Lemon Blueberry Cake (Print Version)

Moist, tangy cake loaded with fresh blueberries and bright lemon flavor, topped with a sweet citrus glaze.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

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

→ Add-ins

13 - 1 1/2 cups fresh blueberries
14 - 1 tablespoon flour for coating blueberries

→ Lemon Glaze

15 - 1 cup powdered sugar
16 - 2-3 tablespoons fresh lemon juice

# Directions:

01 - Preheat 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 butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in yogurt or sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
05 - Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter until evenly distributed.
07 - Pour batter into prepared pan and smooth the top. Bake for 38-42 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
09 - Mix powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake.

# Expert Tips:

01 -
  • The moist, tender crumb stays fresh for days making it perfect for make ahead gatherings
  • Fresh lemon zest and juice create a bright tanginess that cuts through the sweetness beautifully
  • Fold in those blueberries gently and they create pockets of bursting fruit throughout every slice
02 -
  • Room temperature ingredients blend together more easily and create a more uniform batter texture
  • Overmixing the batter after adding flour will make the cake tough, so stop as soon as you see no dry streaks
  • The flour coating on blueberries really does work, so do not skip this step even if it seems fussy
03 -
  • Zest your lemons before juicing them, it is much easier to handle the whole fruit than trying to zest a slippery juiced half
  • If your blueberries are very large, cut them in half to distribute the fruit more evenly throughout the cake
  • Let the glaze sit for a minute after mixing before drizzling to let any lumps dissolve completely

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