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!
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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
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!