Description
This lemon blueberry cake is soft, moist, and bursting with bright citrus flavor and juicy blueberries. Whether topped with a tangy lemon glaze or rich cream cheese frosting, it’s a fresh and elegant dessert that’s easy to make and perfect for any occasion.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ¼ cup milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1½ cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
- For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- ½ tsp vanilla extract
- Or For the Cream Cheese Frosting (optional):
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp lemon juice
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, bundt pan, or two round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in lemon zest, lemon juice, vanilla, sour cream, and milk.
- Gently mix in dry ingredients until just combined.
- Toss blueberries in 1 tbsp flour, then fold into the batter.
- Pour into prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Drizzle with glaze or frost with cream cheese frosting, if desired.
Notes
- Use frozen blueberries straight from the freezer to reduce color bleeding.
- Dusting berries with flour helps prevent sinking.
- Swap blueberries for raspberries or blackberries for variation.
- Lemon curd swirled into the batter adds extra citrus flavor.
- Mini loaves or muffins are great for individual servings.
