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.
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.
How to Make Honey Lemon Blueberry Snack Cake
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.
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.
Tips for Honey Lemon Blueberry Snack Cake
• 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 1/2 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!
Ingredients for Honey Lemon Blueberry Snack Cake
Costco Kirkland Organic Cane Sugar
Frontier Co-Op Organic Lemon Flavor
Organic Valley Sweet Cream Creamer
Cairnspring Mills Organic All Purpose Flour
Organic Blueberries
Florida Crystals Organic Powdered Sugar
Organic Lemon
FAQ's
Can I mix the blueberries into the cake instead of lining the bottom?
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.
Can I use frozen blueberries?
Yes, if you want to use frozen blueberries or fresh blueberries, either will work!
Can I make this cake gluten free?
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.
How should I store this Honey Lemon Blueberry Snack Cake?
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.
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Try this Honey Lemon Blueberry Snack Cake for Easter. This easy spring snack cake is light, fluffy, and perfect for spring!
Ingredients
- Batter
3/4 cup (170) organic salted butter, softened
226 grams (1 cup) organic cane sugar
1 teaspoon organic lemon flavor
2 organic large eggs
1/2 cup organic milk
1/4 cup organic valley sweet cream creamer
142 grams (1 cup) organic cake flour
64 grams (1/2 cup) organic all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
6 ounces (1 cup) organic blueberries
- Frosting
1 cup (226 grams) organic salted butter, softened
425 grams (3 cups) organic powdered sugar, sifted
43 grams (2 tablespoons) organic raw honey
Zest of 1 organic lemon
Directions
- 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
- Gluten Free – Replace the all purpose and cake flour with 205 grams (1 1/4 cups plus 1 tablespoon) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
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