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
Ramona K
i just made some Meyer’s Lemon Curd to fill my cupcakes with. Wish they were available all year long. They have an amazing taste. Will have to try your recipe.
I was wondering if a person used the juice from both lemons and oranges would they get the same as a Meyers Lemon?
Chef D
that’s a good question Ramona, I bet if you could find the right balance between the two it would be pretty close!
Jill Mant
Ok Dennis, your cake looks so delish that I just had to click over to the recipe. Now that I have read your lovely post and have visited the Harold Ross food porn site, I am thoroughly depressed and after I bake and eat your cake will look into photography classes in Denver!
Chef D
oh don’t be depressed, Harold is just a genius with light, I’m just trying to see how I can incorporate some of the techniques into my blog photography. The cake will cheer you up!
nipponnin
Blueberries and lemon are one of my favorite combination food. Fantastic photos too. Congratulations on top 9!
Katie@Cozydelicious
This cake looks amazing! And since it had berries in it, I wouldn’t feel too guilty eating a big slice for breakfast! But really, this would be the perfect cake to enjoy on a cozy afternoon with a bunch of friends, good coffee, and great conversation.
Kim Bee
Okay first of all I want a slice of this cake. It is gorgeous. Secondly how wonderful you got to attend a class like that. Sounds absolutely amazing. I need to really concentrate on my photography once the blog is finished updating. A new camera is in the works and classes are a must. If only I could fly down and attend this one with you. Sounds incredible and I am off to check out his site now. You are just a bundle of info and deserve a pay raise my friend. Have a great week.
Mike
Thank you once again Chef. This post is bookmarked, highlighted, and I can’t wait to continue following you on this wonderful journey … day after day after day …
Chef D
It’s so nice to see you Mike, Hope all is well!
Chef D
That should work, just keep an eye on the cooking time, I don’t think its an exact exchange. The batter can be temperamental if its too deep. This recipe also is delicious with apples, or pineapples.
EA-The Spicy RD
I came here just to see your gorgeous cake, but come away with a new photo technique to check out. Love it!! The cake looks amazing-almost like a pudding cake, and with all tech Meyers lemons on my tree, a gluten-free version is a must make! Luckily, working from home, I can cook and take most of my photos during the day, but I’d love to check out the light painting technique-you have me quite intrigued!
Kate from Scratch
This cake looks and sounds very moist and delicious. Congratulations on the Top 9!
Spiceblogger
This looks so goood! and beautiful too! 😀
Congrats on Top 9–always deserved!
–Shelley
Sandra
Congratulations on Top 9!
Liz
Oooh, this looks like a fabulously moist and delicious cake! I’m off to check out the workshop you attended…thanks for sharing~
FreeSpiritEater
This looks incredibly delicious Chef! The cake looks so moist and flavorful, yum! Congratulations on Top 9! =]
Cristina
OMG, Chef! I love that light painting…just gorgeous. The lighting is moody and elegant – just beautiful. I wanna take a class like that! Thanks for sharing, I’m going to look into it further.
Luv this meyer lemon cake recipe and it’s so timely right now for me. I have lemons coming out of our ears right now (luvin’ it), and have been on the lookout for inspiration…may be making this yummy cake this weekend. 🙂
Margaret Murphy Tripp
Looks very moist and delicious!