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 and 1/3 Cups or 160g All Purpose Flour, Sifted
- 1 Teaspoon or 4g Baking Powder
- 1/4 Teaspoon or 1.4g Table Salt
- 1 and 2/3 Cup or 165g Blueberries, Washed
- 3 Tablespoons or 45ml Full Cream Milk, Room Temperature
- 1 Large Egg, Room Temperature, 55g each
- 1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence
- Zest of 1 Lemon
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 eggs, mixing well.
- Then, add in the milk, vanilla extract, lemon zest and salt and mix well.
- 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
Hi, can I use cake flour instead of plain flour?
Hey Danielle! You most definitely can 🙂
Can i use plain flour instead of all purpose flour?
Hey Betty! Yup, those two are actually the same and can be used interchangeably 🙂
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 🙂
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!
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 😀
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 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!
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!!
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! 😀