Blueberry Lemon Cake – super easy, moist and fluffy cake loaded with fresh blueberries and a kissed of bright lemon flavors. Not too sweet and not too tangy. Perfectly satisfying on its own without any frosting!
It’s no secret that I love bright lemony flavors. If you’ve been following this blog for a while, you’ll definitely notice most of my dishes call for a kissed of lemon juice or zest.
With the abundance of lemon here in LA year round, I got to thrown in some bright pop to the usual recipes. But I got to say lemony cakes are close to my heart; like this Lemon Almond Yogurt Cake and Lemon Sour Cream Pound Cake here.
However, I haven’t shared on the blog a classic cake flavor combo of blueberry and lemon. I just don’t know why. Until last week.
You guessed right, blueberries are on sale in my neck of the woods. Your girl here can’t seem to pass up a good sale- $1.50. I snag up 10 packs. Yes 10!
Don’t worry, I’ve put those blueberries to good use. 😉 And I’m just so excited to share this Blueberry Lemon Cake here.
It’s super easy to make and uses a handful of simple and easy to find ingredients. This cake is dotted with 1 1/2 cup of fresh, juicy, sweet and plump blueberries – just enough for you to come begging for the whole thing. It’s not too sweet and not too tangy. It is perfectly right!
What makes this Blueberry Lemon Cake so moist and decadent is…… yogurt.
If you’ve noticed, this recipe only calls for whipping the eggs whites, but do you see how beautiful it has risen up?
Whipping egg whites and folding them into this cake helps makes it lighter. A trick I use sometimes to make cake lighter. Don’t discard the yogurt. Its sourness also adds a little pop to the bright lemony flavor.
Your family and guests would mistaken this cake like those fluffy and moist blueberry muffins from posh bakeries. Oh Yes!
Be sure to let it cool to room temperature before slicing. I know, your patience would be rewarded.
Pair this with your coffe/afternoon tea or better yet for breakfast. It’s also a quick and easy option especially when you have unplanned guests coming over or simply when your sweet tooth craving strikes.
You can’t go wrong with this mix-and-dump cake that is perfect for any occasions!
I know…..you’re probably drooling over this cake, so let’s quit talking and start baking! Enjoy!
Tips and Notes:
- If you’re using frozen blueberries, do not attempt to defrost those. Break them up if clumped, measure them and put them back in the freezer until the moment you are going to stir them in.
- Do not add more than 5.25 oz or 150 grams of blueberries or it will weigh down the cake.
- Be very careful not to over measure the flour or it’ll result into a heavy,dense crumb. Measure the flour by spooning it into the measuring cup and scraping off the top.
- Also do not dump the blueberries in the cake batter in will sink to the bottom. It’s best to place a small amount of batter first before layering the blueberries.
- To store this cake, place it in an airtight container at a room temperature for 2-3 days.
Watch How To Make It
Blueberry Lemon Cake
Ingredients
- 2 cups (260 g) all purpose flour
- 1 tablespoon (6 g) lemon zest
- 2 teaspoons (8 g) baking powder
- 8 ounce (226.80 g) unsalted butter
- 1 ½ cup (300 g) granulated sugar
- 4 large eggs (separate )
- 1 cup (245 g) yogurt (I used Greek Yogurt 2% )
- 1 teaspoon (4.20 g) vanilla extract
- ½ freshly squeezed lemon juice (about 2 Tablespoons )
- 1/2 tablespoon (4.69 g) cornstarch
- 1- 1 ½ cup (100- 150 g) blueberries
Instructions
- Dust the blueberries with cornstarch
- .Pre-heat the oven to 160°C/350°F. Grease a 10 inch springform pan generously with cooking spray and set aside.
- In a small bowl mix together flour, baking powder and lemon zest.
- Cream together the butter and sugar at high speed in a stand mixer – about 2 to 3 minutes. Add egg yolks a little at a time and continue mixing an additional 2 minutes.
- Add yogurt and continue mixing. Sift in the flour mixture into the batter, and then add vanilla extract and lemon juice.
- In a separate bowl, beat egg whites until soft peaks form.
- Using a spatula, gently fold in the beaten eggs whites into the batter.
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour half of the batter into the greased cake pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then place the rest of the blueberries evenly over the top.
- Tap pans on work surface to eliminate any large air bubbles.
- Bake at 350 F until a tester inserted into the center comes out clean – about 50 -55 minutes. Transfer to a wire rack.
- Let cake rest in the pan for about 20 mins then remove ring and let it cool. Don’t be tempted to remove before then.
- Dust with powdered sugar.
Nutrition Information:
Dust the blueberries with cornstarch -Pre-heat the oven to 160°C/325°F. Grease a 10 inch springform pan generously with cooking spray and set aside.
In a small bowl, mix together flour, baking powder and lemon zest.
Cream together the butter and sugar at high speed in a stand mixer – about 2 to 3 minutes. Add egg yolks a little at a time and continue mixing an additional 2 minutes.
Add yogurt and continue mixing.
Sift in the flour mixture into the batter and mix
Then add vanilla extract and lemon juice.
In a separate bowl, beat egg whites until soft peaks form.
Using a spatula, gently fold in the beaten eggs whites into the batter.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour half of the batter into the greased cake pan and spread evenly.
Top with half of the blueberries. Spread with remaining batter then place the rest of the blueberries evenly over the top. Tap pans on work surface to eliminate any large air bubbles.
Bake at 350 F until a tester inserted into the center comes out clean – about 50 -55 minutes. Transfer to a wire rack. Let cake rest in the pan for about 20 mins then remove ring and let it cool. Don’t be tempted to remove before then. Dust with powdered sugar.
Allison Jones says
Looking forward to trying this one out! One question…have you ever made this as cupcakes? I’m looking for an easy to handle treat for a faculty meeting and cupcakes or mini muffins would be so much easier for them all to grab.
Imma says
I haven’t tried it yet, but it should work fine. Just fill the muffin wells about 4/5 full. Bake at 325℉/163℃ in a preheated oven if you want flat-topped cupcakes and 350-375℉/177-190℃ if you want dome-topped cupcakes.
The baking time will depend on the size of your cupcakes. I would start checking them for doneness at around 25 minutes. Please let me know how it goes.
Lisa says
This is a very elegant cake for a tea party! I loved it! I used gluten free flour and it turned out very moist and delicious. I served it with whipped cream.
Imma says
Great to hear that, thanks for your feedback 🙂
Jan says
I don’t do much baking but this cake caught my eye as I love lemon & blueberries and it’s such a pretty cake. It was a big hit. I’ll definitely make this again. It froze beautifully.
Immaculate Bites says
Glad to know that, Jan! Thank you so much for sharing 🙂