Blueberry Lemon Cake Recipe
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Blueberry Lemon Cake Recipe
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Brighten up your spring celebrations with this easy and delightful blueberry lemon cake. Topped with creamy frosting, toasted coconut, and fresh berries!
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Ingredients
Cake Ingredients:
- 2 ticks butter softened
- 3 cups flour
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 3 tablespoons baking powder *see notes
- 1/2 teaspoon salt
- 1 lemon zested and juiced
- 2 ½ cups fresh blueberries
Buttercream Ingredients:
- 3 cups powdered sugar
- 1/3 cup butter softened
- ½ cup coconut shredded
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup fresh blueberries
Instructions
Cake Instructions:
- Set the oven to preheat at 350 degrees F.
- Spray a 13 x 9-inch pan with oil and toss with flour. Set aside.
- In a large bowl, cream the butter. Gradually add in sugar and beat until light and fluffy. Beat in eggs, one at a time.
- In another bowl, combine the flour, baking powder, and salt.
- Alternate adding flour mixture and milk, blending each, but do not over-mix.
- Zest the lemon. Add one tablespoon of zest to the mixing bowl and set the rest aside for the frosting.
- Juice the lemon. Add 2 teaspoons of lemon juice to the cake batter, and set aside the rest for the frosting.
- In a small bowl, mix the fresh blueberries with one tablespoon of flour. Gently fold the blueberries into the cake batter along with the lemon zest and juice.
- Pour cake batter into a 9x13-inch baking dish.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Set the cake on a cooling rack until completely cooled.
Frosting Instructions:
- In a medium saucepan lightly sprayed with oil, heat shredded coconut on medium-low heat until lightly toasted. Quickly remove from heat and set aside.
- In a small bowl, blend the softened butter and powdered sugar.
- Add the remaining lemon juice and mix. If more liquid is needed to create the buttercream consistency, use milk.
- Frost the cooled cake with buttercream. Sprinkle the cake with the toasted coconut and the reserved lemon zest.
- Top the cake with ½ cup fresh blueberries.
Notes
- Yes this recipe really uses 3 tablespoons of baking powder, it’s not a typo.
- Don't skip coating your blueberries in flour—this prevents them from sinking to the bottom of the cake during baking.
- Fresh blueberries are ideal, but frozen ones can work in a pinch for the cake batter. Just make sure to drain them really well and pat them dry. However, I always recommend using fresh blueberries for the top of the cake.
- When you're alternating the flour mixture and milk, mix just until combined. I usually mix on low speed and stop as soon as I don't see any more flour streaks.
- If you are looking for shortcuts, you can use store-bought frosting. Stir the lemon juice and lemon zest into the buttercream, and you are good to go.
- Yes this recipe really uses 3 tablespoons of baking powder, it’s not a typo.
- Don't skip coating your blueberries in flour—this prevents them from sinking to the bottom of the cake during baking.
- Fresh blueberries are ideal, but frozen ones can work in a pinch for the cake batter. Just make sure to drain them really well and pat them dry. However, I always recommend using fresh blueberries for the top of the cake.
- When you're alternating the flour mixture and milk, mix just until combined. I usually mix on low speed and stop as soon as I don't see any more flour streaks.
- If you are looking for shortcuts, you can use store-bought frosting. Stir the lemon juice and lemon zest into the buttercream, and you are good to go.
Nutrition Information
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Calories
611kcal
(31%)
Carbohydrates
96g
(32%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
293mg
(12%)
Potassium
451mg
(13%)
Fiber
2g
(8%)
Sugar
68g
(136%)
Vitamin A
763IU
(15%)
Vitamin C
10mg
(11%)
Calcium
180mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 96g | 32% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 293mg | 12% |
| Potassium | 451mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 763IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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