Blueberry Lemon Cake Recipe
This Blueberry Lemon Cake Recipe is very delicious. Moist and tangy with fresh blueberries, it’s the perfect summer dessert. It is easy to make, too.
Hello there, my friend 👋. Want to make something delicious with those summer ingredients? This blueberry lemon cake is just what you need. It’s sweet, moist, and has the perfect amount of lemon flavor.
It’s simple to make.
Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Two large mixing bowls.
- Several smaller mixing bowls.
- A whisk.
- An electric or hand mixer.
- A 9 x 13 baking pan.
- A small saucepan.
- Oven mitts
- Serving plates.
The Recipe
Blueberry Lemon Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs at room temperature
- ½ cup milk
- 1 tablespoon lemon zest from about 2 lemons
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and grease and flour a 9×13 baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter and sugar with an electric or hand mixer until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add in the lemon zest and vanilla extract and mix until combined.
- Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend just until combined – don’t overmix.
- Gently fold in the fresh blueberries.
- Spread the batter evenly into the prepared baking pan.
- Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting, if desired. This cake is delicious with a simple powdered sugar glaze, cream cheese frosting, or a scoop of vanilla ice cream.
Notes
- Use fresh blueberries for the best flavor and texture in your cake. Frozen will work but may release too much juice.
- Room temperature ingredients mix together more easily, so let the butter, eggs, and milk sit out for a while before starting.
- Don’t overmix the cake batter. Overmixing will make the cake tough.
Alternative Ingredients
If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, self-rising flour (omit baking powder and salt) |
| Unsalted butter | Salted butter (reduce salt in recipe), shortening, vegan butter substitute |
| Milk | Buttermilk, sour cream thinned with a little water, non-dairy alternative |
| Granulated sugar | Brown sugar, honey, maple syrup |
| Fresh blueberries | Frozen blueberries (thawed and drained), raspberries, chopped strawberries |
What to Serve with Blueberry Lemon Cake
Blueberry lemon cake goes great with:
- A scoop of vanilla bean ice cream.
- A dollop of whipped cream.
- Fresh fruit salad.
- A tall glass of iced tea or lemonade.
Frequently Asked Questions
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. It’s best to thaw and drain them first so the cake batter doesn’t get too watery.
How do I know when the cake is done?
You can tell the cake is done when the edges start to pull away from the pan and a toothpick inserted into the center comes out clean.
My cake sunk in the middle, what went wrong?
A cake sinking in the middle usually means it wasn’t cooked long enough. Your oven temperature may be off, so try using an oven thermometer.
How should I store leftover blueberry lemon cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze blueberry lemon cake?
Yes, you can freeze blueberry lemon cake. Wrap it tightly in plastic and then in foil and freeze for up to 3 months. Thaw the cake at room temperature before serving.
Let me know if you have any other questions.
