Blueberry Lemon Butter Cake
- felichiccuisine
- Jun 17, 2023
- 3 min read
There is something wonderfully comforting about a homemade blueberry cake, especially when fresh blueberries are at their best. This simple yet delicious cake combines a soft, buttery crumb with juicy bursts of blueberries, bright lemon zest, and a delicate hint of vanilla.
Every slice is a beautiful balance of sweetness and freshness, with tender cake surrounding pockets of warm, jammy blueberries.
Easy to prepare and full of flavour, it is the kind of dessert that feels equally at home on a breakfast table, alongside an afternoon cup of coffee or tea, or served as a simple treat after a meal.
This Classic Blueberry Cake is one of my favourite recipes to make during blueberry season. Enjoy it slightly warm or at room temperature, simply dusted with powdered sugar, or served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Blueberry Lemon Butter Cake
A soft and buttery blueberry lemon cake bursting with juicy blueberries, fresh lemon and vanilla. A simple homemade dessert perfect for any occasion.
Prep time: 15 min
Bake time: 50 min
Cooling Time: 20 min
Total time: 1 hour 25 min
Servings: 6 - 8
Ingredients
240 g (1½ cups) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
160 g (⅔ cup) unsalted butter, softened
170 g (¾ cup) caster sugar
2 large eggs, room temperature
1 large lemon, zest and juice, divided
1 teaspoon vanilla extract
120 ml (½ cup) milk
120 g (½ cup) sour cream
½ tablespoon cornstarch
300 g (about 2 cups) fresh blueberries
Method
Prepare the Oven and Pan
Preheat the oven to 180°C (350°F). Grease and lightly flour an 8-inch (20 cm) springform pan and line the base with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Prepare the Cake Batter
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition. In a separate bowl, combine the milk and sour cream.
Combine the Batter
Using a mixer on low speed, gradually add the flour mixture and the milk-sour cream mixture alternately to the butter mixture, beginning and ending with the flour mixture. Mix only until combined. Do not overmix.
Add 1 tablespoon of lemon juice and ½ tablespoon of lemon zest, and gently incorporate.
Prepare the Blueberries
Rinse the blueberries and drain well. In a small bowl, toss the blueberries with the cornstarch and 1 teaspoon of lemon juice until evenly coated. This helps prevent the berries from sinking and keeps the cake from becoming too moist.
Assemble the Cake
Pour half of the batter into the prepared springform pan and spread evenly. Add half of the blueberries over the batter. Spread the remaining batter on top, then sprinkle with the remaining blueberries, gently pressing them halfway into the batter.
Bake
Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
If the top begins to brown too quickly, loosely cover the cake with aluminium foil during the last part of baking.
Cool and Serve
Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes. Carefully remove the springform ring and allow the cake to cool completely before transferring it to a serving plate.
Dust with powdered sugar before serving. Serve slightly warm or at room temperature, with whipped cream or a scoop of vanilla ice cream, if desired.
Enjoy!
Love this recipe? Please leave a comment. Your feedback, suggestions, and adaptations are very helpful to other bakers!
Let us dance in the sun, wearing wild flowers in our hair. ― Susan Polis Schutz
Have you tried making this Blueberry Lemon Butter Cake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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