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Blueberry Lemon Snack Cake with Lemon Sauce Recipe

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4.3 from 7 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes plus 20 minutes cooling and sauce preparation time
  • Yield: 8 servings

Description

This Blueberry Lemon Snack Cake is a moist and tender dessert bursting with fresh blueberries and a bright lemon sauce. Perfect for afternoon tea or a light dessert, the cake combines a buttery crumb with a vibrant lemon glaze that enhances the fruity flavors. Garnished with fresh lemon slices, blueberries, and herbs, this snack cake offers a delightful balance of sweet and tangy in every bite.

Ingredients

Blueberry Cake

  • 2 cups fresh blueberries
  • 1 3/8 cups all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup whole milk, room temperature

Lemon Sauce

  • 3/8 cup granulated sugar
  • 1 Tablespoon cornstarch
  • Pinch kosher salt
  • 1 cup boiling water
  • 1 teaspoon lemon zest
  • 2 Tablespoons lemon juice
  • 1 Tablespoon unsalted butter, cold and cut into 4 cubes

Garnish (optional)

  • Lemon slices
  • Fresh blueberries
  • Herb leaves

Instructions

  1. Preheat and prepare pan: Preheat oven to 350ºF. Line a 9-inch round or 8-inch square metal baking pan with parchment paper. If using a round pan, spray the pan with cooking spray before placing the parchment as parchment won’t fully cover the sides.
  2. Prepare blueberries: Toss blueberries in a small bowl with 2 tablespoons of the flour until all berries are lightly coated. Set aside to prevent sinking in the batter.
  3. Mix dry ingredients: In a medium bowl, whisk together the remaining 1 1/4 cups flour, baking powder, and salt. Set aside.
  4. Cream butter and sugar: Using a stand mixer or hand mixer, beat the butter and 3/4 cup sugar until light and fluffy. Add the egg and beat well to fully combine.
  5. Add dry ingredients and milk: With mixer running low, gradually add the flour mixture just until incorporated. Then, increase speed to medium and blend in the milk until smooth.
  6. Fold in blueberries: Gently fold the floured blueberries into the batter using a spatula or wooden spoon to ensure even distribution without breaking the berries.
  7. Bake the cake: Pour the batter into the prepared pan and smooth out evenly. Bake for 45-50 minutes or until golden on top and a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
  8. Make lemon sauce base: In a medium saucepan, whisk together sugar, cornstarch, and salt. Set aside.
  9. Add boiling water: Carefully add boiling water to the saucepan with the dry ingredients, stirring to combine.
  10. Cook sauce: Cook over medium-high heat, stirring constantly, until the mixture thickens and becomes translucent, about 5 minutes. It should coat the back of a spoon.
  11. Add lemon flavor: Stir in lemon zest and lemon juice, mixing thoroughly.
  12. Add butter: Add cold butter cubes one at a time to the sauce, whisking until fully melted and incorporated.
  13. Finish cooking sauce: Continue cooking and stirring for about 5 more minutes until the sauce reaches a rolling boil and coats the back of a spoon thickly.
  14. Cool sauce: Remove sauce from heat and let cool for at least 20 minutes. It will thicken further as it cools. Serve warm but not hot.
  15. Serve cake with sauce: Pour the lemon sauce over the cooled cake and let it sit for 5 minutes.
  16. Garnish and slice: Decorate with lemon slices, fresh blueberries, and herbs if desired. Slice and serve the cake warm or at room temperature.

Notes

  • Coating the blueberries with flour helps prevent them from sinking to the bottom during baking.
  • Ensure all ingredients like butter, egg, and milk are at room temperature for optimal mixing and texture.
  • The lemon sauce can be made ahead and reheated gently before serving.
  • Use fresh lemon zest and juice for the best bright flavor in the sauce.
  • If you don’t have a stand mixer, a hand mixer or whisk can be used for creaming butter and sugar.
  • This cake keeps well in the refrigerator covered for 2-3 days but is best served fresh.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-lemon-snack-cake-with-lemon-sauce-recipe/