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
Scale
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