My family couldn’t get enough power for this incredible lemon blueberry cake. It reminds me of a pound cake with its tender, rich, buttery crumbs. Then, a lot of blueberries were baked in the batter. This recipe is a goalkeeper!
I’m always happy when we bake this lemon blueberry cake. It’s perfect for everyday snack cakes, doubles the stuff you can use on special occasions. It’s delicious, topped with whipped cream, plain or topped with a scoop of ice cream!
For more cake recipes with fruit, see our Easy Strawberry Cake or this pineapple upside down cake. Both are great! Although there is no fruit, I made this cinnamon coffee cake with a similar batter!
Key Ingredients
- blueberry: I prefer the fresh blueberries for this recipe, but you can use frozen. I added them to the freezing situation and achieved the best results because they didn’t have much batter when they didn’t melt.
- butter: Instead of using sugar butter soft butter, this blueberry cake needs melted butter. Swap the soft butter for melting means the flour will be coated with fat, thus preventing the water from mixing with the flour. When water and flour are mixed, gluten forms. Therefore, by preventing this, the cake turns out to be more moist. Regular butter or plant-based butter works well in this recipe.
- flour: I used all-purpose flour in this cake. You should also be able to replace your favorite gluten-free all-around blend.
- baking powder: This adds to our cake. I do not recommend using baking soda instead of this recipe. I also use baking powder for my favorite lemon blueberry muffins and love how it makes them lightweight, airy and tender.
- Seasoned sugar: We use regular granules of sugar in this recipe, but before making the cake batter we will rub sugar with lemon zest, cinnamon, vanilla extract and almond extract. I rubbed my fingers together until the sugar showed color and aroma. While you can miss it, I love the almond extract from this recipe. The herbs and almond extract combine to make the cake taste like it comes out of a fancy bakery.
- egg: By adding structure and moisture, eggs play a crucial role in this cake. Three large eggs give the blueberry cake a tight, soft moist texture. I don’t recommend replacing them.
- Heavy cream: We hope this blueberry cake has a texture that is more like the texture of a pound cake (like in this rum pound cake). The added fat in the heavy cream makes us get there, which is another step to make this cake taste delicious, moist and tender.
How to Make Lemon Blueberry Cake
This blueberry cake is versatile. We loved a ball of whipped cream and extra fresh blueberries. It’s also cute left plain, with ice cream, and I can’t tell you can’t put the cream cream cheese frosting on top (I suggest the cream cheese frosting in our carrot cake recipe).
When it comes to making cakes, it’s easy! You don’t need extra equipment, just a few bowls, a stir and a spatula or spoon. We bake cakes in an 8-inch by 8-inch baking tray, but a tall 8-inch or 9-inch cake pan will work as well.
You will mix the dry ingredients and start processing the wet ingredients. First rub sugar with lemon zest, cinnamon, vanilla and almond extract. Just rub the grease from the lemon zest into the sugar with your fingers.
From there, you will whisk the eggs and cream and then mix the moist and dry ingredients until a batter is formed (the next step brings the butter back in place). When your batter is good, fold the butter.
Now, in the middle of the blueberry ribbon (like in our photos), add some batter (no blueberries) to the baking dish. Add the blueberries to the remaining batter and pour it over it. Then, just before baking, sprinkle another berries on top.
After baking, you will need to cool to room temperature and serve! I can’t wait for you to try!
Simple lemon blueberry cake
-
Prepare
-
chef
-
All
Our lemon blueberry cake has a very similar texture to the pound cake. Thanks to the butter, the eggs and cream melted, the texture is tightly connected, moist and very tender. We do this in a square baking pan, but a tall (at least 2 inches) 8- or 9-inch cake pan can also be used.
To minimize all the blueberries that sink to the bottom of the cake (some will anyway), we first add the plain batter without any of the blueberries added to the bottom of the baking pan. We then combined the blueberries with the remaining batter and spread it on top of the first blueberry-free layer.
9 servings
You will need
8 tablespoons (115g) unsalted butter, melted and cooled
1 cup (170g) all-purpose flour
1¼ teaspoon baking powder
1/4 teaspoon sea salt
1 cup plus 3 tablespoons (240g) sugar
1/2 teaspoon ground cinnamon
2 teaspoons lemon peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 large eggs at room temperature
1/3 cup (80ml) heavy cream
2 cups (280g) fresh blueberries, about 1 pint of blueberries
2 cups homemade whipped cream, optional
direction
1Place the rack in the oven and heat it to 350°F (177°C). Butter and flour 8 x 8 in square pan.
2Whisk the flour, baking powder and salt in a medium bowl.
3In a large bowl, wipe the sugar, cinnamon, lemon zest, vanilla and almond extract together until the sugar is moist and fragrant. (We rub the aromatic into the sugar with our fingers.)
4Whisk the eggs into seasoned sugar until combined, then stir in cream.
5Switch to a large rubber spatula. Divide the dry ingredients into 3 parts and stir gently until they disappear and the batter is smooth. Fold the melted butter into 2 sections. The batter will be smooth and thick.
6Spread about 1/3 of the batter in the batter on the bottom of the prepared baking pan (we will add blueberries in the next step).
7In addition to a small amount of blueberries, fold into the remaining batter left in the bowl.
8Spread the mixture of blueberry sticks on top of the baking dish. Smooth the top and sprinkle the remaining blueberries over the batter.
9Bake for 50 to 60 minutes, or until a knife inserted into the center of the cake is clean. After baking, transfer the cake (still in the pan) to a wire rack to cool for 5 minutes. Remove the cake and place the right side of it on the rack.
10Cool completely and serve with whipped cream.
Adam and Joanne’s Tips
- storage: Bake the cake as directed and let cool completely. Wrap the uncovered cake in plastic wrap or place it in a resealable plastic bag. Keep room temperature for up to 5 days. If you have added whipped cream to the cake, cover it with plastic wrap and refrigerate for a day or two.
- freezing: Bake the cake as directed and let cool completely. Add to the baking tray and freeze (discover) until hard cooked for about 4 hours. After freezing, wrap it tightly with plastic wrap and wrap it again in foil. Freeze for up to 1 month.
- Using frozen blueberries: Use frozen blueberries; do not thaw.
- Tip even to bake: Before baking in the oven, place the baking tray on an insulated baking tray or on two regular baking trays (this even helps bake).
- The nutrition facts provided below are estimates. In the calculation, we did not include other whipped cream. For reference, 2 tablespoons of whipped cream is about 50 calories.
Nutrition per serving
Service size
1 piece
/
Calories
337
/
protein
5 g
/
carbohydrate
46 g
/
Dietary fiber
2 g
/
Total sugar
30 g
/
Total fat
15 g
/
Saturated fat
9 g
/
cholesterol
101 mg
/
sodium
162 mg
