You'll love the tangy sweet flavor the Meyer Lemons give to this luscious, moist lemon blueberry butter cake, loaded with plump delicious blueberries!
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.
You'll love the tangy sweet flavor the Meyer Lemons give to this luscious, moist lemon blueberry butter cake, loaded with plump delicious blueberries!
- 1/2 cup unsalted butter melted
- 1 1/2 cups blueberries
- 1/2 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
- 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
*I forgot to coat the blueberries with flour and they all sank to the bottom , which also made it more difficult to get out of the pan.
More recipes from my site
Pineapple Butter Cake Recipe – Chef Dennis- Torta di Mele Recipe (Italian Apple Cake)
- Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)
- Meyer Lemon Coconut Cake for Two (Gluten Free) with The Dusty Baker
- Meyer Lemon Cheesecake with a White Chocolate Topping
- My Seven Favorite Meyer Lemon Recipes!
Gail Hibdon says
February 18, 2019 at 9:41 pmMy 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 says
February 19, 2019 at 9:09 amJust an update…Delicious! Highly recommend for anyone even us GF. The added almond extract gives a especially nice flavor.
Julie says
January 6, 2019 at 12:24 pmThis 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 says
January 6, 2019 at 2:07 pmThanks for letting me know Julie, I do love that cake!
di from the culinary library says
February 3, 2014 at 4:16 pmJust made this with plums and it works well
Chef Dennis Littley says
February 4, 2014 at 8:28 amthanks for letting me know Di, plums must have been delicious!
Christine says
March 24, 2012 at 5:10 pmMy 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 says
March 24, 2012 at 5:37 pmNow 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 says
March 24, 2012 at 7:04 pmMy 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 says
March 21, 2012 at 3:04 pmyes, 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 says
March 21, 2012 at 6:00 pmHi 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 says
March 3, 2019 at 3:01 pmDennis, 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 says
March 3, 2019 at 3:02 pmmy bad – you DO say, melted butter 🙂
Brendilly Bakes says
March 16, 2012 at 4:01 pmI 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 says
March 16, 2012 at 4:14 pmThank 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 says
March 10, 2012 at 9:48 pmhi 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 says
March 10, 2012 at 9:35 pmOK, 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 says
March 9, 2012 at 1:19 pmOh, 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 says
March 10, 2012 at 12:48 pmhi 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 says
March 5, 2012 at 1:20 pmThe 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 says
March 5, 2012 at 2:22 pmThanks 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 says
March 1, 2012 at 9:54 amThe 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 says
February 27, 2012 at 3:50 pmi 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 says
February 27, 2012 at 5:22 pmthat’s a good question Ramona, I bet if you could find the right balance between the two it would be pretty close!
Jill Mant says
February 23, 2012 at 11:51 amOk 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 says
February 23, 2012 at 12:07 pmoh 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 says
February 23, 2012 at 1:50 amBlueberries and lemon are one of my favorite combination food. Fantastic photos too. Congratulations on top 9!
Katie@Cozydelicious says
February 22, 2012 at 8:45 pmThis 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 says
February 22, 2012 at 12:07 pmOkay 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 says
February 22, 2012 at 10:57 amThank 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 says
February 22, 2012 at 11:29 amIt’s so nice to see you Mike, Hope all is well!
Chef D says
February 22, 2012 at 10:40 amThat 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 says
February 22, 2012 at 9:43 amI 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 says
February 22, 2012 at 9:17 amThis cake looks and sounds very moist and delicious. Congratulations on the Top 9!
Spiceblogger says
February 22, 2012 at 8:57 amThis looks so goood! and beautiful too! 😀
Congrats on Top 9–always deserved!
–Shelley
Sandra says
February 22, 2012 at 7:32 amCongratulations on Top 9!
Liz says
February 22, 2012 at 6:26 amOooh, this looks like a fabulously moist and delicious cake! I’m off to check out the workshop you attended…thanks for sharing~
FreeSpiritEater says
February 22, 2012 at 12:14 amThis looks incredibly delicious Chef! The cake looks so moist and flavorful, yum! Congratulations on Top 9! =]
Cristina says
February 21, 2012 at 10:52 pmOMG, 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 says
February 21, 2012 at 9:46 pmLooks very moist and delicious!
Megan @ Pip and Ebby says
February 21, 2012 at 4:32 pmSuch a fresh-looking cake! Beautiful.
Cucina49 says
February 21, 2012 at 4:03 pmThat 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 says
February 21, 2012 at 3:00 pmI 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 says
February 21, 2012 at 12:47 pmThis looks and sounds fabulous, the perfect cake! I would take lemon and blueberries over chocolate any day. This is a must try! Thanks!
vianney says
February 21, 2012 at 12:17 pmLight 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 says
February 21, 2012 at 10:43 amThe 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 says
February 21, 2012 at 8:27 amBlueberries and lemons are such an awesome flavor combo. This is a perfect breakfast treat. I checked out the photos and they are amazing!
Kaitlin says
February 21, 2012 at 7:20 amThis 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 says
February 21, 2012 at 3:06 amThe 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 says
February 21, 2012 at 12:38 amYour 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 says
February 21, 2012 at 12:26 amChef 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 says
February 21, 2012 at 12:06 amoh 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 says
February 20, 2012 at 11:40 pmI love the idea of pairing lemon and blueberry. Feels like sunlight.
kirby says
February 20, 2012 at 11:24 pmwow 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 says
February 20, 2012 at 8:14 pmThat 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 says
February 20, 2012 at 8:02 pmthis is gorgeous, Dennis!
Foodness Gracious says
February 20, 2012 at 4:55 pmMmmm, 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 says
February 20, 2012 at 4:10 pmThe 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 says
February 20, 2012 at 2:16 pmThat 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 says
February 20, 2012 at 2:01 pmThis 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 says
February 20, 2012 at 1:57 pmAs 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 says
February 20, 2012 at 1:50 pmWow that looks so moist and delicious. I wish I could have a slice right now…yummy
Kristina says
February 20, 2012 at 1:47 pmsounds 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. says
February 20, 2012 at 1:34 pmMmm, 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 says
February 20, 2012 at 12:54 pmI’ve never seen a more moist, mouthwatering cake Dennis! This is pure beauty in a baked good. Thanks for sharing.
Steph@stephsbitebybite says
February 20, 2012 at 12:26 pmWhat a gorgeuos cake! The flavors remind me of summer! Can’t wait for those warm weather days!
Emily @ Life on Food says
February 20, 2012 at 12:20 pmWhat 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 says
February 20, 2012 at 12:11 pmYour 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 says
February 20, 2012 at 11:46 amIf you enjoy lightpainting, you should check out Dave Black. He does some amazing work! I think his website is http://WWW.daveblackphotography.com.
cheers!
Chef D says
February 20, 2012 at 12:08 pmThanks Andrew, I have seen his work, simply amazing!
Dee at Deelicous Sweets says
February 20, 2012 at 11:39 amThis 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!