This Blueberry Lemon Cake come with a burst of sweet and sour that is so delightfully enjoyable! The best part would definitely be how soft and fluffy it is, it literally melts in your mouth!
The slight sweetness comes from the vanilla based cake and tartness from the blueberries. My blueberries tasted slightly sour and even so, it complemented the cake well.
Furthermore, lemon zest is added to this Blueberry Lemon Cake for the zesty component. Despite lemon juice adding a stronger citrusy component, it can make the cake overly moist and as such, I have avoided adding it.
Furthermore, let me share a couple of baking hacks for my Blueberry Lemon Cake and other similar recipes. Whenever we want to add fillings such as blueberries, always coat it in the flour before mixing. Doing so allows the blueberries to be spreaded evenly throughout the cake without sinking.
In addition, always fold in the flour and baking powder after sifting. This allows you to achieve a softer and fluffier cake while overbeating the flour causes gluten development, leading the cake to be chewier.
Before I share the recipe, I must still emphasized that this Blueberry Lemon Cake is that dream combination of textures and flavours you must try!
Without further ado, the recipe!
Blueberry Lemon Cake Recipe
by Javier Tan May-17-2020
This Blueberry Lemon Cake brings about a mouthwatering and zesty experience. Tart, sweet and lightly sour, this soft and fluffy cake is sure to be bursting with flavours!
Ingredients
- 1/2 Cup or 125g Unsalted Butter, softened at room temperature
- 2/3 Cup or 130g Granulated White Sugar (Can reduce by 10-20g more too)
- 1 Large Egg, Room Temperature, 55g each
- 1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence
- Zest of 1 Lemon
- 2 Tbsp or 30ml of Lemon Juice
- 1/4 Teaspoon or 1.4g Table Salt
- 3 Tablespoons or 45ml Full Cream Milk, Room Temperature
- 1 and 1/3 Cups or 160g All Purpose Flour, Sifted
- 1 Teaspoon or 4g Baking Powder
- 1 and 2/3 Cup or 165g Blueberries, Washed
Lemon Glaze (Optional)
- 1 Cup or 90g of Powdered / Icing Sugar
- 1 Tbsp + 1 Tsp or 20ml of Lemon Juice
Instructions
- Preheat your oven to 180 degrees C / 350F and line your 8 or 9 inches square baking tray with parchment paper.
- Then, beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
- Next, cream butter and and sugar until light and fluffy.
- Add in the egg, mixing well.
- Then, add in the vanilla lemon zest, lemon juice and salt and mix well. Add in the milk next.
- Mix the sifted flour and baking powder with blueberries and fold them in until well incorporated.
- Bake the cake for about 24-28 minutes or until a toothpick inserted into the middle comes out clean. (If it appears blue, its from the blueberries).
- Cool at room temperature for 30 minutes before serving.
- Serve and enjoy!
Details
- Prep time:20 mins
- Cook time:30 mins
- Total time:0 hour 50 mins
- Yield: 1 Amazing Blueberry Lemon Cake!
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here, I would greatly appreciate it!
- Best eaten within 5 days, stored at room temperature in an airtight container!
- Feel free to ask if you need help!
- Do not plagiarise / copy and paste the entire recipe elsewhere without my permission.
Enjoy!
– Bakeomaniac, Javier Tan
[…] who can’t resist the combination of blueberry and lemon, the Blueberry Lemon Cake Recipe from Bake O Maniac is a must-try! The zesty flavors work harmoniously, creating a refreshing […]
Thanks for the mention 🙂
Hi, Javier T. Cake was made very tasty and soft, please tell me about different cakes. Thank you for doing what you do
Thank you for the kind praise 🙂 I will be sure to do up a guide someday on the different cakes and thank you for the content suggestion!
I just tried this, turned out wonderful. Thank you for the recipe!
Thank you for dropping by my blog and I am glad the recipe worked out well for you :-)!
Hi Javier. If I use a 25 x 15 x 6 loaf pan, do I need to adjust the ingredients?
Hey Valerie, you should be able to bake it in the loaf pan, but you need to adjust the baking temperature accordingly, I believe it might need 5 – 10 minutes more.
Additionally, it will produce the characteristic crack at the center of loaf cakes 🙂 Hope that helps!
I just tried this, turned out wonderful. Thank you for the recipe!
Hey CS, thank you for dropping by my blog and trying out my recipe, am so glad to hear that you like it :)!
Hi Javier,
It’s looks lovely and can’t wait to try.
Can this be done eggless?
Thank you.
Hey Arya, so so sorry for the late reply. Just saw this and it was stuck between spam comments.
It should be able to be done eggless since the egg provides structure here. Perhaps yogurt? Hope that helps 🙂
Thank you, Javier for the guide.
This is helpful. Will try next time as suggested.
Hv a good evening.
No problem and am glad to be of help 🙂 Feel free to let me know anytime if you have other questions and will try my best to help! Wishing you an amazing week ahead 😀
Always love your cakes and pastries! Thank you for sharing your recipes
Thank you so much for the kind appreciation too, Jane :-)!
Hi, bought blueberries n its so sweet,
Ehh, full cream as in carnation milk or those in small carton tat says full cream.
Hey Veronica, hope you have been well!
The full cream will be the small carton of milk that says full cream. Honestly, normal milk will do as well so long its not skimmed as sometimes skimmed milk can produce a cake that’s less rich.
Hope that helps and feel free to let know if you havae further questions 🙂
Hi Javier, i am new to baking. Need your guidance on step 6 folding in the flour – can I use the cake mixer rather than by hand? I tried by hand – noticed some of the flour are in lumps and I tried to break those that I can see, I probably missed some too.
How long should the folding take ?
I understand too long could cause the cake to be dry?
Thank you.
Hey Christina, thanks for dropping by my blog and for the question!
Usually for these clumpy flour situations, I will recommend sifting the flour before to prevent. However if sifting still doesn’t prevent it then it will be good to use a cake mixer or to whisk. However, keep the mixing very brief and stop once the lumps are no longer seen.
Usually the folding takes 2 – 3 minutes if the flour is incorporated well. And you’re right if we fold too long or whisk too long, the cake will be affected in the sense that the texture will be too chewy! Hope that helps!
Wow. It looks delicious. I love blueberry cake. So, I will try to make it. Your recipe will help me. Thanks for sharing.
Hey Ronak, thank you so much for your kind appreciation too 😀 Hope you like my blog!
Hello! I tried this and it turned out super yummy, my family loved it thank you so much!
I would like to ask though, how did you make sure that when you cut it the squares come out neat? The problem I have is that the blueberries created holes…so after cutting them they don’t look the best ><
Hey Pris! Thank you so much for your feedback and I am glad you love the flavours of the cake!
Some of the blueberry bits you see in the pictures are actually hollow holes too (like the slice on the left, though some are filled). I would suggest then using smaller or less blueberries so that its less apparent, as blueberries tend to burst while baking! Another possibility is to explore the use of dried blueberries (similar to raisins). Those are not the best alternatives but I guess its really difficult to solve the hole problem of blueberries!
I see ok, thank you very much! 😀
Thanks Javier for the solutions, will try it again soon! Although the cake & cookies does not turn out as expected but overall taste is still good. Thank you & looking forward to you sharing more recipes!
No problem 😀 Hope it works out eventually for you!!
Hi, can I use frozen blueberries?
Hey Rukshana, thank you for dropping by and for the question!
Yup you can use frozen bluebrries! Just make sure to toss it in flour so that it won’t sink!
Hi Javia,
Thanks for sharing your recipe. My cake did not turn out as golden brown as yours & the inside was not quite fluffy.. could it be I did not coat the blue berries with enough flour?
I also tried your chocolate chip cookie recipe, it does not turn out crunchy but more like soft cookie..
Hey Caroline! Thank you for dropping by and trying your hands on my recipe!! Let me break down the problems and give my best guess and I hope that will help!
Problem: My cake did not turn out as golden brown
Solution: For the top part to be more golden brown, you can increase the heat by 20 degrees C for the last few minutes. However, I suspect mine is very golden brown because of how small my oven is and as such, the cake is nearer to the heating element. Alternatively, maybe you can try heating up one tier higher!
Problem: inside was not quite fluffy
Solution: For this, I suspect you did coat it well enough but the flour was over mixed, leading to a very dense / bread-like structure. For this, try folding it in generous scoops and stop immediately once you have folded in (except for making a few swipes to ensure everythign is incorporated)!
Problem: Soft cookie instead of crunchy
Solution: Hmm I think for this you could bake it slightly longer and try to keep it in somewhere airtight, such as ziplock bags or mason jars!
I hope that helps! Should you have done the “solution” even while making it, it could be something else too and do bring it up. Do feel free to pass any pictures so that I can troubleshoot more accurately!
Hi Javier,
Can I check if it is fine to use 2 mini loaf pans instead of 8 inch square pan?
Hey Riane, thank you for dropping by my blog and for the question!
Yup its possible, just in case, for loafs, they tend to crack at the center so you might have to decorate it / hide it if you don’t like the cracks. Hope that helps and feel free to ask if you have more questions :-)!
Sure, Javier! Thanks for your hospitality. Looking forward to hearing more recipes from you. Have a blessed week ahead!
No worries 😀 Am looking forward to publishing more recipes too! Hope you remain safe and healthy during this trying period!
Hi Javier,
Thanks for your feedback!
I see… My cake turns out fluffy. I will lower the temperature next time.
I love the taste of your cake! Very light and refreshing. 🙂
Thanks for sharing your recipe, Javier!
No problem Joanna! Feel free to ask if anything pops up too, always here to help!
Hopefully I can come up with more amazing recipes to come 😀
Hi Javier,
Can I check with you if I should bake longer than 25 min because my cake didn’t turn out golden brown on top like yours?
My cake cracks on top too.
Is that because the oven temperature is too high?
Hey Joanna! Thank you for dropping by and trying out my recipe!
You can place your cake one tier higher than the usual. My oven is small so I suspect the top browns faster since the cake is baked nearer to the heat source!
Regarding the cake cracking, its likely that the oven temperature is too high or it might be too dense too. May I ask if the texture of the cake turns out okay (Soft and fluffy)? If it did, then its likely the temperature oven was too high!
Hello Javier,
Can I check if I can use self raising flour and minus away the baking powder and salt?
Thank you.
Hey Helen! That is right, except that self-raising flour has more than the baking amount I call for but it shouldn’t be a problem 🙂
Can i use plain flour instead of all purpose flour?
Hey Betty! Yup, those two are actually the same and can be used interchangeably 🙂
Hi, can I use cake flour instead of plain flour?
Hey Danielle! You most definitely can 🙂