Blueberry Lemon Snack Cake

Name: Blueberry Lemon Snack Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 cup plain yogurt; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh or frozen blueberries; Powdered sugar for dusting (optional)

Highlighted under: Sweet Tooth Favorites

I absolutely love baking this Blueberry Lemon Snack Cake because it combines my favorite flavors into a delightful treat. The zesty lemon pairs beautifully with the sweet burst of blueberries, making it perfect for a morning snack or an afternoon tea. It’s incredibly easy to whip up, taking just a few simple ingredients and about an hour from start to finish. The refreshing taste reminds me of sunny days, and I can’t resist sharing it with family and friends who always ask for the recipe!

Created by

Phoebe Turner

Last updated on 2026-02-02T00:41:36.330Z

Baking the Blueberry Lemon Snack Cake is always a joyful experience for me. I remember the first time I tried this recipe; it was during a family gathering, and the cake disappeared in moments. The combination of fresh blueberries and bright lemon zest not only makes it delicious but also visually stunning. I often use a mix of fresh and frozen blueberries, which helps with the cake's moisture.

While preparing, I discovered that adding a touch of yogurt in the batter instead of oil keeps it tender and adds a delightful tang. The aroma that fills the kitchen while it bakes is intoxicating. I always make sure to let it cool before slicing to allow the flavors to meld beautifully.

Why You Will Love This Recipe
A burst of fresh blueberries combined with tangy lemon for a refreshing flavor.
Simple ingredients make this cake perfect for any skill level.
Perfectly moist and tender, ideal for any time of day.

Baking Techniques for Success

Achieving the right texture in your Blueberry Lemon Snack Cake relies heavily on technique. When creaming the butter and sugar, ensure that it's light and fluffy, which typically takes about 3-4 minutes of mixing. This step is crucial as it helps incorporate air, leading to a lighter cake. If your mixture appears grainy, it may need more time; stop once it turns glossy and pale.

Be careful not to overmix when combining the wet and dry ingredients. Overmixing can lead to a dense cake, so stir just until there are no dry flour spots. Additionally, folding in blueberries gently is key. If fresh, rinse them thoroughly and pat them dry to prevent excess moisture; if using frozen, do not thaw them first to avoid purple streaks in your batter.

Ingredient Spotlight: Blueberries and Lemons

Blueberries are not just delicious; they also provide moisture and sweetness that balance the tartness of the lemons in this cake. Fresh blueberries will yield a juicier result, while frozen blueberries work if you don't have access to fresh ones. Just remember to adjust the baking time slightly, as frozen ones may release more moisture into the batter.

Lemons play a dual role in this recipe by providing both zest and juice. The zest contributes essential oils that enhance the lemon flavor without adding extra liquid, while lemon juice gives the cake its signature tang. For a stronger lemon flavor, you could substitute the juice with lemon extract, although be cautious with the quantity; a small amount goes a long way!

Ingredients

Gather the following ingredients to make this delightful cake:

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup plain yogurt
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries
Powdered sugar for dusting (optional)

Make sure to have all your ingredients prepped and measured before starting!

Instructions

Follow these steps to bake your Blueberry Lemon Snack Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.

Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, blend butter and granulated sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in yogurt, lemon zest, and lemon juice.

Combine Mixtures

Gradually add dry ingredients to the wet mixture and stir until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared baking dish and spread evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving, if desired.

Enjoy your homemade Blueberry Lemon Snack Cake!

Pro Tips

To keep the blueberries from sinking, toss them in a bit of flour before adding them to the batter. This helps distribute them evenly throughout the cake.

Make-Ahead and Storage Tips

This Blueberry Lemon Snack Cake can be made ahead of time, making it an excellent option for busy days. Once baked and cooled completely, wrap it tightly in plastic wrap and store it at room temperature for up to 2 days. For extended storage, you can freeze the cake by wrapping it in aluminum foil and placing it in an airtight container; it can last up to three months in the freezer.

When ready to enjoy, simply thaw the cake overnight in the refrigerator or at room temperature for a few hours. To refresh its texture upon serving, I recommend gently reheating individual slices in the microwave for about 10-15 seconds until just warm.

Serving Suggestions

This cake is delightful on its own, but there are many ways to elevate your serving experience. Consider serving slices warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. The citrus notes of the lemon pair beautifully with a light, creamy accompaniment, especially for special occasions or gatherings.

For a brunch gathering, consider pairing this cake with a refreshing lemon or berry-infused iced tea to complement its flavors. Additionally, you can dress up the cake by layering it with a simple lemon glaze made from powdered sugar and lemon juice for a beautiful finish.

Questions About Recipes

→ Can I substitute Greek yogurt for regular yogurt?

Yes, Greek yogurt works well and adds a rich flavor and texture.

→ What can I use instead of fresh blueberries?

You can use frozen blueberries; just don’t thaw them before adding to the batter.

→ How should I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! The cake can be made a day in advance; just cover it well and leave at room temperature until serving.