Blueberry Lemon Snack Cake

Name: Blueberry Lemon Snack Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Golden Kitchen

I absolutely love this Blueberry Lemon Snack Cake! Its bright, zesty flavor complements the sweet blueberries, creating the perfect snack for any occasion. Whenever I need a quick pick-me-up or something to share at gatherings, this cake never disappoints. The combination of the juicy berries and the refreshing lemon zest makes it incredibly inviting. Plus, it’s easy to whip up, requiring minimal ingredients. I often find myself making it on a whim, and I always have the ingredients ready on hand, ensuring I can enjoy this treat whenever the craving strikes.

Created by

Bethan Rowcroft

Last updated on 2026-02-01T16:41:36.579Z

When I first baked this Blueberry Lemon Snack Cake, I wanted to create something that brightened my day. The tartness of the lemon paired perfectly with the sweetness of the blueberries, taking each bite to another level. I used fresh blueberries, which burst beautifully in the cake, providing both flavor and texture.

Through trial and error, I learned the key is to not overmix the batter to keep it light and fluffy. Adding a drizzle of lemon glaze at the end enhances the cake's citrusy notes, making it an absolute treat to share with friends and family!

Why You'll Love This Recipe
Bright and refreshing lemon flavor complemented by juicy blueberries
Easy to prepare with simple ingredients - perfect for baking beginners
Ideal for snacks, brunches, or dessert - versatile for any occasion

Understanding the Ingredients

The combination of fresh blueberries and lemon zest in this cake not only provides a burst of flavor but also adds moisture that keeps the cake tender. Blueberries contain natural sugars that caramelize as the cake bakes, resulting in pockets of sweetness that perfectly balance the tartness of the lemon. When using frozen blueberries, make sure to fold them in gently to prevent coloring the batter and consider reducing the baking time slightly to avoid overcooking.

The choice of using unsalted butter in this recipe is intentional. It allows you to control the salt content, which is crucial when you're already adding the zest of the lemon. An important point to remember is to soften your butter properly — it should be at room temperature but not melted. This technique provides the right consistency when creaming with sugar, resulting in a fluffier cake.

Baking Tips for Success

To ensure your cake bakes evenly, be vigilant about preheating your oven to 350°F (175°C). An accurate oven temperature is key; using an oven thermometer can help ensure consistency. If your oven has hot spots, consider rotating the cake halfway through baking to achieve uniformity. Look for a golden top with edges that slightly pull away from the sides of the pan for doneness.

Cooling the cake completely in the pan for about 10 to 15 minutes before transferring to a wire rack is essential. This prevents the cake from breaking apart when flipped. If you find that the cake is sticking to the pan, run a butter knife around the edges to loosen it. The glaze can be added once the cake is at room temperature, ensuring it adheres without melting.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-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 another large bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Milk

Beat in the eggs one at a time, then mix in the milk, vanilla extract, and lemon zest.

Combine Mixtures

Gradually blend in the dry ingredients until just combined. Gently fold in the blueberries.

Bake the Cake

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

Prepare the Glaze

While the cake cools, mix the powdered sugar and lemon juice to create the glaze.

Glaze the Cake

Once cooled, drizzle the lemon glaze over the cake. Slice and serve!

Pro Tips

For extra flavor, add a pinch of cinnamon to the batter or top it with whipped cream before serving.

Storing and Serving Suggestions

This Blueberry Lemon Snack Cake can be stored at room temperature for up to three days, covered with plastic wrap to maintain moisture. For longer storage, you can freeze slices wrapped tightly in plastic wrap and aluminum foil. When you're ready to enjoy it again, let it thaw in the refrigerator overnight before serving. The cake may taste even better the next day as the flavors meld beautifully.

I recommend serving this cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It also pairs wonderfully with tea or coffee, making it an ideal option for afternoon snacks or leisurely brunches. Feel free to sprinkle additional lemon zest on top for a more vibrant appearance and flavor enhancement.

Customizing Your Cake

Feel free to experiment with different berry combinations. Raspberries or blackberries can be excellent substitutes for blueberries. If using other types of berries, keep in mind their moisture content may vary. Cutting down slightly on the milk can help if you make substitutions, allowing for the right cake consistency.

If you're looking for a lighter version of this cake, you can replace half of the all-purpose flour with a whole wheat variety. Additionally, using Greek yogurt instead of butter can create a lower-fat option without sacrificing flavor. Just remember to adjust the sugar slightly, as yogurt can introduce additional sweetness into the mix.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but reduce the mixing time to avoid breaking them up too much. Do not thaw before adding to the batter.

→ How can I store leftovers?

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

→ Can this recipe be doubled?

Absolutely! Just use a larger baking pan and adjust the baking time accordingly.

→ What can I serve with this cake?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.