Lemon Blueberry Snacking Cake
on Feb 07, 2024, Updated May 14, 2024
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Simple and delicate yet an absolute knockout additions to any part of your day this Lemon Blueberry Snacking Cake can do it all.
Table of Contents
What Makes This Recipe Great
I have found the secret to the perfect cake that can be eaten morning, day or night. This Lemon Blueberry Snacking Cake has the perfect combo of sweet blueberries and tart lemon to make a delicious light cake to snake on. Ruth and I have gotten into the routine of having a tea party after school about once a week. I love this because it gives us some uninterrupted quality time together. She also loves that we sometimes have this delicious cake while we share tea and talk about all sorts of things.
This cake is a classic snacking cake because of its simplicity, everything gets mixed in a single bowl together and then poured into your 8×8 pan. The joy about this snacking cake is the touch of sweetness without being overbearing. Made with a mixture of coconut sugar, lemon zest, greek yogurt and lemon juice bring a fully body taste to this cake.
Ingredient Information
- Flour– this recipe called for AP flour, but you could try 1 for 1 cups
- Baking Powder
- Baking Soda
- Kosher Salt– kosher salt is different then table salt
- Coconut Sugar
- Lemon zest– zest before you juice your lemons
- Egg– eggs are always best used when room temp
- Greek Yogurt– any percentage will work
- Lemon Juice
- Vanilla
- Melted butter
- Blueberries
- Cornstarch– arrowroot can also work
Step by Step
- Mix all wet ingredients into a bowl including egg, yogurt, lemon juice and vanilla. In another separate bowl combine dry ingredients flour, baking powder, baking soda, and salt.
- In a small bowl mix coconut sugar and lemon zest with your fingers.
- Add your melted butter to the coconut sugar and lemon zest mixture and add this to the wet bowl of ingredients.
- Add your dry ingredients to you bowl of wet ingredients and combine.
- Toss your blueberries in cornstarch and slowly mix into bowl of mixed ingredients. Pour into a greased 8×8 pan.
Pro Tip
-When mixing the blueberries feel free to leave a handful of blueberries for the top of the cake.
Frequently Asked Questions
Can I use frozen blueberries?
- YES, please use the blueberries you have. Frozen work just as great as fresh for this recipe. If you are going to use frozen I suggest taking them out of the freezer just before you mix them with corn starch, this just makes sure they blueberries don’t melt a whole bunch before you mix them with the dough.
Can I make this recipe into muffins?
- Yes, please do make these into muffins!! I love when a recipe like this can be changed into different forms, like a loaf or muffins.
More Versatile Cakes
Lemon Blueberry Snacking Cake
Ingredients
- 1 ¼ cups all purpose flour
- 1 ¼ tsp baking powder
- 1 ¼ tsp baking soda
- ¼ tsp kosher salt
- 1 cup coconut sugar
- 2 tbsp lemon zest
- 2 eggs
- ¾ cup greek yogurt
- 2 tbsp lemon juice
- ½ tsp vanilla
- 4 tbsp melted butter
- 1 cup blueberries
- 1 tbsp cornstarch or arrowroot flour
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine flour, baking powder, baking soda and salt set aside.
- In a small bowl combine the coconut sugar and lemon zest, you will want to mix the zest into the sugar with your fingers. This is going to bring out lots of lemon extract and be amazing.
- In a separate bowl combine the wet ingredients- eggs, greek yogurt, lemon juice and vanilla.
- Now add the melted butter to the coconut sugar and lemon mixture then add to the wet ingredient bowl. This will make sure the warm butter doesn’t coagulate.
- Lastly add the wet mixture to the dry ingredients and combine. Mix blueberries and cornstarch/ arrowroot flour until blueberries are completely covered. Mix blueberries to the rest of the batter, pour into 8×8 pan that has been sprayed with oil and lined with parchment paper.
- Bake for 35 mins.
So delicious and easy to make. I subbed Bobs RedMill GF 1:1 flour and it worked perfectly. I sifted some powdered sugar on top after it cooled and my husband said “you made this?” to which I replied, “yes, with help from Kelsey!” Just tried it the next day and it is moist and delicious! Thanks Kels!
Love when you get to impress people, it was all you Erin!! great job