This Lemon Blueberry Cake is one of those desserts that I love to make when friends or family are visiting. I remember the first time I made this cake was for a summer picnic at the park with my family. The bright, sunny day paired perfectly with the fresh, citrusy flavors of the cake. Everyone loved it, and it quickly became a family favorite.
What I adore about this recipe is its versatility. You can make it with regular all-purpose flour or opt for a gluten-free version without compromising on taste. The olive oil adds a lovely moistness to the cake, making it light yet rich. If you’re feeling adventurous, try using brown sugar or coconut sugar instead of regular sugar for a deeper, more complex flavor.
For a fun twist, sometimes I like to add a handful of shredded coconut to the batter. It complements the lemon and blueberries wonderfully, adding a bit of texture and extra flavor. And if you’re out of blueberries, don’t worry! This recipe works just as well with raspberries or even blackberries.
The cream cheese frosting is the cherry on top, quite literally! Its smooth, creamy texture balances the cake’s tartness, making each bite a delightful experience. If you prefer a less sweet frosting, you can reduce the powdered sugar slightly or add a squeeze of lemon juice for an extra zing.
This Lemon Blueberry Cake is not just a treat for your taste buds but also a breeze to make. Whether you’re an experienced baker or just starting, you’ll find this recipe straightforward and rewarding. Happy baking!
How to Make Lemon Blueberry Cake
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Ingredients
- 1/4 cup lemon juice
- 1 teaspoon white vinegar
- 1 1/2 cups all-purpose flour (gluten-free, if needed)
- 2/3 cup powdered sugar
- 5 tablespoons olive oil
- 1/2 cup blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 3/4 cup water
- 1 cup sugar (brown or coconut sugar work)
- 1 1/2 tablespoons butter
- 1 teaspoon baking soda
- 3 tablespoons cream cheese (softened)
- 1/4 teaspoon salt
Directions
- Set your oven to 350°F and prepare an 8-inch cake pan by greasing it or lining the bottom with parchment paper.
- In a large bowl, combine the flour, sugar, salt, and baking soda. Stir in the olive oil, water, lemon juice, and vanilla extract until just mixed. Carefully fold in the blueberries.
- Pour the batter into the prepared pan. Bake for 35-40 minutes, checking with a toothpick to ensure it comes out clean when inserted in the center. Allow the cake to cool completely in the pan before adding the frosting.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually blend in the powdered sugar until the mixture is fully combined. Adjust the consistency with a little water if too thick or more powdered sugar if too thin.
FAQs:
Can I use a different type of oil instead of olive oil?
Yes, you can substitute olive oil with other types of oil such as vegetable oil or canola oil. However, keep in mind that olive oil adds a unique flavor to the cake, which other oils might not provide.
What is the purpose of adding white vinegar to the recipe?
White vinegar reacts with the baking soda to help the cake rise. This creates a light and fluffy texture, ensuring the cake is not too dense.
Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries work well in this recipe. Just make sure to fold them into the batter gently to prevent them from bleeding and turning the batter purple.
How do I store the Lemon Blueberry Cake to keep it fresh?
To keep the cake fresh, store it in an airtight container in the refrigerator. It should last for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Ensure that the blend you choose contains xanthan gum or another binding agent to maintain the cake’s structure.
What can I do if I don’t have powdered sugar for the frosting?
If you don’t have powdered sugar, you can make your own by blending granulated sugar in a blender or food processor until it reaches a fine, powdery consistency. This homemade version can be used as a substitute in the frosting.
Lemon Blueberry Cake
Ingredients
- 1 cup sugar brown or coconut sugar work
- 1 1/2 cups all-purpose flour gluten-free, if needed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons olive oil
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh or frozen
- 3 tablespoons cream cheese softened
- 1 1/2 tablespoons butter
- 2/3 cup powdered sugar
Instructions
- Preheat your oven to 350°F. Grease an 8-inch cake pan with cooking spray or line the bottom with parchment paper.
- In a large bowl, mix the flour, sugar, salt, and baking soda. Add the olive oil, water, lemon juice, and vanilla extract, stirring until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar until fully combined. If the frosting is too thick, add a bit of water; if too thin, add more powdered sugar.
