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Lemon Blueberry Cake

Lemon Blueberry Cake

This Lemon Blueberry Cake is soft, moist, and packed with fresh lemon flavor, juicy blueberries, and sweet lemon glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 people
Calories: 380
Ingredients Method Notes

Ingredients
  

  • For the Cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour for coating blueberries
  • For the Lemon Glaze
  • 1 1/2 cups powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt until combined.
  3. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract until combined.
  6. Add the dry ingredients gradually, alternating with sour cream and milk, mixing until just combined without overmixing.
  7. Toss the blueberries with 1 tablespoon flour to help prevent them from sinking during baking.
  8. Gently fold the blueberries into the cake batter using a spatula.
  9. Pour the batter into the prepared baking pan and spread evenly.
  10. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool completely before adding the glaze.
  12. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
  13. Pour the glaze evenly over the cooled cake.
  14. Let the glaze set for several minutes before slicing and serving.

Notes

  • Fresh lemon juice gives the brightest flavor.
  • Tossing blueberries in flour helps keep them evenly distributed in the cake.
  • Do not overmix the batter or the cake may become dense.
  • Use room temperature ingredients for a smoother batter.
  • Fresh blueberries work best, but frozen blueberries can also be used.
  • Allow the cake to cool fully before glazing.
  • The lemon glaze adds extra moisture and citrus flavor.