This Lemon Blueberry Cake is bright, fresh, and easy to love. It mixes tangy lemon and sweet blueberries into a soft, moist cake that feels like sunshine in every bite. The cake works for a casual tea, a picnic, or a simple family dessert, and it makes the house smell wonderful while baking. If you enjoy cakes with citrus and fruit, you might also like a carrot cake twist like the Carrot Date Cake with Honey Lemon Glaze, it has a lovely lemon touch too. Get ready to bake something the whole room will smile at.
How to prepare Lemon Blueberry Cake
- Preheat your oven to 350°F, grease a 9-inch pan, and line the bottom with parchment.
- In a bowl, whisk 2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- In another bowl, beat 1/2 cup butter and 1 cup sugar until light. Add 2 eggs one at a time, then stir in 1/4 cup milk, 1/4 cup fresh lemon juice, and the zest of 1 lemon.
- Fold the dry mix into the wet mix gently, do not overmix. Then fold in 1 cup fresh blueberries, tossed in a teaspoon of flour so they do not sink.
- Pour batter into the pan and smooth the top. Bake 35 to 40 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then turn out to a rack to cool completely.
- For a simple glaze, mix 1 cup powdered sugar with 2 to 3 tablespoons lemon juice, drizzle over the cooled cake.
Why You’ll Love Lemon Blueberry Cake
- The cake is moist and tender, with a bright lemon flavor that is not too strong.
- Fresh blueberries add soft bursts of sweetness in every bite.
- It is quick to make with common ingredients, and it looks pretty on the table.
- The glaze adds a tart finish that balances the sweet crumbs.
Tips for success
- Use fresh blueberries when you can, they give the best taste and texture.
- Toss berries in a little flour before folding, this helps them stay in the batter and not sink.
- Do not overmix the batter, stir until just combined for a light cake.
- Measure flour by spooning it into the cup and leveling, do not pack it down.
- Let the cake cool well before glazing, so the glaze does not melt away.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for a cozy treat.
- Pair a slice with a cup of tea or coffee for a simple afternoon break.
- Cut into small squares for a party platter, the cake holds up well.
- Add a dollop of whipped cream and extra berries for a pretty dessert.
FAQs
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries, do not thaw them, toss in flour and fold in frozen to limit color bleeding.
Q: How long will the cake stay fresh?
A: Keep it in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.
Q: Can I make this into cupcakes?
A: Yes, fill cupcake liners two thirds full and bake 18 to 22 minutes, check with a toothpick.
Q: Can I add poppy seeds for extra texture?
A: Yes, add a tablespoon of poppy seeds to the batter for a nice crunch and look.
Conclusion
This Lemon Blueberry Cake is a simple, bright dessert that brings summer flavor to any table. For another lovely lemon and blueberry idea, see Lemon Blueberry Layer Cake – Sally’s Baking Addiction, it has more tips and a layered version to try.
Lemon Blueberry Cake
Ingredients
Method
- Preheat your oven to 350°F, grease a 9-inch pan, and line the bottom with parchment.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light. Add eggs one at a time, then stir in milk, lemon juice, and lemon zest.
- Fold the dry mix into the wet mix gently, being careful not to overmix.
- Fold in the blueberries, which should be tossed in flour to prevent sinking.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then turn out to a rack to cool completely.
- To make the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.
