Fluffy Blueberry Lemon Cake
Prep Time
50 minutes
Porties
Serveert 12
Niveau
Easy
Craving a soft and zesty treat that’s super easy to make? This lemon blueberry cake is everything you need! It’s light, fluffy on the inside, and bursting with juicy blueberries. The fresh lemon flavor combined with rich butter gives this cake a lovely balance — perfect for coffee time, birthdays, or just as a sweet snack during the day.
What makes this cake extra special? The slices of butter on top! As it bakes, they melt into the surface, creating an incredibly soft and moist top layer. Don’t skip this step — it makes all the difference.
Ingrediënten
Only grate the yellow part of the lemon; the white layer underneath is bitter.
Add the melted butter only once it has cooled to room temperature. Butter that is too warm can deflate the fluffy egg mixture.
Mix until combined. Overmixing can lead to a dense, tough cake.
Don’t skip the butter on top! It makes a big difference and creates a deliciously soft top layer.
Lightly dust the top with powdered sugar just before serving for a festive touch. Or add a little something extra: serve with whipped cream or a tangy cream cheese glaze with a hint of lemon zest.
Store the cake covered in a cool place for up to 3 days. Use a cake box or wrap it in baking paper and foil.
Want to keep it longer? You can refrigerate the cake for up to 5 days. Let it come to room temperature before serving.
Craving a soft and zesty treat that’s super easy to make? This lemon blueberry cake is everything you need! It’s light, fluffy on the inside, and bursting with juicy blueberries. The fresh lemon flavor combined with rich butter gives this cake a lovely balance — perfect for coffee time, birthdays, or just as a sweet snack during the day.
What makes this cake extra special? The slices of butter on top! As it bakes, they melt into the surface, creating an incredibly soft and moist top layer. Don’t skip this step — it makes all the difference.
Stappenplan
1 Melt the butter (150 g) in a saucepan over low heat or briefly in the microwave. Let it cool. |
2 Grate the yellow part of the lemon peel (only the yellow part) and squeeze out the juice. |
3 Crack the eggs into a large mixing bowl. Add the granulated sugar and vanilla sugar. Mix for 5–7 minutes until the mixture becomes light and fluffy. |
4 Add the melted butter and sunflower oil. Mix for 1 minute. Add the yogurt, lemon juice, and lemon zest. Mix well. Sift the flour and baking powder into the bowl and mix until smooth. Gently fold in half of the blueberries. |
5 Pour half of the batter into a cake tin lined with baking paper and smooth it out. Spread the remaining blueberries over the batter. Spoon the rest of the batter on top and smooth it out again. Cut the extra butter (35 g) into slices and place them on top of the batter. This creates an extra moist top layer during baking. |
6 Place the cake in a preheated oven at 165 °C (330 °F). Bake for 25–35 minutes. Keep a close eye on it—every oven is different. Check if the cake is done by inserting a skewer: if it comes out dry, the cake is ready. Let the cake cool completely before slicing. |
