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
sweetsugarbelle
this is gorgeous, Dennis!
Foodness Gracious
Mmmm, thta looks like one nice and moist peice of bake work Chef! These are the reasons why I am so addicted to coffee because for me they go hand in hand 🙂
Take care…
Mary
The cake looks delicious, Chef Dennis. That workshop sounds like a gift! What a great opportunity to be able to learn from a pro like that. His work is fantastic. I am already looking forward to some future tips I’m sure you’ll pass along to us!
Jackie @ Domestic Fits
That class sounds amazing! I’ve been wanting to take a class so bad. And this cake looks incredible, butter and lemon are such a fantastic combo in baked goods!
Choc Chip Uru
This cake looks so moist and flavoursome, packed with such delicious flavours – perfect for your upcoming spring 😀
Cheers
Choc Chip Uru
Latest: Surprise Choc Cookies + Choc Truffle Chunk Muffins
Deborah
As luck would have it…I have all of the ingredients and can’t wait to try this!! This looks so moist and delicious and it has two of my favorite fruits! Thanks for sharing the recipe!
RavieNomNoms
Wow that looks so moist and delicious. I wish I could have a slice right now…yummy
Kristina
sounds like an exciting weekend – I would love to take that workshop! his photography page has some stunning work, and I can’t wait to see yours!
I am loving Meyer lemons right now, and I NEED to make this cake!
Kiri W.
Mmm, butter cake is one of my favorite simple dishes, yet you have made it such a fancy dish that looks enticing.
Georgia @ The Comfort of Cooking
I’ve never seen a more moist, mouthwatering cake Dennis! This is pure beauty in a baked good. Thanks for sharing.
Steph@stephsbitebybite
What a gorgeuos cake! The flavors remind me of summer! Can’t wait for those warm weather days!
Emily @ Life on Food
What a fabulous way to use your extra time! Your workshop sounds very interesting and I cannot wait to see some of the photography changes. As always your recipe looks amazing. I get goose bumps every time you use Meyer lemons. Yum!
Anita at Hungry Couple
Your workshop sounds very interesting. Learning more about photography and lighting is on my (somewhat long) to-do list. The cake also looks amazing and fairly simple. We’ve been thinking about blueberries lately and seeing your recipe really clicked. I’m not much for blueberry pie but this cake is going on the spring baking list for sure. Thanks, Dennis.
Andrew
If you enjoy lightpainting, you should check out Dave Black. He does some amazing work! I think his website is http://WWW.daveblackphotography.com.
cheers!
Chef D
Thanks Andrew, I have seen his work, simply amazing!
Dee at Deelicous Sweets
This cake looks fabulous. I have made one very similar to it and the combination of lemons and blueberries is out of this world. Enjoy your day off and I’m looking forward to future posts to see what you have learned!