What could be better for breakfast, brunch or dessert than this sweet and tangy Meyer lemon blueberry butter cake?
This is a variation of my Butter Cake that I first posted using apples, and then again with Pineapples, I don’t think there are many fruits that it wouldn’t go with well, there is just something magical about butter and how well it works with this cake.
If you remember I had a bag full of Meyer Lemons that I used to make my Lemon Gelato with and I kept thinking about a lemon cake. When I walked into Wegman’s and saw the display of fresh blueberries I knew right away what I wanted to make. I do love how blueberries just naturally go with lemons, and I knew they would even be better with the Meyer Lemons, and I wasn’t disappointed!
The sweet tartness of the Meyer Lemon in that buttery moist cake would have been enough on its own, but with the addition of the plump, juicy blueberries it was beyond my expectations, simply delicious, and as it sat it became even more dense, moist and flavorful!
If you have any Meyer lemons on hand, you have to try this cake I know your family and anyone you share it with will be glad you did!
If you’ve tried my Meyer Lemon Blueberry Butter Cake or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!
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Meyer Lemon Blueberry Butter Cake
Ingredients
- ½ cup unsalted butter melted
- 1 ½ cups blueberries
- ½ cup Meyer Lemon Juice about 3 lemons
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 whole eggs plus 2 egg yolk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 tablespoon grated Meyer lemon zest
- 1 tablespoon 10x sugar to dust
Instructions
- preheat oven to 350 degrees
- butter a 9” round cake pan.
- In a small bowl mix together flour, salt and baking powder.
- In a large bowl beat the whole eggs and egg yolks until blended.
- Add the butter, sugar, lemon juice, vanilla and lemon zest.
- Coat the blueberries in the flour* and set aside
- Stir in the remainder of the flour and then the floured blueberries.
- Spoon into prepared pan, smoothing the top.
- Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for
- minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
- Before serving dust with 10x sugar
Adele
Warned by other posts, I made a few slight changes to the recipe to avoid ending up with pudding. I eliminated the 2 egg yolks, sifted the flour, and beat the eggs and sugar for a few minutes until they were light and fluffy- I learned that trick from a banana bread that had you beat the eggs and sugar for 8 minutes, but I didn’t beat this mixture for that long. I did have to cook the cake for an extra 10 minutes (in an oven that usually bakes items close to the time mentioned in a recipe). The cake was still dense and rich with a slightly crunchy top; it tastes lovely. The blueberries sunk to the bottom even though I dusted them with flour but doesn’t detract in any way.
Diana D.
Delicious! The cake is moist, flavorful and divine. I used a lemon glaze instead of powdered sugar.
Chef Dennis Littley
Thanks for the great review and I’m happy to hear you enjoyed this delicious cake! I love the idea of the glaze.
Mary K
Made this cake using large frozen blueberries. It turned out excellent, both my husband and i loved it!
Gail Hibdon
My first try at this recipe…looks yummy and trying it with GF flour, so added xanthum gum, but also had to add a little almond extract to go with the blueberries. It’s in the oven now. Used a square 9×9 and just hoping for yummy. We are use to more dense cakes with being gluten free.
Gail Hibdon
Just an update…Delicious! Highly recommend for anyone even us GF. The added almond extract gives a especially nice flavor.
Julie
This cake recipe is delicious. Made it yesterday, following the directions and it came out perfectly. Since the top was slow to brown I did bake it for 35 min. Everyone loved it
1
Chef Dennis Littley
Thanks for letting me know Julie, I do love that cake!
di from the culinary library
Just made this with plums and it works well
Chef Dennis Littley
thanks for letting me know Di, plums must have been delicious!
Christine
My husband tried this recipe today for my birthday as i looooove lemon and blueberries and he sadly got the same results as Christine and Lauren above. We’re wondering if there was supposed to be more flour than the recipe called for? Our blueberries were on the top as well, and it wasn’t a cake, but more like a firm lemon curd. We ended up taking them and cutting them into small bars and dusted with the powdered sugar. On the other hand, my mom loved the top of the cake. 🙂
Chef D
Now you have me wondering Christine, I will have to make it again and check the recipe, I’m wondering if in all three cases it needed to be baked longer? I will let everyone know when I remake the cake. sorry it didn’t come out but thanks for letting me know.
Christine
My husband actually thought the same thing you mentioned wondering if it needed to be baked longer and tried it with the second cake he attempted, but it had the same result. I’ll be interested to see how you make out, and even more so if you have some changes so we can try this again! 🙂
Lauren
yes, like the person before, mine came out rather like a lemon curd. I followed the intructions exactly, and I am am experienced baker. 🙁 tasty but not what I anticipated.
Chef D
Hi Lauren
I am so sorry that I missed your first message, the butter should have been melted but there was no way for you to know that since I left it out of the recipe. I do proof read all of my content, but sometimes I do miss an error that isn’t as obvious as it should be, more than anything I want anyone who is making one of my recipes to be successful.
I know it isn’t much of a consolation, but I will do my best to improve my proof reading.
Dennis
Kim
Dennis, love this cake – but, I am confused b/c you told this lady in 2012 that the butter should be MELTED, yet you have not updated the recipe as such…does this recipe need updating for more flour, more bake time or melted butter? Thanks much! Kim
Kim
my bad – you DO say, melted butter 🙂
Brendilly Bakes
I absolutely LOVE Meyer lemons. I think they’re one of the greatest things God ever created! Your cake looks absolutely wonderful and I’m eager to try out your recipe. I’m always looking for great ways to use lemons of all kinds. Thank you so much! 🙂
Chef D
Thank you! It was a very dense cake, almost wet, but so very very delicious! I also made a very easy Meyer Lemon Gelato that was incredible!
Have a great weekend!
Chef D
hi Christine,
this particular version of my butter cake is more dense than the others, but it is a pretty dense wet cake. The batter will be liquid but thicker. It certainly doesn’t sound like you did anything wrong, if you would like to try it with apples or pears I promise you much better results, although this cake is not your typical cake, I think its all the butter that’s in it.
here is the link to that recipe.
https://www.askchefdennis.com/2009/12/torta-di-miele/
thanks for writing back.
Dennis
Christine Field
OK, time for true confessions. I used frozen blueberries, although I microwaved them briefly first to thaw them a little. Also, I only had one lemon, and it wasn’t a Meyer lemon. I got more than a quarter cup of juice out of it, and made up the rest with the bottled kind. (I don’t think I’ve ever seen a Meyer lemon. I gather they are sweeter?) My butter was salted. Otherwise I followed the recipe closely. When I added the butter to the eggs with the sugar, it didn’t blend in smoothly. Maybe I should have softened it more. One other thing that concerned me was that when I put the batter in the pan, where you say to spoon it in, I poured, and there was nothing to smooth. The batter was liquid. Maybe gelatinous isn’t the right word for the finished product. It was just very dense, and wet, but browned on top.
Anyway, my husband ate the whole thing!
Christine Field
Oh, dear. I made the cake but it turned out to be a dense, gelatinous mass, blueberries on the top, not oh the bottom. What did I do wrong?
Chef D
hi Christine
I am so sorry to hear the cake did not come out. Did you make any substitutions or use a different size pan? When you say gelatinous it makes me think it could have been baked longer. I don’t why the blueberries stayed on top, if I don’t coat mine in flour they always sink.
I have made this same recipe so many times, and have never had any issues, I do apple a lot, and pineapple, this was my first lemon version, but a few bloggers friends made it and said it was good, so I am very perplexed as to what happened.
Dennis
kellypea
The Meyer lemon cake is what got me over here — great flavor combo — but I was happy to see the photog links — always looking to improve my own skills, so thanks! My son has a Wacom tablet he uses to draw and design characters. I love to watch him use it. Have fun with yours!
Chef D
Thanks for stopping by! The cake was delicious! I’ve still got so much to learn about photography, it seems like it will never end!
Carrie's Experimental Kitchen
The cake sounds amazing and the photography is absolutely gorgeous. Thank you for the information on Harold Ross. I’m actually taking a one on one photography course in the next few weeks myself and the photoshop part will help tremendously.