Crumbly Blueberry Cake

By Aurora Ibarra

This cake is nothing short of awesome: lemony, crumbly, slightly sweet, with bursts of blueberries in every bite. Perfect for breakfast or as a snack with your afternoon coffee.–not to mention a great way to use up those seasonal berries popping up in your farmers market or grocery store.

Preparation Time: 15 minutes

Cook Time: 35 minutes plus cooling time

Yields 8 slices


  • 1 cup minus 2 tablespoons whole wheat pastry flour
  • 3/4 cup fine cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1/3 cup plain yogurt (lowfat is fine, but not nonfat
  • 1 lemon, grated
  • 2 tablespoons lemon juice
  • 1 cup fresh blueberries


  1. Preheat oven to 350 degrees F. Line the bottom of a 9-inch cake pan with parchment paper and spray the bottom and sides with cooking spray (I like Spectrum’s Coconut Oil Spray, gives it a bit of a coco-nutty feel).
  2. In a small bowl, mix the flour, cornmeal, baking powder, and salt. In a large bowl whisk the sugar, oil, egg, yogurt, lemon juice and grated rind. Fold in the flour mixture until combined. Add the blueberries.
  3. Transfer the mixture to the cake pan and bake for 35 minutes. Cool on a wire rack for 10 minutes.
  4. With a knife, loosen the edges before inverting the cake into the serving plate. Enjoy with vanilla ice cream or blueberry compote, or both!

*Based off a recipe from the US Highbush Blueberry Council

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