Blueberry Lemon Butter Cake Recipe combines fresh blueberries and vibrant lemon zest in a rich, buttery base, creating a harmonious blend of flavors that delight the palate.
This Blueberry Lemon Butter Cake Recipe offers a delightful balance of sweetness and tanginess, making every bite satisfying and fresh.
Often enjoyed during gatherings or cozy afternoons, the cake can be prepared in any kitchen where fresh ingredients and a love for baking come together.
Now, I will guide you through making this flavorful dessert step by step.
About This Blueberry Lemon Butter Cake Recipe
This Blueberry Lemon Butter Cake Recipe is a delightful twist on classic lemon cake, combining bright citrus flavors with juicy bursts of fresh blueberries.
The Blueberry Lemon Butter Cake Recipe is moist and tender thanks to the addition of cream cheese and butter, creating a rich texture that melts in your mouth.
Perfect for any occasion, this cake strikes a wonderful balance between sweet and tangy, making it refreshing yet indulgent.
It’s simple to prepare with mostly pantry staples and fresh fruit, making it a reliable go-to recipe for busy bakers who want an impressive dessert without fuss.
Whether served plain, dusted with powdered sugar, or topped with fresh berries, this Blueberry Lemon Butter Cake Recipe shines on its own no frosting required.
It’s a wonderful way to celebrate seasonal fruit or brighten up any table with a homemade, crowd-pleasing treat.
How to Prepare Blueberry Lemon Butter Cake Recipe?
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 40-45 minutes
- Total Time: 1 hour
- Course: Dessert / Cake
- Difficulty: Easy to Intermediate
- Cuisine: American
- Calories: Approximately 350-400 calories per serving
- Yield: 12 servings
Kitchen Utensils
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Lemon zester or grater
- Loaf or bundt cake pan
- Spatula
- Cooling rack
Ingredients
- 1 box lemon cake mix (about 15.25 oz)
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1 cup (2 sticks) salted butter, softened and divided
- 2 cups powdered sugar
- 1 pint fresh blueberries, divided
- Additional powdered sugar for dusting
Making Method Steps
1. Mix the Wet Ingredients:
In a large bowl, combine the lemon cake mix, eggs, vanilla extract, lemon zest, and half of the softened butter (1 stick). Use an electric mixer or whisk to blend the ingredients until smooth and well combined.
2. Add Blueberries and Powdered Sugar:
Gently fold in half of the blueberries and the 2 cups of powdered sugar into the batter. Be careful not to crush the berries.
3. Prepare the Cake Pan and Bake:
Preheat the oven to 350°F (175°C). Grease your cake pan with some butter or cooking spray. Pour the batter into the pan and smooth the top with a spatula. Sprinkle the remaining blueberries on top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the Cake:
Remove the cake from the oven and place it on a cooling rack. Let it cool completely in the pan for about 20 minutes, then carefully invert the cake onto the rack to cool fully.
5. Finish and Serve:
Once cooled, lightly dust the cake with powdered sugar. Slice and serve as is for a buttery, moist lemon-blueberry treat.
Nutrition Facts (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 36g |
| Sugars | 22g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 200mg |
Why We Love This Recipe
We love this Blueberry Lemon Butter Cake Recipe because it perfectly blends bright, zesty lemon with sweet, juicy blueberries, creating a fresh and flavorful dessert.
It’s simple to make but looks and tastes like a special treat, making it perfect for any occasion. Plus, the use of real fruit and fresh lemon zest gives it a homemade, wholesome feel that’s hard to resist.
Tips For Best Results
1. Use fresh lemon zest instead of pre-packaged for the best, vibrant citrus flavor that really shines through in the cake.
2. Toss the blueberries lightly in a tablespoon of flour before folding into the batter. This helps prevent them from sinking to the bottom during baking.
3. Incorporate ingredients with gentle folding motions to keep the batter airy and prevent crushing the blueberries.
4. Allow the cake to cool completely and rest for at least 30 minutes after baking. This helps the flavors settle and makes slicing cleaner.
5. Position your cake pan on the oven’s middle rack for even heat distribution and to avoid uneven rising or browning.
Our Favorite Ways To Serve It Up
This Blueberry Lemon Butter Cake Recipe is delicious on its own, but we love serving it slightly warm with a dusting of powdered sugar for a simple, elegant touch.
For a more indulgent twist, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of lemon glaze or a side of fresh berries adds extra brightness.
Blueberry Lemon Butter Cake Recipe also pairs beautifully with a cup of hot tea or a chilled glass of lemonade for a refreshing treat any time of day.
Additions And Variations
Additions
- White Chocolate Chips: Fold in ½ cup of white chocolate chips into the batter for a sweet, creamy contrast to the tart lemon.
- Chopped Nuts (like Pecans or Almonds): Add ⅓ cup of finely chopped nuts to the batter for a crunchy texture.
- Fresh Lemon Juice (in Frosting): Add 1–2 tablespoons of fresh lemon juice to the frosting for a tangier, brighter flavor.
- Coconut Flakes: Sprinkle sweetened coconut on top of the frosting or fold into the batter for a tropical twist.
- Lemon Glaze Drizzle: Mix 1 cup powdered sugar with 2–3 tbsp lemon juice and drizzle over the frosted cake for an extra lemony punch.
Variations
- Raspberry Lemon Cake: Swap blueberries for raspberries for a slightly more tart and vibrant berry flavor.
- Lemon Poppy Seed Cake: Stir in 1 tablespoon of poppy seeds into the batter for added texture and a bakery-style twist.
- Bundt Cake Version: Bake in a bundt pan for a more elegant presentation. Adjust baking time to 45–50 minutes.
- Gluten-Free Version: Use a gluten-free lemon cake mix and ensure other ingredients are GF-certified for a gluten-free option.
- Layered Celebration Cake: Bake the batter in two 8-inch round pans and layer with the frosting and berries in between for a party-worthy layer cake.
Storage & Make-Ahead
This Blueberry Lemon Butter Cake Recipe can be made up to 2 days in advance and stored covered at room temperature or in the refrigerator.
For longer storage, keep it in an airtight container in the fridge for up to 5 days. If frosted, it’s best kept chilled to maintain the texture of the buttercream.
You can also freeze the unfrosted Blueberry Lemon Butter Cake Recipe for up to 2 months just wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge, then frost before serving.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh?
Yes! You can use frozen blueberries, but don’t thaw them before adding to the batter. Toss them lightly in flour first to help prevent sinking.
Can I make this cake gluten-free?
Absolutely. Substitute the lemon cake mix with a gluten-free lemon cake mix and ensure all other ingredients are gluten-free.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready.
Can I prepare this cake ahead of time?
Yes, you can bake the cake a day in advance. Let it cool completely, then cover tightly and keep at room temperature.
Can I substitute cream cheese with something else?
Cream cheese adds moisture and richness, but you can try Greek yogurt or mascarpone cheese for a slightly different texture and flavor.
Conclusion
My easy success with this Blueberry Lemon Butter Cake Recipe shows that delicious baking doesn’t have to be complicated.
The Blueberry Lemon Butter Cake Recipe turned out moist, flavorful, and beautifully balanced with just the right touch of sweetness and citrus.
I hope you give this Blueberry Lemon Butter Cake Recipe a try and enjoy the wonderful flavors as much as I did. Once you make it, please let me know how delicious it tastes after you’ve had a bite!
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Blueberry Lemon Butter Cake Recipe
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Lemon zester or grater
- Loaf or bundt cake pan
- Spatula
- Cooling rack
Ingredients
- 1 box lemon cake mix about 15.25 oz
- 3 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 1 cup 2 sticks salted butter, softened and divided
- 2 cups powdered sugar
- 1 pint fresh blueberries divided
- Additional powdered sugar for dusting
Instructions
Mix the Wet Ingredients:
- In a large bowl, combine the lemon cake mix, eggs, vanilla extract, lemon zest, and half of the softened butter (1 stick). Use an electric mixer or whisk to blend the ingredients until smooth and well combined.
Add Blueberries and Powdered Sugar:
- Gently fold in half of the blueberries and the 2 cups of powdered sugar into the batter. Be careful not to crush the berries.
Prepare the Cake Pan and Bake:
- Preheat the oven to 350°F (175°C). Grease your cake pan with some butter or cooking spray. Pour the batter into the pan and smooth the top with a spatula. Sprinkle the remaining blueberries on top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Remove the cake from the oven and place it on a cooling rack. Let it cool completely in the pan for about 20 minutes, then carefully invert the cake onto the rack to cool fully.
Finish and Serve:
- Once cooled, lightly dust the cake with powdered sugar. Slice and serve as is for a buttery, moist lemon-blueberry treat.
Notes
Nutrition Facts (Per Serving)
| Nutrition | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 36g |
| Sugars | 22g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 200mg |