Description
Moist lemon blueberry cake is a bright and flavorful dessert made with juicy blueberries and fresh lemon zest, all wrapped in a soft, tender crumb. It’s perfect for spring and summer gatherings or any time you crave a citrusy, berry-filled treat.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tbsp flour (for tossing blueberries)
- Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch or 9-inch round cake pan, or line with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in lemon zest, lemon juice, vanilla extract, and sour cream or yogurt.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Toss blueberries in 1 tbsp flour, then gently fold them into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If using, whisk powdered sugar and lemon juice to make a glaze and drizzle over cooled cake.
Notes
- Use fresh blueberries for best texture; frozen work too but may bleed color.
- Double the recipe for a layered cake or 9×13-inch pan.
- Sour cream adds richness; Greek yogurt is a lighter substitute.
- Lemon glaze enhances citrus flavor but is optional.
- Tossing blueberries in flour helps prevent them from sinking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: lemon blueberry cake, moist lemon cake, blueberry dessert, citrus berry cake, summer cake recipe