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Fourth of July

Blueberry Lemon Cake

by:
September 15, 2014
4
15 Ratings
Photo by Mark Weinberg
  • Serves 8 to 10
Author Notes

This is a wonderful cake to just have around -- it's great for dessert with a little whipped cream, alongside a cup of tea, and even for breakfast. The recipe comes from a good family friend, who lives in Maine, where the wild blueberries are the best in the world. —Merrill Stubbs

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Blueberry Lemon Cake
Ingredients
  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 1 tablespoon sugar
  • 1 large egg, at room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch kosher salt
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 lemon, finely grated zest and juice
  • 2 cups blueberries, fresh or frozen
  • 1/2 teaspoon ground cinnamon
Directions
  1. Heat the oven to 350 degrees F and butter an 8-inch square baking pan. Cream the butter and 1 cup of the sugar in the bowl of a standing mixer until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl halfway through. Add the egg and beat until incorporated.
  2. In a small bowl, whisk together the flour, baking powder and salt. Combine the milk with the cream in another bowl. Add half of the dry ingredients to the mixing bowl and beat briefly until just incorporated. Add half of the milk and cream and do the same. Repeat once more, alternating the dry and wet ingredients.
  3. Briefly beat in the lemon juice and zest. If you're using frozen blueberries, toss them in a tablespoon or so of flour, and then gently fold in the berries with a spatula. Be careful not to over-mix the batter!
  4. Spread the batter evenly in the pan. Combine the remaining sugar with the cinnamon and sprinkle evenly over the top of the cake. Bake for 30 to 40 minutes, until a toothpick comes out almost clean -- do NOT overbake! (If this cake is made right, it has a very moist, almost pudding-like texture.) Cool completely in the pan, on a rack. Cut into squares and serve on its own, or with whipped cream or ice cream. The cake will keep for a few days in an airtight container.
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38 Reviews

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April M. February 26, 2023
I added a partial block of cream cheese on a whim, and the cake received rave reviews from family and co-workers. Making it again now!
JJ April 11, 2022
Dense and uncooked in the middle, hardly pudding like. Perhaps the baking powder was the problem, with lemon juice, shouldn't baking soda be used? Sour = soda is my rule of thumb.
Sinamen78 April 22, 2021
Pretty good but I would have liked a bit more lemon flavor. Texture is nice. Do not overtake. If I make it again, I will serve with lemon curd and whipped cream or even a blueberry sauce.
Katie E. October 7, 2020
This is amazing but if using frozen berries, you can definitely add 10-13 minutes without loosing pudding-like middle. Perfect!
Katie E. October 7, 2020
Okay, so, this is phenomenal. However, if you are using frozen blueberries, definitely add 10-12 minutes onto baking time. Still pudding-like and amazing with bursts of lemony zing. Addictive.

Katie E. October 7, 2020
Okay, so, this is phenomenal. However, if you are using frozen blueberries, definitely add 10-12 minutes onto baking time. Still pudding-like and amazing with bursts of lemony zing. Addictive.
jan September 13, 2020
Best Blueberry Summer Cake
I have made this 4 times in the past 3 weeks. The reviews were mixed but I was still going to make it. I increased the lemon to 1 1/2 as suggested. Yes the center is pudding like but do not over cook! I just served my guests the outside pieces. It is absolutely a 5* to me. Serve warm with ice cream and then have some with coffee the next morning. Easy easy and wonderful use of summer blueberries.
A keeper.
fa July 29, 2020
It came out fine, moist and all.... but the flavor was not too exciting. Quite bland. I might add orange liqueur or some other spice to it if I am to make it again in the future.
pvanhagenlcsw June 13, 2020
Excess fresh blueberries from the farmer’s market and a bountiful lemon tree contributed to a raging success with this cake. I was a little skittish about the baking time as I wanted to heed the warning to not over bake. With vigilance and a toothpick, the right moment of perfect doneness arrived and the pudding
Iike consistency was achieved. This provided the perfect ending to a spectacular summer dinner. This is a keeper.
James H. April 6, 2020
Amazing cake recipe! I used soy milk instead of milk, self raising flower instead of the flour, and brown sugar! Turned out amazingly well still.

Delicious, moist and fluffy.
Jenny August 3, 2019
Very tasty. I used yogurt instead of cream and topped it with a cardamom walnut crumb from another recipe. I also doubled the lemon zest and juice - it doesn't taste overly lemony but I think it sets the berries off well. A great way to use blackberries from the garden!
Just a tip - I always mix the butter with the dry ingredients BEFORE adding wet ingredients. I picked this up from an EdEx course I did a few years ago on the science of food. The butter coats the surface of the grains of flour and prevents gluten forming, which is what causes a coarse and bready texture to cakes.
Jenna K. May 1, 2019
I'm surprised at how many reviews for this recipe are highly positive. Maybe I made some mistake I'm unaware of, but followed the recipe, cooked until tooth pick came out "almost clean," and I would interpret "very moist, almost pudding-like texture" to be sticky and gummy with a bad mouth feel. I also added double the lemon zest and juice, and couldn't taste lemon flavor at all. Maybe that's why others added lemon extract. The description sounded amazing, but overall disappointing.
kara June 14, 2020
The same happened to me! I have made twice now with the same results even cooking 43 minutes the second go - and totally raw in the center. I am definitely not making this again. I am not sure how it has turned out so well for so many others.
Kathleen April 22, 2018
Very nice recipe. Simple to prepare and so moist and tasty. I followed the recipe as written and used Merrill’s tip to incorporate a spoonful of flour with frozen blueberries. Will make this again and again!
Meg January 6, 2018
I used to pick blueberries at my grandma's house when I was a kid. I remember her making a cake much like this. Food=memories. Love. Thanks for sharing.
weebok327 December 15, 2017
I love this cake and make it often. I've made it with blueberries, raspberries, cranberries, whatever is in season, and it's always delicious! My only tweaks are to use all milk (instead of milk + cream) and add 1 tsp of lemon extract. Tart, buttery, and sweet all at the same time.
Fabiola F. September 13, 2017
this sounds delicious, can I replace the milk with almond milk and what can i replace the heavy cream with? My daughter is allergic to dairy. I'm wandering if I could use soy creamer instead. Any thoughts? Suggestions? thank you
Fabiola F. September 13, 2017
this sounds delicious, can I replace the milk with almond milk and what can i replace the heavy cream with? My daughter is allergic to dairy. I'm wandering if I could use soy creamer instead. Any thoughts? Suggestions? thank you
Marissa February 25, 2017
Has anyone tried this recipe for muffins?
Cheryle H. August 14, 2015
Has anyone used a 10" bundt pan instead? If so, would this recipe need to be doubled and how much longer should it be baked? Thanks!
Rhonda35 August 3, 2015
Made this cake for the first time last night. Loved how easy it was to throw together and have ready for dessert. After reading comments about needing more lemon flavor, I amped up the lemon with 1/2 tsp pure lemon extract. It was delicious - note the word "was!"