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 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; Zest and juice of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp lemon juice

Highlighted under: Cozy Baking Recipes

Whenever I crave something sweet yet refreshing, I turn to my Lemon Blueberry Snack Cake. The bright citrus flavor combined with juicy blueberries creates a delightful treat that’s perfect for any occasion. I love how this cake is simple to prepare, requiring minimal ingredients and effort, making it an ideal choice for both novice and experienced bakers. Each bite is a burst of flavor, and I find myself reaching for seconds every time. Trust me, once you try it, you'll be adding this recipe to your go-to dessert list!

Created by

Rebecca Mills

Last updated on 2026-02-15T06:11:36.246Z

While developing this Lemon Blueberry Snack Cake, I wanted to create something that celebrates the fresh flavors of summer. I decided to add lemon zest and juice for zing, balancing perfectly with the sweetness of ripe blueberries. After several trials, I found that folding the berries into the batter instead of mixing them keeps the cake light and fluffy while ensuring pockets of juicy flavor in every bite.

One tip I learned along the way is to use fresh blueberries if possible; they not only taste better but also add a lovely natural sweetness that complements the tartness of the lemon. This cake is perfect for an afternoon snack or as a light dessert.

Why You'll Love This Recipe
Bright and zesty lemon flavor balanced with sweet blueberries
Perfectly moist and fluffy texture
Quick and easy to prepare, making it ideal for busy days

Mastering the Texture

Achieving the perfect cake texture in your Lemon Blueberry Snack Cake centers around the creaming method. When you cream together the softened butter and sugar, aim for a light, airy mixture that should take about 3 to 5 minutes with an electric mixer. This aeration is essential for a fluffy cake. Avoid overmixing once you combine the dry ingredients, as this can lead to a dense cake. Gently fold in the blueberries last to maintain their structure and avoid turning your batter purple.

For the cake to rise optimally, ensure your baking powder and baking soda are fresh. These leavening agents work together to create that desirable lift and lightness. If you’re unsure of their potency, a simple test is to add a teaspoon of baking powder to warm water. If it bubbles vigorously, it's good to use. Storing these ingredients in a cool, dry place also helps maintain their efficacy for your baking ventures.

Ingredient Insights

The star of this recipe, fresh blueberries, not only add sweetness but also color and moisture, giving the cake its signature juicy bites. If you don’t have fresh blueberries on hand, you can substitute them with frozen blueberries; however, do not thaw them before mixing into the batter to prevent excess moisture. Instead, fold them in while still frozen to maintain the cake’s consistency.

Lemon is essential not just for flavor but also for balancing sweetness and adding brightness. Using fresh lemon juice and zest elevates the taste; the zest contains essential oils that enhance the lemony aroma. If you're out of lemons, a tablespoon of bottled lemon juice can be a quick substitute, but it may lack the vibrant flavor of fresh juice. Remember to adjust sugar levels slightly if needed to maintain the desired sweetness of the cake.

Ingredients

Gather these simple ingredients to make your Lemon Blueberry Snack Cake.

For the Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
Zest and juice of 1 lemon
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tbsp lemon juice

Make sure to measure the ingredients accurately for the best results.

Instructions

Follow these steps to create a delicious Lemon Blueberry Snack Cake.

Preheat the 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 a separate large bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Flavors

Beat in the eggs, vanilla extract, lemon zest, and lemon juice until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, folding gently to combine. Do not overmix.

Fold in Blueberries

Carefully fold the fresh blueberries into the batter.

Bake the Cake

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

Prepare the Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth.

Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze on top and allow it to set before serving.

Enjoy your delicious Lemon Blueberry Snack Cake with friends and family!

Pro Tips

To enhance the cake's flavor, consider adding a pinch of salt to balance the sweetness. You can also substitute half of the blueberries with raspberries for a different twist!

Storage and Make-Ahead Tips

This Lemon Blueberry Snack Cake can be prepared in advance, making it an excellent option for meal prep or gatherings. Once cooled, cover the cake tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you choose to refrigerate, allow it to come to room temperature before serving for the best flavor experience.

For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn and it will keep well for up to 3 months. Thaw the cake in the refrigerator overnight before serving. You can also freeze individual slices for convenience; just be sure to separate them with parchment paper between layers to make for easy serving later.

Serving Suggestions

When ready to serve, I love to pair this Lemon Blueberry Snack Cake with a dollop of whipped cream or a scoop of vanilla ice cream, which complements the tartness of the lemon beautifully. Fresh berries scattered on the plate can add a pop of color and texture, creating an inviting presentation worthy of any occasion. A light dusting of powdered sugar on top of the glaze also adds a touch of elegance.

For a fun twist, consider transforming this cake into layered treats! After baking, you can slice the cake horizontally to create layers, filling them with lemon curd or whipped cream mixed with blueberries. Alternatively, you can serve it as a breakfast item by toasting slices lightly and spreading butter or cream cheese, bringing a delightful spin to your morning routine.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent the cake from turning blue.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.

→ Can I double the recipe?

Absolutely! Just use two cake pans and adjust the baking time accordingly.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend that contains xanthan gum.