Lemon Blueberry Snack Cake

Name: Lemon Blueberry Snack Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1 ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp lemon juice; 1 tsp lemon zest

Highlighted under: Butter, Sugar & Flour

I absolutely adore this Lemon Blueberry Snack Cake! The tangy flavor of fresh lemons combined with juicy blueberries creates a delightful snack that's perfect for any time of the day. I usually whip this cake up when I want something light yet satisfying. Its bright, sunny flavor is refreshing and makes it a great choice for gatherings or an afternoon treat. Plus, the preparation is simple, making it an easy go-to recipe for busy days or last-minute guests.

Created by

Rosie Mitchell

Last updated on 2026-02-10T21:07:36.160Z

When I first tried making this Lemon Blueberry Snack Cake, I used the standard method of mixing wet and dry ingredients separately, which resulted in a dense texture. However, I discovered that gently folding the blueberries in at the end kept the cake lighter and fluffier. This simple technique really makes a difference, giving it an airy quality that I love.

Additionally, infusing the cake with lemon zest not only enhances the flavor but also makes it visually appealing. I've learned that using fresh ingredients truly elevates this recipe. Make sure you use ripe, sweet blueberries, as they add the perfect burst of flavor in each bite!

Why You'll Love This Recipe
Bright, zesty lemon flavor that lifts your spirits
Fresh blueberries provide delightful bursts of sweetness
Light and fluffy texture that pairs perfectly with tea or coffee

The Importance of Fresh Ingredients

Using fresh blueberries is crucial for this Lemon Blueberry Snack Cake. They not only provide bursts of natural sweetness but also contribute moisture to the cake, which enhances its light and fluffy texture. When selecting blueberries, look for plump, firm berries with a deep blue color. If you only have frozen blueberries, those can work too, but be sure to fold them in gently to prevent the batter from turning blue.

Fresh lemons are equally important. The zest and juice add a bright, zesty flavor to the cake, lifting the overall taste profile. Make sure to zest your lemons before juicing them; this preserves the oils in the zest that contribute to the cake's aromatic qualities. For a stronger lemon flavor, consider adding an additional tablespoon of lemon juice to the batter.

Perfecting the Batter

When combining the wet and dry ingredients, it’s essential not to overmix the batter. Mixing just until combined will help maintain the cake's light texture. Overmixing can lead to a dense cake because it activates the gluten in the flour. If you notice a few small lumps in the batter, that’s perfectly okay; they will bake out as the cake rises in the oven.

For added richness, you can substitute the whole milk with buttermilk or Greek yogurt. This will not only tenderize the crumb but also add a subtle tang that complements the lemon flavor beautifully. If you prefer a dairy-free option, unsweetened almond or oat milk can be used; just make sure to select one that’s not overly sweet.

Storing and Serving Suggestions

To keep your Lemon Blueberry Snack Cake fresh, store it in an airtight container at room temperature for up to three days, or in the refrigerator for about a week. If you want to make it ahead of time, consider freezing the unglazed cake. Wrap it tightly in plastic wrap and then in aluminum foil; it can be frozen for up to three months. Just thaw it completely before adding the glaze.

This cake is delicious on its own, but you can elevate the serving experience by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful breakfast treat, serve slices with a light dusting of powdered sugar or lemon zest for extra brightness.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup milk
Zest of 1 lemon
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tbsp lemon juice
1 tsp lemon zest

Mix the cake ingredients until just combined, and remember to gently fold in the blueberries!

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Combine Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt.

Mix Wet Ingredients

In another bowl, beat together the butter, eggs, vanilla extract, and milk until smooth.

Combine Mixtures

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

Bake

Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the cake cool for 10 minutes in the pan, then transfer to a wire rack. Mix the glaze ingredients and drizzle over the cooled cake.

Enjoy your delicious Lemon Blueberry Snack Cake!

Pro Tips

For extra moisture, consider adding a splash of lemon juice to the batter and ensure the blueberries are coated with flour before folding them in, which helps prevent them from sinking.

Troubleshooting Common Issues

If your cake is overbaked, it might become dry. Keep an eye on it in the last few minutes of baking; ideally, the edges should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If you find your cake underbaked, return it to the oven in increments of 5 minutes while checking for doneness each time.

Another common issue is having a soggy bottom, often due to excess moisture in the batter or underbaking. To prevent this, ensure that your blueberries are well-drained if frozen and that the batter is evenly spread in the pan. Baking the cake until it is firm and springy to the touch will help avoid this.

Flavor Variations to Try

While this recipe focuses on lemon and blueberries, don’t hesitate to experiment with flavors. For a tropical twist, consider incorporating coconut flakes into the batter or replacing lemons with limes for a refreshing variation. You can also add spices like cinnamon or nutmeg to the batter for warmth, which pairs surprisingly well with lemon.

If you want to enhance the glaze, try infusing it with herbs like rosemary or thyme. Simply steep the herbs in the lemon juice used for the glaze, then strain them out before mixing with the powdered sugar for a uniquely aromatic finish.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but it's best to slightly thaw them and toss them in flour to prevent them from sinking in the batter.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

→ Is there a dairy-free option?

Yes, substitute the butter with coconut oil or vegan butter and use a plant-based milk.