Lemon Blueberry Cake
Lemon Blueberry Cake: A Delightful Treat for Any Occasion
There’s something undeniably special about the combination of fresh blueberries and zesty lemon, and this Lemon Blueberry Cake embodies that perfect balance. I’ve made this cake on numerous occasions—from brightening up a rainy afternoon to making a splash at family gatherings. It’s the kind of dessert that brings smiles to faces and warmth to hearts, making it a must-try in your baking repertoire.
Why you’ll love this dish
When you think of baking, it shouldn’t be a chore—especially with a recipe as delightful as this lemon blueberry cake. It’s quick to prepare, features simple ingredients, and is a total crowd-pleaser. Perfect for a sunny weekend brunch, birthday parties, or even just as an after-dinner treat, this cake is versatile enough to fit any occasion. Plus, it’s a fantastic way to showcase the vibrant flavors of summer!
“This cake is a slice of happiness! The lemon flavor pops, and the blueberries make each bite a burst of joy. My family couldn’t get enough!” – Happy Baker
Preparing Lemon Blueberry Cake
Baking this cake is a breeze, perfect for novice bakers and seasoned pros alike. You’ll start by gathering the ingredients, then mix the wet and dry components separately before bringing them together. The blueberries are folded in at the end, ensuring they’re evenly distributed without breaking apart. Let’s dive into how you can whip up this scrumptious dessert!
What you’ll need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (about 1 lemon)
- ½ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
You can substitute the fresh blueberries with frozen ones, just be sure to adjust the baking time down slightly to keep the cake from getting too wet. If you’re out of lemon juice, using a little bottled lemon juice can work in a pinch, but fresh is always best!
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy.
- Add the eggs one at a time, then mix in the lemon zest, fresh lemon juice, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overmix!).
- Gently fold in the fresh blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
Best ways to enjoy it
This Lemon Blueberry Cake is delicious on its own, but presenting it beautifully can elevate your dessert game! Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. If you’re feeling fancy, a lemon glaze drizzle can add a stunning touch. Paired with a cup of tea or fresh lemonade, it makes for a delightful afternoon snack too!
Storage and reheating tips
To keep your Lemon Blueberry Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. This cake doesn’t freeze as well due to the moisture from the blueberries, but if you must freeze it, be sure to wrap it well, and enjoy it within a month.
Helpful cooking tips
- Make sure your butter is truly softened (room temperature) for the lightest and fluffiest cake.
- For an extra zing, consider adding a tablespoon of buttermilk to the batter alongside the lemon juice.
- Be gentle when folding in the blueberries to prevent them from breaking—this keeps your cake looking beautiful.
Creative twists
Feel free to play with flavors in this Lemon Blueberry Cake! You can swap out the blueberries for blackberries or raspberries for a different berry experience. Want a tropical take? Try adding some shredded coconut to the batter. You could even incorporate a swirl of homemade lemon curd for a more intense citrus punch!
Your questions answered
What is the prep time for Lemon Blueberry Cake?
Preparation takes about 15 minutes, with baking adding another 25-30 minutes.
Can I use frozen blueberries?
Yes! Just make sure to fold them in while still frozen to prevent the batter from turning blue.
How should I store leftovers?
Keep leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Now that you know how to create this delectable Lemon Blueberry Cake, it’s time to roll up your sleeves and start baking! Whether enjoyed on a sunny afternoon or at a festive gathering, it’s sure to bring happiness to your table. Enjoy every slice!
Lemon Blueberry Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy.
- Add the eggs one at a time, then mix in the lemon zest, fresh lemon juice, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overmix!).
- Gently fold in the fresh blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
