warn my children that it's now 'peace tea time' and they need to occupy themselves by drawing or kicking a ball.

I love a cake that has a bold main flavour like my orange blossom cake or of course my legendary soft chocolate cake.

You definitely need all sorts of cake recipes up your sleeve depending on the mood of the day.

Ingredients

Blueberries are in season from April to September and they are best to eat when they are a little plump but still firm.

That said, use the riper ones for cakes which is a great way to save them from turning and adding a burst of blueberry flavour to your regular sponge.

I don't use that much blueberries as other recipes, a small handful (around a cup or just less) will do as that keeps the texture from getting too soggy.

You can use vanilla or orange blossom water to add a fragrant touch.

Instructions

This cake uses oil instead of butter which needs to be patiently folded in at the end.

Whisk together the yoghurt, eggs and sugar

Sieve the dry ingredients (flour, baking powder) add desiccated coconut and salt

Combine wet and dry ingredients, add oil and fold gently until well combined, add blueberries

Bake for around 25 mins at 180C (350F)

This cake is best served cool so allow yourself a little time before you get the kettle on.

Variations

You can sub out the blueberries with many other things but these work best with the coconut and lemon undertones:

• Berries - a small handful of fresh raspberries, blackberries or even mulberries. Strawberries are too watery
• Sultanas - I love a litte hint of sultanas I can never understand why some people hate them.
• Nuts - a sprinkle of crushed pistachios or hazelnuts will add some savoury texture.

Equipment & Storage

I've used an aluminium 9 inch angel cake mould, although you could also use an 8 inch cake tin.

It doesn't really matter the exact size of the tin, you just need to watch it for the last 5-10 minutes depending on how evenly your oven bakes.

Store in an airtight box for up to 3 days.

📖 Recipe

5 from 1 vote

Print

Best Blueberry Cake

Blueberry cake with undertones of coconut and lemon

Course Dessert

Cuisine Mediterranean, Middle Eastern

Keyword Baking, Tea time

Total Time 35 minutes

Servings 6

Author Zaatar and Zaytoun

Ingredients

• 1 cup blueberries
• ½ cup plain yogurt
• ¾ cup sugar
• 3 large eggs
• 2 tablespoons lemon juice
• ¼ teaspoon orange blossom
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup desiccated coconut
• ½ cup mild olive oil

Instructions

1. Wash the blueberries and drain on kitchen towels

2. Preheat the oven to 180C (350F)
3. In a large bowl add the yoghurt, sugar eggs, lemon juice, orange blossom water, and whisk vigorously.
4. In another separate bowl, sieve the flour, baking powder and add the salt and desiccated coconut, mix well
5. Add the dry ingredients to the egg mixture and fold until nearly combined, then add the oil slowly and keep folding until well combined (be patient)
6. Pour into a greased tin and bake for around 25 minutes until a knife comes out clean
7. Allow to cool and serve with an optional dusting of powdered sugar.

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