Lemon Blueberry Cake (Print View)
Enjoy a moist, zesty cake bursting with fresh blueberries and bright lemon flavor, ideal for spring and summer.
# What You'll Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 2 tablespoons lemon zest (from about 2 lemons)
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries (or frozen, unthawed)
→ For the Lemon Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons fresh lemon juice
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper for non-stick release.
02 - In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. Reserve this mixture.
03 - In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light, pale, and fluffy, approximately 2 to 3 minutes.
04 - Add the large eggs to the creamed mixture, one at a time, beating thoroughly after each addition until fully incorporated.
05 - Stir in the fresh lemon zest, fresh lemon juice, and vanilla extract until just combined.
06 - In a separate small bowl, whisk together the whole milk and sour cream or plain Greek yogurt.
07 - Gradually add the dry ingredient mixture to the wet batter in three alternating additions with the milk mixture, beginning and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix the batter.
08 - In a small bowl, lightly toss the fresh blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking. Gently fold the floured blueberries into the cake batter.
09 - Carefully pour the prepared cake batter into the greased and floured 9-inch round cake pan. Smooth the top surface evenly with a spatula.
10 - Bake in the preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
11 - Allow the baked cake to cool in its pan for 10 minutes before carefully inverting it onto a wire rack to cool completely to room temperature.
12 - While the cake cools, prepare the glaze: In a small bowl, whisk the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until a smooth, pourable consistency is achieved. Drizzle the glaze evenly over the completely cooled cake.
13 - Allow the lemon glaze to set for approximately 15 minutes before slicing and serving the cake.
# Expert Suggestions:
01 -
- This cake is surprisingly forgiving, making it a perfect project even if you're not a seasoned baker.
- The vibrant lemon flavor perfectly balances the sweet blueberries, creating a refreshingly delicious treat for any occasion.
02 -
- Never overmix the batter once the flour is added; this is an essential lesson for a tender, moist crumb.
- Always ensure your cake is completely cool before adding the glaze, otherwise it will melt right off and create a sticky mess.
03 -
- Always zest your lemons *before* you cut and juice them; it's significantly easier to get all that aromatic zest from a whole lemon.
- If you're using frozen blueberries, do not thaw them; toss them directly into the flour mixture from frozen to prevent them from bleeding too much color into your batter.