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–+ servings

Lemon Blueberry Cake

Bursting with fresh blueberries and zesty lemon, this cake is finished with a sweet citrus glaze.
Print Recipe
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!
Servings: 10