Lemon Blueberry Snack Cake🫐🍰🍋

This lemon blueberry snack cake is the ultimateeee sweat treat for summer! 🍋🫐

I definitely did not just call this a snack cake so I’d feel better about eating 4 pieces in one sitting LOL. 😌 The texture is so tender and light, with juicy bursts of blueberry in every bite. And don’t even get me started on the lemon cream cheese frosting… it’s smooth, tangy, and sweet, and it pairs ~perfectly~ with the citrusy cake. 😌

This is one of those no-fuss bakes that looks and tastes amazing but couldn’t be easier to make. Perfect for a backyard picnic, BBQ, baby shower, or just when you want a little snack.

Scroll down for the full recipe and let me know if you try it!💛🫐🍰

If you’re interested in more recipes like this, Sweetly Baked is FILLED with them. You’ll get 30 of my favorite recipes for cookies, cakes, muffins, bars & more with step-by-step instructions designed to make baking feel effortless!

You can check it out here.

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Ingredients

Dry:

• 2 large eggs, room temp

• 3/4 cup granulated sugar

• 1/4 cup vegetable oil (or any neutral oil)

• 1/4 cup sour cream, room temp

• 1/4 cup whole milk, room temp

• 2 tbsp fresh lemon juice (about 1 lemon)

• 1 tbsp lemon zest (packed)

• 1 tsp vanilla

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1 cup fresh blueberries, coated in 1 tbsp flour

Cream Cheese Frosting

• 1/4 cup unsalted butter, room temp

• 4 oz cream cheese, room temp

• 2-4 tsps lemon juice (depends how lemony you want it)

• 1 1/2 cups powdered sugar

Directions:

• Preheat oven to 350 F. Lightly grease and line an 8x8-inch pan with parchment paper.

• In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

• In a large bowl, beat eggs and sugar together vigorously until pale and slightly thickened, about 2–3 minutes.

• Add in oil, sour cream, milk, lemon juice, lemon zest, and vanilla. Mix until smooth and fully combined.

• Gently fold the dry ingredients into the wet using a spatula.

• Fold in the blueberries.

• Pour the batter into the prepared pan and smooth the top.

• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

• Let cool in the pan for 10 minutes, then lift out and let cool completely on a wire rack.

To make frosting:

• In a large bowl, beat the unsalted butter and cream cheese until light and creamy.

• Add in the lemon juice and powdered sugar. Beat until creamy.

• Spread frosting on top of the cooled cake!

• Store in an airtight container in the refrigerator for 3-4 days.

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