Go Back
+ servings
slice of Meyer lemon, blueberry butter cake on a white plate with slices of Meyer lemons
Print Recipe
4.34 from 33 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


  • 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


  • 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.


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