Print

Irresistible Lemon Blueberry Easter Bunny Cake

lemon blueberry Easter bunny cake - featured image
Print Recipe

A moist and tender lemon blueberry cake shaped like a bunny, perfect for Easter and spring celebrations. This easy-to-make cake combines bright lemon flavor with juicy blueberries and a festive glaze.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp lemon zest (from about 2 lemons)
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1 ½ cups (225g) fresh blueberries
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tbsp fresh lemon juice (for glaze)
  • Fresh blueberries (for garnish)
  • Edible flowers or pastel sprinkles (optional, for decoration)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your bunny-shaped cake pan thoroughly. Lightly flour it to prevent sticking.
  2. In a medium bowl, whisk together 2 ½ cups flour, 1 tbsp baking powder, and ½ tsp salt. Set aside.
  3. In a large bowl, beat 1 cup softened butter with 1 ¾ cups sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in 4 room-temperature eggs one at a time, mixing well after each addition.
  5. Stir in the lemon zest, 1 tbsp lemon juice, and 1 tsp vanilla extract.
  6. With the mixer on low, add the dry flour mixture in three batches, alternating with 1 cup whole milk in two batches, starting and ending with the dry ingredients. Mix just until combined.
  7. Using a rubber spatula, gently fold in the 1 ½ cups fresh blueberries, being careful not to crush them.
  8. Transfer the batter to your prepared bunny pan, smoothing the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Check after 45 minutes to avoid overbaking.
  10. Let the cake cool in the pan on a wire rack for about 20 minutes, then invert onto the rack to cool completely.
  11. Whisk together 1 cup powdered sugar with 2-3 tbsp lemon juice until smooth and drizzle-able.
  12. Drizzle the glaze over the cooled cake, then garnish with fresh blueberries and edible flowers or sprinkles.

Notes

Use room temperature ingredients for best results. Gently fold blueberries to avoid crushing. Toss blueberries in flour before folding to prevent sinking. Adjust glaze consistency by adding more powdered sugar or lemon juice as needed. If you don’t have a bunny pan, use a bundt or round pan and decorate accordingly.

Nutrition

Keywords: lemon blueberry cake, Easter cake, bunny-shaped cake, spring dessert, lemon glaze, blueberry cake, festive cake

Find it online: https://yumnode.com/irresistible-lemon-blueberry-easter-bunny-cake-recipe-easy-step-by-step-guide/