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    Home » Cake & Cupcake Recipes

    Blueberry Lemon Snack Cake

    Published: May 20, 2020 by Allison Ferraro · Modified: Jul 23, 2022 · 4 Comments

    Jump to Recipe·Print Recipe

    Blueberry lemon snack cake is the ultimate fruity summertime dessert. This moist blueberry cake is easy to make from scratch and packed with fresh berries. Topped with a light and citrusy homemade lemon sauce, it's the perfect dessert for warm summer nights.

    overhead view of round blueberry cake topped with lemon sauce, fresh blueberries, and lemon slices this Recipe

    If you love blueberry and lemon treats, this blueberry lemon snack cake is a must make recipe! It's perfect in so many ways. Moist, flavorful cake that's easy to make. A deliciously citrusy lemon sauce that complements the blueberries perfectly. A cake that's no-fuss when it comes to decorating. (Seriously. Just pour the sauce over the cake, and garnish with a few lemon slices and fresh berries, if you want to.)

    This cake is simple enough to make just-for-fun at home, yet impressive enough for a special occasion. I love when desserts can pull double-duty like that! Plus, you have the option to bake the cake in a round 9 inch pan or a square 8 inch pan without having to make any alterations to the recipe.

    side view of sliced blueberry cake topped with fresh blueberries, and lemon slices

    How to Make Blueberry Snack Cake with Lemon Sauce from Scratch

    • Prep your pan. This cake can be baked in a 9 inch round cake pan or an 8 inch square pan (metal is best). Be sure to line your pan with parchment paper (and spray the side of the pan, if using a round pan).
    • Toss fresh blueberries with a bit of flour. (Dusting the berries with flour before adding them to the batter will ensure that they "float" throughout your baked goods rather than sinking to the bottom of the pan.) Set the berries aside. Combine flour, baking soda, and salt and set aside.
    • Cream butter and sugar, then beat in an egg. Stir the flour mixture into the butter mixture, then stir in milk. Finally, fold in the berries.
    • Pour the batter into the prepared pan and bake until the cake is golden brown, about 50 minutes. Let cool on a wire rack.
    • As the cake cools, prepare the lemon sauce by combining sugar, cornstarch, and salt in a saucepan. Add boiling water and cook the mixture for about 5 minutes until thickened. Add lemon zest, lemon juice, and cubed butter and continue to cook the sauce until it comes to a rolling boil and becomes thick enough to coat the back of a spoon. Let the sauce cool a bit, and it will thicken more as it cools.
    • Pour the mostly cooled sauce over the still warm cake. Garnish with lemon slices and fresh strawberries, if desired, slice, and serve warm.
    close up overhead view of a sliced blueberry cake topped with lemon sauce, fresh blueberries, and lemon slices

    Should blueberry lemon snack cake be refrigerated?

    Nope. The refrigerator will dry out the cake more quickly, and the cold temperature will dull the brightness of the fruit flavors in both the cake and the sauce. This cake should be stored at room temperature in an airtight container for up to 3 days.

    More Fruity Dessert Recipes to Love

    • Blueberry Cookies with Streusel Topping
    • Blackberry Meringues with Whipped Cream and Lemon Curd
    • Grilled Strawberry Shortcake

    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

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    Blueberry Lemon Snack Cake


    ★★★★★

    5 from 2 reviews

    • Author: Allison Ferraro
    • Total Time: 1 hour 35 minutes (does not include time for cake or sauce to cool before serving)
    • Yield: 8-9 servings (one single-layer cake) 1x
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    Description

    Blueberry lemon snack cake: moist blueberry cake from scratch topped with citrusy homemade lemon sauce. It's the perfect dessert for warm summer nights.


    Ingredients

    Scale

    for the blueberry cake:

    • 2 cups fresh blueberries
    • 1 ¼ cup plus 2 Tbsp. all-purpose flour, divided
    • 1 ½ tsp. baking powder
    • ¼ tsp. salt
    • ½ cup unsalted butter, room temperature
    • ¾ cup granulated sugar
    • 1 large egg, room temperature
    • ½ cup whole milk, room temperature

    for the lemon sauce:

    • ⅜ cup granulated sugar
    • 1 Tbsp. cornstarch
    • pinch kosher salt
    • 1 cup water, boiling
    • zest and juice of ½ lemon (about 1 tsp. zest and 2 Tbsp. juice)
    • 1 Tbsp. unsalted butter, cold and cut into 4 cubes
    • lemon slices and fresh blueberries for garnish (optional)

    Instructions

    1. Make the blueberry cake. Preheat oven to 350ºF. Line a 9 inch round or 8 inch square metal baking pan with parchment and set aside. (If using a round pan, spray pan with cooking spray before placing parchment into the pan, since parchment will not cover sides of pan.)
    2. Place blueberries in a small bowl and toss with 2 T flour until all berries are dusted with flour. Set aside.
    3. In a medium bowl combine remaining 1 ¼ cup flour, baking powder, and salt. Whisk to combine; set aside.
    4. In the bowl of a stand mixer (or in a large bowl using a handheld electric mixer), cream butter and sugar. Add egg and beat well to combine.
    5. With the mixer running on low speed, add flour mixture and stir just until combined. Then add the milk, stirring on medium speed just until blended. Add the floured blueberries and fold them into the batter using a spatula or wooden spoon.
    6. Pour the batter into the prepared baking pan and use a spatula or spoon to spread it gently into a smooth, even layer. Bake for 45-50 minutes or until cake is golden and a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack before removing from the pan.
    7. Make lemon sauce. In a medium saucepan, add sugar, cornstarch, and salt. Whisk to combine and set aside.
    8. Boil water and add to the saucepan with the sugar.
    9. Cook the mixture over medium-high heat, stirring constantly, until it comes to a gentle boil and begins to thicken and become translucent, about 5 minutes. The mixture should be thick enough to coat the back of a spoon. 
    10. Add the lemon zest and juice to the pan and whisk to blend. Add the butter to the pan, 1 cube at a time, and whisk until melted.
    11. Continue to cook the mixture for about 5 more minutes, stirring constantly. The sauce will come to a rolling boil and is ready when it's thick enough to coat the back of a spoon.
    12. Allow the sauce to cool for at least 20 minutes before pouring over the cake. The sauce will continue to thicken as it cools, and it should be warm but not hot when poured over the cake.
    13. Slice the cake and serve warm or at room temperature. Garnish with lemon slices and fresh blueberries, if desired.

    Notes

    Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.

    • Prep Time: 45 minutes
    • Cook Time: 50 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: American

    Keywords: snack cake, blueberry, lemon, summer cake, fruity dessert

    More Cake & Cupcake Recipes

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    • Chocolate Peanut Butter Oreo Icebox Cake
    • Classic Pound Cake
    • Small Batch Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

    Reader Interactions

    Comments

    1. JoAnn Buchanan

      March 22, 2021 at 8:35 pm

      This Blueberry Lemon cake is absolutely scrumptious! It is my favorite "go to" recipe and always gets rave reviews. it is so moist, flavorful, and has an impressive presentation. I love the fact that it serves 8-9, perfect for a smaller gathering with leftovers! Allison does such a wonderful job in explaining each step thoroughly in all of her recipes and this cake comes out looking just like the pictures! I made this cake in honor of the first day of Spring and it was just perfect.

      ★★★★★

      Reply
      • Allison

        March 22, 2021 at 9:03 pm

        Thank you SO much for your glowing review, JoAnn! This cake is a favorite in my house, and I'm so glad to hear that it's become a favorite of yours, too. It's certainly the perfect way to welcome spring!
        - Allison

        Reply
    2. Ryann

      July 31, 2020 at 4:29 pm

      This recipe is hands down my favorite summer dessert! Easy to make, impressive for guests, and delicious morning, noon, or night!

      ★★★★★

      Reply
      • Allison

        July 31, 2020 at 9:48 pm

        Yay! I'm so glad that you love this recipe as much as I do! Thank you so much for your review, Ryann.
        -Allison

        Reply

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    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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