Simple Lemon Blueberry Cake Recipe

My household can’t get sufficient of this unimaginable lemon blueberry cake. It jogs my memory of a pound cake with its tender, wealthy, buttery crumb. Then, there’s an outrageous quantity of blueberries baked into the batter. This recipe is a keeper!

I’m all the time so pleased after we bake this lemon blueberry cake. It’s good as an on a regular basis snack cake and doubles as one thing you may serve on particular events. It’s scrumptious topped with whipped cream, served plain, or with a scoop of ice cream on high!

For extra cake recipes with fruit swirled into the batter, see our straightforward strawberry cake or this pineapple upside-down cake. Each are glorious! And whereas there’s no fruit, I exploit an identical batter to make this cinnamon espresso cake!

Key Elements

• Blueberries: I favor recent blueberries for this recipe, however you should utilize frozen. I’ve had the very best outcomes with including them frozen, as they don’t coloration the batter as a lot as when thawed.
• Butter: As a substitute of creaming softened butter with sugar, this blueberry cake requires melted butter. Swapping the softened butter for melted means the flour will likely be coated with fats, which retains water from mixing with the flour. When water and flour combine, gluten types. So, by stopping this, the cake seems to be a bit extra moist and tender. Common butter or plant-based butter each work properly on this recipe.
• Flour: I exploit all-purpose flour on this cake. You must also be capable to substitute your favourite gluten-free all-purpose mix.
• Baking Powder: This provides some elevate to our cake. I don’t suggest substituting baking soda for this recipe. I additionally use baking powder for my favourite lemon blueberry muffins and love the way it makes them mild, ethereal, and tender.
• Flavored Sugar: We use plain granulated sugar on this recipe, however earlier than making the cake batter, we rub our sugar with lemon zest, cinnamon, vanilla extract, and almond extract. I exploit my fingers and rub every little thing collectively till the sugar takes on some coloration and an aroma. When you can go away it out, I really like the almond extract on this recipe. The vanilla and almond extracts mix to make the cake style prefer it stepped out of a elaborate bakery.
• Eggs: Eggs play a necessary function on this cake by including construction and moisture. Three massive eggs give the blueberry cake a decent, tender, moist texture. I don’t suggest changing them.
• Heavy cream: We wished the feel of this blueberry cake to be extra like the feel of a pound cake (like on this rum pound cake). The added fats in heavy cream will get us there and is another step in making this cake flavorful, moist, and tender.

Make Lemon Blueberry Cake

This blueberry cake is flexible. We like it with a dollop of whipped cream and additional recent blueberries. It’s additionally pretty left plain, with ice cream, and I don’t see any motive you couldn’t put slather cream cheese frosting excessive (I like to recommend the cream cheese frosting in our carrot cake recipe).

With regards to making the cake, it’s straightforward! You don’t want additional gear, simply a few bowls, a whisk, and a spatula or spoon. We bake the cake in an 8-inch-by-8-inch baking pan, however a tall, spherical 8-inch or 9-inch cake pan will even work.

You’ll combine the dry components after which get to work on the moist components. Begin by rubbing your sugar with the lemon zest, cinnamon, vanilla, and almond extract. Simply use your fingers to rub the oils from the lemon zest into the sugar.

From there, you’ll whisk within the eggs and cream, then mix the moist and dry components till a batter types (holding the butter again for the following step). If you’ve obtained a pleasant and easy batter, fold within the butter.

Now, the get that blueberry ribbon within the center (like in our pictures), add among the batter (with none blueberries) to your baking pan. Add the blueberries to the remaining batter and pour it on high. Then, simply earlier than baking, scatter one other handful of berries on high.

As soon as it’s baked, you’ll need to cool it to room temperature and serve! I can’t wait so that you can strive it!