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!
You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
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 tsp baking powder
- 1 tsp salt
- 2 whole eggs plus 2 egg yolk
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 tbsp grated Meyer lemon zest
- 1 tbsp 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
Adele
Warned by other posts, I made a few slight changes to the recipe to avoid ending up with pudding. I eliminated the 2 egg yolks, sifted the flour, and beat the eggs and sugar for a few minutes until they were light and fluffy- I learned that trick from a banana bread that had you beat the eggs and sugar for 8 minutes, but I didn’t beat this mixture for that long. I did have to cook the cake for an extra 10 minutes (in an oven that usually bakes items close to the time mentioned in a recipe). The cake was still dense and rich with a slightly crunchy top; it tastes lovely. The blueberries sunk to the bottom even though I dusted them with flour but doesn’t detract in any way.
Diana D.
Delicious! The cake is moist, flavorful and divine. I used a lemon glaze instead of powdered sugar.
Chef Dennis Littley
Thanks for the great review and I’m happy to hear you enjoyed this delicious cake! I love the idea of the glaze.
Mary K
Made this cake using large frozen blueberries. It turned out excellent, both my husband and i loved it!
Gail Hibdon
My first try at this recipe…looks yummy and trying it with GF flour, so added xanthum gum, but also had to add a little almond extract to go with the blueberries. It’s in the oven now. Used a square 9×9 and just hoping for yummy. We are use to more dense cakes with being gluten free.
Gail Hibdon
Just an update…Delicious! Highly recommend for anyone even us GF. The added almond extract gives a especially nice flavor.
Julie
This cake recipe is delicious. Made it yesterday, following the directions and it came out perfectly. Since the top was slow to brown I did bake it for 35 min. Everyone loved it
1
Chef Dennis Littley
Thanks for letting me know Julie, I do love that cake!
di from the culinary library
Just made this with plums and it works well
Chef Dennis Littley
thanks for letting me know Di, plums must have been delicious!
Christine
My husband tried this recipe today for my birthday as i looooove lemon and blueberries and he sadly got the same results as Christine and Lauren above. We’re wondering if there was supposed to be more flour than the recipe called for? Our blueberries were on the top as well, and it wasn’t a cake, but more like a firm lemon curd. We ended up taking them and cutting them into small bars and dusted with the powdered sugar. On the other hand, my mom loved the top of the cake. 🙂
Chef D
Now you have me wondering Christine, I will have to make it again and check the recipe, I’m wondering if in all three cases it needed to be baked longer? I will let everyone know when I remake the cake. sorry it didn’t come out but thanks for letting me know.
Christine
My husband actually thought the same thing you mentioned wondering if it needed to be baked longer and tried it with the second cake he attempted, but it had the same result. I’ll be interested to see how you make out, and even more so if you have some changes so we can try this again! 🙂
Lauren
yes, like the person before, mine came out rather like a lemon curd. I followed the intructions exactly, and I am am experienced baker. 🙁 tasty but not what I anticipated.
Chef D
Hi Lauren
I am so sorry that I missed your first message, the butter should have been melted but there was no way for you to know that since I left it out of the recipe. I do proof read all of my content, but sometimes I do miss an error that isn’t as obvious as it should be, more than anything I want anyone who is making one of my recipes to be successful.
I know it isn’t much of a consolation, but I will do my best to improve my proof reading.
Dennis
Kim
Dennis, love this cake – but, I am confused b/c you told this lady in 2012 that the butter should be MELTED, yet you have not updated the recipe as such…does this recipe need updating for more flour, more bake time or melted butter? Thanks much! Kim
Kim
my bad – you DO say, melted butter 🙂
Brendilly Bakes
I absolutely LOVE Meyer lemons. I think they’re one of the greatest things God ever created! Your cake looks absolutely wonderful and I’m eager to try out your recipe. I’m always looking for great ways to use lemons of all kinds. Thank you so much! 🙂
Chef D
Thank you! It was a very dense cake, almost wet, but so very very delicious! I also made a very easy Meyer Lemon Gelato that was incredible!
Have a great weekend!
Chef D
hi Christine,
this particular version of my butter cake is more dense than the others, but it is a pretty dense wet cake. The batter will be liquid but thicker. It certainly doesn’t sound like you did anything wrong, if you would like to try it with apples or pears I promise you much better results, although this cake is not your typical cake, I think its all the butter that’s in it.
here is the link to that recipe.
https://www.askchefdennis.com/2009/12/torta-di-miele/
thanks for writing back.
Dennis
Christine Field
OK, time for true confessions. I used frozen blueberries, although I microwaved them briefly first to thaw them a little. Also, I only had one lemon, and it wasn’t a Meyer lemon. I got more than a quarter cup of juice out of it, and made up the rest with the bottled kind. (I don’t think I’ve ever seen a Meyer lemon. I gather they are sweeter?) My butter was salted. Otherwise I followed the recipe closely. When I added the butter to the eggs with the sugar, it didn’t blend in smoothly. Maybe I should have softened it more. One other thing that concerned me was that when I put the batter in the pan, where you say to spoon it in, I poured, and there was nothing to smooth. The batter was liquid. Maybe gelatinous isn’t the right word for the finished product. It was just very dense, and wet, but browned on top.
Anyway, my husband ate the whole thing!
Christine Field
Oh, dear. I made the cake but it turned out to be a dense, gelatinous mass, blueberries on the top, not oh the bottom. What did I do wrong?
Chef D
hi Christine
I am so sorry to hear the cake did not come out. Did you make any substitutions or use a different size pan? When you say gelatinous it makes me think it could have been baked longer. I don’t why the blueberries stayed on top, if I don’t coat mine in flour they always sink.
I have made this same recipe so many times, and have never had any issues, I do apple a lot, and pineapple, this was my first lemon version, but a few bloggers friends made it and said it was good, so I am very perplexed as to what happened.
Dennis
kellypea
The Meyer lemon cake is what got me over here — great flavor combo — but I was happy to see the photog links — always looking to improve my own skills, so thanks! My son has a Wacom tablet he uses to draw and design characters. I love to watch him use it. Have fun with yours!
Chef D
Thanks for stopping by! The cake was delicious! I’ve still got so much to learn about photography, it seems like it will never end!
Carrie's Experimental Kitchen
The cake sounds amazing and the photography is absolutely gorgeous. Thank you for the information on Harold Ross. I’m actually taking a one on one photography course in the next few weeks myself and the photoshop part will help tremendously.
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!
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!
sweetsugarbelle
this is gorgeous, Dennis!
Foodness Gracious
Mmmm, thta looks like one nice and moist peice of bake work Chef! These are the reasons why I am so addicted to coffee because for me they go hand in hand 🙂
Take care…
Mary
The cake looks delicious, Chef Dennis. That workshop sounds like a gift! What a great opportunity to be able to learn from a pro like that. His work is fantastic. I am already looking forward to some future tips I’m sure you’ll pass along to us!
Jackie @ Domestic Fits
That class sounds amazing! I’ve been wanting to take a class so bad. And this cake looks incredible, butter and lemon are such a fantastic combo in baked goods!
Choc Chip Uru
This cake looks so moist and flavoursome, packed with such delicious flavours – perfect for your upcoming spring 😀
Cheers
Choc Chip Uru
Latest: Surprise Choc Cookies + Choc Truffle Chunk Muffins
Deborah
As luck would have it…I have all of the ingredients and can’t wait to try this!! This looks so moist and delicious and it has two of my favorite fruits! Thanks for sharing the recipe!
RavieNomNoms
Wow that looks so moist and delicious. I wish I could have a slice right now…yummy
Kristina
sounds like an exciting weekend – I would love to take that workshop! his photography page has some stunning work, and I can’t wait to see yours!
I am loving Meyer lemons right now, and I NEED to make this cake!
Kiri W.
Mmm, butter cake is one of my favorite simple dishes, yet you have made it such a fancy dish that looks enticing.
Georgia @ The Comfort of Cooking
I’ve never seen a more moist, mouthwatering cake Dennis! This is pure beauty in a baked good. Thanks for sharing.
Steph@stephsbitebybite
What a gorgeuos cake! The flavors remind me of summer! Can’t wait for those warm weather days!
Emily @ Life on Food
What a fabulous way to use your extra time! Your workshop sounds very interesting and I cannot wait to see some of the photography changes. As always your recipe looks amazing. I get goose bumps every time you use Meyer lemons. Yum!
Anita at Hungry Couple
Your workshop sounds very interesting. Learning more about photography and lighting is on my (somewhat long) to-do list. The cake also looks amazing and fairly simple. We’ve been thinking about blueberries lately and seeing your recipe really clicked. I’m not much for blueberry pie but this cake is going on the spring baking list for sure. Thanks, Dennis.
Andrew
If you enjoy lightpainting, you should check out Dave Black. He does some amazing work! I think his website is WWW.daveblackphotography.com.
cheers!
Chef D
Thanks Andrew, I have seen his work, simply amazing!
Dee at Deelicous Sweets
This cake looks fabulous. I have made one very similar to it and the combination of lemons and blueberries is out of this world. Enjoy your day off and I’m looking forward to future posts to see what you have learned!