Why You’ll Love This Lemon and Blueberry Cake
This Lemon and Blueberry Cake recipe uses simple pantry ingredients – frozen blueberries and fresh lemons – to create a cake that’s bursting with flavour! Plus, you only need one bowl (less washing up = win). Frozen fruit is a life-saver in the kitchen – always on hand and budget-friendly, especially if you buy in bulk. So, if you’ve ever forgotten about fruit hiding in the fridge and ended up tossing it away (yep, we’ve all been there 🤣), this is the perfect recipe to avoid waste and still bake something scrumptious.
Why Frozen Blueberries Work Best 🍇❄️
Using frozen blueberries is not only convenient but also brings out a richer flavour. As the cake bakes, the berries release their juices, creating gorgeous purple bursts of sweetness. You won’t need to defrost them – straight from the freezer into the bowl they go!
Pro tip: Toss the blueberries lightly in flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake. 🎯
Best Ingredients for a Lemon and Blueberry Cake 🌟
- Lemons: Fresh lemons give both zest and juice – that perfect balance of tangy and sweet!
- Greek Yoghurt: Using yoghurt makes this cake incredibly moist (nobody likes a dry cake, right?). If you don’t have Greek yoghurt, sour cream or buttermilk will do the trick.
- Olive Oil: I prefer using olive oil for its smooth, fruity flavour. If you’d rather something neutral, canola oil works just as well.
- Raw Sugar Sprinkle: That final touch of raw sugar adds a crispy top that sparkles ✨ and gives a delightful crunch with every bite.
Storage Options – If There’s Any Left! 😉
If you manage to resist devouring this Lemon and Blueberry Cake in one go, here are some tips to store it:
- On the Counter: Keep it covered at room temperature for 2-3 days (if the weather’s not too warm).
- Fridge: Store in an airtight container, and it’ll stay fresh for up to 5 days. Just remember to let it come to room temp before serving for the best flavour.
- Freezer: Yes, you can freeze it! Wrap individual slices in cling wrap and pop them in a freezer bag. When that craving strikes, defrost a slice, and you’re good to go!
Serving and Pairing Suggestions 🥂🍰
This Lemon and Blueberry Cake is perfect on its own, but if you’re feeling fancy, here are some ideas to elevate it:
- Serve with a dollop of whipped cream or Greek yoghurt on the side.
- Pair it with a hot cup of tea or coffee ☕ for an afternoon pick-me-up.
- Hosting brunch? Drizzle some lemon glaze over the top for an extra citrus punch.
Whether it’s for dessert, afternoon tea, or breakfast (yep, cake for breakfast is totally acceptable!), this Lemon and Blueberry Cake is always a good idea. 🍋💙
Other Recipes to Try
Love this Lemon and Blueberry Cake recipe? Here are a few more quick and easy treats you can whip up:
Share Your Creation! 📸
Did you bake this delightful Lemon and Blueberry Cake? I’d love to see your version! Take a snap and share it on Instagram with @steph_cooks_stuff. Can’t wait to see all those beautiful blueberry swirls and crunchy tops! 🥰
This Lemon and Blueberry Cake is the perfect balance of tangy, sweet, and easy – with minimal clean-up! So, grab your bowl, zest those lemons, and bake something wonderful today. 🍋✨ Don’t forget to tag me on Instagram when you do – I can’t wait to see your delicious creations!
Happy baking! 🍰
Lemon and Blueberry cake
- Total Time: 70
- Yield: 8 1x
Description
5 minute One Bowl Blueberry lemon cake
Hey there, baking friends! 🍰 Frozen fruit is my go to when it comes to baking! It’s always ready to use, available, budget friendly, and doesn’t go rotten when I forget to use it🤣🤦♀️🍓
Are you ready for a quick treat that’ll dazzle your tastebuds and impress anyone who gets a bite?
Check out my 5-minute One Bowl Blueberry Lemon Cake! 🍋💙
Ingredients
Instructions
- In your trusty bowl, combine sugar, lemon zest, lemon juice, eggs, oil, and yogurt. Give it a good mix! 💪
- Add in 1 cup of those yummy frozen blueberries and the self-raising flour. Stir it up!
- Pour that beautiful batter into a lined loaf tin.
- Decorate the top with the remaining blueberries and give it a sprinkle of raw sugar.
- Pop it in the oven at 160C and bake for a golden 50 minutes.
Voilà! A blueberry-lemon dream ready in no time. Perfect for last-minute parties or a cheeky weekend snack. Enjoy, and don’t forget to share your masterpiece with me!
- Prep Time: 20
- Cook Time: 50
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Absolutely! Just reduce the baking time slightly, as fresh berries release less moisture during baking.
No worries! For every cup of plain flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Voilà – instant self-raising flour!
Yes! Swap the self-raising flour for a gluten-free flour blend, and add 1 extra teaspoon of baking powder. The texture might be slightly different, but the flavour will still be amazing!