Lemon Blueberry Cake (Printable)
Moist, tangy cake loaded with fresh blueberries and bright lemon flavor, topped with a sweet citrus glaze.
# What You'll Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup plain yogurt or sour cream
09 - 1/2 cup whole milk
10 - 2 tbsp lemon zest (from about 2 lemons)
11 - 1/4 cup fresh lemon juice
12 - 1 tsp vanilla extract
13 - 1 1/2 cups fresh blueberries
14 - 1 tbsp flour (for tossing blueberries)
→ For the Lemon Glaze
15 - 1 cup powdered sugar
16 - 2-3 tbsp fresh lemon juice
# How To Make It:
01 - Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until incorporated.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Toss the blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
07 - Pour the batter into the prepared pan and smooth the top. Bake for 38-42 minutes or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
09 - Mix powdered sugar and lemon juice until smooth and drizzleable. Adjust consistency with more lemon juice if needed.
10 - Drizzle the glaze over the completely cooled cake. Let set for 15 minutes before slicing and serving.
# Tips from dashanddishes:
01 -
- The tangy lemon cuts through sweet blueberry like they were always meant to be together
- It comes together faster than you think and tastes like you spent all day on it
02 -
- Room temperature ingredients make a huge difference in how evenly your batter comes together
- Overmixing after adding flour will make your cake tough, so stop as soon as you see no dry streaks
03 -
- Use a microplane to get the most flavorful lemon zest without the bitter white pith
- Dont skip the flour toss on the blueberries or they will all sink to the bottom