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–+ servings
easy blueberry cake with fresh berries

Lemon Blueberry Cake

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 slices
Author: Nico Pallotta

WET INGREDIENTS

  • ½ lemon grated zest
  • ¼ cup (60 grams) lemon juice
  • 1 cup (250 grams) milk we use soy milk
  • ¾ cup (150 grams) sugar
  • ¼ cup (60 grams) canola oil or sunflower oil, or ⅓ cup melted butter
  • 1 tablespoon (15 grams) vanilla extract or beans of one vanilla pod

DRY INGREDIENTS

  • 2 cups (300 grams) all-purpose flour + 1 tbsp to toss blueberries
  • 1 tablespoon (12 grams) baking powder
  • 2 cups (300 grams) blueberries divided 1 ½ cups in the batter, ½ cup on top

  • Preheat the oven to 350°F or 180°C. Line your springform pan with parchment paper.
    cake pan for baking
  • In a large mixing bowl, whisk together the wet ingredients: grated lemon zest, lemon juice, milk, sugar, oil or melted butter, and vanilla extract.
    wet ingredients in a mixing bowl
  • Sift in the flour and baking powder.
    sift flour into cake batter
  • Whisk wet and dry ingredients until most lumps are gone, and you have a smooth batter. 
    It should take you about 1 minute with a manual whisk.
    whisk the batter
  • In a separate bowl, toss 1 ½ cups of blueberries with a tablespoon of flour.
    fresh blueberries with flour
  • Add the blueberries to the cake batter and fold them in gently with a spatula.
    batter with fresh blueberries
  • Pour the cake batter into the springform pan.
    Add the remaining ½ cup of blueberries on top of the cake.
    blueberries on top before baking
  • Bake in the oven at 350°F or 180°C for about 50 minutes, or until a toothpick inserted in the center comes out dry.
    Let the cake cool down for 10 minutes in the cake pan before transferring it onto a wire rack to cool down completely.
    Optionally, dust with powdered sugar or drizzle with our lemon glaze.
    blueberry cake with cake knife and powdered sugar
Nutrition information is an estimate for 1 slice of lemon blueberry cake out of 10 slices.
OPTIONAL TOPPINGS
You can dust the cake with powdered sugar or with our quick lemon glaze. 
To make the lemon glaze whisk together 1 cup (120 grams) powdered sugar, 1 tablespoon (15 grams) milk, 1 tablespoon (15 grams) lemon juice, and 1 teaspoon (5 grams) vanilla extract.
TIPS
  • A springform pan is one that opens on the side, which makes it easier to remove the cake once baked. You can use a regular cake pan; However, it'll be a little more complicated to take the cake out.
  • Don't overmix the batter, or your cake will turn out too compact, heavy, and gummy.
  • Tossing blueberries with flour prevents them from sinking to the bottom of the pan once they are in the batter.
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