Lemon Blueberry Cake Recipe

Lemon Blueberry Cake recipe

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This Lemon Blueberry Cake is all about celebrating the flavor of lemon combined with the tang of blueberries. We have made a simple blueberry compote and then baked a lemon cake with blueberry swirls. To make it look a bit prettier, sliced the lemon blueberry cake into two halves and filled some fresh whipped cream between.

This naked lemon blueberry cake with whipped cream frosting is perfect for celebrating special occasions during the spring season, like birthdays and anniversaries. If you are looking for an easy cake recipe for Easter, or days like Mothers Day or Father’s Day, there cannot be anything easier or simpler than this healthy lemon blueberry cake.

Here, we are going to make a lemon blueberry cake without using any cake mix, that is, absolutely from scratch. For this first, we need to make the Blueberry compote. I have used dried blueberries here, but you can use fresh blueberries or frozen ones as well. Next, we are going to bake the lemon cake with some of this blueberry compote swirled in. Finally, we will assemble the cake using fresh whipped cream. I have used non-dairy whipping cream here.

easy lemon blueberry cake with whipped cream frosting

This lemon blueberry cake brings together the flavour of lemon and blueberry so beautifully. We have used fresh lemon juice, actually quite a lot of it, to get that tang. And don’t forget to add some of the lemon zest because that’s what gets us the citrusy flavours in this cake.

How to make simple Lemon Blueberry Cake – Ingredients list

  • 1 cup All-Purpose Flour with 2 tbsp replaced with an equal amount of Cornflour
  • 1/3 cup Refined Oil – any refined neutral oil such as Sunflower Oil, Canola Oil, etc.
  • 1/3 cup Granulated Sugar – you can go as high as 1/2 cup if you prefer sweeter cakes
  • 1 tsp Baking Powder – or 1/2 tsp Baking Powder + 1/4 tsp Baking Soda
  • ¼ cup Whole Milk
  • 2 Eggs
  • Lemon zest & juice – 2 golf ball size lemons
  • 1/2 cup Dried Blueberries
  • 1/2 cup chilled non-dairy Whipping Cream

How to make Lemon Blueberry Cake easily at home

To make the Blueberry Compote

Take a saucepan and soak the dried blueberries in lukewarm water, just enough to submerge them. Leave it like this for an hour or so to re-hydrate them. Now, put this on heat and add 2 tbsp of sugar to it. Allow this to simmer while macerating the berries with the back of the spoon. Soon you will get a mushy and jam-like consistency. Turn off the heat and allow it to cool down.

Once it cools down completely, you can keep it in an airtight container and refrigerate it. It tastes absolutely delicious on toast, pancakes or as a topping on vanilla ice cream!

To make a simple Lemon Cake with Blueberry compote swirls

Here, I have used my foolhardy Vanilla Sponge Cake recipe and replaced the vanilla flavour with lemon. For that, I have added the zest and juice of two golf ball-sized lemons. This may sound too much but don’t worry, baking reduces the tang.

Once the batter is ready, pour it into the cake tin. I have used my 8″ round non-stick cake tin here. Before putting it in the oven, add drops of the compote on the cake and make swirls using a toothpick or a fork. Pop it in the oven and bake it for 30 minutes or so at 180C.

To assemble this easy Lemon Blueberry cake with whipped cream frosting

While the cake is allowed to cool down completely, whisk the chilled whipping cream till stiff peaks. I have used sweetened non-dairy whipping cream here, which makes it so easy to work with.

Now, to assemble the dessert, slice the lemon sponge cake with blueberry swirls into two halves using a knife. Place one half on your serving platter and put some of the whipped cream on it to make an even layer of it. Place the other half of the cake on top of this. Now using an icing bag fitted with a piping nozzle, decorate the top. I have used Wilton 1M Open Star tip here.

I have skipped frosting the edges as I didn’t want to lose the flavours of the cake itself. In fact, I didn’t layer the top as well, just use the star tip to decorate the top.

This recipe for the lemon blueberry cake is absolutely perfect for baking beginners or for those who are frantically looking for a last-minute cake recipe or easy dessert ideas. And I think this cake can be made versatile in so many ways to suit various dietary needs. Let’s check out some of those.

Common Ingredient Substitutions

If you wish to make a vegan Lemon Blueberry Cake, then substitute the eggs with 1/2 tsp Baking Powder & 5 tbsp of non-dairy milk. You might also replace the whole milk with any other non-dairy milk in equal quantity.

If you wish to use fresh blueberries in this cake recipe, then moisten them with some lemon juice and then coating them with some flour. Add them to the cake batter, in the end, before pouring into the cake tin to bake. This would prevent them from settling at the bottom and making the cake stick.

This is already a recipe for healthy lemon blueberry cake as we haven’t used any butter here, instead chosen refined sunflower or olive oil.

In case you are looking for more amazing cake ideas for baking at home, here’s a quick list to get you started

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Lemon Blueberry Cake Recipe
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This Lemon Blueberry Cake is all about celebrating the flavor of lemon combined with the tang of blueberries. We have made a simple blueberry compote and then baked a lemon cake with blueberry swirls. To make it look a bit prettier, sliced the lemon blueberry cake into two halves and filled some fresh whipped cream between.

Course: Dessert
Cuisine: American
Keyword: Birthday Cake Recipe, Blueberry Recipes, Cake Recipes, Dessert Recipes, Lemon Recipes
Servings: 8 pieces
Author: Priyanka
Ingredients
To bake the Cake
  • 1 cup All-Purpose Flour With 2 tbsp of it replaced with an equal amount of Cornflour
  • 1/3 cup Refined Oil
  • 1/3 cup Granulated Sugar
  • 1 tsp Baking Powder
  • ¼ cup Milk
  • 2 nos. Lemon
  • 2 Eggs
For Blueberry compote
  • ½ cup Dried Blueberries
  • ¼ cup Water
  • 2 tbsp Sugar
To assemble the dessert
  • ½ cup Heavy Whipping Cream
Instructions
To make the Blueberry Compote
  1. Take a saucepan and soak the dried blueberries in lukewarm water, just enough to submerge them. Leave it like this for an hour or so to re-hydrate them.

  2. Put this on heat and add 2 tbsp of sugar to it. Allow this to simmer while macerating the berries with the back of the spoon. Soon you will get a mushy and jam-like consistency. Turn off the heat and allow it to cool down.

To make a simple Lemon Cake with Blueberry compote swirls
  1. Take a bowl and mix all the dry ingredients together. Sieve them through and keep them aside.
  2. Now, in another bowl, whisk the eggs with a pinch of salt, till light and almost 3 times in its volume.
  3. Add oil to the eggs and whisk them vigorously till light and airy. Add the zest and juice of two golf ball sized lemons.

  4. Now, add the dry ingredients in three parts, alternating with the milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing.
  5. Now, pour the batter into a lightly oiled and floured cake tin. Add drops of the compote on the cake and make swirls using a toothpick or a fork and bake it at 180c for 30 minutes.

    Once you see that the cake has baked and the sides are pulling back from the edges, you know that it is done.

  6. Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on a wire rack to cool down completely.

To assemble this easy Lemon Blueberry cake with whipped cream frosting
  1. Whisk the chilled whipping cream till stiff peaks.

  2. Now, to assemble the dessert, slice the lemon sponge cake with blueberry swirls into two halves using a knife. Place one half on your serving platter and put some of the whipped cream on it to make an even layer of it. Place the other half of the cake on top of this. Now using an icing bag fitted with a piping nozzle, decorate the top.

Some FAQs on baking this Lemon Blueberry Cake

Can I add berries to cake mix?

If you wish to use fresh blueberries in this cake recipe, then moisten them with some lemon juice and then coating them with some flour. Add them to the cake batter, in the end, before pouring into the cake tin to bake. This would prevent them from settling at the bottom and making the cake stick.

How do you keep blueberries from sinking in a cake?

By coating the blueberries with some flour, you can prevent them from settling at the bottom and making the cake stick.

Can I use frozen blueberries in a cake?

Frozen blueberries can be easily used in this cake recipe. Simply thaw them and coat them in flour before adding them to the cake batter. This would prevent them from settling at the bottom and making the cake stick.

What can I make with frozen fruit besides smoothies?

Frozen fruits, especially berries are perfect for baking. For instance, you can use frozen blueberries to bake this Lemon Blueberry Cake. You can also make a Blueberry compote and use them in various desserts.

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