.jpg)
9 months ago
54
PROTECT YOUR DNA WITH QUANTUM TECHNOLOGY
Orgo-Life the new way to the future Advertising by AdpathwayThis post may contain affiliate links. Please read our disclosure policy.
Plump, juicy blueberries and citrusy lemon are baked into this moist and delicious lemon blueberry cake recipe that never fails to please.
- Flavor: Sweet-tart and oh-so light, this lemon blueberry cake is the perfect balance of lemon and blueberries.
- Swaps: Use any variety of berries, or a mix of berries, and make a new cake every time.
- Yield: Sheet cakes are perfect for gatherings because they can be cut to fit any size crowd.
- Freezing: Freeze single portions and pop one into a backpack or briefcase, and they’ll be ready to enjoy by lunchtime.
Ingredient Tips for Lemon Blueberry Cake
- Lemons: Fresh lemons are best in this recipe. Once the lemons are zested, roll them on the counter to extract the most juice.
- Blueberries: Fresh, whole blueberries are preferred, but frozen can be used; just add about 10 minutes to the bake time (be sure they are coated in flour first).
- Batter: Basic cake ingredients are all you need for this recipe. For the best results, check the expiration dates on baking powder and make sure the eggs are fresh. Whole milk or any non-dairy substitute can be used.
- Glaze: The lemon sugar glaze infuses the cake with a bright, tangy flavor! Punch it up even more by adding a splash of lemon extract to the glaze in Step 7.
- Topping: This recipe is perfect with a simple glaze, but freshly whipped cream or homemade cream cheese frosting gives this cake an elegant presentation. Garnish with lemon zest, sliced lemons, fresh blueberries, and sliced almonds.
- Line the baking dish with parchment paper for easy cleanup.
- For best results, use a zester when zesting the lemons. It gives the best flavor without the bitterness.
- Room temperature butter and eggs are necessary for smoother and faster blending. Bring butter to room temperature quickly by grating it with a box grater. For eggs, place them in a bowl with warm water for about 5 minutes.
- To prevent a dense cake, do not overmix the batter, and be sure to measure the flour properly.
- Tossing blueberries with flour in Step 5 is important to keep them from sinking to the bottom of the batter while it bakes.
How to Keep Cake Fresh
Store lemon blueberry cake in a covered container for up to a week in the refrigerator. Freeze fully cooled portions for up to 2 months by first wrapping them in plastic wrap and transferring them to a zippered bag.
More Light and Delicious Desserts
Did you enjoy this Lemon Blueberry Cake Recipe? Leave a comment and rating below.
4.84 from 36 votes↑ Click stars to rate now!
Or to leave a comment, click here!
Lemon Blueberry Cake
Lemon blueberry cake is soft, zesty, and bursting with berries. Then it's topped with whipped cream for a fresh finish!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- ▢ 2 lemons divided use
- ▢ ¾ cup butter softened
- ▢ 1¾ cups granulated sugar divided
- ▢ 3 eggs room temperature
- ▢ 2½ cups all-purpose flour
- ▢ 1 tablespoon baking powder
- ▢ ½ teaspoon salt
- ▢ 1 cup milk
- ▢ 2 cups fresh blueberries
- ▢ 2 cups whipped cream or whipped topping
Zest and juice lemons and set aside.
Preheat oven to 375°F. Grease and flour a 9×13 pan.
Cream butter and 1 ½ cups sugar on medium speed until fluffy. Add eggs and mix well.
Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.
Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.
Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.
Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.
Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.
Once cooled top with whipped cream or whipped topping.
Keep leftovers in an airtight container in the refrigerator or at room temperature for 1 week or in the freezer for 2 months.
Calories: 303 | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 188mg | Fiber: 1g | Sugar: 27g | Vitamin A: 427IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Party Food
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipes you'll love
About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
Free eBook!
Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!
You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.
English (US) ·