Lemon Blueberry Cake Recipe | Also The Crumbs Please Delight

Lemon Blueberry Cake is a yummy dessert that mixes the tangy lemon flavor with sweet, juicy blueberries. It not only tastes great but also looks bright and fresh, making it a hit for birthdays, tea parties, or just because you feel like treating yourself.

Mixing flavors in baking is what turns plain ingredients into something youll remember. The zesty lemons and the sweet blueberries go together like best friends, creating a taste party in your mouth. This cake shows how pairing the right flavors can turn a regular snack into an extra special treat.

At "Also The Crumbs Please" we love sharing recipes that anyone can follow. We know baking can seem scary, but this Lemon Blueberry Cake is simple enough for beginners and fun for pros. Just follow each step and you’ll end up with a cake that looks and tastes amazing.

Why Lemon Blueberry Cake?

This cake isn’t only nice to look at, it’s also got health perks thanks to lemons and blueberries. Lemons are full of vitamin C, which helps keep your immune system strong. They’ve also got antioxidants that can help your skin and digestion.

Blueberries are often called a superfood. They’re low in calories but high in vitamins C and K, fiber, and antioxidants. Those tiny berries can help your heart, your brain, and even lower the chance of some diseases because they fight inflammation.

Occasion for Lemon Blueberry Cake

Lemon Blueberry Cake works for so many occasions. If you’re having a birthday, a summer picnic, or just a chill weekend with friends, this cake will impress. Its bright colors and fresh taste scream summer.

You can also dress it up with a sweet lemon glaze or whipped cream for special events. It’s light enough for afternoon tea but still feels like a fancy dessert after dinner.

Ingredients for Lemon Blueberry Cake

Here’s what you’ll need to make this tasty cake:

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
• Wet Ingredients:
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup fresh lemon juice (about 4 lemons)
  • Zest of 2 lemons
  • ¾ cup whole milk
• Blueberries:
  • 1½ cups fresh or frozen blueberries

Pick lemons that feel a bit soft when you squeeze them and have a bright yellow color. For blueberries, fresh are best but frozen can work too—just thaw and drain them so your batter doesn’t get too wet.

Directions for Making Lemon Blueberry Cake

Follow these steps to bake your cake:

1. Preheat Oven: Set your oven to 350°F (175°C) and grease two 9-inch round pans.
2. Mix Dry Ingredients: In a bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In another bowl, beat the butter and sugar until it’s light and fluffy, about 3–5 minutes.
4. Add Eggs and Flavors: Crack in the eggs one at a time, mixing after each. Then stir in vanilla, lemon juice, and lemon zest.
5. Combine Wet and Dry: Add the dry mix to the butter mixture a little at a time, alternating with milk. Mix just until you cant see streaks of flour.
6. Fold in Blueberries: Gently fold in the blueberries with a spatula so they don’t break.
7. Bake: Divide the batter between the pans and bake 25–30 minutes, or until a toothpick comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
9. Serve: Top with lemon glaze or whipped cream if you like.
10. Store: Keep leftovers in an airtight container at room temp for up to 5 days, or freeze for longer.

Watch the cake color and how the batter feels to know when it’s done—not all ovens bake exactly the same.

Tips and Tricks for Perfect Lemon Blueberry Cake

Avoiding Common Mistakes

• Overmixing: Don’t mix too much or the cake can get heavy. Stop once the ingredients are just combined.
• Expired Baking Powder: Check the date on your baking powder. Old powder means a flat cake.

Storing and Freezing Tips

Keep your cake in an airtight container so it stays moist. If you want to freeze it, wrap each layer or slice in plastic wrap and then foil.

Variations and Customizations

Different Flavor Pairings

• Almond Extract: Add a teaspoon of almond extract for a nutty twist.
• Cream Cheese Frosting: Spread on a tangy cream cheese frosting for extra richness.

Gluten-Free and Vegan Options

Swap the flour for a 1-to-1 gluten-free blend if you need it. For vegan, use flax eggs (1 tablespoon flaxseed meal + 3 tablespoon water per egg) and applesauce instead of butter. It still turns out great.

Personal Anecdotes or Story Behind the Recipe

This cake has been in my family since I first baked it at a summer picnic. The bright colors and fresh taste stole the show, and everyone asked for seconds. Now it’s our go-to for birthdays and holidays, and each time I bake it I remember that sunny day with laughter and good vibes.

Frequently Asked Questions (FAQs)

How do I make my Lemon Blueberry Cake more lemony?

Add more zest and juice to the batter, or drizzle a lemon glaze after it cools.

Can I use frozen blueberries?

Yes, just thaw and drain them so your cake doesn’t get soggy.

What’s the best way to store leftover cake?

Keep it in an airtight container at room temperature for up to 5 days, or freeze well wrapped.

Is there a way to make this cake healthier?

Use coconut sugar or honey instead of white sugar, and swap some flour for whole wheat to boost the nutrition.

Conclusion

This Lemon Blueberry Cake proves that simple flavors can make a big impression. Give it a try and share with friends or family for a taste of summer any time of year. For more recipes and baking ideas, check out "Also The Crumbs Please."

Lemon Blueberry Cake | Also The Crumbs Please

This Lemon Blueberry Cake is a delightful blend of tangy lemon flavor and sweet blueberries, creating a refreshing dessert that's perfect for any occasion. Whether you're serving it at a family gathering or having a quiet afternoon tea, this cake is sure to impress!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 250 kcal

Equipment

• 1 9x13 inch baking pan
• 1 mixing bowls
• 1 whisk
• 1 rubber spatula
• 1 set measuring cups and spoons
• 1 electric mixer (optional)
• 1 cooling rack
• 1 zester or grater

Ingredients

  

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.5 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 tablespoon lemon zest (about 1 lemon)
• 0.25 cup fresh lemon juice (about 1 lemon)
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1.5 cups fresh blueberries washed and drained
• to taste powdered sugar for dusting, optional

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
• In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 3-5 minutes.
• Add in the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and lemon juice until well combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
• Gently fold in the fresh blueberries using a rubber spatula, being careful not to break them.
• Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
• Once cooled, you may dust the top with powdered sugar if desired, slice, and serve.

Notes

For a more intense lemon flavor, consider adding a lemon glaze made of powdered sugar and lemon juice on top of the cooled cake.

Make sure not to freeze fresh blueberries before adding them to the batter, as freezing can cause them to burst during mixing.

This cake is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.