Blueberry Lemon Picnic Cake
Brighten up your next outdoor gathering with this irresistibly moist and zesty Blueberry Lemon Picnic Cake! Perfectly balanced with the sweetness of fresh blueberries and the tangy vibrance of freshly squeezed lemon juice and zest, this cake is a summer essential. With just 15 minutes of prep time, it comes together effortlessly, featuring a tender crumb that pairs beautifully with a light dusting of powdered sugar for a delicate finish. The combination of rich, buttery flavors and bursts of juicy blueberries makes every bite a treat, while the simple one-pan preparation ensures easy slicing and serving for picnics, potlucks, or any casual occasion. Whether as a midday indulgence or a sweet ending to your meal, this quick-to-prepare dessert is sure to become a favorite staple for sunny days.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 0.75 cups whole milk
- 1.5 cups fresh blueberries
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and lightly dust it with flour, tapping out any excess.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer for best results.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
Alternating in 2 batches, add the dry ingredient mixture and the milk to the wet ingredients, starting and ending with the dry. Mix until just combined. Be careful not to overmix.
Gently fold in the blueberries with a spatula, being cautious not to crush them.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Once cooled, dust the top of the cake with powdered sugar for a finishing touch.
Slice into squares and serve. Enjoy your Blueberry Lemon Picnic Cake!
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 499.0 g | 181% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 298.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
