Blueberry Cake Recipe

This Lemon Blueberry Cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing. Recipe includes a how-to video!

So many of you have requested this lemon blueberry cake, and I am excited to finally share it with you today! With lemon notes in both the icing and the cake and a bounty of blueberries throughout each layer, this cake is so fruity and light. It’s absolutely perfect for spring and would be a very welcome addition to your Easter dessert table this year.

Simple Blueberry Cake

Wild blueberries and a crunchy brown sugar and cinnamon topping flavour this easy cake. Enjoy it plain, or top each serving with lightly sweetened whipped cream or a scoop of ice cream.

Prep: 20min

Total: 1h

Yield: Serves:
12

Nutrition Facts: properties {‘calories’: ‘330’, ‘Fat’: ’11 g’, ‘Saturated Fat’: ‘6 g’, ‘Trans Fat’: ‘0.4 g’, ‘Sodium’: ‘316 mg’, ‘Sugar’: ’38 g’, ‘Protein’: ‘4 g’, ‘Fiber’: ‘1 g’, ‘Carbohydrate’: ‘4 g’}

Ingredients:

• 1 cup ( 250 mL) packed brown sugar
• 1 tsp ( 5 mL) ground cinnamon
• 2 tbsp ( 30 mL) melted butter
• ½ cup ( 125 mL) butter, softened
• 1 cup ( 250 mL) granulated sugar
• 2 eggs
• 1 tsp ( 5 mL) vanilla
• 2 cups ( 500 mL) all-purpose flour
• 2 tsp ( 10 mL) baking powder
• ¾ tsp ( 4 mL) salt
• ⅔ cup ( 170 mL) milk (1%)
• 2 cups ( 500 mL) wild, fresh or frozen blueberries

Instruction:

1. Topping
2. Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
3. Cake
4. Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.
5. Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
6. Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk mixture, beat just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; mix batter gently by hand just until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
7. Bake in preheated 350˚F (180˚C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.

Lemon Blueberry Cake

This lemon blueberry cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing. Recipe includes a how-to video!

Prep: 30min

Total: 60min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 331 kcal, Carbohydrate 55 g, Protein 6 g, Fat 10 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 77 mg, Sodium 234 mg, Fiber 2 g, Sugar 29 g, unSaturated Fat 4 g

Ingredients:

• 3 cups all-purpose flour ((375g))
• 1 ½ cups granulated sugar ((300g))
• 1 Tablespoon cornstarch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• ½ cup unsalted butter (softened and cut into 8 pieces (113g))
• ½ cup canola or vegetable oil ((120ml))
• ¾ cup buttermilk ((180ml))
• 2 Tablespoons lemon zest (zest lemons before squeezing)
• ¼ cup lemon juice (fresh-squeezed preferred (60ml))
• 4 large eggs (room temperature preferred)
• ½ teaspoon vanilla extract
• 2 ½ cups blueberries (see note (12 oz/340g))
• 1 batch lemon frosting or preferred frosting

Instruction:

1. Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
2. In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
3. Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
4. While mixing on low-speed, slowly drizzle in oil.
5. In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
6. With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
7. Use a spatula to stir in blueberries.
8. Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
9. Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
10. Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).

Blueberry Cake Recipe

Along with fresh blueberries and a few pantry staples, you can whip up this tasty and easy Blueberry Cake in no time. Whether you serve it for breakfast, as an after-dinner dessert, or anything in-between, it’s certain to be a winner!

Prep: 20min

Total: 70min

Serving Size: 1 serving

Nutrition Facts: calories 201 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 49 mg, Sodium 100 mg, Fiber 1 g, Sugar 15 g, servingSize 1 serving

Ingredients:

• 1/2 cup unsalted butter
• 3/4 cup sugar divided (plus 1 tablespoon)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs (yolks and whites separated)
• 1 1/2 cups all-purpose flour (plus 1 tablespoon)
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 1/2 cups fresh blueberries

Instruction:

1. Begin by preheating your oven to 350 degrees F. Spray an 8×8 inch (or equivalent) pan with baking spray. Set aside.
2. In a bowl cream together the butter and 1/2 cup sugar. Add in the salt and vanilla, and mix again to combine.
3. Next, separate the egg yolks from the egg whites. Reserve the whites. Add the egg yolks to the butter and sugar mixture. Beat to combine.
4. In a small bowl, whisk together 1 1/2 cups flour with the baking powder. Add this mixture to the egg yolk mixture alternating with the milk. Coat the blueberries with 1 tablespoon of flour. Add to the batter and fold gently to combine.
5. In a medium bowl, beat the egg white to form soft peaks. Add in 1/4 cup of sugar slowly, and beat to form stiff peaks. Fold this into the batter.
6. Pour the batter into the prepared ban. Sprinkle the top with 1 tablespoon sugar.
7. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

Dessert: Blueberry Lemon Cake Recipe – Natasha’s Kitchen

FAQ

How do you keep blueberries from sinking to the bottom of a cake?

Can you use frozen blueberries in a blueberry cake?

Can you bake a cake with frozen blueberries?