Lemon Blueberry Cake
This Lemon Blueberry Cake is the perfect combination of bright citrus flavor and juicy blueberries in one light and airy dessert.
Servings: 12 servings
Calories: 382kcal
Ingredients
- ¾ cup unsalted butter room temperature
- 1 ¾ cup granulated sugar divided
- 3 eggs room temperature
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- Zest of 2 lemons
- ¼ cup + 1 tbsp. fresh squeezed lemon juice
- 2 ½ cups all purpose flour + 1 tbsp.
- 1 tbsp. baking powder
- ½ tsp salt
- 1 cup milk
- 2 cups fresh blueberries
- 8 ounces cool whip
Instructions
- Preheat your oven to 375 ℉. Spray a 9x13 inch baking dish with nonstick spray and set aside.
- In a large mixing bowl, beat together the butter and 1 ½ cups granulated sugar until light and fluffy, about 1-2 minutes.
- Add the eggs, vanilla and lemon extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, salt and lemon zest.
- Add 1 tablespoon lemon juice to the milk. Alternate adding the flour mixture and milk mixture into the butter mixture, mixing between additions until fully combined.
- Fold in the blueberries without overmixing.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Add the remaining lemon juice and remaining sugar to a medium saucepan. Heat over medium heat until steamy, whisking until the sugar dissolves completely. Remove from heat.
- Once the cake is done baking, use a toothpick to poke holes all over the top of the cake. Slowly drizzle the warm lemon glaze overtop the cake.
- Allow the cake to cool completely before frosting with Cool Whip.
- Top with extra fresh blueberries and lemon slices if desired before serving.
Notes
Recipe Variations & Substitutions
- Swap Cool Whip for homemade whipped cream.
- Add a cream cheese frosting instead for a richer dessert.
- Turn this into cupcakes by baking the batter in cupcake liners.
Recipe Tips
- Toss the blueberries in a little flour before folding them into the batter to help prevent sinking.
- Do not overmix the batter or the cake can become dense.
How to Store Lemon Blueberry Cake
- Fridge: Store leftover cake covered in the refrigerator for up to 4 days.
- Freezer: You can also freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
Nutrition
Calories: 382kcal | Carbohydrates: 59g | Protein: 6g | Fat: 15g | Potassium: 123mg | Fiber: 1g
