Description
This Lemon Blueberry Cake is a moist, fluffy dessert bursting with fresh blueberries and a bright lemon flavor. Perfect for spring or summer celebrations and easy enough for any weeknight baking.
Ingredients
Scale
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 1/2 cups fresh or frozen blueberries
- Optional: powdered sugar for dusting or lemon glaze
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Mix in sour cream and milk until smooth.
- Gradually fold in dry ingredients until just combined. Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
To prevent blueberries from sinking, toss them in a tablespoon of flour before folding into the batter. This cake keeps well at room temperature for 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon blueberry cake, summer dessert, easy cake recipe, fresh blueberry cake
