Lemon Blueberry Cake: A Perfect Balance of Sweet and Tart

Discover the irresistible combination of bright citrus and sweet berries in this classic Lemon Blueberry Cake. This recipe creates a perfectly moist, tender crumb cake that’s elegant enough for special occasions yet simple enough for everyday baking. The natural pairing of lemon and blueberries creates a sophisticated flavor profile that has stood the test of time.

A Slice of History

The combination of lemon and blueberries in baking dates back to early American cooking, where fresh berries and citrus were prized ingredients in farmhouse kitchens. This modern adaptation maintains the traditional flavor pairing while simplifying the process for today’s home bakers.

Ingredients

For the Cake:

  • All-purpose flour: 1½ cups (180g)
  • Baking powder: 1 teaspoon (5g)
  • Salt: ¼ teaspoon (1.5g)
  • Unsalted butter, softened: ½ cup (113g)
  • Granulated sugar: ¾ cup (150g)
  • Large eggs, room temperature: 2 (100g)
  • Vanilla extract: 1 teaspoon (5ml)
  • Fresh lemon zest: from 1 lemon (about 1 tablespoon)
  • Fresh lemon juice: 2 tablespoons (30ml)
  • Milk: ½ cup (120ml)
  • Fresh blueberries: 1 cup (150g)
  • Additional flour for coating blueberries: 1 tablespoon (8g)

Optional Lemon Glaze:

  • Powdered sugar: 1 cup (120g)
  • Fresh lemon juice: 2-3 tablespoons (30-45ml)
  • Lemon zest: ½ teaspoon

Detailed Instructions

  1. Preparation Phase
  • Preheat oven to 350°F (175°C)
  • Grease a 9-inch (23cm) round cake pan
  • Line bottom with parchment paper
  • Dust sides with flour
  • Bring eggs and butter to room temperature
  1. Prepare the Dry Mix
  • Whisk flour, baking powder, and salt in a medium bowl
  • Ensure even distribution of leavening agents
  • Set aside
  1. Prepare the Blueberries
  • Wash and dry blueberries thoroughly
  • Toss with 1 tablespoon flour to coat
  • This prevents sinking during baking
  1. Create the Butter Base
  • Beat softened butter until creamy (2-3 minutes)
  • Gradually add sugar while beating
  • Continue beating until light and fluffy (4-5 minutes)
  • Scrape bowl sides as needed
  1. Add Wet Ingredients
  • Beat in eggs one at a time
  • Add vanilla extract
  • Mix in lemon zest and juice
  • Beat until well combined
  1. Combine Mixtures
  • Add flour mixture in three portions
  • Alternate with milk
  • Begin and end with flour mixture
  • Mix until just combined
  • Do not overmix
  1. Finish Batter
  • Fold in floured blueberries gently
  • Use a spatula to avoid crushing berries
  • Ensure even distribution
  1. Baking Process
  • Pour batter into prepared pan
  • Smooth top with spatula
  • Tap pan gently to remove air bubbles
  • Bake 30-35 minutes
  • Test with toothpick for doneness

Nutritional Information

Per slice (1/8 of cake):

  • Calories: 285
  • Protein: 4g
  • Carbohydrates: 42g
  • Fat: 12g
  • Fiber: 1g
  • Sugar: 24g

Timing:

  • Prep time: 20 minutes
  • Bake time: 30-35 minutes
  • Cooling time: 30 minutes
  • Total time: 1 hour 25 minutes

Professional Baking Tips

  1. Temperature Matters
  • Room temperature ingredients create a smoother batter
  • Cold eggs can cause curdling
  • Softened butter should dent slightly when pressed
  1. Proper Mixing
  • Don’t overmix after adding flour
  • Use folding motion for blueberries
  • Scrape bowl bottom and sides thoroughly
  1. Fruit Selection
  • Fresh blueberries work best
  • If using frozen, don’t thaw first
  • Pat dry if using frozen berries

Variations and Substitutions

  1. Dietary Adaptations
  • Gluten-free: Use 1:1 gluten-free flour blend
  • Dairy-free: Use plant-based milk and butter
  • Reduced sugar: Use coconut sugar or monk fruit sweetener
  1. Flavor Variations
  • Add ½ teaspoon almond extract
  • Include poppy seeds for texture
  • Replace blueberries with raspberries
  • Add white chocolate chips

Common FAQs

Q: Can I use frozen blueberries?
A: Yes, use them straight from frozen and increase baking time by 5 minutes.

Q: Why did my blueberries sink?
A: Ensure they’re well-coated with flour and fold them in gently at the end.

Q: Can I make this ahead?
A: Yes, bake up to 24 hours in advance and store at room temperature.

Q: How do I prevent a dry cake?
A: Don’t overbake, and measure ingredients precisely, especially the flour.

Storage and Make-Ahead Tips

  • Room Temperature: Store in airtight container up to 3 days
  • Refrigeration: Keep fresh up to 5 days
  • Freezing: Wrap well and freeze up to 3 months
  • Make-Ahead:
  • Mix dry ingredients ahead
  • Prepare pan in advance
  • Zest lemons and store in airtight container

This Lemon Blueberry Cake combines the perfect balance of sweet and tart flavors in a tender, moist crumb. Whether served as a casual afternoon treat or dressed up for special occasions, this versatile cake never fails to impress.