This delightful lemon blueberry cake is a perfect blend of tangy lemon zest and sweet blueberries. It's a moist and fluffy treat that is sure to impress your family and friends. Whether for a special occasion or just a sweet craving, this cake is a must-try.
Most of the ingredients for this recipe are common pantry staples. However, you might need to pick up fresh lemons for the lemon zest and fresh or frozen blueberries. Make sure to choose ripe, juicy blueberries for the best flavor.
Ingredients for Lemon Blueberry Cake
Flour: The base of the cake, providing structure and texture.
Sugar: Adds sweetness and helps to tenderize the cake.
Baking powder: A leavening agent that helps the cake rise.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness and moisture to the cake.
Eggs: Provide structure and stability to the cake batter.
Vanilla extract: Adds a subtle, sweet flavor to the cake.
Milk: Adds moisture and helps to create a tender crumb.
Lemon zest: Provides a fresh, tangy flavor that complements the sweetness of the cake.
Blueberries: Adds bursts of sweet, juicy flavor throughout the cake.
Technique Tip for This Recipe
To ensure your blueberries are evenly distributed throughout the cake, toss them in a small amount of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the liquid in the recipe slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for a similar leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.
butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that adds fiber.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
lemon zest - Substitute with lime zest: Lime zest provides a similar citrus flavor with a slightly different aroma.
blueberries - Substitute with raspberries: Raspberries offer a tart and sweet flavor that pairs well with lemon.
Other Alternative Recipes Similar to This Cake
How To Store / Freeze This Cake
Allow the cake to cool completely on a wire rack before storing. This ensures that no condensation forms, which could make the cake soggy.
Wrap the lemon blueberry cake tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and prevents it from drying out.
Place the wrapped cake in an airtight container. This adds an extra layer of protection against air and moisture, keeping your dessert fresh for longer.
Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
For longer storage, refrigerate the cake. It can last up to a week in the refrigerator. Make sure it is well-wrapped to prevent it from absorbing any odors from other foods.
To freeze the lemon blueberry cake, first wrap it in plastic wrap, then in aluminum foil. This double wrapping helps to prevent freezer burn.
Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
The cake can be frozen for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight.
For a quicker thaw, you can leave the cake at room temperature for a few hours. However, avoid microwaving it as this can make the cake rubbery.
If you have leftover slices, you can wrap each slice individually before freezing. This makes it easy to grab a single serving without having to thaw the entire cake.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the leftover lemon blueberry cake on a baking sheet.
- Cover the cake loosely with aluminum foil to prevent it from drying out.
- Heat for about 10-15 minutes, or until warmed through.
- Remove the foil for the last 5 minutes if you want a slightly crisp top.
Microwave Method:
- Place a slice of the cake on a microwave-safe plate.
- Cover with a microwave-safe lid or another plate to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check the warmth and continue heating in 10-second intervals if needed.
Steaming Method:
- Set up a steamer or use a pot with a steaming rack.
- Place the cake on a heatproof plate and put it in the steamer.
- Steam for about 5-7 minutes, or until the cake is warmed through.
- This method helps retain moisture, making the cake soft and fluffy.
Toaster Oven Method:
- Preheat the toaster oven to 300°F (150°C).
- Place the cake on a toaster oven tray.
- Cover with aluminum foil to prevent drying.
- Heat for about 10 minutes, checking halfway through.
Skillet Method:
- Heat a non-stick skillet over low heat.
- Place a slice of cake in the skillet.
- Cover with a lid to trap the heat.
- Warm for about 5 minutes, flipping halfway through to ensure even heating.
Best Tools for This Recipe
Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).
Cake pan: The container in which the cake batter is poured and baked.
Mixing bowl: Used to combine and mix the ingredients together.
Whisk: Utilized to whisk together the dry ingredients like flour, baking powder, and salt.
Electric mixer: Helps beat the butter and sugar until light and fluffy, and to mix in the eggs and vanilla extract.
Spatula: Handy for folding in the lemon zest and blueberries into the batter.
Measuring cups: Essential for accurately measuring the flour, sugar, milk, and blueberries.
Measuring spoons: Used to measure smaller quantities like baking powder, salt, and vanilla extract.
Zester: Used to zest the lemon, providing the cake with a fresh lemon flavor.
Toothpick: Used to check if the cake is done by inserting it into the center of the cake.
Wire rack: Allows the cake to cool completely after it has been baked.
Cooling rack: Another term for the wire rack, used for cooling the cake.
Grease brush: Used to grease the cake pan to prevent the cake from sticking.
Flour sifter: Helps to evenly distribute flour in the cake pan to prevent sticking.
How to Save Time on Making This Cake
Prepare ingredients ahead: Measure and set out all ingredients before starting. This helps streamline the baking process.
Use a stand mixer: A stand mixer can save time and effort when creaming butter and sugar and mixing batter.
Preheat oven early: Turn on the oven before you start mixing to ensure it reaches the correct temperature by the time you're ready to bake.
Line the pan: Use parchment paper to line the cake pan. This makes it easier to remove the cake and saves time on cleanup.
Lemon Blueberry Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups All-purpose flour
- 1 cup Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Butter softened
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 1 tablespoon Lemon zest
- 1 cup Blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with milk. Fold in lemon zest and blueberries.
- Pour batter into the prepared cake pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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