Blueberry Lemon Snack Cake

Name: Blueberry Lemon Snack Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 tablespoons lemon zest; 3 tablespoons lemon juice; 1 teaspoon vanilla extract; 1 cup fresh blueberries; Powdered sugar for dusting (optional); Lemon slices (optional)

Highlighted under: Oven Kitchen

I love baking this Blueberry Lemon Snack Cake because it's the perfect balance of sweet and tart. The zesty lemon enhances the freshness of the blueberries, making it a delightful treat any time of day. I usually whip it up for afternoon snacks or when friends come over for a casual gathering. It's so easy to make, and the aroma that fills the kitchen is simply irresistible. Trust me, this cake will quickly become a favorite in your household!

Created by

Winifred Calder

Last updated on 2026-02-01T23:13:35.370Z

When I first made this Blueberry Lemon Snack Cake, I didn't expect it to become such a staple in my kitchen. The vibrant combination of tart lemon and sweet blueberries creates a flavor that's just out of this world. I've experimented with the recipe by adding a hint of almond extract, and it elevated the taste to another level.

One key to achieving a moist cake is not to overmix the batter. I mix just until the dry ingredients are incorporated, and the cake comes out light and fluffy every time. This tip has saved my cakes from becoming dense, and I recommend it wholeheartedly!

Why You'll Love This Recipe
Zesty lemon flavor that brightens up your day
Bursting with juicy blueberries in every bite
Perfect for a quick snack or a light dessert

Baking Technique for Perfection

To achieve a perfectly baked Blueberry Lemon Snack Cake, consider the order of your ingredients and the mixing technique. It's vital to cream the butter and sugar until they are light and fluffy, which introduces air into the batter. This step ensures the cake rises nicely and achieves a tender texture. Avoid overmixing once you combine the dry and wet ingredients to prevent a dense cake. Gently folding berry into the batter maintains their shape and freshness, keeping that burst of flavor with every bite.

Pay attention to your oven's temperature as well; even a small fluctuation can affect baking time and the final outcome of your cake. Use an oven thermometer if you're unsure of your oven’s accuracy. Once baked, a toothpick inserted in the center should come out clean, indicating that your cake is done. If using a metal pan, consider reducing the baking time slightly, as metal conducts heat more efficiently than glass or ceramic.

Ingredient Roles and Substitutions

The ingredients in this snack cake each play a crucial role in both flavor and texture. The butter provides moisture and richness, while the granulated sugar not only sweetens but also helps create that desirable light texture. The combination of baking powder and baking soda gives the cake its structural integrity and an ideal rise. The acidity from the lemon juice balances the sweetness perfectly, enhancing overall flavor. If you're looking for a healthier alternative, you can substitute applesauce for half of the butter for a lighter cake.

When it comes to blueberries, fresh is ideal. However, if they're out of season or unavailable, frozen blueberries work well too. Just be sure to fold them in gently while still frozen to prevent them from bleeding too much into the batter, which can affect the cake's color and flavor. You can also experiment with other berries like raspberries or blackberries for a different twist, or even mix in some nuts such as walnuts for added crunch.

Ingredients

Cake Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries

For Serving

Powdered sugar for dusting (optional)
Lemon slices (optional)

Instructions

Prepare the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing.

Fold in Blueberries

Carefully fold in the fresh blueberries, ensuring they're evenly distributed without crushing them.

Bake the Cake

Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar before serving if desired.

Pro Tips

For extra flavor, try adding a tablespoon of poppy seeds to the batter. This will give the cake a lovely crunch and enhance the overall taste!

Make-Ahead and Storage Tips

One of the beauties of the Blueberry Lemon Snack Cake is its versatility when it comes to preparation. You can prepare the batter a day in advance and store it covered in the fridge. Just be sure to bring it back to room temperature before baking to ensure even cooking. Baked cakes can also be stored in an airtight container at room temperature for up to three days or refrigerated for a week, though it might dry slightly. If you want to extend the life of your cake, consider freezing individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag.

To reheat frozen slices, simply remove them from the freezer and allow them to thaw in the fridge overnight. You can warm them back up in the microwave for about 15-20 seconds, or place them in a toaster oven at a low setting for a few minutes until just warm. This quick reheating brings back that fresh-baked taste, giving you the perfect afternoon snack even days later.

Serving Suggestions and Pairings

This Blueberry Lemon Snack Cake is delicious on its own, but there are some delightful ways to elevate your serving experience. Try serving slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a simple dessert that's bound to impress. Adding a drizzle of lemon glaze made from powdered sugar and lemon juice can also enhance the zesty flavor and make for an elegant presentation.

Don't forget about drinks! A refreshing glass of iced tea or a light sparkling lemonade pairs beautifully with this cake, enhancing its flavor without overpowering it. If you’re feeling particularly indulgent, pair it with a flavored coffee, like vanilla or hazelnut, for a delightful afternoon treat while lounging with friends.

Questions About Recipes

→ Can I substitute frozen blueberries for fresh?

Yes, frozen blueberries can be used, but make sure to keep them frozen until you mix them into the batter.

→ How long will the cake stay fresh?

The cake will stay fresh for up to 3 days when stored in an airtight container at room temperature.

→ Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend to make the cake gluten-free.

→ Is this cake suitable for freezing?

Absolutely! You can freeze the cake for up to 2 months. Make sure to wrap it tightly in plastic wrap and aluminum foil.