Lemon Blueberry Cake (Print Version)
A delightful, moist cake with vibrant lemon and juicy blueberries, ideal for warm weather or a sweet indulgence.
# 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, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
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 (or frozen, unthawed)
→ For the Lemon Glaze
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons fresh lemon juice
# How to Prepare:
01 - Preheat your oven to 350°F. Thoroughly grease and flour a 9-inch round cake pan, or line it with parchment paper for easier release.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
03 - In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer or whisk. Continue mixing for 2 to 3 minutes until the mixture is light and fluffy.
04 - Beat in the large eggs one at a time, ensuring each egg is fully incorporated into the mixture before adding the next.
05 - Stir in the lemon zest, fresh lemon juice, and vanilla extract. Mix until these bright flavors are just combined.
06 - In a separate small bowl, whisk together the whole milk and sour cream (or plain Greek yogurt) until smooth.
07 - Gradually add the reserved dry ingredients to the wet mixture in three parts, alternating with the milk and sour cream mixture. Begin and end with the dry ingredients. Mix gently until just combined; be careful not to overmix the batter.
08 - In a small bowl, lightly toss the fresh blueberries with 1 tablespoon of flour. This coating helps prevent the berries from sinking to the bottom of the cake. Gently fold the floured blueberries into the cake batter.
09 - Pour the prepared batter evenly into the greased and floured cake pan. Smooth the top with a spatula. Bake for 35 to 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
10 - Allow the baked cake to cool in its pan for 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely before proceeding.
11 - Once the cake is fully cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until the mixture is smooth and has a pourable consistency.
12 - Drizzle the prepared lemon glaze evenly over the cooled cake. Allow the glaze to set for approximately 15 minutes before slicing and serving this delightful dessert.
# Expert Advice:
01 -
- This cake is an absolute showstopper without requiring any fussy decorating skills.
- It strikes that perfect balance of tangy and sweet, making it utterly irresistible any time of day.
02 -
- I once overmixed the batter in a hurry, and the cake turned out tough and rubbery; a light hand truly makes all the difference for tenderness.
- Using room temperature ingredients was a game-changer for consistency and crumb, especially for the butter, eggs, and milk.
03 -
- For an even zestier cake, add an extra teaspoon of lemon zest directly to your granulated sugar and rub it in with your fingers before creaming with butter; it releases the oils beautifully.
- If you're short on sour cream, plain full-fat Greek yogurt is an excellent substitute and often yields an even tangier, moist crumb.