why make this recipe

This lemon blueberry cake is bright, simple, and fresh. It mixes tart lemon with sweet blueberries for an easy cake you can bake any day. The cake uses common ingredients and makes a soft, moist crumb. It works for snacks, tea, or a light dessert.

introduction

This cake is quick to make and needs no fancy tools. You can follow the simple steps below and get a tasty cake in under an hour. If you like quick fruit cakes, you might also enjoy a simple berry dump cake recipe as another easy option: easy blueberry dump cake recipe.

how to make Lemon Blueberry Cake

Make the batter in two bowls: one for wet ingredients and one for dry. Fold in the blueberries gently so they do not break. Pour into a greased 9-inch round pan and bake until a toothpick comes out clean. Let the cake cool before slicing.

Ingredients :

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Directions :

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in buttermilk, lemon juice, and lemon zest.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool before serving.

how to serve Lemon Blueberry Cake

Serve the cake at room temperature or slightly warm. A dusting of powdered sugar or a simple lemon glaze works well. For a richer option, serve slices with whipped cream or a scoop of vanilla ice cream.

how to store Lemon Blueberry Cake

Wrap the cooled cake in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. You can freeze slices for up to 2 months; thaw in the fridge before serving.

tips to make Lemon Blueberry Cake

Use fresh blueberries for best texture and flavor.
Toss blueberries with a little flour before folding to keep them from sinking.
Do not overmix the batter; mix until just combined for a tender cake.
Measure flour by spooning it into the cup and leveling it off.
For a simple glaze idea or a cream cheese topping, see this lemon cream option for inspiration: lemon cream cheese topping idea.

variation (if any)

Add a light lemon glaze: mix powdered sugar with a little lemon juice and drizzle over the cooled cake.
Swap half the blueberries for raspberries for a mixed berry cake.
Make cupcakes using the same batter; bake 18-22 minutes.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them. Toss frozen berries with a little flour and fold in frozen to keep color and prevent sinking.

Q: Can I make this dairy-free?
A: Yes. Use dairy-free butter and a plant milk mixed with 1 tablespoon vinegar instead of buttermilk.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. It is done when the toothpick comes out clean or with a few dry crumbs.

Q: Can I add nuts to the cake?
A: Yes. Fold in 1/2 cup chopped nuts like almonds or pecans if you want crunch.

Conclusion

This lemon blueberry cake is an easy, fresh choice for home baking. For a layered, decorated version with more detail, see the lemon blueberry layer cake guide from a trusted baking site: Sally’s Baking lemon blueberry layer cake. For another well-tested take on lemon blueberry cake with clear steps, check the Preppy Kitchen recipe for tips and variations: Preppy Kitchen lemon blueberry cake.