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Easy Lemon Blueberry Cake Recipe

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★★★★★

4.9 from 63 reviews

This Easy Lemon Blueberry Cake is a moist, tender dessert bursting with fresh lemon zest and juicy blueberries. Featuring a rich buttery crumb enhanced by sour cream and fresh lemon juice, this cake strikes the perfect balance of brightness and sweetness. The cake is finished with a simple lemon glaze, making it ideal for spring brunches, summer gatherings, or any occasion that calls for a fresh, elegant homemade cake.

Ingredients

Scale

For the Cake

  • 2 1/2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, room temperature
  • 1/4 cup whole milk
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour (for tossing blueberries)

For the Lemon Glaze

  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Prepare the Pan and Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or 8-inch square pan, then line the bottom with parchment paper for easy removal. Alternatively, you can use a 9×5-inch loaf pan, though baking time may increase slightly.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat softened butter with sugar until pale and fluffy, about 3 to 4 minutes. This step aerates the batter for a light texture.
  4. Add the Eggs and Flavorings: Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract. The batter may look slightly curdled, which is normal.
  5. Add Sour Cream and Dry Ingredients: Combine sour cream and milk in a small bowl. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.
  6. Fold in the Blueberries: Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
  7. Bake the Cake: Pour batter into prepared pan, smooth the top, and bake 45-55 minutes (55-65 minutes for loaf pan) until a toothpick inserted in the center comes out clean or with moist crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. Make the Lemon Glaze: Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cake and let set before slicing.

Notes

  • Use fresh lemons for the best flavor as both zest and juice are key.
  • If using frozen blueberries, fold them in directly from the freezer and toss with flour to reduce color streaking.
  • Room temperature ingredients help achieve an even batter and tender crumb.
  • Do not overmix the batter after adding the flour to keep the cake moist and tender.
  • Let the cake cool completely before adding glaze to avoid melting.
  • Store the cake airtight at room temperature up to 2 days or refrigerate for up to 5 days; the flavor improves after resting.
  • The cake can be frozen unglazed for up to 2 months; thaw before glazing.

Keywords: Lemon blueberry cake, moist lemon cake, blueberry dessert, homemade lemon cake, lemon glaze cake, berry cake, spring cake recipe

Find it online: https://foodbylina.com/easy-lemon-blueberry-cake-recipe/