I love this “snack” size blueberry lemon 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.
- 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
- 1 cup confectioners sugar
- juice of 1 lemon
- 1/2 teaspoon pure vanilla extract
- 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, cream together the butter and sugar 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.
- Next, add vanilla extract and lemon zest. Mix for a few seconds - batter may look curdled.
- Finally, gradually add the flour mixture on low speed until light and fluffy then 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!
Recipe slightly adapted from Best Ever Baking A Colletion of Over 100 Essential Recipes.