Easy Lemon Blueberry Cake Recipe
This lemon blueberry cake is one of my favorite desserts to make, its super quick to whip up, and made with lemon zest and blueberries that give this cake an amazing flavor.
Ingredients
- 1 ¼ cups Granulated sugar
- 2 Eggs
- ½ cup Vegetable oil
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 cups Flour
- 3 teaspoon Baking powder
- ¼ teaspoon Kosher salt
- 240 g Blueberries
- ½ teaspoon Cornstarch
- ½ cup Greek yogurt
Instructions
- Preheat the oven to 180c (350f) and prep a parchment paper-lined 8-inch cake pan.
- Into a big bowl or a stand mixer bowl, add the eggs and the sugar, and whip until the mixture is light and fluffy.
- Add the vegetable oil, vanilla extract, greek yogurt, and lemon zest, and mix at low speed until the mixture is just combined.
- Add the baking powder, salt, and sift the flour. Fold the batter until the mixture is just combined, and you don’t see any flour pockets. you do not want to overmix the batter. Scrape down the sides of the bowl if needed.
- Add the blueberries into a medium-sized mixing bowl, and add the cornstarch. Mix with a spoon until the blueberries are evenly covered with cornstarch and your cant see the cornstarch.
- Pour the cake batter into the cake pan and top it with the blueberries. Fold the mixture to mix the blueberries into the mixture (didn’t show in the video but still necessary), and top with more blueberries.
- Bake the cake in a 180c (350f) preheated oven for 45-50 minutes. Let the cake cool in the pan for 15 minutes, then remove it from the pan and top it with lots of powder sugar.
Video
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let it cool for at least 15 minutes so it will be more firm and won’t crumble up. This cake is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Tried this recipe?Let us know how it was!