blueberry lemon snack cake
Prep time
Cook time
Total time
Serves: 9
  • ½ cup {1 stick} unsalted butter, at room temperature
  • zest of 1 lemon {2 tbsp}
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • ¾ cup + 2 tbsp granulated white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ cup lemon Greek yogurt {you can sub plain Greek yogurt or sour cream and add more lemon zest!}
  • 6 oz fresh blueberries
  • 1-2 tbsp turbinado sugar, for topping
  1. Preheat the oven to 350F, and line a 8x8 baking dish with parchment paper.
  2. In a large bowl, using a whisk or handheld mixer, beat the butter, white sugar, and lemon zest until creamy and fluffy.
  3. Add in the vanilla and lemon extracts, followed by the egg.
  4. Stir in one cup of the flour, along with the baking powder and baking soda. Mix in the lemon Greek yogurt, and then finally stir in the rest of the flour.
  5. Gently fold in the blueberries, and pour the batter into the prepared pan. Top with the turbinado sugar, and bake for 40-50 minutes, until a toothpick inserted in the center comes out mostly clean. Enjoy warm or at room temperature!
Recipe by The Baking Fairy at