Blueberry-Lime Snack Cake
Almost like a muffin baked in a 9-inch round, this blueberry-lime snack cake makes a great breakfast when cut into wedges and served with coffee.
By Yankee Magazine|Jun 21 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanAlmost like a muffin baked in a 9-inch round, this cake makes a great breakfast when cut into wedges and served with coffee. Cake flour gives it a particularly delicate crumb, but you can substitute an equal amount of all-purpose flour if that’s what you have on hand.
Yield:
8 to 10 servingsIngredients
2 cups plus 1 tablespoon cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
12 tablespoons unsalted butter, at room temperature
1 ¼ cups plus 1 tablespoon sugar
½ teaspoon kosher salt
3 large eggs, at room temperature
1 cup milk, at room temperature
¼ cup freshly squeezed lime juice
2 tablespoons lime zest
1 ½ cups blueberries
Instructions
Preheat the oven to 350°. Lightly grease a 9-inch cake pan with sides at least 2 inches tall and line with parchment paper; grease that, too.
Sift together the flour, baking powder, and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the butter, 1¼ cups sugar, and salt on high speed until light and fluffy, 4 to 5 minutes. Reduce the speed to low and beat in the eggs one at a time.
Combine the milk and lime juice (it will curdle, and this is OK) in a measuring cup. With the mixer still on low, add the dry ingredients in three parts, alternating each with the milk mixture. Mix in the lime zest. Remove the bowl from the stand mixer and use a rubber spatula to scrape the bottom and sides. Pour the batter into the prepared pan, spread it evenly with the spatula, and scatter the blueberries over the top. Sprinkle with the remaining tablespoon of sugar.
Bake until the cake is golden brown on top (the blueberries will sink into the batter) and the cake is beginning to pull away from the sides, 50 to 55 minutes. Let cool in the pan on a wire rack, then turn out, peel the parchment from the bottom of the cake, and invert onto a serving platter. Cut into wedges and serve warm or at room temperature.
Can this blueberry/lime cake be made in a 10” cast iron pan instead?
Yes!
I used a round 9” pan and the cake overflowed terribly. And it took about 20-25 more minutes to cook. What did I do wrong or…is the recipe correct? PS after all that it tastes great. Just made a mess in my oven.
Hello. I’m so sorry the cake overflowed. Please see my comment above for an explanation and proper apology…As for the baking time, we had consistent results in our tests, but oven thermostats can vary wildly unless they are regularly calibrated, which is why we always give a visual cue of doneness before we give the time. It’s possible that your oven is running “cool.”
I made this cake in a 9” springform pan. I had to cook another 15 minutes. My cake tester came out clean. Within 20 minutes of removing from the oven, the cake fell and it was very gummy. Very disappointed in this recipe.
So glad I read this comment as I saw my 9” pan overflowing but was able to slide a cookie sheet underneath. There is something wrong with this recipe. Strongly suggest u don’t make it until it’s corrected no matter how good the end result is. I still have to clean the bottom of my oven thanks to Yankee recipes.
What a flipping mess in my oven thanks to Yankee Magazine. Do u make these before posting? Thanks for almost burning down my house.
Hello. I’m so sorry the cake overflowed. Please see my comment above for an explanation and proper apology…
Can you substitute with almond flour?
I agree, these recipes should be tested. Too much batter for 9 inch pan. The cake never seems to finish baking. Haven’t tasted it yet; still in oven. Hope it is good.
Hello. I’m so sorry the cake overflowed. Please see my comment above for an explanation and proper apology…
I’m glad I read the comments. I won’t be making this cake.
OMG! WHAT A MESS! I printed this recipe before the comments started coming in. Spent an hour assembling and preparing the ingredients, measured everything exactly, and followed recipe. Batter looked and tasted great, but had enough for TWO 9″ pans. Unfortunately , I followed the recipe and packed it into one. Hand placed all the berries, and as I write this, it has boiled up over the top and sides of the pan all over the bottom of my oven. Waste of my time and the ingredients. I agree with the other guinea pigs who tried this. Does not appear to have been tested properly.
Ok. I’ve calmed down and double checked my ingredients. The recipe calls for cake flour, and I used self-rising cake flour. I assumed that all cake flour was self rising. Looked it up on line, and there’s a big difference. So, my bad. So, if you do bake this, make sure you use either plain cake flour or regular flour, and don’t fill the pan to the brim.
I just took mine out of the oven after baking on center rack for 55 minutes. Looks good, except for the pan, but getting it out of the pan in one piece will be tricky.
In spite of the mess that this made, it came out of the pan in one piece and was absolutely yummy. Looked just like the picture. I did have to put it back in the oven for an extra 5 minutes because the center didn’t look brown enough, and that seemed to take care of the problem I might have had with a doughy taste. Will make it again using regular all purpose flour. Some of the berries did sink to the bottom, but most remained on top. I did sprinkle the berries with coarse, sparkly baker’s sugar. So pretty.
I used the 9 inch cake pan and had no difficulty. I did use cake flour, not regular. I I used the 9” cake pan as directed and Cake flour. My pan did Not overflow. However,All my blueberries sunk to the bottom. The photo did not show that! Help!
If you toss your blueberries in a little bit of flour, just enough to coat a little bit I will keep them from sinking to the bottom.
I see that the recipe calls for 2 cups plus 1 tablespoon of flour. Perhaps that extra tablespoon is for coating the berries before scattering?
I have been following the negative reviews of this recipe. Have yet to see a response from Yankee regarding this. Am sure all bakers who tried this delicious sounding cake are waiting for some feedback!!
Hello everyone. I was dismayed to see that some folks experienced cake batter overflow, and we think we’ve identified the issue (and corrected it in the text above). This cake should be made in 9-inch cake pans with 2″ sides, which is standard for most cake pans these days, but older pans, and pans that are sold at the supermarket, are sometimes just 1 1/2 inches high. This recipe was tested in three different kitchens: the writer’s, mine, and the recipe stylist’s. We all had 2-inch-high pans, so there was no overflow. However, we didn’t account for differences in pan height. This was our error, and we do apologize. Usually, our testing system allows us to catch these kinds of problems, but unfortunately, this one got past us. The cake is truly delicious and well worth making. It can also be made in a square baking pan, and those tend to have the 2-inch sides you need.
The cake came out beautifully – I used the 9″ cake pan with no problem. The berries did sink to the bottom (big deal) but maybe next time I will try the other reader’s solution and coat them with flour before tossing them on top. Delicate crumb, just a hint of the lime – my coworkers loved it and I will make it again.
I had some spillover, but the lime and the blueberry combo was delicious. I will make it again. I cheated and added a little 1/4 tsp Fiori di Sicilia from King Arthur Baking, and wow did the lime pop.
Yummy, but messy. I used a 9” springform pan and baked an extra 15 minutes. 1.5 cups of berries is too much… the cake was very wet, more like bread pudding. The lime adds a delicious note. If you don’t care about neat slices, this cake is scrumptious.
I had the spillage the first time I made it. I was like a volcano inside my oven. But I let it finish baking and it was very good. Second time I used a 9” tube pan and it was perfect. I also coated berries with flour but they sank anyway. Not a problem for me. Will be making it today in the tube pan.
Made this cake in the proper size pan. My problem was I had to cook in 16 minutes more. The cake was dry. Would try again but maybe 10 inch pan.
My family loves this cake. Moist, blueberry lime combination is superb!
Just a question. Could I use another berry? Have a great lime tree but although Maine is my favorite state do not love blueberries. Thanks for any advice.
?
I will try the cake soon
I also had to bake an additional 15 minutes…..the sides & bottom were very brown and I still don’t think it was completely baked through. I used a quality 9” round pan purchased from King Arthur store. I added 1/8 tsp lime OIL to ramp up the flavor. Very tasty but next time I think I’ll omit 1/2 cup of the batter & bake that in a small ramekin.