Blueberry Lemon Cake




Total Time: 1 hr, 10 mins

Prep Time: 20 mins

Cook Time: 50-60 mins

Yield: 12 servings

Dish Size: 8x8 Pan





  • 1½ cups plus 1 Tbsp all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • ¾ cup white sugar, divided
  • 2 eggs, yolks and whites separated
  • 1 tsp lemon extract
  • 1 tsp lemon zest
  • 1 cup milk
  • 1½ cups fresh blueberries
  • 1 Tbsp turbinado sugar




  1. Stir together flour, baking powder, and salt. Set aside
  2. With an electric mixer, cream butter and ½ cup sugar on medium speed until light & fluffy. Beat in egg yolks, lemon extract, and zest until combined.
  3. Add flour mixture and milk alternately, beating on low after each addition until combined. Stir in blueberries.
  4. In a bowl beat egg whites at medium speed until soft peaks form. Beat in remaining ¼ cup of sugar a tablespoon at a time until stiff peaks form.
  5. Stir ⅓ of egg white mixture into batter, then fold in remaining egg whites.
  6. Spread batter in a temp-tations® 8x8 pan, sprinkle with turbinado sugar, and bake in a preheated 350°F oven for 50-60 minutes, until a toothpick inserted in the center comes out clean.