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    Home » Recipes » Cake Recipes

    Meyer Lemon Blueberry Butter Cake Recipe

    Published: Feb 20, 2012 · Modified: Mar 4, 2023 by Chef Dennis Littley

    299 shares
    • Facebook188
    • Yummly
    4.36 from 34 votes
    Jump to Recipe Print Recipe

    What could be better for breakfast, brunch or dessert than this sweet and tangy Meyer lemon blueberry butter cake?

    slice of Meyer lemon, blueberry butter cake on a white plate with slices of Meyer lemons

    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!

    Meyer lemon, blueberry butter cake on a white plate with slice cut out

    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!

    A close up of a slice of Meyer lemon, blueberry butter cake on a white plate with slices of Meyer lemons

    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.

    slice of Meyer lemon, blueberry butter cake on a white plate with slices of Meyer lemons
    Print Recipe Save Saved!
    4.36 from 34 votes

    Meyer Lemon Blueberry Butter Cake

    You’ll love the tangy sweet flavor the Meyer Lemons give to this luscious, moist lemon blueberry butter cake, loaded with plump delicious blueberries!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 293kcal
    Author: Chef Dennis Littley

    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
    Prevent your screen from going dark

    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

    Notes

    *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.

    Nutrition

    Calories: 293kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 309mg | Potassium: 134mg | Fiber: 1g | Sugar: 28g | Vitamin A: 430IU | Vitamin C: 10.6mg | Calcium: 44mg | Iron: 1.1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Adele

      February 12, 2021 at 12:15 am

      5 stars
      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.

      Reply
    2. Diana D.

      January 14, 2020 at 10:55 pm

      5 stars
      Delicious! The cake is moist, flavorful and divine. I used a lemon glaze instead of powdered sugar.

      Reply
      • Chef Dennis Littley

        January 15, 2020 at 8:52 am

        Thanks for the great review and I’m happy to hear you enjoyed this delicious cake! I love the idea of the glaze.

        Reply
    3. Mary K

      January 13, 2020 at 12:55 pm

      Made this cake using large frozen blueberries. It turned out excellent, both my husband and i loved it!

      Reply
    4. Gail Hibdon

      February 18, 2019 at 9:41 pm

      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.

      Reply
      • Gail Hibdon

        February 19, 2019 at 9:09 am

        5 stars
        Just an update…Delicious! Highly recommend for anyone even us GF. The added almond extract gives a especially nice flavor.

        Reply
    5. Julie

      January 06, 2019 at 12:24 pm

      5 stars
      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

      Reply
      • Chef Dennis Littley

        January 06, 2019 at 2:07 pm

        Thanks for letting me know Julie, I do love that cake!

        Reply
    6. di from the culinary library

      February 03, 2014 at 4:16 pm

      Just made this with plums and it works well

      Reply
      • Chef Dennis Littley

        February 04, 2014 at 8:28 am

        thanks for letting me know Di, plums must have been delicious!

        Reply
    7. Christine

      March 24, 2012 at 5:10 pm

      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. 🙂

      Reply
      • Chef D

        March 24, 2012 at 5:37 pm

        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.

        Reply
        • Christine

          March 24, 2012 at 7:04 pm

          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! 🙂

    8. Lauren

      March 21, 2012 at 3:04 pm

      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.

      Reply
      • Chef D

        March 21, 2012 at 6:00 pm

        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

        Reply
        • Kim

          March 03, 2019 at 3:01 pm

          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

          March 03, 2019 at 3:02 pm

          my bad – you DO say, melted butter 🙂

    9. Brendilly Bakes

      March 16, 2012 at 4:01 pm

      5 stars
      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! 🙂

      Reply
      • Chef D

        March 16, 2012 at 4:14 pm

        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!

        Reply
    10. Chef D

      March 10, 2012 at 9:48 pm

      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

      Reply
    11. Christine Field

      March 10, 2012 at 9:35 pm

      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!

      Reply
    12. Christine Field

      March 09, 2012 at 1:19 pm

      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?

      Reply
      • Chef D

        March 10, 2012 at 12:48 pm

        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

        Reply
    13. kellypea

      March 05, 2012 at 1:20 pm

      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!

      Reply
      • Chef D

        March 05, 2012 at 2:22 pm

        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!

        Reply
    14. Carrie's Experimental Kitchen

      March 01, 2012 at 9:54 am

      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.

      Reply
    15. Ramona K

      February 27, 2012 at 3:50 pm

      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?

      Reply
      • Chef D

        February 27, 2012 at 5:22 pm

        that’s a good question Ramona, I bet if you could find the right balance between the two it would be pretty close!

        Reply
    16. Jill Mant

      February 23, 2012 at 11:51 am

      5 stars
      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!

      Reply
      • Chef D

        February 23, 2012 at 12:07 pm

        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!

        Reply
    17. nipponnin

      February 23, 2012 at 1:50 am

      5 stars
      Blueberries and lemon are one of my favorite combination food. Fantastic photos too. Congratulations on top 9!

      Reply
    18. Katie@Cozydelicious

      February 22, 2012 at 8:45 pm

      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.

      Reply
    19. Kim Bee

      February 22, 2012 at 12:07 pm

      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.

      Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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