Sometimes I just wanna bake something that pops with flavor and this Lеmon Bluеbеrry Cаkе does that perfectly , trust me . It’s soft, moist, and you get these bright lemony bits and juicy bluеbеrriеs in every bite . Folks at picnics or holiday get-togethers always ask for seconds . It’s got old-school American baking vibes—citrus plus berries is a team-up that’s been rocking dinner tables for ages .
In this article you’ll find a step-by-step guide to nailing the ultimate Lеmon Bluеbеrry Cаkе , from what ingredients matter most to simple baking hacks . We’ll cover mixing tips, baking times, and even some fun serving ideas . Roll up your sleeves , grab your mixing bowl , and let’s dive in !
What Makes Lеmon Bluеbеrry Cаkе Special?
Thіs cаkе stands out because the tang from lemons just lifts up the sweet bluеbеrriеs in a way that’s super refreshing . The taste is bold enough to wake you up but still cozy like a hug . It’s a cool balance that lots of people can’t resist .
And hey , it’s not only delish—lemons pack vitamin C for your immune system , and bluеbеrriеs have antioxidants that are good for your heart and brain . So you kinda get a mini-health boost while you eat cake (well , sort of) .
This cake works for any occasion—summer bbqs , birthday parties , or just when you need an afternoon pick-me-up . Its bright yellow and blue look fab on any table , making it a real crowd-pleaser .
Ingredients for Lеmon Bluеbеrry Cаkе
To whip up this tasty treat , you’ll need:
- Flour: All-purpose flour (2 cups)
- Baking powder: 2 teaspoons
- Baking soda: ½ teaspoon
- Sugar: 1 cup granulated sugar
- Lemon zest: From 1 large lemon
- Lemon juice: Freshly squeezed, about ¼ cup
- Blueberries: Fresh or frozen, 1½ cups
- Eggs: 2 large, room temperature
- Butter: Unsalted, ½ cup softened
- Milk: Whole or buttermilk, ½ cup
- Vanilla extract: 1 teaspoon
- Salt: ½ teaspoon
Optionals for a twist :
- Lemon glaze with powdered sugar and lemon juice
- Cream cheese frosting for extra creaminess
Ingredients for Lеmon Bluеbеrry Cаkе
(Yes , it’s the same list again—sorry , just makin’ sure you got it !)
- Flour: 2 cups all-purpose flour
- Baking powder: 2 tsp
- Baking soda: ½ tsp
- Sugar: 1 cup granulated
- Lemon zest: From one big lemon
- Lemon juice: ¼ cup fresh
- Blueberries: 1½ cups
- Eggs: Two , room temp
- Butter: ½ cup , soft
- Milk: ½ cup
- Vanilla extract: 1 tsp
- Salt: ½ tsp
Optional extras :
- Lemon glaze
- Cream cheese frosting
Detailed Recipe: Lеmon Bluеbеrry Cаkе
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total: About 1 hour including cooling
Directions:
- Preheat oven to 350°F (175°C) and grease two 9-inch pans .
- In a bowl whisk flour, baking powder, soda, and salt . Set aside .
- Cream butter and sugar until light and fluffy — about 3–4 minutes .
- Beat in eggs one at a time , then stir in lemon zest, juice, and vanilla .
- Add dry mix and milk alternating , start and end with flour mix . Mix till just blended .
- Fold in blueberries gently so they don’t burst .
- Divide batter between pans and smooth tops .
- Bake 30–35 min or till toothpick comes out clean . Cool 10 min in pans then move to rack .
- While cooling , make glaze or frosting if you like .
Baking Tips:
- Coat berries lightly in flour so they stay up in the cake , not sink .
- Check cake a few minutes early so it doesn’t dry out .
Optional Frosting and Toppings
Lemon Glaze Recipe
Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoon fresh lemon juice
Instructions:
- Whisk sugar and juice till smooth .
- Drizzle over cooled cake .
Cream Cheese Frosting Recipe
Ingredients:
- 8 oz cream cheese , soft
- ¼ cup butter , soft
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Beat cream cheese and butter till smooth .
- Add sugar and vanilla , mix till creamy .
- Spread on cake when cool .
Serving Suggestions
Serve plain or top with glaze/frosting . A scoop of vanilla ice cream or whipped cream makes it extra special . Garnish with fresh mint or more blueberries for a pop of color .
Storing and Freezing Your Cake
At room temp , wrap cake tight or keep in an airtight box . Stays fresh ~3 days . In the fridge it lasts up to a week—keep it covered so it don’t pick up fridge smells .
To freeze , cool layers completely , wrap each in plastic then foil . Freeze up to 3 months . Thaw in fridge overnight or at room temp for a couple hours .
FAQs about Lеmon Bluеbеrry Cаkе
How to stop blueberries sinking?
Toss them in flour before folding into batter , this holds them up .
Frozen berries ok?
Yes — just use ’em straight from the freezer . They might tint the batter blue a bit .
Wanna more lemon flavor?
Add extra zest and juice , or a dash of lemon extract .
Different frosting?
Go ahead ! Buttercream, whipped cream — whatever you like .
Good flavor buddies?
Coconut, almond, vanilla , or a berry compote all pair nicely .
Healthier Alternatives and Substitutes
Swap white sugar for honey or coconut sugar to lower glycemic index . Use whole wheat flour for extra fiber . For dairy-free try almond milk or coconut oil . Vegan? Applesauce or a store-bought egg replacer works fine .
Conclusion
Lеmon Bluеbеrry Cаkе brings together bright flavors and a bit of nutrition in a fun dessert . It’s great for lots of occasions , and you can tweak it however you like . Give it a try , and let us know what twists you came up with !
Lemon Blueberry Cake | Also The Crumbs Please
Equipment
- 1 9-inch round cake pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
- 1 zester or grater (for lemon zest)
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter Softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest From about 1 lemon
- ½ cup buttermilk
- 1 cup fresh blueberries For best results, use fresh blueberries.
- 2 tablespoons lemon juice Freshly squeezed
- powdered sugar For dusting, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest.
- Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- Once the cake is cooled, drizzle lemon juice over the top and dust with powdered sugar if desired before serving.
