Lemon Blueberry Snack Cake

Name: Lemon Blueberry Snack Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 tablespoon lemon zest; 1 teaspoon lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

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I absolutely love this Lemon Blueberry Snack Cake, especially when I'm craving something fresh and fruity. The zesty lemon combined with sweet blueberries creates a delightful balance that always lifts my spirits. Preparing this cake is a breeze, and I enjoy the aroma of lemon wafting through my kitchen as it bakes. This treat is perfect for snack time or an afternoon pick-me-up that never disappoints. I can't wait for you to try this recipe and experience its vibrant flavors!

Created by

Georgia Lane

Last updated on 2026-02-10T23:37:35.693Z

One of my favorite baking memories involves making this Lemon Blueberry Snack Cake on a sunny afternoon. I remember experimenting with the perfect blend of lemon and blueberry, aiming for a cake that was both moist and packed with flavor. My secret? A touch of buttermilk to add richness and ensure the cake stays tender.

As I perfected the recipe, I discovered that using fresh blueberries yields a juiciness that really pops in each bite. Pairing these berries with a zesty lemon glaze amplifies the taste, making it irresistible. I assure you, this cake is a guaranteed crowd-pleaser at any gathering!

Why You Will Love This Recipe
Zesty lemon flavor harmoniously blended with sweet blueberries
Moist and tender cake texture that's easy to slice and serve
Perfect for snacks, brunch, or informal gatherings

The Role of Fresh Blueberries

Fresh blueberries play a crucial role in this snack cake, not only providing natural sweetness but also moisture. When you incorporate them into the batter, they burst while baking, infusing the cake with their juicy flavor. Choose plump, firm blueberries for the best results, as they hold their shape better during baking. If you're using frozen blueberries, make sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom.

Not only do the blueberries contribute to the cake's flavor, but they also add a vibrant color contrast against the zesty lemon base. For a fun variation, try mixing in a handful of raspberries or blackberries along with the blueberries. Just remember that each berry has a different moisture content, which can slightly alter baking time or texture.

Perfecting the Glaze

A luscious lemon glaze enhances the cake's already delightful flavors, tying together the tart lemon and sweet blueberries. Achieving the right consistency is key; aim for a smooth glaze that is thick enough to hold its shape but still flows when drizzled. If your glaze is too thick, add a teaspoon of lemon juice at a time until you reach the desired pourable consistency. Conversely, if it’s too thin, whisk in a little more powdered sugar until you get that perfect drizzle.

Drizzling the glaze while the cake is still slightly warm helps it adhere better, creating a beautiful, glossy finish. Make sure to allow the cake to cool for about 10-15 minutes in the pan before transferring it to a wire rack for complete cooling – this allows the lemon flavor to intensify and the glaze to set nicely.

Storage and Serving Suggestions

This Lemon Blueberry Snack Cake is incredibly versatile when it comes to storage. You can keep it at room temperature in an airtight container for up to three days. For longer storage, wrap individual slices tightly in plastic wrap and place them in the freezer, where they can last for up to three months. When you're ready to enjoy a slice, simply let it thaw at room temperature for about an hour or pop it in the microwave for a quick warm-up.

Serving this cake is equally simple – it’s delightful on its own or paired with a dollop of whipped cream for an extra treat. I often enjoy it with a cup of tea or coffee as a mid-afternoon snack. For a brunch gathering, consider serving it alongside fresh fruit or a light yogurt parfait for a balanced offering. The refreshing flavors of lemon and blueberry truly shine in this delightful cake!

Ingredients

Gather the following ingredients to create a delightful Lemon Blueberry Snack Cake:

For the Cake:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 tablespoon lemon zest
1 teaspoon lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

For the Glaze:

1 cup powdered sugar
2 tablespoons lemon juice

Once you have all your ingredients ready, you're set to bake!

Instructions

Follow these simple steps to whip up your Lemon Blueberry Snack Cake:

Preheat the Oven

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

Mix the Batter

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, buttermilk, lemon zest, and lemon juice, mixing until well combined.

Add Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the fresh blueberries.

Bake the Cake

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

Make the Glaze

While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth.

Glaze and Serve

Once the cake has cooled, drizzle the lemon glaze over the top. Slice and enjoy your delicious Lemon Blueberry Snack Cake!

Enjoy your cake with a cup of tea or coffee for a delightful pairing!

Pro Tips

For an extra burst of flavor, you can add a teaspoon of vanilla extract to the batter. Make sure to gently fold in the blueberries to prevent them from breaking apart.

Understanding the Ingredient Roles

Each ingredient in this Lemon Blueberry Snack Cake serves a purpose that contributes to its overall texture and flavor. For instance, buttermilk not only adds moisture but also ensures a tender crumb. The acidity of buttermilk interacts with baking soda to create a lift in the cake. If you don't have buttermilk on hand, you can make a substitute by combining milk with a teaspoon of vinegar or lemon juice; let it sit for about five minutes before using.

Lemon zest is another hero of this recipe, as it provides that aromatic brightness which elevates the cake. Zest the lemons using a microplane for the finest texture and most potent flavor. Just be cautious not to use the bitter white pith beneath the zest, as it can alter the taste of your cake.

Troubleshooting Common Issues

If your cake comes out dense or heavy, it’s likely due to overmixing the batter once you’ve added the flour. Be sure to mix until ingredients are just combined, and then gently fold in the blueberries. This keeps your cake light and fluffy, which is a hallmark of great snack cakes.

Another common hurdle is uneven baking. Make sure your oven is properly calibrated—an oven thermometer can be handy for this. Rotate the cake halfway through baking for an even crust, and check for doneness around the 25-minute mark rather than solely relying on the maximum baking time.

Scaling the Recipe

If you're hosting a larger gathering and need to scale up the recipe, you can easily double or triple the ingredients. Just be mindful of your baking pans; the baking time might need to be adjusted depending on the thickness of the batter in the pan. For instance, a larger cake may require an extra 5-10 minutes in the oven.

For smaller gatherings or personal treats, you can halve the ingredients and bake in a smaller pan like an 8-inch round. This versatility makes the Lemon Blueberry Snack Cake perfect for any occasion, adjusting perfectly to your needs and guest size.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to add them directly from the freezer to prevent them from becoming mushy.

→ How do I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I substitute buttermilk?

If you don't have buttermilk, you can make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.

→ What can I serve with this cake?

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream. Fresh berries as a garnish also add a nice touch!