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Lemon Lush Cake with Floating Blueberries Recipe

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3.9 from 83 reviews

This delightful Lemon Lush Cake with Floating Blueberries is a light and tangy dessert perfect for spring and summer gatherings. Bursting with fresh blueberries suspended in a moist lemon-infused cake, this easy-to-make treat combines a subtle citrus zing with a delicate crumb. Finished with a dusting of powdered sugar, it’s an elegant yet simple cake that pairs wonderfully with tea or coffee.

  • Total Time: 40-45 minutes
  • Yield: 9 servings

Ingredients

Dry Ingredients

  • 3/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 tsp kosher or sea salt
  • 1 tbsp all-purpose flour (for blueberries)

Wet Ingredients

  • 1 stick unsalted butter, softened
  • 2 eggs
  • juice of one lemon
  • 1 tbsp lemon zest
  • 1/2 tsp lemon or vanilla extract

Fruit

  • 1 cup fresh blueberries

For Garnish

  • Powdered sugar (for dusting)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray an 8-inch square baking pan with cooking spray, which may or may not contain flour.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the 3/4 cup flour, granulated sugar, and salt to combine evenly.
  3. Combine wet ingredients: In a smaller bowl or glass measuring cup, beat together the eggs, lemon juice, lemon zest, and lemon or vanilla extract until well blended.
  4. Combine wet and dry: Pour the wet mixture into the large bowl with dry ingredients. Add the softened butter. Mix gently but thoroughly to fully incorporate the dry ingredients without over mixing.
  5. Prepare blueberries: Toss the fresh blueberries with 1 tablespoon of flour to ensure they do not sink during baking. Fold the floured blueberries carefully and gently into the batter to distribute evenly.
  6. Bake: Pour the batter into the prepared baking pan, spreading evenly. Bake in the preheated oven for 22 to 25 minutes. The cake is done when it slightly bounces back when lightly touched and a toothpick inserted in the center comes out mostly clean.
  7. Cool and garnish: Allow the cake to cool for at least 20 to 30 minutes. Once cooled, dust the top with powdered sugar.
  8. Serve: Cut into 9 pieces and enjoy this lovely, refreshing dessert or snack.

Notes

  • Be careful not to overmix the batter to keep the cake tender and light.
  • Tossing blueberries in flour prevents them from sinking to the bottom of the cake during baking.
  • You can substitute vanilla extract if you prefer a milder lemon flavor.
  • Fresh blueberries work best, but frozen blueberries can be used if thawed and drained.
  • Powdered sugar adds a light sweetness and decorative touch but can be omitted for a less sweet finish.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 22-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-lush-cake-with-floating-blueberries-recipe/