Honey Lemon Blueberry Snack Cake
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This Honey Lemon Blueberry Snack Cake is a lemon blueberry cake topped with a honey lemon buttercream. This easy spring snack cake is a light and fluffy cake that is amazing in the warmer months!
If you like lemon, make sure to check out my Meyer Lemon Muffins, Blackberry Lemonade Thumbprint Cookies, or my Citrus Scones.
Table of Contents
Why You'll Love This Recipe
You will love this Honey Lemon Blueberry Snack Cake because it’s light, fuity, and perfect for spring! I line the bottom of the cake pan with blueberries, just like you would if you were making a Pineapple Upside Down Cake. Then I pour the batter on top.
Instead of flipping the cake upside down, like you would for a Pineapple Upside Down Cake, I leave the blueberries on the bottom and it kind of becomes like a blueberry crust. Then I top this cake with a Honey Lemon Buttercream and drizzle more honey on top!
This cake is perfect for afternoon tea, brunch, or anyone’s birthday that loves lemon and blueberry.
Ingredients
Frontier Co-Op Organic Lemon Flavor
Organic Valley Sweet Cream Creamer
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Blueberries
Florida Crystals Organic Powdered Sugar
Organic Lemon
Tools Needed
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon flavor. Cream the butter and sugar on low until there are no butter chunks and the mixture is uniform.
Add the eggs, milk, and creamer and mix on low until combined. Scrape down the sides of the bowl and mix again to combine.
In a separate bowl, add the cake flour, all purpose flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined.
Step 3
Pour the blueberries into the cake pan an spread evenly. Pour the batter on top of the blueberries and spread evenly.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
Remove the cake from the pan and place on a platter, blueberry side down.
To make the frosting: In the bowl of a stand mixer, add the butter, powdered sugar, honey, and lemon zest. Mix on low until combined, then speed mixer up to high for 2 to 3 minutes, or until light and fluffy.
Spread the frosting over the top of the cake and drizzle with more honey.
Baker's Tips
- Make sure your butter is soft. I like to leave butter out on the counter until it softens naturally, this is the best thing to do for butter! If you have to microwave it, then be sure to only do 10 second intervals per half cup.
- I use Frontier Co-Op Organic Lemon Flavor for this cake. If you have a lemon extract, you can use that as well, but use half the amount. Extracts are usually more flavorful than flavors, so you don’t need as much. Lemon juice is not the same as flavors and extracts are highly concentrated, allowing you to use just a small amount that won’t affect the recipe. Where lemon juice would have to be used in such a large quantity to get the flavor needed, so do not use lemon juice.
- If you don’t have cake flour, you can also use pastry flour in its place. But, you can also make my simple Homemade Cake Flour recipe – this is what I always do!
- Use parchment paper to line your cake pan. This always helps get cakes out without breakage, I highly recommend using parchment paper! If you don’t have parchment paper, be sure to grease your cake pan very well, and sprinkle a little flour in it as well to help with the cake removal.
- Make sure to bake your cake until a toothpick or butter knife inserted in the center comes out clean. It should also look golden brown on top.
- Allow your cake to cool completely before removing it from the pan. I like to freeze my cakes for a few minutes before removing them from the pan, this helps them stay intact too!
FAQ's
Yes, you absolutely can do that if you prefer. I would recommend coating the blueberries in some flour before you do that, and then drop them into the top of the cake batter after the batter is spread into the pan (instead of folding them in). This helps prevent them from sinking.
Yes, if you want to use frozen blueberries or fresh blueberries, either will work!
Yes! There is a note on the bottom of the recipe in the Notes section for a gluten free substitute. The best organic gluten free flour for this cake is Namaste Organic Perfect Flour Blend.
This should be stored in an airtight container, like a cake dome. If you don’t have a cake dome, you can do a Tupperware or zip bag if need be.
Craving More?
Honey Lemon Blueberry Snack Cake
Ingredients
Batter
- 170 grams salted butter (softened)
- 226 grams cane sugar
- 1 teaspoon lemon flavor
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- ¼ cup Organic Valley Sweet Cream Creamer (room temperature)
- 142 grams cake flour
- 64 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 170 grams blueberries
Frosting
- 1 cup salted butter (softened)
- 425 grams powdered sugar (sifted)
- 43 grams raw honey
- 1 lemon (zest)
Instructions
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon flavor. Cream the butter and sugar on low until there are no butter chunks and the mixture is uniform.
- Add the eggs, milk, and creamer and mix on low until combined. Scrape down the sides of the bowl and mix again to combine.
- In a separate bowl, add the cake flour, all purpose flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until combined.
- Pour the blueberries into the cake pan an spread evenly. Pour the batter on top of the blueberries and spread evenly.
- Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.
- Remove the cake from the pan and place on a platter, blueberry side down.
- To make the frosting: In the bowl of a stand mixer, add the butter, powdered sugar, honey, and lemon zest. Mix on low until combined, then speed mixer up to high for 2 to 3 minutes, or until light and fluffy.
- Spread the frosting over the top of the cake and drizzle with more honey.
- Store in an airtight container for up to 3 days.
Notes
Nutrition
Join Our Organic Community
Leave a Comment