The best indulgent fruity blueberry lemon cake you can try. It’s my mom’s favorite and it’s a staple for her birthday. There is a fun story behind this recipe. The first time I baked it I totally messed up with the measurements. My kids were little and I was not paying a lot of attention to the recipe. I remember I mixed up the ingredients quickly and I used double the quantity of the blueberries. The cake was already in the oven and there was no way I could fix it. Well, it turned out to be the best mistake I could ever do!
The cake is delicious but also high in sugars. My philosophy is that exceptions make daily life better so I love to bake this cake for special occasions, like grandma’s birthday, and let the kids enjoy the cake (getting ready for some extra sugary energy to deal with later).
On a regular day I love to bake this cake but in the basic format, that means without lemon syrup nor lemon glaze. It is still awesome, but way less sugary. I will give you all the details so that you can choose how sugary you want it to be.
Ready to bake? Let’s start from the basic cake. Like for every cake, let’s preheat the oven to 400F/180C.
In a large bowl whisk together the eggs with the sugar for 2 minutes up until obtaining a foamy pale yellow mix. Add the coconut oil and the greek yogurt. Mix.
Slowly add the flour, baking powder and salt. Combine well into a smooth batter.
It’s time to add the lemon zest and the frozen blueberries. Gently fold them in. Transfer the batter in a cake pan greased with some coconut oil. Bake for 60-65 min up until a toothpick inserted in the center will come out clean. Let the cake cook down completely.
That’s the basic cake that you can serve to your kids for breakfast or snack. It’s naturally sweet but not over sweet.
If you want accentuate the lemony fruity flavor and make it more intense, keep going.
Remove the cake from the mold and place it on a rack. Poke the cake all around with a long skewer. In a bowl mix the juice of 1 1/2 medium lemons and 1/2 cup powdered sugar. Brush the syrup on top of the cake up until nicely absorbed. The holes will let the juice get in and infuse the whole cake. Let the cake rest for 15 min.
Last step! In a small bowl mix 3/4 cup powdered sugar with the juice of 1/2 lemon. Drizzle the glaze on top of the cake with a spoon in a regular back and forward movement and let it dry to solidify.
The cake will turn out super moist and with an amazing decadent lemony fruity flavor. You can store the cake in the refrigerator for up to 3-4 days, but I’m sure it will be gone way before. 😆
READY TO BAKE MORE RECIPES?
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- 1 3/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup sugar
- 1 1/4 cup plain greek yogurt
- 3 medium eggs
- 1 medium lemon, zest only
- 1 tsp vanilla
- 1/2 cup coconut oil
- 4 cups frozen blueberries
Preheat the oven to 400F/180C.
In a large bowl whisk together the eggs with the sugar. Add the oil and yogurt. Mix.
Slowly add the flour, baking powder and salt. Combine well.
Add the lemon zest and blueberries. Gently fold them in.
Transfer the batter in a cake pan greased with some coconut oil. Bake for 60-65 min up until a toothpick inserted in the center will come out clean. Let the cake cook down completely.
Place the cake on a rack and poke it with a long skewer.
In a bowl mix the juice of 1 1/2 medium lemons and 1/2 cup powdered sugar. Brush the syrup on top of the cake so that it will go in the holes. Let the cake rest for 15 min.
In a small bowl mix 3/4 cup powdered sugar with the juice of 1/2 lemon. Drizzle the glaze on top of the cake and let it dry to solidify.