Lemon Blueberry Snacking Cake

Lemon Blueberry Snacking Cake

 

With a explosion of flavor courtesy of the fresh blueberries, the tart lemon and moist cake. You have the perfect Lemon Blueberry Snacking Cake! 

 

Lemon Blueberry Snacking Cake

 

I haven’t made a lot of blueberry recipes because it’s not my preferred fruit but I realized that it’s my families favorite! It’s about time that we bring the blueberry to the front so it can receive it’s due respect!

Really? Can you find a better combination of flavor? It’s such a bright and crisp flavor that it screams Summer!

 

 

 

CAN I MAKE THIS IN ADVANCE?

 

You can make the cake ahead time, just double wrap the pan and can be frozen for up to 3 months. Take it out 2 to 3 hours before putting the icing on.

 

CAN I MAKE THESE INTO CUPCAKES?

You bet! Just fill each cupcake liner about 2/3 full and put a dollop of the blueberry compote in the middle and swirl. Bake at 350 degrees for 16 to 20 minutes.

 

WILL IT WORK AS A LAYER CAKE?

Yes! There is enough batter for a 2 layer, 8 inch cake. I would line the bottom of the pans with parchment paper and then spray with cooking spray. Put equal amount of the cake batter in each pan and then the blueberry compote. Don’t forget to swirl! It should take 16 to 20 minutes or put a toothpick in the middle and it comes out clean!

 

 

Lemon Blueberry Snacking Cake

Lemon Blueberry Snacking Cake

Ingredients

  • Blueberry Compote:
  • 1 1/4 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • Lemon Cake:
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup milk or half and half, at room temperature
  • 1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
  • 1 tablespoon vanilla
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • Lemon Cream Cheese Frosting:
  • 8 ounces whipped cream cheese
  • 1/4 cup (4 tablespoons) butter, at room temperature
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla
  • 4 cups powdered sugar

Instructions

    1. To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
    2. For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
    3. Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly combine the ingredients. Set the dry ingredients aside.
    4. Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly combine the ingredients. Set the wet ingredients aside.
    5. Add the butter and granulated sugar to the bowl of with a mixer. Cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully combined before adding another. Add the lemon zest and beat until just combined.
    6. Add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
    7. Pour the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Place the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
    8. Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.

    Lemon Cream Cheese Frosting:

    1. Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the powdered sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is combined, until completely smooth. Add the remaining 2 cups powdered sugar and once again beat until completely smooth, about 30 seconds.

     

     

    Did you try our Lemon Blueberry Snacking Cake recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

     

     

    SUMMER RECIPE IDEAS

     

    I hadn’t made it for a while and had convinced myself that it wasn’t as good as I remembered but that just wasn’t true! Make it for a big crew or you will be eating it by yourself. Once you have had the first bite, you can’t stop eating!

     

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