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Lemon Blueberry Snack Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 350
A moist and tangy lemon blueberry snack cake perfect for a quick treat or dessert, topped with creamy lemon frosting.

Ingredients

Eggs and Sugar

  • 2 large eggs (room temp)
  • 3/4 cup granulated sugar

Wet ingredients

  • 1/4 cup vegetable oil (or neutral oil)
  • 1/4 cup sour cream (room temp)
  • 1/4 cup whole milk (room temp)
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp lemon zest (packed)
  • 1 tsp vanilla

Dry ingredients

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Blueberries

  • 1 cup fresh blueberries (coated in 1 tbsp flour)
  • 1 tbsp flour (for coating blueberries)

Frosting

  • 4 oz unsalted butter (room temp)
  • 4 oz cream cheese (room temp)
  • 2-4 tsps lemon juice (depends on desired lemon flavor)
  • 1 1/2 cups powdered sugar

Instructions 

  • Preheat oven to 350°F (175°C). Grease and line an 8x8-inch pan with parchment.
  • Whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Beat eggs and sugar until pale and thickened (~2-3 min). Add oil, sour cream, milk, lemon juice, lemon zest, and vanilla; mix until smooth.
  • Gently fold in dry ingredients, then blueberries. Pour into pan and bake for 25-30 min. Cool completely.
  • Beat butter and cream cheese until creamy. Add lemon juice and powdered sugar; beat until smooth. Spread on cooled cake.

Notes

For a more lemony frosting, add more lemon juice to taste.
Calories: 350kcal
Cost: $15
Course: Dessert
Keyword: blueberry, cake, lemon