Lemon and Blueberry Syrup Cake
Ingredients:
For the Cake:
1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/2 cup (120ml) whole milk
1/2 cup (75g) fresh blueberries (or frozen, if fresh are not available)
For the Lemon Syrup:
1/2 cup (120ml) fresh lemon juice (about 2-3 lemons)
1/2 cup (100g) granulated sugar
1 tablespoon water
For the Blueberry Topping (Optional):
1/2 cup (75g) fresh blueberries
2 tablespoons sugar
1 tablespoon water
Instructions:
- Preheat the Oven & Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9-inch (23 cm) round cake pan or line the bottom with parchment paper. Alternatively, you can use a loaf pan or an 8-inch square pan if that’s what you prefer. - Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined after each addition. The batter will be thick.
Gently fold in the blueberries, being careful not to crush them too much. If you’re using frozen blueberries, don’t thaw them first; just add them straight into the batter.
- Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare the Lemon Syrup
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice, sugar, and water.
Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. Allow it to simmer for about 5-7 minutes, or until it has thickened slightly. Remove from heat and set aside to cool.
- Soak the Cake with Syrup
Once the cake has cooled slightly but is still warm (not hot), use a skewer or a fork to poke holes all over the top of the cake.
Slowly pour the cooled lemon syrup evenly over the cake, allowing it to soak in. Be generous with the syrup, as it will keep the cake moist and infuse it with a burst of lemon flavor.
- Make the Blueberry Topping (Optional)
If you want to add an extra touch of blueberry flavor, prepare the blueberry topping by combining the fresh blueberries, sugar, and water in a small saucepan.
Cook over medium heat for about 5-7 minutes, stirring occasionally, until the blueberries have softened and released their juices, forming a light syrup.
Let it cool to room temperature, and then drizzle it over the cake for a gorgeous finishing touch.
- Serve & Enjoy
Let the cake sit for about 30 minutes to allow the syrup to soak in fully. You can serve it warm or at room temperature.
Slice and serve! This cake is wonderful on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Storage Tips:
This cake keeps well for 3-4 days if stored in an airtight container at room temperature. The syrup helps keep the cake moist.
If you’d like to freeze it, wrap the cake tightly in plastic wrap and foil. It can stay frozen for up to 3 months. To serve, thaw the cake at room temperature.
Why You’ll Love This Cake:
Moist & Tender: Thanks to the lemon syrup soaking in, this cake stays incredibly moist.
Bright & Fresh Flavor: The lemon adds a fresh, citrusy zing that pairs perfectly with the sweet, juicy blueberries.
Gorgeous Presentation: The syrup-soaked cake glistens, and the blueberries on top make it visually stunning—perfect for any special occasion or just because!
I hope this recipe gives you the most delicious Lemon and Blueberry Syrup Cake! Let me know how it turns out, or if you need any adjustments. Happy baking! 🍰🍋🫐