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Lemon blueberry cake bars served on a plate
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Lemon Blueberry Cake Bars

Moist, soft lemon blueberry cake bars are quick and easy and are bursting with blueberries in every bite.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 319kcal
Author Richa

Equipment

  • Oven
  • Hand Blender

Ingredients

  • ½ cup Unsalted Butter at room temperature
  • 1 Lemon zested
  • ½ cup Castor Sugar
  • 1 Egg large
  • 1 teaspoon Vanilla Extract
  • 2 cups All Purpose Flour / Maida divided
  • ½ teaspoon Salt
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 2 cups Blueberries fresh (See Note 1)
  • 1 cup Yogurt (See Note 2)
  • 1 tablespoon Sugar for topping

Instructions

  • Pre-heat oven to 350F/176C. Line an 8X8 inch cake tin with parchment paper and butter the sides.
  • Cream together butter, sugar and lemon zest in a bowl. Add the egg and vanilla extract and whisk till combined.
  • In another bowl, whisk together 1 ¾ cup flour, salt, baking powder and baking soda. Add this to the wet ingredients, along with yogurt. Whisk till just combined.
  • Toss the blueberries in ¼ cup flour and add them to the cake batter and gently fold them.
  • Pour the batter into the prepared tin, sprinkle sugar on top and bake for 30-35 minutes till a toothpick inserted into the middle comes out clean. Let it cool for ten minutes before slicing.

Notes

  1. Frozen blueberries: Fresh blueberries can be subbed for the same amount of frozen blueberries. Don't thaw them, and bake the cake bars for an extra few minutes till a toothpick inserted into the center comes out clean.
  2. Yogurt: You can substitute the yogurt with ½ cup buttermilk

Nutrition

Calories: 319kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 318mg | Potassium: 117mg | Fiber: 2g | Sugar: 19g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg