This Lemon Blueberry Cake is a perfect combination of tangy lemon flavor and sweet blueberries, creating a moist, fluffy, and irresistible dessert. Whether it’s a tea-time treat or a show-stopping centerpiece for your next gathering, this cake is sure to impress!
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
Step 2: Prepare the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the yogurt, milk, lemon zest, and lemon juice until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries coated in flour to prevent sinking.
Step 3: Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Lemon Glaze
In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth.
Drizzle the glaze over the cooled .
Step 5: Garnish and Serve
Garnish with fresh blueberries and a sprinkle of lemon zest before serving.
Tips for Perfect Lemon Blueberry Cake
Flour Coating for Blueberries: Tossing blueberries in flour prevents them from sinking to the bottom of the cake.
Fresh Lemon Juice: For the best flavor, always use freshly squeezed lemon juice.
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Serving Suggestions
Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Serve with hot tea or coffee for a delightful treat.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Calories and Nutritional Information (Per Slice, approximately):
- Calories: 250 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Sugar: 20g