Lemon Blueberry Cake

How to Make Lemon Blueberry Cake

• You need one 9 by 2-inch round cake pan to make this lemon blueberry cake. I grease the pan and then add a parchment paper round and grease again to make sure the cake doesn't stick in the pan. You can cut regular parchment paper to fit the cake pan or buy 9-inch parchment rounds.
• In a medium bowl, sift together the dry ingredients. Sifting the dry ingredients will help make the cake texture nice and light.
• Combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. This will bring out the lemon flavor in the zest.
• Use room temperature eggs and plain Greek yogurt. I like to use whole milk Greek yogurt, because whole milk yogurt makes the cake extra rich and moist. You can use 2% or fat free if you wish.
• Use a neutral oil for this cake. Canola, vegetable, and grapeseed oil are good options. The oil keeps the cake super moist.
• Use fresh lemon juice, not lemon juice from a bottle.
• When you combine the dry and liquid ingredients, don't over mix the batter. If you over mix the cake will sink and the texture won't be light and fluffy.
• I like to use fresh blueberries, but you can use frozen blueberries. Toss the blueberries with a tablespoon of flour before adding to the cake. This will prevent the blueberries from sinking.
• Bake the cake for 35 to 50 minutes, the time will vary depending on your oven, but check it at 35 minutes to be safe. Mine usually takes 45 minutes. Make sure the center is done. The cake should be golden and when you insert a toothpick in the center it should come out clean.
• Let the cake cool on a wire rack for 20 minutes. Run a butter knife around the edges to gently release the cake from the sides of the pan. Turn it out onto a wire rack and carefully remove the parchment paper. Let the cake cool completely.

Lemon Frosting

This one layer lemon blueberry cake can be served plain with a dusting of confectioner's sugar or you can add my luscious lemon frosting. We prefer serving it with lemon frosting because it really is the icing on the cake:)

• While the cake is cooling, make the lemon frosting. Sift the confectioner's sugar into a small mixing bowl. Add the melted butter and the lemon juice. Whisk together until smooth.
• When the cake is completely cooled, pour the frosting onto the center of the cake. Smooth with a spatula or butter knife. Garnish with fresh blueberries, if desired. Cut into pieces and serve.

Perfect Party Cake or Everyday Cake

This lemon blueberry cake is the perfect party cake because it is so easy to make! This no fuss cake can be whipped up in no time, but it is still impressive to serve. It's a great cake for birthdays, baby showers, bridal showers, holidays, or any special occasion. It is also a great everyday cake because you really don't need a special occasion to eat cake. Everyday should be a cake day:)

More Cake Recipes:

• Flourless Chocolate Cake
• Strawberry Cake
• Cream Cheese Pound Cake
• Easy Chocolate Cake

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Cake

Lemon Blueberry Cake

This simple and elegant lemon blueberry cake with lemon frosting is the perfect dessert for any occasion!

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Cuisine American

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

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For the cake:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• Zest of 1 large lemon
• 2 large eggs, room temperature
• 3/4 cup canola, grapeseed, or vegetable oil
• 1 cup plain whole milk Greek yogurt
• 1/3 cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 1/4 cups blueberries, tossed in 1 tablespoon flour

For the lemon frosting:

• 1 1/2 cups confectioner's sugar
• 1 tablespoon unsalted butter, melted
• 2 tablespoons fresh lemon juice
• Blueberries, for garnish, optional

Instructions

 

• Preheat oven to 350 degrees Grease a 9 by 2-inch round cake pan with butter or nonstick cooking spray. Line the bottom with a round of parchment paper and grease the paper. Set the pan aside.
• In a medium bowl, sift together the flour, baking powder, and salt.
• In a small bowl, combine the sugar and lemon zest. Rub the sugar and zest together with your fingers until fragrant. Pour the mixture into a large bowl. Add the eggs, oil, yogurt, lemon juice, and vanilla extract. Stir until well combined and smooth.
• Add the dry ingredients to the wet ingredients and whisk until there are no lumps and the batter is smooth. Gently fold in the blueberries.
• Pour the batter into the prepared pan and smooth the top. Bake for 35-50 minutes or until a toothpick inserted in the center comes out clean, and the cake bounces back when lightly pressed. Mine takes around 45 minutes, but check early to be safe. Remove the cake from the oven and let cool on a wire rack for 20 minutes. Run a butter knife around the edges to gently release the cake from the sides of the pan. Turn it out onto a wire rack and carefully remove the parchment paper. Let the cake cool completely.
• While the cake is cooling, make the lemon frosting. Sift the confectioner's sugar into a small mixing bowl. Add the melted butter and the lemon juice. Whisk together until smooth.
• When the cake is cool, pour the frosting onto the center of the cake. Smooth with a spatula or butter knife. Garnish with fresh blueberries, if desired. Cut into pieces and serve.

Nutrition

Calories: 367kcal, Carbohydrates: 52g, Protein: 4g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 32mg, Sodium: 119mg, Potassium: 189mg, Fiber: 1g, Sugar: 34g, Vitamin A: 95IU, Vitamin C: 6.2mg, Calcium: 76mg, Iron: 1.2mg

Keywords baking, easy, homemade

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