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Lemon Blueberry Snack Cake
By Micah Morton
Yields:
9 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
In this sweet treat, we’re dotting bright, light, spongy lemon cake with fresh blueberries and topping it with fluffy lemon buttercream frosting made with Land O Lakes® Butter and fresh zest for an extra punch of citrus. This is the perfect cake to grab for a snack on the go—or pack it in your kids’ lunchboxes for a fun weekday treat.
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Ingredients
Cake
Cooking spray
- 1 1/4 cups
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 2
large eggs
- 3/4 cup
granulated sugar
- 1/2 cup
(1 stick) Land O Lakes® Unsalted Butter, melted
- 1/2 cup
whole milk
- 1 Tbsp.
finely grated lemon zest
- 3 Tbsp.
fresh lemon juice
- 1 tsp.
vanilla extract
- 3/4 cup
blueberries
Frosting
- 3/4 cup
(1 1/2 sticks) Land O Lakes® Unsalted Butter
- 3 cups
powdered sugar
- 2 Tbsp.
heavy cream
Pinch of kosher salt
- 1 Tbsp.
finely grated lemon zest, for garnish
- 3 Tbsp.
fresh lemon juice
- 1/4 cup
blueberries
Directions
Cake
- Step 1Preheat oven to 350º. Spray an 8"-by-8" cake pan with cooking spray. Line bottom of pan with parchment.
- Step 2In a medium bowl, mix flour, baking powder, baking soda, and salt. In a large bowl, whisk eggs and granulated sugar until combined. Whisk in butter, milk, lemon zest, lemon juice, and vanilla. Add dry ingredients and whisk until combined. Fold in blueberries, then scrape batter into prepared pan.
- Step 3Bake cake until golden brown and a tester inserted into center comes out clean, 25 to 30 minutes. Let cool.
Frosting
- Step 1Using an electric mixer on medium speed, in a large bowl, beat butter until smooth and fluffy, about 1 minute. Add powdered sugar, cream, lemon juice, and salt and continue to beat until thick and creamy, about 2 minutes.
- Step 2Spread frosting over cake. Top with blueberries and lemon zest. Cut into squares and serve.
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