This one-bowl Blueberry Lemon Snack Cake is simple to make: a buttery lemon batter studded with juicy berries and finished with a crunchy sugar topping.
Berry season is finally here, and that means fresh, flavorful berries are everywhere — often for a great price. When blueberries go on sale, I always grab extra to bake with. This Blueberry Lemon Snack Cake is one of my favorites: a tender, lemon-scented cake filled with juicy blueberries and topped with turbinado sugar for a pleasant crunch.
I have a soft spot for one-bowl cakes that require no frosting. They work as a snack, a simple dessert, or even a breakfast treat. This recipe combines a rich, buttery lemon batter with fresh blueberries and a sprinkling of coarse sugar on top. The result is straightforward, satisfying, and easy to pull together on a busy day.
On a personal note, I’m starting a new chapter as I begin my Master’s in Physician Assistant Studies. I plan to keep the blog going, though my posting rhythm may change as I balance school and baking. I’ll still share recipes when I can, and likely be a bit more active on social media while juggling classes and study time. In the meantime, try this cake and enjoy a bright, berry-filled bite of summer.
Make this blueberry lemon snack cake for a simple, crowd-pleasing treat. It’s great warm or at room temperature and keeps well for a couple of days when stored in an airtight container.
{recipe adapted from Alexandra Cooks}
Blueberry Lemon Snack Cake
Ingredients
- ½ cup {1 stick} unsalted butter at room temperature
- zest of 1 lemon {2 tbsp}
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoon granulated white sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup lemon Greek yogurt {you can sub plain Greek yogurt or sour cream and add more lemon zest!}
- 6 oz fresh blueberries
- 1-2 tablespoon turbinado sugar for topping
Instructions
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Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
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In a large bowl, using a whisk or hand mixer, beat the butter, granulated sugar, and lemon zest until creamy and fluffy.
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Add the lemon and vanilla extracts, then mix in the egg until combined.
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Stir in 1 cup of the flour along with the baking powder and baking soda. Mix in the lemon Greek yogurt, then fold in the remaining flour until just combined.
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Gently fold in the blueberries, pour the batter into the prepared pan, and sprinkle the top with turbinado sugar. Bake 40–50 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool slightly and serve warm or at room temperature.
