Blueberry Lemon Snack Cake

Name: Blueberry Lemon Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; Zest of 1 lemon; 1 cup fresh or frozen blueberries; Juice of 1 lemon

Highlighted under: Oven Delights

I absolutely love making this Blueberry Lemon Snack Cake whenever I have guests or just need a delightful treat for myself. The combination of fresh blueberries and the bright, zesty flavor of lemon creates a perfect balance that lifts my spirits. This cake is incredibly easy to whip up, making it a go-to recipe for any occasion. Each slice feels like a little burst of sunshine, and I can never resist having a second piece. It's perfect with a cup of tea or as an afternoon snack.

Created by

Rosalie Mitchell

Last updated on 2026-02-01T20:13:36.823Z

When I first decided to bake this Blueberry Lemon Snack Cake, I was inspired by the flavors of summer. The juicy blueberries combined with the tartness of fresh lemon created a refreshing delight that was hard to resist. I've found that using a mix of fresh and frozen blueberries not only enhances the flavor but gives the cake that beautiful speckled look...

One tip I've discovered is to zest the lemon before juicing it. This technique ensures that you get maximum flavor without any bitterness from the pith. Furthermore, baking it for just the right amount of time leaves the cake moist and fluffy, a texture I adore!

Why You'll Love This Recipe
Bright, refreshing flavors that elevate your snack time
Moist, tender crumb that stays fresh for days
Easy to make with just a few simple ingredients

Tips for Perfecting Your Blueberry Lemon Snack Cake

To achieve a moist and fluffy cake, be sure to measure your flour accurately. I recommend using the spoon-and-level method—fluffing the flour first, then spooning it into your measuring cup and leveling it off with a knife. Too much flour can lead to a dense cake, which we definitely want to avoid. Additionally, using room temperature eggs helps the cake mixture emulsify better, creating a lighter texture.

When mixing the batter, it’s important to blend just until combined. Overmixing can develop gluten and result in a tougher crumb. Gently fold in the blueberries to minimize breaking them apart which could tint your batter. If using frozen blueberries, there's no need to thaw them—just toss them in flour before folding to prevent sinking to the bottom during baking.

Storage and Freezing Tips

This Blueberry Lemon Snack Cake stores beautifully. Once it’s completely cool, cover it tightly with plastic wrap or aluminum foil to keep it fresh for up to 3 days at room temperature. For longer storage, you can keep it in the refrigerator, where it will last for about a week. Just be sure it’s in an airtight container to prevent it from drying out.

If you’re looking to make the cake ahead of time, consider freezing it. Wrap the cooled cake well in plastic wrap and then in aluminum foil to protect it from freezer burn. It will keep well for up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight before serving. You can also reheat individual slices in the microwave for about 15-20 seconds for a warm treat!

Ingredients

For the Cake:

1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Zest of 1 lemon
1 cup fresh or frozen blueberries
Juice of 1 lemon

Instructions

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 all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Buttermilk

Beat in the eggs, followed by the buttermilk, lemon zest, and lemon juice until well combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Bake the Cake

Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

For an extra lemony flavor, consider adding a lemon glaze on top made from powdered sugar and lemon juice.

Serving Suggestions

To elevate your Blueberry Lemon Snack Cake experience, consider pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creaminess complements the zesty lemon flavor beautifully. You might even drizzle a simple lemon glaze over the top for an extra sweet touch. Just mix powdered sugar with a bit of lemon juice until you reach your desired consistency.

This cake also makes a wonderful breakfast option! Slice it into squares and serve it with a side of yogurt and some extra fresh blueberries. The cake’s bright flavors combined with tangy yogurt can kickstart your day with a smile. Adding a sprinkle of chia seeds or nuts on top can also provide a nice crunch and additional nutrition.

Variations to Try

While the classic blueberry and lemon pairing is delightful, feel free to experiment with other fruits. Raspberries or blackberries could provide a lovely tartness that complements the lemon. You could also try adding a handful of chopped nuts for added texture and flavor. Walnuts or pecans would offer a nice crunch that contrasts wonderfully with the soft cake.

For a gluten-free option, substitute the flours with a gluten-free all-purpose flour blend. Make sure it contains a binder like xanthan gum, which helps to achieve the right texture that traditional flour provides. Keep in mind that the baking time may require slight adjustments, so always check for doneness with the toothpick test!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. Just toss them in a bit of flour before folding them into the batter to prevent them from sinking.

→ How should I store the cake?

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

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend, but the texture may vary slightly.

→ What can I serve with this cake?

This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.