Lemon Blueberry Cake
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I love this “snack” size lemon blueberry cake for a few different reasons. First, lemon and blueberries are such a winning combo – they make for a sweet and tart flavor profile. Second, this recipe makes a smaller cake versus a large cake so it’s perfect for “snacking” on for a small dinner party.
Lemon desserts are just so good and when you combine them with fresh fruit, they’re even better! I came across a recipe for this cake in one of my cook books and it was just so easy that I had to try it. I loved that it bakes in a small 8×8 pan – sometimes we need recipes that don’t feed 20 people, right? It just seemed so doable for my busy life with three kiddos.
And it was! I will be making this cake over and over again. I whipped it up in my mixer, poured it into the pan and it baked up beautifully. It was so quick to pull this off. Definitely a cake I would bring to a small get together with neighbors or family.
I made a quick lemon glaze of confectioners sugar and lemon juice to drizzle on top – glaze is truly the best garnish. It adds beauty, moisture and of course another level of sweetness to desserts.
Enjoy!
Lemon Blueberry Cake
Fresh lemon and blueberries are added to a simple vanilla cake batter resulting in a moist sweet and tart cake.
Ingredients
Cake
- 2 sticks (8 ounces) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature and beaten
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest and juice from 1 lemon (zest it first)
- 1/4 cup almond flour
- 7 ounces or about 1 cup fresh or frozen blueberries
Glaze
- 1 cup confectioners sugar (powdered sugar)
- Juice from 1 lemon
- 1/2 teaspoon pure vanilla extract
Instructions
- Prepehat oven to 350 degrees and grease an 8x8 or 9x9 in baking pan.
- Sift together the flour, salt and baking powder; set aside.
- In a mixer fitted with a paddle attachment, add the sugar and lemon zest. Using your fingers, massage the lemon zest into the sugar.
- Next, add room temperature butter and mix on medium - medium high speed until light and fluffy, about 2 minutes.
- With mixer on low-speed, gradually add the eggs scraping down the sides of the bowl as necessary. Mix until creamy and smooth.
- Next, add vanilla extract and lemon juice and mix for an additional minute. Batter may look curdled from the lemon juice. This is ok!
- Lastly, Slowly add the flour mixture on low-speed and mix until combined, scraping down sides of bowl as necessary - careful to not over-mix. Fold in most of the blueberries with a spatula, leaving a handful to put on top before baking.
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Mine baked 40. Let cool.
- While the cake is cooling, prepare the glaze by whisking together the sugar, lemon juice and vanilla in a bowl until desired consistency. You want it thick enough to hold up but thin enough to drizzle. If it's too thin, add more sugar. If it's too thick, add more lemon juice or water. Drizzle over cooled cake. I found the cake to taste better the next day!
Notes
Recipe slightly adapted from Best Ever Baking A Colletion of Over 100 Essential Recipes.
Do you think the almond flour is necessary or could it be replaced by additional regular flour?
I think you could easily replace it. Enjoy!