I recently whipped up a Blueberry Lemon Cake that blends the classic richness of granulated sugar, unsalted butter, and whole milk with fresh blueberries, lemon zest, and a splash of lemon juice. Every slice offers a surprising twist, and I look forward to your thoughts on this delightful creation.

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I recently stumbled upon a fresh take on the classic blueberry lemon cake recipe. I’ve always loved blueberry cake recipes, but this one beats them all by combining light and tangy flavors with a unique twist.

I mix 2 cups all-purpose flour with 1 1/2 cups granulated sugar and softened unsalted butter to form the base. I also add 3 large eggs, 1 cup whole milk, a teaspoon of vanilla extract, along with the zest of 1 lemon and 2 tablespoons freshly squeezed lemon juice to give it that punch of zing.

Fresh blueberries are then folded in to lend a burst of flavor in every bite. The batter reminds me a bit of a dessert bar with a nod to s’mores dessert, while still holding firm as a lemon cake.

Its surprising balance makes you wonder how something so simple can taste so extraordinary. You definitely have to try it.

Why I Like this Recipe

I really love this Lemon Blueberry Cake recipe for a bunch of reasons:

1. The flavor combo is just amazing. I mean, the zesty lemon mixed with the sweet blueberries creates this unique tang that never gets boring. Its like each bite gives me a little burst of flavor.

2. I appreciate how simple it is to make. The ingredients are easy to find and the instructions are pretty straightforward, so even when I’m in a rush I can whip it up without any fuss.

3. The cake smells incredible as it bakes. When I preheat the oven and mix everything together, my whole kitchen fills up with a yummy scent that just makes me smile.

4. Lastly, it always turns out moist and light. Even if I’m not the best baker, this recipe seems to forgive my mistakes and gives me a delicious cake that I’m proud to share with my family and friends.

Ingredients

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All-purpose flour: Provides carbohydrates and structure, essential for a light texture.
Granulated sugar: Sweetens the cake, adds moisture, but its not really healthy if overused.
Unsalted butter: Adds rich flavor and moisture, a vital fat for a tender crumb.
Eggs: Provide protein and bind ingredients, promoting a balanced texture in the bake.
Whole milk: Adds creaminess and moisture, helping combine ingredients into smooth batter.
Fresh blueberries: They bursting with antioxidants, and lend natural sweetness plus vibrant color.
Lemon zest and juice: Provide a tangy kick, balancing sugary and rich flavors perfectly.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 cup whole milk

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

Zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

1 cup fresh blueberries

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan with butter or nonstick spray.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and the zest of 1 lemon.

3. In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until its light and creamy.

4. Add 3 large eggs one at a time beating after each addition then mix in 1 teaspoon vanilla extract.

5. Stir in 2 tablespoons freshly squeezed lemon juice to get that extra citrus kick.

6. Pour in 1 cup whole milk slowly and mix until combined, then add the dry ingredients in 2-3 parts.

7. Gently fold in 1 cup fresh blueberries making sure to not overmix the batter.

8. Transfer the batter into your prepared pan, smooth the top and tap it lightly to remove any air bubbles.

9. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.

10. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving. Enjoy your yummy cake!

Equipment Needed

1. Oven
2. 9-inch round cake pan (plus butter or nonstick spray for greasing)
3. Medium mixing bowl (for whisking the dry ingredients and lemon zest)
4. Large mixing bowl (for beating the butter and sugar, and mixing in eggs and vanilla)
5. Whisk (for the dry ingredient blend)
6. Electric mixer or hand mixer (for creaming the butter with sugar and eggs)
7. Measuring cups and spoons (for all the ingredients)
8. Spatula (to gently fold in the blueberries)
9. Toothpick (to test if the cake is baked through)
10. Cooling rack (for letting the cake cool completely)

FAQ

Q: Can I use frozen blueberries instead of fresh ones?

A: Yeah, you can use frozen blueberries but make sure to thaw and drain them well to avoid the cake becoming too soggy.

Q: Do I have to use whole milk?

A: Not really, you can use 2% milk or even a non-dairy milk if thats what you got, but whole milk gives a creamier texture.

Q: How do I stop the blueberries from sinking to the bottom?

A: A neat trick is to toss the blueberries in a little flour before folding them in. This helps to keep them evenly distributed.

Q: Can I substitute lemon zest and juice with something else?

A: The lemon really brings a fresh zing to the cake, but if you dont have lemons, a little bit of lemon extract could work, though the flavor won’t be as bright.

Q: How do I know when the cake is done baking?

A: The cake is done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs, usually about 25-30 minutes at 350°F.

Blueberry Lemon Cake Recipe Substitutions and Variations

For the unsalted butter, you can use margarine or even a mild olive oil like canola oil in equal amounts. Keep in mind that some flavors might change a bit
If you dont have whole milk, try using buttermilk or 2% milk as a substitute which could add a slight tangy twist to the cake
Instead of granulated sugar, you could experiment with coconut sugar or a bit of honey (just use a bit less honey since its sweeter) making sure to adjust the wet ingredients
In case you need a gluten-free version, swap out the all-purpose flour with a gluten-free blend in a 1:1 ratio although the texture might be a little different
For a different citrus kick, try replacing the lemon zest and juice with a little lime zest and juice for a fun new twist

Pro Tips

1. Make sure your butter and eggs are at room temperature before you start mixin up the batter, it helps everything blend together better.
2. When you add your dry ingredients into the wet ones, mix in just until you dont see any streaks; overmixing can make your cake tough.
3. Be super gentle when foldin in the blueberries so they don’t break apart, this keeps your cake lookin prettier and tasting fresher.
4. Check your cake a few minutes before the timer goes off with a toothpick; a few moist crumbs are fine, but too much liquid means you need to bump it up just a bit longer in the oven.

Blueberry Lemon Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

275

kcal

Equipment: 1. Oven
2. 9-inch round cake pan (plus butter or nonstick spray for greasing)
3. Medium mixing bowl (for whisking the dry ingredients and lemon zest)
4. Large mixing bowl (for beating the butter and sugar, and mixing in eggs and vanilla)
5. Whisk (for the dry ingredient blend)
6. Electric mixer or hand mixer (for creaming the butter with sugar and eggs)
7. Measuring cups and spoons (for all the ingredients)
8. Spatula (to gently fold in the blueberries)
9. Toothpick (to test if the cake is baked through)
10. Cooling rack (for letting the cake cool completely)

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup whole milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
1 cup fresh blueberries

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan with butter or nonstick spray.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt and the zest of 1 lemon.
In a large bowl, beat 1/2 cup softened unsalted butter with 1 1/2 cups granulated sugar until its light and creamy.
Add 3 large eggs one at a time beating after each addition then mix in 1 teaspoon vanilla extract.
Stir in 2 tablespoons freshly squeezed lemon juice to get that extra citrus kick.
Pour in 1 cup whole milk slowly and mix until combined, then add the dry ingredients in 2-3 parts.
Gently fold in 1 cup fresh blueberries making sure to not overmix the batter.
Transfer the batter into your prepared pan, smooth the top and tap it lightly to remove any air bubbles.
Bake for about 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving. Enjoy your yummy cake!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.