Lemon Blueberry Cake is the perfect combination of sweet and tart, making it a delightful treat for any occasion. With juicy blueberries nestled in a soft, lemon-scented cake, this dessert is as pleasing to the eyes as it is to the palate. Whether you’re celebrating a special event, hosting a summer gathering, or simply enjoying a sweet treat with your afternoon tea, this cake is sure to impress.
Why You’ll Love This Lemon Blueberry Cake
The appeal of this cake lies in its fresh, vibrant flavors and its tender, moist crumb. The zingy lemon pairs beautifully with the sweetness of the blueberries, creating a well-balanced dessert that’s both refreshing and satisfying. The cake is easy to make, yet it looks and tastes like something from a high-end bakery, making it a great choice for both novice and experienced bakers.
This cake is versatile, too. You can serve it plain, with a dusting of powdered sugar, or topped with a luscious lemon glaze. It’s perfect for brunch, a mid-afternoon snack, or as a show-stopping dessert.
Ingredients for Lemon Blueberry Cake
Here’s what you’ll need to make this delicious Lemon Blueberry Cake:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ½ cup milk
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Kitchen Equipment Needed
To make this Lemon Blueberry Cake, you’ll need the following kitchen tools:
- A large mixing bowl
- A hand mixer or stand mixer
- A 9-inch round cake pan or loaf pan
- Measuring cups and spoons
- A whisk
- A spatula
- A cooling rack
- A zester or microplane
How to Make Lemon Blueberry Cake
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan, or line it with parchment paper. This will help prevent the cake from sticking to the pan and make it easier to remove once baked.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 4: Add the Wet Ingredients
Add the eggs one at a time, beating well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract. Next, add the sour cream (or yogurt) and milk, and beat until the batter is smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in a dense cake. Once the batter is mixed, gently fold in the blueberries, being careful not to crush them.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If you’re using a loaf pan, the baking time may be slightly longer, around 45-50 minutes. Keep an eye on the cake towards the end of the baking time to prevent overbaking.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before glazing or serving.
Step 8: Prepare the Lemon Glaze (Optional)
To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. If the glaze is too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.
Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow the glaze to set before slicing and serving.
Tips for Making the Perfect Lemon Blueberry Cake
- Toss the Blueberries in Flour: Before folding the blueberries into the batter, toss them in a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Use Fresh Lemons: Fresh lemon juice and zest will give your cake the best flavor. Avoid using bottled lemon juice if possible.
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can cause the cake to be tough and dense.
- Room Temperature Ingredients: Ensure that your butter, eggs, and dairy ingredients are at room temperature before starting. This helps the batter mix together smoothly.
How to Store Lemon Blueberry Cake
Store any leftover Lemon Blueberry Cake in an airtight container at room temperature for up to 3 days. If you’ve added a glaze, it’s best to store the cake in the refrigerator to keep the glaze fresh. The cake can be refrigerated for up to 5 days.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. The cake will keep well in the freezer for up to 3 months. To serve, let the cake thaw at room temperature.
Variations and Recipe Swaps
- Lemon Raspberry Cake: Swap out the blueberries for raspberries for a different berry twist.
- Lemon Blueberry Muffins: Instead of baking the batter in a cake pan, divide it into a muffin tin to make individual Lemon Blueberry Muffins. Adjust the baking time to 18-20 minutes.
- Gluten-Free Lemon Blueberry Cake: Use a gluten-free all-purpose flour blend in place of the regular flour to make this cake gluten-free. Ensure that the blend you choose contains xanthan gum for the best texture.
FAQs About Lemon Blueberry Cake
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries in this recipe. Do not thaw them before adding to the batter to prevent excess moisture from being released.
Q: What can I use instead of sour cream?
A: You can substitute sour cream with plain Greek yogurt or even buttermilk for a slightly tangier flavor.
Q: How do I prevent my cake from sticking to the pan?
A: Grease and flour your pan well, or line it with parchment paper. This will help ensure that the cake releases easily after baking.
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two ahead of time. Store it in an airtight container at room temperature, and glaze it just before serving.
Conclusion: Indulge in a Slice of Lemon Blueberry Bliss
Lemon Blueberry Cake is a delightful, refreshing dessert that’s perfect for any occasion. The combination of zesty lemon and sweet blueberries creates a cake that is not only delicious but also visually stunning. With its moist texture and vibrant flavor, this cake is sure to become a favorite in your baking repertoire.
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