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
Megan @ Pip and Ebby
Such a fresh-looking cake! Beautiful.
Cucina49
That is a stunning cake…I was in Seattle this weekend and tried to persuade my husband that we really needed to bring back a bag of Meyer lemons, but no go!
Rhonda
I love all things lemony and I’ve been dreaming of lemon cake, seriously dreaming about it! I popped over to Harold Ross’s site and checked out his food photos. Stunning, almost surreal, a real treasure.
Pam
This looks and sounds fabulous, the perfect cake! I would take lemon and blueberries over chocolate any day. This is a must try! Thanks!
vianney
Light painting.. so interested in seeing your future posts, how fun! His work is amazing, thank you for sharing. you meyer lemon butter cake is wonderful, perfect with a steamy cup of tea!
Connie
The cake looks delish and as always wonderful blogging tips from the master. I need to take a class like you have. Thanks for the inspiration.
Sandra
Blueberries and lemons are such an awesome flavor combo. This is a perfect breakfast treat. I checked out the photos and they are amazing!
Kaitlin
This cake looks fantastic! I’m basically drooling on my monitor 🙂 I think the blueberries at the bottom, although a mistake, look pretty cool like that, although I can imagine how much of a pain that was to remove from the pan!
Ann
The cake looks amazing and I can’t wait to hear more about this! I’m excited that I have a course on Photoshop Elements in two weeks….it’s been a real stumbling block for me! Heading to Harold’s site now….
Alyssa
Your cake certainly does look buttery and delicious! I’ve been wanting to take a food photography course. Did he recommend a type light box for artificial light? I try to take pictures during the day, but often times it’s hard to find the time when the light is best. It would be much easier after the kids were in bed at night. Hope you have a great day!
Elin
Chef Dennis…each time I come here, I want to make and eat what you have posted up….lemon and blueberries…mmmmm I wish I could have a slice now 🙂 It is good to learn more on how to use lighting to the fullest for our food photography and me too , but the time I off work, it is dark already so have to use artificial lighting 🙁 You are blessed to have the opportunity to learn under such a pro like Harold Ross 🙂
Have a nice day Chef…fine weather soon for you 🙂
Elin
anna
oh gorgeous, chef! meyer lemon and blueberry is one of my favorite combinations…i have recently had to go gluten free so i may never taste this! such a tragedy!
Jay @ LocalFood.me
I love the idea of pairing lemon and blueberry. Feels like sunlight.
kirby
wow its tempting to give it a try. i really know what it taste like. good photos super convincing.
my kids will surely love this for sure 🙂
Marsha @ The Harried Cook
That looks like such an awesome cake! You had me at lemon – butter. And I love that gooey, moist blueberry layer… Great to read about the workshop! Sounds fabulous 🙂 thanks for sharing!