Did I get your attention? I hope so! I mean if Blueberry Lemon Cake doesn’t make your mouth automatically start salivating then I don’t know what does 🙂
Saturday night I realized I needed to get something ready to take to church for the refreshment team that I head up. Nate and I were already at the store when I saw that blueberries were on sale! So knowing that 1) I wanted the blueberries and 2) I needed to make something, I snatched up two pints plus a couple of lemons. These blueberries had a destiny, you see: they were going to be in my first ever cake recipe that I actually 100% made up.
I don’t know if I’ve ever mentioned it on here, but I am a huge fan of the sweet-tart flavor combination. Nate on the hand is a fan of the chocolate chip cookie flavor combination. Needless to say I was in LOVE with the idea of adding the lemon, and if you have more refined tastes like me, you’ll love it too! Y’all, this cake is sweet and tart, but I suppose I should mention that it’s relatively healthy too! The only fat is 1/4 cup of butter, and I tried to get the sugar content pretty low as well. You could always sub a stevia baking blend for the sugar, which would make it even healthier!
Blueberry Lemon Cake
- 1/2 cup plain nonfat or Greek yogurt
- 1/4 cup butter, melted
- 1/3 cup sugar (plus a reserved 1/2 cup sugar for glaze)
- 1/3 cup brown sugar
- 3 eggs
- 2 tsp vanilla
- zest of 2 large lemons (juice the lemons and reserve liquid for glaze)
- 2 tsp water
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 pint blueberries, washed, picked through to remove all stems, and dried
Preheat oven to 350. In a small bowl sift together the flour, baking powder, and salt. Set aside. In a large bowl beat together the yogurt, melted butter and sugars. Add the eggs, one at a time. Add vanilla and lemon zest. With the mixer on low, slowly add the dry ingredients to the wet, mixing until just combined. In a the same small dry ingredient bowl, toss the blueberries with 1 Tbsp of flour. This keeps them from sinking all the way to the bottom during the baking process. Add the blueberries to the batter and gently fold until evenly distributed. Coat a 9×5 loaf pan with nonstick spray. Pour batter into pan and spread evenly. Bake at 350 for 1 hour and 5 minutes, or until a knife inserted in the middle comes out clean. Immediately pour hot glaze (recipe below) over the hot cake. Let cool completely in the pan before removing. Serve and enjoy!
For the glaze:
During the last 15 minutes of baking, combine the juice from the lemons (no seeds please!) with 1/2 cup of sugar. Stir, over low heat, until the sugar has dissolved and the liquid has taken on a syrupy consistency, about 10 minutes. Set aside until cake is done.
HOLY HEAVEN this cake was great! I loved every bite of mine…the crust was baked to perfection, and I loved the addition of the sugared glaze on top. The inside was perfectly cooked with tons of ripe, juicy blueberries in every bite. I would say that my first cake recipe was quite the success!
Have you ever made your own cake or cookie recipe before? How did you get the correct ratios for the ingredients? Better yet, what’s the recipe! I searched through ALL of my cookbooks for simple yellow cake recipes and then made some alterations to what I deemed the best ingredients. From there I calculated what it would take to make this cake successful at a high altitude since being a mile high kills every opportunity a sweet/tart little cake could have at really succeeding. From there I just mixed and baked and hoped for the best! 🙂
Bunker says Happy Monday!
I’ve seen so many recipes lately for lemon desserts! So far, I think yours must be the best! The other one I really like is Ina Garten’s Lemon Yogurt Cake – https://www.recipe4living.com/recipes/ina_garten_s_lemon_yogurt_cake.htm – What do you think? Thanks again for sharing this delicious lemon recipe!
i have actually made that cake before and LOVE it! i love everything ina makes though…she’s magical 🙂
bunker is the cutest!!!
This looks great! Can’t wait to try! I am a first time visitor, and your blog looks great!
Love this cake!
This both sounds and looks divine! YUM! A must try!!
Mary xo
Delightful Bitefuls
Amazing, delicioussssssssssss 🙂
That cake looks amazing. I wish I could bake. My stuff that I make never turns out like that. I am the type of person that mostly turns to a box. Otherwise, there would be no treats to share.
OMG! One of the cuties dogs I have ever seen 🙂
Congrats on your 100% you recipe! How fantastic! Wanna come to Denver and bring me a piece? 😉
I absolutely love the blueberry/lemon/zest combination – its always so bright! I make a pancake recipe with similar ingredients.
I tend not to experiment with baking because it is a science – but boy, did yours turn out amazing!
Love the pup picture!!
Oh snap! That looks amazing 🙂
~Alyssa
p.s. when is the last time you heard someone say, “oh snap!” haha, probably just now!
Oh my, how ADORABLE is Bunker??? Chocolate Lab? I love <3
Seems like all the bloggy gals are baking maniacs these days!!! That recipe looks great…loving the blueberry recipes while they are still in season!
Looks great! Love that you used Greek yogurt!
Wow that cake looks really good! What a great recipe to use some blueberries!
You know how to make my heart sing with pleasure. Lemon and blueberry? Two great loves in one glorious dessert?
I’m waiting for my mail order to get here. 😉
I love the combo of blueberry and lemon! This cake is just lovely!
Yummm this reminds me of a recipe I tried a few months ago on Chobani’s website for Blueberry Lemon Loaf! SO GOOD!
Congrats on creating your own recipe from scratch…looks delicious! YUM!
The cake looks great! I can smell the lemons.
This looks soooo delicious!!! Can you send me some 😉
Hey. I don’t know why your not on my blogroll yet but I am going to add you. I love your attitude and how much of a colorado girl you are 🙂
and yum, that looks amazing!
That looks SO good! Dense and perfect. I could use a piece right now for breakfast. 🙂
That looks so delicious! I love blueberry + lemon flavors together. I like to change baked good recipes, but I’ve never made a complete cookie recipe or pie/cake recipe from scratch. Maybe one day!
Ummm wow – that looks GOOD. I have tried making my own recipes before, normally I just kind of guesstimate things or sometimes, I just throw things in a bowl and wing it lol I love to go with the flow 🙂
Oh my heavens. You just took two of my favorite things and put them together. I’m lemon pound cake’s number one fan, but adding blueberries – genius!
I will be making this! Thanks for sharing!
I just bought 2 pounds of blueberries and a massive bag of lemons. I will definitely be trying this recipe out! 🙂
I’ve made my own baked goods using a variety of bases. They aren’t 100% original, but that’s how I find the right ratios. Here’s a really good yellow cake base, it also happens to be pretty light:
1 c. milk
2 tbsp. butter
2 c. sugar
2 c. flour
4 eggs
2 tsp. vanilla
2 tsp. baking powder
Scald the milk and add the butter. Then mix sugar, flour, eggs, vanilla and baking powder. Add in your milk and beat. Pour batter in 11″x17″ jelly roll pan (greased). Bake at 350 degrees for 20 minutes.
KUDOS, wow that looks absolutely perfect. I wish I could create my own cake recipe, but I still my nanny’s if I want proper homemade. With baking you have to be so exact.
Those flavor combos look perfect for summer.
Yum. That looks amazing!
OMG……Can you mail me one now???? Goodness that looks absolutely amazing!!!!
sweet+tart=heaven. This looks lovely! I love blueberry+lemon, might have to try it!!
Oooh, that looks SO delicious 😀
the combo of blueberries and lemon…great idea
FYI I am so making this – maybe tonight 🙂 my preggers taste buds think it sounds delish!