Lemon Blueberry Cake
Bright lemon and plump blueberries come together in a soft, golden cake topped with a tangy glaze. Simple to whip up and sure to impress, this cake is perfect for celebrations or a sweet afternoon treat!
Variations & Substitutions
Swap out blueberries for raspberries or blackberries for a fun flavor twist. If you’re out of sour cream, Greek yogurt works beautifully and keeps the cake moist.
For a nutty crunch, sprinkle sliced almonds on top before baking. Prefer a more subtle lemon flavor? Cut the zest in half and use orange juice in the glaze for a citrusy spin.
Tips & Tricks for Perfect Results
Room temperature ingredients blend more smoothly and help the cake rise evenly. Don’t overmix the batter—just stir until everything’s combined for a fluffy crumb.
Tossing berries in flour keeps them from sinking, so every slice is studded with fruit. For a bakery-style finish, let the cake cool completely before glazing to avoid a runny mess.
Storage & Reheating
Keep your cake fresh by storing it in an airtight container at room temperature for up to two days, or refrigerate for up to five.
To freeze, wrap slices individually and stash in a freezer bag for up to two months. To reheat, let thaw at room temp or zap in the microwave for 10–15 seconds for that just-baked warmth.
Lemon Blueberry Cake
Ingredients
- 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 tbsp lemon zest about 1 lemon
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups fresh blueberries plus 1 tbsp flour for tossing
Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment. In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 2-3 minutes). Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla; mix well.
- Mix in sour cream. Add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
- Toss blueberries with 1 tbsp flour (prevents sinking). Gently fold into batter.
- Spread batter evenly in the pan. Bake 45–50 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack.
- Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Slice and enjoy!
