Are you craving a simple yet flavorful cake that will brighten your day? Look no further than this Lemon Blueberry Snack Cake recipe! This cake is moist, aromatic, and packed with fresh blueberry flavor, complemented perfectly by a zesty lemon touch. It’s ideal for breakfast, brunch, or as an afternoon treat that pairs wonderfully with your favorite cup of tea or coffee. This delightful snack cake is also great for potlucks, gatherings, or just a cozy moment at home.
What is Lemon Blueberry Snack Cake?
Lemon Blueberry Snack Cake is a moist and tender cake made with fresh or frozen blueberries, a bright lemon flavor, and a hint of vanilla. Its texture is light yet satisfying, with the berries scattered throughout, offering bursts of freshness in every bite. The cake is finished off with a simple lemon glaze that adds a bit of sweetness to balance the tartness of the lemons.
Origin of Lemon Blueberry Snack Cake
This recipe is an American classic, drawing inspiration from traditional cake recipes that incorporate fresh fruits for added flavor. The combination of lemon and blueberry has long been a favorite in American baking, especially during the warmer months when fresh berries are in season. This snack cake is a modern twist on the classic fruit cake, offering a lighter, fluffier texture while still maintaining that beloved fruity punch.
Lemon Blueberry Snack Cake Ingredients
Here’s what you’ll need to bake this mouth-watering cake:
For the Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tbsp lemon zest (about 1 large lemon)
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 1½ cups fresh or frozen blueberries (don’t thaw if frozen)
- 1 tbsp flour (for tossing the blueberries)
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
Step-by-Step Instructions for Preparation
Follow these simple steps to create your Lemon Blueberry Snack Cake.
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper. This makes it easier to remove the cake once it’s baked, ensuring a smooth finish.
2. Mix Dry Ingredients
In a medium bowl, whisk together the following dry ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Set this bowl aside for later use.
3. Cream Butter and Sugar
In a large mixing bowl, beat together ½ cup unsalted butter and ¾ cup granulated sugar. Use a hand mixer or stand mixer to cream the butter and sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Wet Ingredients
Next, add the wet ingredients to the butter-sugar mixture:
- 2 large eggs, room temperature (add them one at a time)
- 1 tbsp lemon zest (this will give your cake a fresh, citrusy aroma)
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
Beat the mixture until everything is well incorporated.
5. Combine Wet and Dry Ingredients
Now, gradually mix in your dry ingredients from step 2. Start by adding half of the flour mixture, then stir in ½ cup sour cream or plain Greek yogurt for a creamy texture. Once combined, add the remaining dry ingredients and stir until just incorporated. Be careful not to overmix the batter, as this could affect the cake’s texture.
6. Prepare and Add Blueberries
Toss 1½ cups fresh or frozen blueberries with 1 tbsp flour. This prevents the berries from sinking to the bottom of the cake during baking. Gently fold the coated blueberries into the batter. You want to be delicate here to avoid crushing the blueberries and releasing too much juice.
7. Bake the Cake
Spread the batter evenly into the prepared baking pan. Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to ensure it doesn’t overbake.
8. Cool and Glaze (Optional)
Once the cake is done, allow it to cool in the pan for 10–15 minutes. For an extra zesty finish, drizzle the cake with a simple lemon glaze made by mixing:
- ½ cup powdered sugar
- 1–2 tbsp fresh lemon juice
The glaze will set into a glossy finish, adding both sweetness and a hint of tartness that perfectly complements the cake.
Tips & Variations
- Add 1 tbsp poppy seeds for a delicious lemon-poppy twist.
- For extra richness, top the cake with lemon cream cheese frosting instead of the glaze.
- The cake stays moist for 3 days at room temperature (covered) or up to 5 days in the fridge.
- This recipe can easily be adapted to different pan sizes:
- 9-inch round pan: Works perfectly; adjust the baking time to about 30–35 minutes.
- Double the recipe for a 9×13-inch pan: Bake for 40–45 minutes.
FAQs About Lemon Blueberry Snack Cake
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter. This helps prevent the cake from turning purple due to the juice from the berries.
Q: Can I make this cake without the lemon glaze?
A: Absolutely! The glaze is optional. If you prefer a lighter version, skip it, and the cake will still be delicious on its own.
Q: How do I store leftovers?
A: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To keep it fresh, ensure it is well covered.
Q: Can I substitute Greek yogurt for sour cream?
A: Yes! You can use plain Greek yogurt as a substitute for sour cream. It will give the cake a slightly tangier taste but will still keep it moist.
Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the flour blend contains xanthan gum or add a pinch to maintain the cake’s structure.
Conclusion: A Perfect Snack Cake for Any Occasion
In conclusion, the Lemon Blueberry Snack Cake is an easy-to-make, flavorful treat that will become a favorite in your baking repertoire. Whether you’re hosting a brunch, enjoying a quiet afternoon, or treating your family to something special, this cake delivers a perfect balance of tart lemons and sweet blueberries, all wrapped up in a moist and tender cake. The optional glaze adds a touch of elegance, making it ideal for any occasion. Don’t hesitate to try the variations and make this recipe your own, tailoring it to your taste and preferences. Enjoy every bite of this delicious snack cake!
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Lemon Blueberry Snack Cake Recipe : A Delicious Delight for Every Occasion
- Total Time: 50 mins
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Lemon Blueberry Snack Cake is a moist and tender cake made with fresh or frozen blueberries, a bright lemon flavor, and a hint of vanilla. Its texture is light yet satisfying, with the berries scattered throughout, offering bursts of freshness in every bite. The cake is finished off with a simple lemon glaze that adds a bit of sweetness to balance the tartness of the lemons.
Ingredients
For the Cake:
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs, room temperature
1 tbsp lemon zest (about 1 large lemon)
2 tbsp fresh lemon juice
½ tsp vanilla extract
½ cup sour cream or plain Greek yogurt
1½ cups fresh or frozen blueberries (if frozen, don’t thaw)
1 tbsp flour (for tossing the blueberries)
Optional Lemon Glaze:
½ cup powdered sugar
1–2 tbsp fresh lemon juice
Instructions
Preheat the oven to 350°F (175°C).
Grease and line an 8×8-inch square baking pan with parchment paper for easy removal.Mix dry ingredients.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.Cream butter and sugar.
In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).Add wet ingredients.
Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.Combine with dry ingredients.
Mix in half of the flour mixture, then the sour cream, then the remaining flour mixture — just until combined (don’t overmix).Prepare the blueberries.
Toss blueberries with 1 tablespoon of flour (this helps prevent sinking). Gently fold into the batter.Bake.
Spread the batter evenly into the pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.Cool and glaze (optional).
Let the cake cool for 10–15 minutes, then drizzle with a simple lemon glaze (mix powdered sugar and lemon juice until smooth).
Notes
This light and zesty snack cake is perfect for any time of day — enjoy it with your morning coffee, as an afternoon treat, or as a simple dessert after dinner. For extra flavor, dust with powdered sugar or drizzle with a tangy lemon glaze before serving.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Lemon Blueberry Cake, Lemon Snack Cake, Blueberry Cake Recipe, Easy Lemon Cake, Lemon Dessert Cake
