Blueberry Lemon Cake is a light, moist, and vibrant dessert that combines the sweetness of fresh blueberries with the zesty brightness of lemon. The tangy lemon and juicy blueberries complement each other perfectly, creating a cake that’s both refreshing and indulgent. Whether you’re celebrating a special occasion or simply craving a delicious homemade treat, this cake is sure to impress.
This cake is incredibly easy to make and features simple ingredients that come together to create a flavorful masterpiece. The texture is soft and fluffy, while the lemon glaze adds a touch of extra citrus flavor that elevates the cake to a whole new level. The blueberries provide pops of flavor and color, making each bite delightful. Whether you’re enjoying it with a cup of tea or serving it at a gathering, Blueberry Lemon Cake is bound to become a favorite.
Why You’ll Love This Recipe
1. Bursting with Flavor
The combination of fresh blueberries and tangy lemon creates a cake that is full of flavor and perfectly balanced.
2. Light and Moist Texture
This cake is incredibly light and moist, thanks to the use of sour cream in the batter, giving it a soft and tender crumb.
3. Simple to Make
Despite its deliciousness, this cake is easy to prepare with minimal steps. You’ll have it ready in no time!
4. Perfect for Any Occasion
Whether it’s a casual afternoon treat, a birthday celebration, or a holiday dessert, this cake is versatile enough for any occasion.
5. A Visual Delight
The vibrant blue of the blueberries against the yellow cake is visually stunning, making this cake as beautiful as it is delicious.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Butter (softened)
- Granulated sugar
- Eggs
- Sour cream
- Lemon zest
- Lemon juice
- Vanilla extract
- Fresh blueberries
- Powdered sugar (for glaze)
- Milk (for glaze)
Variations
- Mixed Berries: Swap out the blueberries for raspberries, blackberries, or strawberries, or a combination of all three.
- Lemon Frosting: Instead of a glaze, you could frost the cake with a creamy lemon buttercream frosting for a richer texture.
- Almond Extract: Add a splash of almond extract to the batter for an extra layer of flavor that pairs beautifully with lemon.
- Vegan Version: To make this cake vegan, substitute eggs with flax eggs and use dairy-free sour cream and plant-based butter.
- Lemon Blueberry Muffins: If you prefer individual servings, you can turn this recipe into lemon blueberry muffins by adjusting the baking time and using muffin tins.
How to Make the Recipe
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line it with parchment paper) to ensure the cake comes out easily.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. You can use an electric mixer or beat by hand. This usually takes about 3-4 minutes.
Step 4: Add Eggs and Lemon
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, stir in the lemon zest, lemon juice, and vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and sour cream to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Fold in Blueberries
Gently fold in the fresh blueberries. This helps prevent the berries from bursting and discoloring the batter. If desired, toss the blueberries in a little bit of flour before adding them to help them evenly distribute in the batter.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Step 8: Make the Glaze
While the cake is cooling, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
Step 9: Drizzle the Glaze and Serve
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Slice and serve, and enjoy the burst of lemon and blueberry goodness in every bite.
Tips for Making the Recipe
- Use Fresh Blueberries: Fresh blueberries work best in this recipe, but if you’re using frozen berries, make sure to toss them in a bit of flour before adding them to the batter to help prevent them from sinking to the bottom.
- Sour Cream for Moisture: Sour cream helps to keep the cake moist and adds a slight tang, making the cake even more flavorful.
- Don’t Overmix: Be sure not to overmix the batter once the dry ingredients are added. This helps maintain a tender, fluffy texture.
- Cool the Cake Completely: Let the cake cool completely before drizzling the glaze. If the cake is too warm, the glaze may melt off too quickly.
- Enhance the Flavor: For an extra pop of lemon flavor, add more lemon zest to the cake or glaze.
How to Serve
Blueberry Lemon Cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a cup of tea or a glass of sparkling water to enhance the refreshing lemon flavor. This cake also makes a beautiful addition to brunch spreads or as a light dessert after a hearty meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can store it in the refrigerator for up to a week.
Freezing
Blueberry Lemon Cake freezes well. To freeze, wrap the cooled cake tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. When ready to serve, thaw at room temperature or in the refrigerator overnight before drizzling with glaze.
Reheating
To reheat, warm individual slices in the microwave for 10-15 seconds or place the entire cake in a preheated 300°F (150°C) oven for about 10 minutes to gently warm it.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but make sure to toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.
2. Can I use a different type of flour?
All-purpose flour works best in this recipe, but you can substitute a gluten-free all-purpose flour blend if needed.
3. Can I make this cake without the glaze?
Yes, the cake is delicious on its own without the glaze. You could also serve it with a dusting of powdered sugar or a dollop of whipped cream.
4. Can I use a different citrus fruit instead of lemon?
If you prefer, you can substitute the lemon zest and juice with orange or lime for a different citrus twist.
5. How do I prevent the blueberries from sinking to the bottom?
Toss the blueberries in a little flour before folding them into the batter. This helps keep them evenly distributed throughout the cake.
6. Can I make this cake ahead of time?
Yes, this cake can be made ahead of time. Store it at room temperature for a few days or refrigerate it to keep it fresh for up to a week.
7. Can I double this recipe to make a larger cake?
Yes, you can double the recipe and bake the cake in a 9×13-inch pan. Just be sure to adjust the baking time, as it will likely take longer to bake through.
8. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. You can also check the edges of the cake—if they pull away slightly from the pan, it’s ready.
9. Can I use a bundt pan for this recipe?
Yes, you can use a bundt pan. Just be sure to grease and flour the pan well, and you may need to adjust the baking time slightly.
10. Can I add a streusel topping?
Yes, adding a streusel topping made of sugar, butter, and flour can create a delicious, crunchy contrast to the soft, moist cake.
Conclusion
Blueberry Lemon Cake is a delightful dessert that combines the perfect balance of sweet and tangy flavors. Whether you’re serving it at a family gathering, holiday event, or enjoying it with a cup of tea, this cake is sure to impress. It’s simple to make, full of flavor, and the lemon glaze adds the perfect finishing touch. Try it for your next occasion or as a special treat for yourself!
Print
Blueberry Lemon Cake Recipe
- Total Time: 45-50 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Blueberry Lemon Cake is a soft, moist cake made with fresh blueberries and a hint of lemon zest. The sweet, tangy combination of blueberries and lemon creates the perfect balance of flavors, and the cake is topped with a light lemon glaze for an extra burst of citrus. It’s a refreshing, delicious treat that’s sure to be a crowd-pleaser.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup milk
- 1 tbsp lemon zest (about 2 lemons)
- 2 tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries (or frozen, if fresh is unavailable)
For the Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, use a hand mixer or stand mixer to cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to over-mix.
- Fold in the Blueberries:
- Gently fold in the blueberries, being careful not to break them apart. If using frozen blueberries, toss them in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth and pourable. If the glaze is too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar to reach your desired consistency.
- Drizzle the Glaze:
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. You can use a spoon or a small piping bag for a more controlled drizzle.
- Serve:
- Slice and enjoy your Blueberry Lemon Cake! Serve as a light dessert or a delicious treat with tea or coffee.
Notes
- If you prefer a more intense lemon flavor, you can add extra lemon juice and zest to the cake batter.
- For a healthier version, you can substitute the sour cream with Greek yogurt, and use whole wheat flour in place of all-purpose flour, though the texture may vary slightly.
- This cake is best served the same day, but can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American