A light and easy cake you can make in one bowl.
introduction
This One Bowl Fluffy Lemon Blueberry Cake is bright, soft, and quick to make. It asks for simple ingredients and one bowl, so you clean less and bake more. If you like easy sheet cakes, try the ultimate kefir sheet cake recipe for another simple treat.
why make this recipe
Make this cake when you want a fresh, lemony dessert that is not heavy. It is good for a quick weeknight treat, a small party, or when you need a simple dessert to bring to friends. If you enjoy easy bakes, the banana bread with pancake mix shows another quick way to bake with few steps.
how to make One Bowl Fluffy Lemon Blueberry Cake
You mix the dry and wet ingredients in one bowl, fold in blueberries, and bake. Be gentle when you fold the berries so they do not break and turn the batter purple. For tips on working with fruit in cakes, you can read a similar note in the cherry chip cake guide.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add melted butter, milk, eggs, lemon juice, and lemon zest to the dry ingredients, and mix until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the cream cheese frosting by beating together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth.
- Once the cake has cooled, spread the cream cheese frosting on top.
- Slice and enjoy this delightful dessert!
how to serve One Bowl Fluffy Lemon Blueberry Cake
Serve this cake at room temperature or slightly chilled. You can dust a little powdered sugar on top or add fresh lemon slices for show. For a light finish, drizzle a tiny bit of honey using a simple method like the Canaan honey trick.
how to store One Bowl Fluffy Lemon Blueberry Cake
Store the frosted cake in the fridge in an airtight container for up to 4 days. If you want to freeze slices, wrap each slice tightly in plastic wrap and put them in a freezer bag for up to 2 months. Thaw in the fridge before serving.
tips to make One Bowl Fluffy Lemon Blueberry Cake
- Use room temperature eggs and milk so the batter mixes easily.
- Do not overmix the batter; stop when dry bits disappear.
- Toss blueberries in a little flour before folding to keep them from sinking.
- Cool the cake fully before frosting to avoid a runny top.
- For a light shine on the berries, you can brush them lightly with a gentle honey wash similar to the Canaan honey trick for eyes.
variation (if any)
- Use frozen blueberries, do not thaw them before folding.
- Add a lemon glaze instead of cream cheese frosting: mix powdered sugar with lemon juice until smooth.
- Stir in 1/2 teaspoon almond extract for a nutty note.
- Make cupcakes using the same batter and bake 18-22 minutes.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Fold them in frozen and add a few extra minutes to bake time if needed.
Q: Can I make this dairy-free?
A: Yes. Use plant-based milk and dairy-free butter, and swap cream cheese frosting for a vegan frosting.
Q: Why did my blueberries sink?
A: They may sink if batter is too thin or you did not toss them in flour first. Tossing berries in a little flour helps.
Q: Can I double the recipe?
A: Yes. Use a larger pan and increase bake time until a toothpick comes out clean.
Q: How do I keep the cake fluffy?
A: Mix until just combined and do not overbake.
One Bowl Fluffy Lemon Blueberry Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the melted butter, milk, eggs, lemon juice, and lemon zest to the dry ingredients, and mix until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the cream cheese frosting by beating together the softened cream cheese, powdered sugar, softened butter, and vanilla extract until smooth.
- Once the cake has cooled, spread the cream cheese frosting on top.
- Slice and enjoy this delightful dessert.