Blueberry Lemon Cake Recipe

Name: Blueberry Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, softened; 1 cup plus 1 tablespoon sugar; 1 large egg, at room temperature; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 pinch kosher salt; 1/2 cup milk; 1/4 cup heavy cream; 1 lemon, finely grated zest and juice; 2 cups blueberries, fresh or frozen; 1/2 teaspoon ground cinnamon

Servings: persons

6 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon sugar
1 large egg, at room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch kosher salt
1/2 cup milk
1/4 cup heavy cream
1 lemon, finely grated zest and juice
2 cups blueberries, fresh or frozen
1/2 teaspoon ground cinnamon

1
Heat the oven to 350 degrees F and butter an 8-inch square baking pan. Cream the butter and 1 cup of the sugar in the bowl of a standing mixer until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl halfway through. Add the egg and beat until incorporated.
2
In a small bowl, whisk together the flour, baking powder and salt. Combine the milk with the cream in another bowl. Add half of the dry ingredients to the mixing bowl and beat briefly until just incorporated. Add half of the milk and cream and do the same. Repeat once more, alternating the dry and wet ingredients.
3
Briefly beat in the lemon juice and zest. If you're using frozen blueberries, toss them in a tablespoon or so of flour, and then gently fold in the berries with a spatula. Be careful not to over-mix the batter!
4
Spread the batter evenly in the pan. Combine the remaining sugar with the cinnamon and sprinkle evenly over the top of the cake. Bake for 30 to 40 minutes, until a toothpick comes out almost clean -- do NOT overbake! (If this cake is made right, it has a very moist, almost pudding-like texture.) Cool completely in the pan, on a rack. Cut into squares and serve on its own, or with whipped cream or ice cream. The cake will keep for a few days in an airtight container.

722

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons unsalted butter, softened, 1 cup plus 1 tablespoon sugar, 1 large egg, at room temperature, 2 cups all-purpose flour, and more.

Yes, Blueberry Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Cake

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