This very easy one-bowl cake is perfect for beginner cooks. Top with a cream cheese frosting and delicious fresh blueberries and even the pickiest eater will come back for more!
Easy Blueberry Cake
Ingredients
For the cake
For the topping
Instructions
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Preheat oven to 180°C/350°F. Spray a 22cm/9” round loose-based cake tin with cooking oil spray and then line with baking paper.
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Weigh out flour and sieve together with the baking powder and salt. Measure out the oil and milk. Using a stand mixer with a whisk attached, beat the sugar, eggs and vanilla on high speed until foamy and increased in volume.
On a low speed, add the oil and milk and mix until just combined. Stop the mixer and add the sifted flour, baking powder and salt. Mix on a low speed until just combined. This should not take longer than a minute, otherwise you will overmix it and it won’t rise as much.
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Pour the batter into the prepared pan. Bake for approximately 30-40 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes.
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Place a wire rack upside down over the top of the tin and flip the tin, cake and wire rack over. Put the wire rack on the work surface and carefully remove the tin. Peel off the baking paper, taking care not to spoil the cake. Place another wire rack upside down on top of the cake and flip the cake right side up. Remove the wire rack from the top of the cake. You now have the cake out of the tin right side up, to cool.
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When the cake is at room temperature, whisk the butter and icing sugar together in a bowl. Add the vanilla and mascarpone cheese and whisk again until smooth.
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Spread over the top of the cake, stopping just before the edges of the cake. Do not be tempted to do this before the cake has cooled as a warm cake would make the frosting melt and slide off the edges of the cake.
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Decorate with fresh blueberries and mint leaves if desired.
Note
*You may need to adjust the amount of baking powder according to which country you live in. The original recipe was 2¼ tsp of baking powder, but as the strength of baking powder varies from country to country, I needed 3 tsp of baking powder for a cake this size to rise. If the cake rises well and then collapses either before coming out of the oven or just after, then reduce baking powder to 2¼ tsp for next time!
User Reviews
Delicious cake! I made it gluten and dairy free by using cup for cup substitute in the mix and almond milk. You would have never known! I only used 2 1/2 tsp baking powder.
The end result of this cake was very nice