Can I freeze a blueberry cake?

Whether unfrosted layers, loafs or Bundts, completely decorated and frosted cakes that have already been cut into slices, or anything in between, the steps are all basically the same: Cool the cake completely, wrap it tightly in plastic wrap and pop it in the freezer .

Can I substitute lemon juice for milk in cake mix?

Any liquid can be substituted for the milk in a recipe with a 1:1 ratio . Choose the best liquid for your recipe: Is your recipe sweet or savory? You may choose between a fruit juice, water or broth, depending on if your recipe's flavors.

Can you use bottled lemon juice for baking?

Yes, when a recipe calls for lemon juice you can use fresh or bottled . Why do some of ROGERS bread recipes call for lemon juice?

Should I thaw frozen blueberries before baking a cake?

Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you're making has a short baking or cooking time .

What is the shelf life of blueberry cake?

When does Blueberry Cake expire? A store-bought, unopened blueberry cake can last around 7 days beyond the sell-by date if it's kept in pantry, 1-2 weeks if it's stored in the fridge and up to 6 months if properly stored in the freezer .

Can you freeze a cake in a ziplock bag?

Ziploc bags will keep out moisture from the cake better than just plastic wrap . Cakes frozen this way will stay fresh for up to 3 months. If your cake layer is too big for a Ziploc bag, wrap the cake in a pieces of aluminum foil in the same double-layer-cross method like the plastic wrap.

Does lemon juice stop cakes from rising?

Lemon juice helps react with baking soda too, and the combination gives the best rise while still keeping the cake very moist . Both of these ingredients are added at the end, which helps ensure that most of the reaction with baking soda happens inside the oven. Baking low and slow.

What happens when lemon juice is mixed with baking?

When baking powder is mixed with lemon juice, bubbles formed because of evolution of carbon dioxide gas. This is a chemical change, because in this reaction new substances are formed.

What happens if you put too much lemon juice in a cake?

Cutting too much lemon for a recipe can result in a dish that is excessively sour or acidic . This can overpower the other flavors and make the dish unbalanced. It is important to use the right amount of lemon to ensure the desired taste and to avoid ruining the dish.

What is the function of lemon in baking?

In baked goods and desserts, lemons provide a light, fresh flavour . Plus, it can be used to tenderise meat, or it can be used as a substitute for vinegar in dressings. Lemon juice added to steamed vegetables will help them keep their bright colours and enhance their flavour.

Easiest Lemon Blueberry Cake Recipe (No eggs, butter, or milk!) (2024)

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This lemon blueberry cake features a moist and fluffy cake bursting with tangy lemon and juicy blueberries throughout. It’s topped with a simple cream cheese frosting that takes it up a notch.

Easiest Lemon Blueberry Cake Recipe (No eggs, butter, or milk!) (1)

We love simple and delicious cake recipes.

There is a misconception that cakes are difficult and time-consuming but we’ve proven otherwise. Our death by chocolate, lemon, and coconut cakes are all impressive to look at but are so easy to make.

One combination we adore is that of lemon and blueberries. We’ve made muffins with the and now we have this delicious show-stopper.

Table of Contents

Why you’ll love this recipe
Ingredients needed
How to make a lemon blueberry cake?
Tips for success
Storage instructions
More easy cake recipes to try
Frequently Asked Questions
Lemon Blueberry Cake (Recipe Card)

Why you’ll love this recipe

This blueberry lemon cake recipe is truly a game changer. We’ve been making it at least once month, and more during the summer months when blueberries are in season.

The texture is truly exceptional- Moist and fluffy in the middle, with a tender crumb, and plenty of blueberries throughout.
And I love that this cake uses simple pantry staple ingredients. There is no butter, no milk, and no eggs needed, and everything is made in one bowl.
We made this as a layer cake but you don’t need to do that if you prefer just one layer or want to make it as a sheet cake- the ball is in your court!

Oh, and if you’d like other cake recipes using pantry ingredients, try a vanilla cake or a chocolate cake.

Ingredients needed

As mentioned earlier, this cake uses a simple ingredient list. You probably have everything you need in your pantry right now. Here is what you’ll need:

All purpose flour– Either plain flour or gluten free all purpose flour. Be sure to sift your flour to ensure that there are no clumps in the batter.
Baking soda– Works with the vinegar to help give the cake the fluffiness and rise without eggs.
Salt– Brings out the sweetness.
Sugar– I like using white sugar for the cake, but brown or coconut sugar also work. Just be wary that if you choose one of the latter two, the cake will be darker in color.
Lemon juice– Works with the lemon extract to give an intense lemon flavor.
Vinegar– Use either white vinegar or apple cider vinegar.
Oil of choice– Neutral flavored oil, like canola oil, vegetable oil, or safflower oil.
Water– To mix everything together. You can also use your favorite milk.
Lemon extract– Gives a stronger lemon flavor. If you’d prefer a mild lemon flavor, replace this with vanilla extract.
Blueberries– Either fresh or frozen blueberries. If you use frozen berries, don’t worry about thawing them out.
Cream cheese frosting- You can either use a store-bought one or make your own (s listed in the recipe card).

How to make a lemon blueberry cake?

Simple is an understatement for this recipe. Everything is made in the same bowl and honestly, the hard part is waiting for the cake to bake. If you choose to make this a layer cake, you’ll just need to prep a couple of cake pans.

Ready to whip one up?

Step 1- Make the batter

Start by adding your dry ingredients in a large mixing bowl and whisking together. Add the wet ingredients, before folding through the blueberries.

Step 2- Bake the cake

Next, transfer to an 8-inch cake pan and bake for 30-35 minutes, or until a skewer comes out clean.

Step 3- Frost the cake

Finally, let cool in the cake pan completely, before frosting, if desired.

Easiest Lemon Blueberry Cake Recipe (No eggs, butter, or milk!) (2)

Tips for success

Storage instructions

To store: Leftovers needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.

To freeze: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.

Easiest Lemon Blueberry Cake Recipe (No eggs, butter, or milk!) (3)

More easy cake recipes to try

Healthy Carrot Cake

Flourless Chocolate Cake

Funfetti Cake

Vegan Strawberry Cake

Chocolate Caramel Cake

Harry Potter Cake

Frequently Asked Questions

How to stop blueberries from sinking into the cake?

To avoid blueberries from sinking to the bottom of the cake, lightly toss your blueberries in some flour.

Is this cake vegan?

As this cake has no eggs or dairy in it, it is suitable for a vegan diet.

Lemon Blueberry Cake

5 from 3258 votes

This lemon blueberry cake recipe features a moist and fluffy cake loaded with fresh blueberries and a subtle tanginess from the lemons. It's easy to make and is sure to impress.

Servings: 12 slices

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Rate This Recipe

Ingredients

▢ 1 1/2 cups all purpose flour gluten free, if needed
▢ 1 cup sugar brown or coconut sugar work.
▢ 1/4 teaspoon salt
▢ 1 teaspoon baking soda
▢ 1 teaspoon white vinegar
▢ 5 tablespoon olive oil
▢ 3/4 cup water
▢ 1/4 cup lemon juice
▢ 1 teaspoon vanilla extract
▢ 1/2 cup blueberries fresh or frozen

Cream cheese frosting

▢ 3 tablespoons cream cheese softened
▢ 1 1/2 tablespoons butter
▢ 2/3 cup powdered sugar

Instructions

Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined. Fold through your blueberries.
Transfer the cake batter to the lined cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Let the cake cool in the pan completely, before frosting, if desired.
To make the frosting, beat together the cream cheese and butter until fluffy. Slowly add in the powdered sugar until combined. If the frosting is too thick, add a little water. If too thin, add more powdered sugar.

Notes

For a layer cake, double the ingredients. For a triple layer cake, triple the ingredients.

Frosting is optional. This cake tastes delicious sans frosting.

TO STORE: Blueberry Lemon Cake needs to be stored in the fridge, as it will spoil at room temperature. Keep cake in a sealed container or covered in plastic wrap. Storing the cake this way will ensure the cake will keep for at least 5 days.

TO FREEZE: Leftover cake slices can be placed in a ziplock bag and stored in the freezer for up to 2 months.

Nutrition

Serving: 1SliceCalories: 179kcalCarbohydrates: 30gProtein: 2gFat: 6gSodium: 106mgPotassium: 27mgFiber: 1gVitamin C: 3mgCalcium: 2mgIron: 1mgNET CARBS: 29g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!