Blueberries cake

• 15 minutes to prepare • 45 minutes to cook • Serves 12

It's all about blueberries

 

This incredibly delicious blueberry cake is one of the easiest cake recipe in almost 10 years of blogging.

Also, it’s not just perfect for dessert, it’s also one of those cakes that can pass for breakfast or brunch. From potlucks and picnics to baby showers and dinner parties, this humble cake is always a huge hit.

The recipe is moist, buttery, and bursting with blueberries in every bite: this classic snack cake is sure to become an instant favorite with you and your family.

 
Unlike a lot of blueberry cakes that incorporate lemon, this cake is all about the blueberries. But if you want to add a little lemon flavor kick, use lemon zest. It’ll add a subtle lemon flavor while still letting the blueberries shine.

Here are ingredients for a 12-serving recipe:

210 g sugar
250 g flour 00
1 egg
10 g vanilla baking powder
110 g butter
220 g yogurt
300 g blueberries
1 lemon zest

1. Preheat oven to 175°
2. Mix the zest and the sugar with a whisk. Add the butter and whisk well
3. Add the egg and whisk again
4. Sift the flour, and the baking powder. Add them to the mixture while keeping on mixing
5. Gradually add the yogurt, and whisk again until the mixture is smooth
6. Finally add the blueberries (covered in flour)
7. Pour the mixture into the pan. Then, covered it with sugar
8. Bake it at 175° for 45 minute. (Do not open the oven for at least the first half of the baking time and perform the toothpick test at the end, to be sure baking is done) 
9. Leave the muffins to cool a bit in the oven with the door open, then out of the oven

Nutrition Facts are detailed in the table below. Data is provided per serving.