Lemon Blueberry Snack Cake

Name: Lemon Blueberry Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Golden Cooking

I absolutely love baking, and this Lemon Blueberry Snack Cake has become one of my go-to recipes for any occasion! The bright flavor of lemon combined with juicy blueberries creates a deliciously refreshing treat that’s perfect for a snack or dessert. I enjoy making it for friends during afternoon tea or indulging in a piece with my morning coffee. With just the right amount of sweetness and a light, fluffy texture, it’s hard to resist going back for seconds. Trust me, once you try it, you’ll want to keep this recipe in your rotation!

Created by

Camille Norwood

Last updated on 2026-02-10T18:47:37.456Z

When I first baked this cake, I wanted something that highlighted seasonal fruits while being simple enough to whip up on a whim. The balance of lemon and blueberries turned out to be the perfect pairing! Using fresh ingredients, especially during berry season, elevates this cake to something truly special.

I learned that incorporating lemon zest into the batter not only adds flavor but also helps keep the cake moist. The technique of folding in the blueberries gently ensures they scatter evenly throughout, providing delightful bursts of flavor in every bite. I highly recommend trying this cake warm from the oven!

Why You'll Love This Recipe
Tangy lemon flavor with bursts of sweet blueberries
Easy to make and perfect for any occasion
Light and fluffy texture that's incredibly satisfying

The Importance of Fresh Ingredients

Using fresh ingredients is crucial for achieving the best flavor in your Lemon Blueberry Snack Cake. Fresh blueberries not only provide juicy bursts of sweetness but also add vibrant color to the cake. If you can, purchase organic blueberries, as they often have richer flavors. When selecting lemons, look for ones that are firm and heavy for their size; these tend to have more juice and zest. Avoid using bottled lemon juice; freshly squeezed citrus delivers an unmatched brightness to the cake.

Butter should be softened to room temperature for this recipe. This means it should be malleable but not melted. If your butter is too cold, it will be harder to cream with the sugar, resulting in a denser cake. Quick tip: If you're short on time, cut the butter into small cubes and let it sit on the counter for about 10-15 minutes to soften.

Baking Tips for Perfect Texture

The technique of creaming butter and sugar is key to the cake's light, fluffy texture. Beat the mixture until it appears pale and creamy, usually around 3-5 minutes. This incorporates air into your batter, helping the cake rise beautifully. Be careful not to overmix once you incorporate the dry ingredients, as this can develop gluten and lead to a tougher texture. Mix just until you no longer see dry flour to achieve a tender crumb.

Baking time is essential for perfecting your Lemon Blueberry Snack Cake. Keep a close eye during the final minutes; you’ll know it’s done when the edges pull away from the pan slightly, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If your cake is browning too quickly, consider rotating it halfway through baking or placing it on the lower rack of the oven.

Ingredients

Gather all the ingredients for your cake before you start.

Cake Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 cup fresh blueberries

Make sure to wash the blueberries gently before adding them to the batter.

Instructions

Now that you have all your ingredients, let’s get started on the baking process!

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until creamy and pale.

Add Eggs and Lemon

Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon juice and zest.

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Enjoy your delicious Lemon Blueberry Snack Cake with a dusting of powdered sugar on top!

Pro Tips

For an extra burst of lemon flavor, consider glazing the cake with a lemon juice and powdered sugar mixture after it has cooled.

Storage and Make-Ahead Tips

This Lemon Blueberry Snack Cake keeps well and is perfect for preparing in advance. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It can last at room temperature for up to 3 days or in the fridge for about a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer-safe bag. They’ll maintain their flavor for up to 3 months; just thaw at room temperature for a quick treat.

If you're planning to serve this cake later, try to add a light glaze or dusting of powdered sugar just before serving. The glaze can be made with powdered sugar and lemon juice, giving it an extra burst of flavor. A fresh sprinkle of lemon zest on top also elevates the presentation and aroma right before enjoying.

Serving Suggestions

This snack cake is wonderfully versatile and can be served in various ways. For a delightful afternoon tea experience, pair slices with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of the citrus cake with the creamy toppings adds a decadent touch. Alternatively, for a simpler option, serve it with fresh berries on the side to enhance the blueberry flavor.

For a more sophisticated dessert, consider layering slices of the cake with lemon curd and fresh blueberries to create a lovely trifle. This not only showcases the beautiful colors of the ingredients but also elevates the flavors. This cake is an ideal choice for gatherings, brunches, or simply as a delightful treat for yourself!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them to avoid excess moisture in the batter.

→ How should I store the cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I substitute whole wheat flour?

Absolutely! Just keep in mind that it may give a denser texture, so adjust liquid as necessary.

→ Is this cake suitable for freezing?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store in a freezer-safe container.