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lemon cake with blueberry compote 2026 04 14 111833 683x1024 1

Lemon Cake with Blueberry Compote

A delightful cake combining zesty lemon flavors with a sweet blueberry compote, perfect for celebrations and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened Make sure it is soft before mixing.
  • 1 cup milk
  • 3 large eggs Can substitute with applesauce or egg replacer for egg-free version.
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon lemon zest
  • 0.25 cup lemon juice
Blueberry Compote Ingredients
  • 1 cup blueberries Use fresh blueberries if possible.
Four Leches Cream Ingredients
  • 0.25 cup sweetened condensed milk
  • 0.25 cup evaporated milk
  • 0.25 cup whole milk
  • 1 cup heavy cream
  • 0.5 cups lemon curd For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.
  4. In another bowl, combine the flour, baking powder, and salt; gradually add to the creamed mixture until just blended.
Baking
  1. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Blueberry Compote
  1. While the cake is baking, prepare the blueberry compote by simmering blueberries with a bit of sugar and a splash of water until they burst and thicken.
Four Leches Cream
  1. Combine sweetened condensed milk, evaporated milk, whole milk, and heavy cream in a bowl.
Assembly
  1. Once the cake is cool, poke holes in the top and pour the four leches cream over it.
  2. Top with lemon curd and blueberry compote before serving.

Notes

For best texture, let the cake cool completely before adding the four leches cream. Store in an airtight container in the refrigerator for about 3 to 4 days.