Lemon Blueberry Cake (Printable Version)
A moist, tangy cake bursting with fresh blueberries and bright lemon flavor, finished with a sweet citrus glaze.
# What You 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
08 - 1/2 cup plain yogurt or sour cream
09 - 1/2 cup whole milk
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
14 - 1 tablespoon flour (for tossing blueberries)
→ For the Lemon Glaze
15 - 1 cup powdered sugar
16 - 2-3 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until incorporated.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with flour. Mix until just combined.
06 - Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
07 - Pour the batter into the prepared pan and smooth the top. Bake 38-42 minutes or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
09 - Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
# Expert Advice:
01 -
- The tart lemon cuts through the sweet blueberries in a way that feels like sunshine on your tongue
- It stays moist for days, making it perfect for unexpected guests or midnight snacks
02 -
- Room temperature ingredients are not a suggestion, cold butter creates a lumpy batter that bakes unevenly
- Do not overmix once you add the flour, or your cake will be tough instead of tender
03 -
- Zest your lemons before cutting them, it is much harder to zest a lemon that has already been juiced
- If your berries are very large, cut them in half so they distribute evenly through the batter