Description
Blueberry Lemon Cake is a soft, moist cake bursting with juicy blueberries and bright lemon flavor. Finished with a tangy lemon glaze, this delightful cake is perfect for brunch, dessert, or any special occasion.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1½ cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch or 9-inch round cake pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a bowl to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then incorporate the lemon zest, fresh lemon juice, vanilla extract, and sour cream to build the cake’s flavor and moisture.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix to keep the cake tender.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking to the bottom during baking.
- Fold Blueberries into Batter: Gently fold the floured blueberries into the batter, distributing them evenly without breaking them.
- Pour Batter and Bake: Pour the batter into the prepared cake pan, smoothing the top for even baking. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely, preventing sogginess.
- Prepare and Apply Glaze: Whisk together powdered sugar, fresh lemon juice, and lemon zest to make the glaze. Drizzle this tangy lemon glaze over the cooled cake just before serving to add bright flavor and a beautiful finish.
Notes
- Coating the blueberries with flour helps prevent them from sinking to the bottom of the cake.
- Frozen blueberries can be used without thawing; toss them in flour while still frozen.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
