As the weather warms up and flowers begin to bloom, now is the perfect time to bring out the best summer desserts! And what better place to start than with this super quick lemon blueberry cake? This recipe is jam-packed with jewel-toned blueberries and sunny, sweet lemon zest. The best part? By opting for a single 9-by-13-inch cake over traditional round cake layers, this treat comes together in a snap! All this homemade cake needs is some pillowy, soft cream cheese frosting and a few extra blueberries on top to make it a crowd favorite. It's the perfect send-off to your Memorial Day backyard cookout and a delicious breakfast treat the day after—that is, if there are any leftovers!
What does lemon juice do in cakes?
Lemon juice can have a few different jobs in a recipe. First, it can act as another way to add lovely tart lemon flavor to a lemon dessert. It also acts as an acid—a key component needed to activate leavening agents like baking soda and baking powder. This is crucial for that perfect pillowy, cake-y texture. Without it, this cake won’t rise exactly as intended, but don’t fear! There are a few baking soda substitutions to try if you're in a pinch.
Can I use frozen blueberries instead of fresh?
Have leftover blueberries hanging out in the back of the freezer from the last time a blueberry dessert was made? Now is the time to pull them out! Make sure to let the blueberries thaw completely and pat them dry before using them for this cake.
Why use oil instead of butter?
Oil is a type of fat that stays liquid at room temperature meaning that cakes made with oil will stay tender and moist once cooled. Butter, however, is a solid fat and will leave your cakes firm and on the denser side when chilled. So, when it’s time to whip up a soft and decadent cake, oil is best for the job!
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