I absolutely love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? Because the batter is so thick and creamy.
If you think about it, when you have a thin batter, heavy fruit or add-ins will sink to the bottom. If you don’t want them to drop, be sure to make a thick, creamy batter. I also recommend tossing the blueberries in a little flour – this step is extra insurance they don’t sink!
How to Make Lemon Blueberry Cake
- Use fresh lemons and lemon zest in the cake batter. How to choose lemons at the store? Make sure the lemons you choose are pretty heavy for their size – lemons that are heavy are extra juicy.
- Use buttermilk. If you don’t have buttermilk, you can use whole milk instead.
- Use brown sugar & four eggs: I’ve found that lemon cakes can easily be dry and gritty. To avoid this (and make the cake moist, without being wet), add a little bit of brown sugar, and four eggs.
- Use fresh or frozen blueberries: If you don’t have fresh blueberries, use frozen ones instead. If using frozen, do not thaw.