This Hungarian-style blueberry cake is soft, simple, and easy to prepare using a 250 ml cup for measuring. It has a tender crumb, a lightly sweet flavor, and juicy blueberries in every slice.
Why You’ll Love This Recipe
This cake is beginner-friendly, uses simple pantry ingredients, and does not require a mixer. It is perfect for breakfast, dessert, or an afternoon snack. The cup-measured method makes it quick and practical.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour, measured with a 250 ml cup
1 cup granulated sugar
1/2 cup neutral oil, such as sunflower or vegetable oil
1 cup milk
2 large eggs
1 packet baking powder, about 10 g
1 teaspoon vanilla sugar, optional
1 pinch salt
1 to 1 1/2 cups blueberries, fresh or frozen
Directions
Preheat the oven to 180°C. Grease a medium baking pan.
In a large bowl, whisk the eggs and sugar until slightly fluffy.
Add the milk, oil, and vanilla sugar if using. Mix until smooth.
In a separate bowl, combine the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
Gently fold in the blueberries.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30 to 35 minutes, or until the cake is golden and set in the center.
Let the cake cool slightly before slicing and serving.
Servings and timing
Servings: 8 to 10 slices
Prep time: 10 minutes
Bake time: 30 to 35 minutes
Total time: 40 to 45 minutes
Variations
Use raspberries, blackberries, or chopped strawberries instead of blueberries.
Add 1 teaspoon lemon zest for a fresh citrus flavor.
Sprinkle a little sugar on top before baking for a lightly crisp surface.
Use half milk and half yogurt for a slightly richer texture.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 10 to 15 seconds.
You can also freeze slices for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Add them directly to the batter without thawing.
Do I need to coat the blueberries in flour?
It is optional, but tossing them with 1 tablespoon of flour can help prevent sinking.
What size cup should I use?
Use a 250 ml cup for this recipe.
Can I reduce the sugar?
Yes, you can reduce the sugar to 3/4 cup for a less sweet cake.
Can I use butter instead of oil?
Yes, use 1/2 cup melted butter instead of oil.
Can I make this cake dairy-free?
Yes, replace the milk with almond milk, oat milk, or another dairy-free milk.
How do I know when the cake is done?
The cake is done when the top is golden and a toothpick inserted in the center comes out clean.
Can I add lemon flavor?
Yes, add 1 teaspoon lemon zest to the batter.
Can I bake this in a loaf pan?
Yes, but the baking time may be longer, around 40 to 50 minutes.
Should the cake be served warm or cold?
It can be served slightly warm, at room temperature, or chilled.
Conclusion
Hungarian Cup-Measured Blueberry Cake is a simple, soft, and flavorful dessert made with everyday ingredients. With juicy blueberries and an easy mixing method, it is a reliable cake for family gatherings, snacks, or a cozy homemade treat.
