Let Me Tell You About This Lemon Blueberry Snack Cake
Alright, so here’s the thing: Every time I make this Lemon Blueberry Snack Cake, it reminds me of that one time my cousin tried to convince us blueberries were actually tiny grapes (he was five, to be fair). This cake has seen school lunches, lazy Sunday mornings, and even that awkward neighbor drop-in where you suddenly need to look like you have your life together. I mean, who doesn’t love a cake you can eat with your hands, no fancy forks required? And between you and me, I once ate half of it while binge-watching Bake Off. Zero regrets.
Why You’ll Love It—At Least, Here’s Why I Do
I make this whenever I’ve got some sad-looking blueberries threatening to wither in my fridge. My kids (honestly, the whole household) practically stalk the oven when this is baking. Something about the lemony zing and those bursts of berries just… works. Also, it’s just as good for breakfast as it is for an afternoon treat—cold, straight from the fridge? Weirdly satisfying. Oh, and if you’ve ever had a cake turn out like a brick, trust me, this one’s pretty forgiving—as long as you don’t, like, swap the sugar for salt (yep, I’ve done it; don’t recommend).
What You’ll Need (With My Usual Tweaks)
- 1 and 1/2 cups all-purpose flour (sometimes I use half whole wheat if I’m feeling virtuous—doesn’t always work out!)
- 1 teaspoon baking powder (my gran used to swear by Dr. Oetker, but anything in your cupboard’s fine)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt (I always eyeball it, which probably isn’t wise)
- 1/2 cup unsalted butter, melted (or neutral oil in a pinch—olive oil makes it taste a bit fancy, though maybe too “grown up” for kids)
- 1 cup sugar (I tried coconut sugar once; came out kinda tan but tasted good)
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream (plain regular yogurt is fine, too; I’ve even used buttermilk when I ran out)
- Zest of 1 lemon (or, honestly, just half if you’re not a lemon person)
- 1/4 cup fresh lemon juice (that’s one big lemon or two small, but bottled will get you by in a pinch)
- 1 teaspoon vanilla extract (or vanilla bean paste if you’re feeling posh)
- 1 and 1/4 cups fresh or frozen blueberries (don’t bother thawing frozen; just toss ‘em in with a little flour so they don’t sink)
Alright, Let’s Bake! (Or Try To)
- First off, crank your oven up to 350°F (175°C). Grease an 8-inch square pan (honestly, I just use a bit of butter and a paper towel—parchment paper if you want to get fancy, but who has time?).
- In a big bowl, mix your flour, baking powder, baking soda, and salt. I just use a fork. Less washing up.
- In another bowl, whisk together the melted butter and sugar. It’ll look kind of gritty—don’t panic, it smooths out later.
- Whisk in your eggs, yogurt (or whatever you’re using), lemon zest, juice, and vanilla. It might look a little curdled here; again, totally normal.
- Pour the wet stuff into the dry. Fold together gently—overmixing is the enemy of cake (ask me how I know).
- Toss your blueberries with a spoonful of flour (fancy chefs say this keeps them from sinking; sometimes it works, sometimes, who knows). Fold those in, but save a handful to chuck on the top—looks better for Instagram.
- Scrape the batter into your pan. Sprinkle on the saved berries. Bake for 30-38 minutes. My oven is a bit temperamental, so I start checking around 28 minutes. Toothpick test: a few moist crumbs are perfect, but if it’s gooey, give it a bit longer. If it’s brown but still wobbly, cover loosely with foil and bake a tad more.
- Let it cool (or don’t—warm cake is its own reward). This is usually when I sneak a corner piece, you know, just to check for poison. Safety first!
Notes from My (Slightly Chaotic) Kitchen
- If you forget the lemon zest, it’s not the end of the world, but it really does add something.
- Frozen blueberries sometimes turn the batter purple. I think it looks fun, but if you’re going for aesthetics, fresh is best.
- Greek yogurt makes it richer, but regular yogurt works just as well. Once I tried almond yogurt, didn’t love the flavor, but maybe that’s just me?
Variations I’ve Actually Tried (Some Good, Some… Not So Much)
- Swap the blueberries for raspberries or blackberries—delicious, but a bit more tart.
- Lime instead of lemon? Tastes great, but the zest can be tough, so maybe zest lightly.
- Added a crumble topping once—looked amazing but made it a bit too sweet for my liking.
- Tried reducing the sugar by half; cake came out more like a breakfast bread (not bad with coffee, but I craved sweetness).
What If You Don’t Have All the Cake Gear?
No 8-inch square pan? I’ve used a round one, even a loaf tin. Just watch your baking time—it might take a bit longer or less. If you don’t have a zester, the fine side of a box grater does the job (just watch your knuckles, seriously).
How To Store (If You Manage Not to Eat It Immediately)
Keep it in an airtight tin or container at room temp for up to two days, or pop in the fridge for longer. I think it tastes even better on day two after the flavors settle, but in my house, honestly, it’s a miracle if a slice survives till morning. Freezes well, too—just wrap in plastic and foil. Sometimes I forget it’s there and find a slice weeks later (happy surprise!)
Serving Ideas—Nothing Fancy, Just What We Do
Usually, I serve it plain (barefoot, coffee in hand), but a dollop of whipped cream or even a scoop of vanilla ice cream goes down a treat. My sister drizzles a little extra lemon glaze on top—she claims it’s “for moisture,” but I think she just likes sugar. Up to you.
Lessons From My Not-Quite-Perfect Baking
- Don’t rush the cooling time. I once tried cutting it straight from the oven, and it just… collapsed. Still tasted good, but looked like a hot mess.
- If you skip the flour toss with the berries, some will sink. But, honestly, I like finding a juicy surprise at the bottom sometimes.
- Remember to line your pan if you want cleaner slices. I forget a lot, and it just means more crumbs to nibble on.
Questions Friends Have Actually Asked Me
- Can I use other fruit? Absolutely, try raspberries or chopped strawberries. Peaches, though? I tried once, too mushy—don’t bother.
- Do I have to use fresh lemon juice? Nope—bottled is okay. It’s a bit tamer, but still does the trick. Sometimes that’s all I have, anyway.
- Why did my cake turn purple? Oh, classic! Frozen berries will do that, especially if you stir a lot. Tastes the same, promise.
- Can I make it dairy-free? You bet. Use oil instead of butter, and a dairy-free yogurt. I’ve done it with coconut yogurt and it was good, though a little coconutty.
A Slight Digression (Because Why Not?)
You know, I once tried to make this cake as muffins for a school bake sale. Ran out of muffin papers halfway through, so I just greased the pan and hoped for the best. They stuck like glue. Kids didn’t care, but I spent the rest of the afternoon chiseling cake bits out of the tin. Lesson: always check for muffin papers before you start (or just stick to making the cake—way less hassle).
By the way, if you want to see how other folks tackle blueberry bakes, check out Sally’s recipe or get lost in the comments section at King Arthur Baking. So many ways to mess up and still end up with something delicious.
Good luck, and if you have leftovers (doubtful), try toasting a slice lightly and spreading with a bit of butter. It’s a game changer, trust me!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
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1Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper.
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2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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3In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add lemon zest, lemon juice, yogurt, and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
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5Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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6Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup plain yogurt or sour cream
- 1 cup fresh blueberries
Instructions
-
1Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
-
2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
-
3In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the lemon zest and lemon juice.
-
4Mix in the yogurt or sour cream until well combined. Gradually add the dry ingredients, mixing until just incorporated.
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5Gently fold in the blueberries. Spread the batter evenly into the prepared pan.
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6Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
