Lemon Blueberry Cake

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This Lemon Blueberry Cake recipe and easy cake to put together and it is great when you want to bake something with blueberries and lemon – a truly delicious combination. 

This is a wonderful bread to celebrate the season and is best made with fresh blueberries! Be sure to check out my time-saving tips following this recipe to help you save time. 

There is nothing like the sweet and tangy flavors of lemon and blueberry meshing together to make a tasty snack cake.

The blueberries will be nice and juicy when baked.

It is one of our favorite cakes to make this time of year. Perfect as a breakfast or brunch bread, as a dessert or as a potluck dessert.

I like to make this for a light dessert or brunch item. I must have something to eat when I watch my food challenge shows at night or else I get real hungry.

Does that happen to you?

You can make it with frozen blueberries, but since I can usually get fresh ones, it use them.

For more great bread recipes, check out these great spring bread recipes:

Shortcut Lemon Poundcake Recipe – When you don’t have a lot of time, this recipe works fabulously!

Also, don’t forget to bookmark this post. 

Lemon Blueberry Cake Recipe

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5 from 1 vote

Easy Lemon Blueberry Pound Cake

A delightful lemon and blueberry cake. Perfect for a breakfast or brunch or after-school snack

Course brunch or dessert

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 -8

Author Raquel Pineira

Ingredients

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 cup blueberries fresh or frozen
• 2 tablespoons fresh lemon juice
• 1 zest from one lemon
• 2 cups flour
• 3/4 cup sour cream
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons vanilla

Instructions

• Preheat oven to 350°
• Grease a loaf pan or mini loaf pan with butter.
• Rinse and drain blueberries and set aside.
• In a large mixing bowl, add softened butter, eggs, sugar, sour craam and vanilla.
• Add flour, baking powder and baking soda.
• Add lemon juice, lemon zest and fold in rinsed blueberries gently.
• Pour batter into pan.
• Bake 55 - 60 minutes until toothpick comes out clean

• You can bake this ahead of time. Just wrap the loaf (after cooling) tightly in plastic wrap and store at room temperature up to 4 days or refrigerate up to 10 days.
• No fresh blueberries? No problem, you can use frozen too!
• You can use bottled lemon juice, but I highly recommend using real lemons if you can get them.

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What is your favorite eat while I watch TV snack?