Lemon Blueberry Cake Hot Honey Butter Sauce
Bright, zesty, and irresistibly tender, this Lemon Blueberry Cake with Hot Honey Butter Sauce is a showstopping dessert that perfectly balances sweet, tangy, and spicy flavors. Bursting with juicy blueberries and infused with fresh lemon zest and juice, the moist cake is a celebration of vibrant fruitiness. But the true star is the drizzle-worthy hot honey butter sauce—a luscious blend of melted butter, golden honey, and a hint of red pepper flakes for a subtly spicy kick that elevates every bite. This easy-to-make cake pairs beautifully with brunch spreads, afternoon tea, or as the dazzling finale to your dinner party. Dust with powdered sugar and serve warm or at room temperature for a decadent treat that’s as comforting as it is elegant.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 0.25 cups lemon juice
- 0.75 cups buttermilk
- 1.5 cups blueberries
- 1 tablespoon all-purpose flour (for blueberries)
- 0.5 cups unsalted butter
- 0.25 cups honey
- 0.5 teaspoons red pepper flakes
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a medium bowl, whisk together 2.5 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream together 1 cup of softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
Slowly add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently until just combined. Avoid overmixing.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the floured blueberries into the batter.
Pour the batter into the prepared pan, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the hot honey butter sauce. In a small saucepan, melt 0.5 cups of butter over medium heat. Stir in the honey and red pepper flakes. Simmer for 2-3 minutes, then remove from heat and set aside.
Once the cake is baked, allow it to cool in the pan for 10-15 minutes before transferring to a serving platter.
Pour the hot honey butter sauce over the cake while it is still slightly warm, allowing it to soak into the cake.
Optionally, dust the cake with powdered sugar for garnish before serving.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 38.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 83 mg | 2% | |
*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.
