Vanilla Blueberry Cake

Moist, fluffy Blueberry Vanilla Cake bursting with juicy berries! This easy one-layer cake is made with olive oil, no frosting needed, and stays soft for days!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 3290kcal

Author Samantha Pickthall

Ingredients

Cake

1 3/4 cups (210g) all-purpose flour, scoop & leveled
2 tsp baking powder
1/4 tsp salt
125 g unsalted butter, softened to room temperature
3/4 cup superfine sugar / caster sugar
2 tsp vanilla extract
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 cup frozen or fresh blueberries, do not thaw if frozen

Topping

1/2 cup frozen or fresh blueberries, for topping before baking, do not thaw if frozen
1 Tbsp powdered sugar, to dust finished cake

US Customary - Metric

Instructions

Preheat Oven & Grease Pan: Preheat the oven to 356ºF (180ºC) fan-forced. Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside. 
Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, baking powder and salt. Set aside.
Cream: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter, sugar and vanilla extract to the bowl. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
Add Eggs: Add eggs one at a time, beating for 15 seconds after each addition, and scrape down the sides.
Add Liquids: Pour in milk and oil, beating for 20 seconds until well combined.
Combine with Dry Ingredients: Add the flour mixture and beat until incorporated. Ensure not to over-beat, about 10-15 seconds. If excess flour is visible, gently fold it in with a rubber spatula.
Fold in Blueberries: Add the 1 cup of blueberries and gently fold them through the batter just until distributed. Do not over-mix.
Prepare for Baking: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle over the remaining 1/2 cup of blueberries onto the top of the batter.
Bake: Bake for 45-50 minutes, or until a skewer inserted into the center comes out with a few moist crumbs, not wet batter. It's okay if the skewer has some wet blueberries on it, as this just indicates the juiciness of the fruit, not undercooked batter.
Cool: Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
To Serve: Dust with powdered sugar before serving or top with your favorite frosting. Enjoy!

Video

Notes

Store at Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.

Refrigeration: Refrigerate for up to a week, especially if you live in a warm climate as the raspberries will become soggy if it’s too warm.

Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

Nutrition