Lemon Blueberry Cake Recipe

Introduction

Lemon Blueberry Cake is a delightful dessert that combines the refreshing zing of lemon with the sweet, juicy burst of blueberries. This cake is light and fluffy, yet packed with flavor, making it a perfect treat for any occasion. Whether you’re celebrating a special event, hosting a summer gathering, or simply enjoying a slice of cake with a cup of tea, this cake will quickly become a favorite.

The bright, citrusy flavor of lemon pairs beautifully with the natural sweetness of blueberries, creating a balanced and refreshing cake. The cake itself is moist, soft, and has a light crumb, thanks to the addition of sour cream or yogurt, which gives it the perfect texture. Topped with a simple glaze or even a dusting of powdered sugar, Lemon Blueberry Cake is an elegant yet easy-to-make dessert that is sure to impress.

Why You’ll Love Lemon Blueberry Cake

• Bright and Refreshing Flavor: The tangy lemon flavor combined with the sweet blueberries creates a delightful contrast that will leave your taste buds craving more.
• Moist and Tender Texture: The addition of sour cream or yogurt helps keep the cake moist and soft, with a tender crumb that melts in your mouth.
• Simple Ingredients: Made with common pantry ingredients like flour, butter, eggs, and sugar, this cake is easy to put together, even for novice bakers.
• Versatile: Perfect for any occasion—whether it’s a summer picnic, a birthday celebration, or an afternoon tea—this cake is a crowd-pleaser.
• Easy to Make: This cake comes together quickly, and you don’t need any special baking tools or techniques to make it a success.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 15 minutes
• Cooking Time: 45-50 minutes
• Servings: Approximately 12 slices
• Calories per Serving: Around 250-300 calories per slice, depending on portion sizes and ingredients.

Nutrition Facts (Per Serving)

• Calories: 250-300 kcal
• Fat: 12-14g
• Carbohydrates: 35-40g
• Protein: 3g
• Fiber: 1g
• Sugar: 22-25g

Ingredients

For the Lemon Blueberry Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons fresh lemon zest (about 2 lemons)
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup sour cream or plain yogurt
• 1 cup fresh blueberries (or frozen, if fresh is unavailable)
• Optional: 2 tablespoons all-purpose flour (for tossing the blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Special Equipment

While making Lemon Blueberry Cake doesn’t require specialized equipment, a few tools can help ensure smooth preparation and perfect results:

1. 9×9-inch or 8×8-inch Square Baking Pan: A square pan works best for this recipe, but you can also use an 8-inch round cake pan if that’s what you have. Be sure to grease the pan or line it with parchment paper to prevent sticking.
2. Mixing Bowls: You’ll need a couple of mixing bowls: one for combining the dry ingredients and another for the wet ingredients. A third bowl is useful for mixing the blueberries with flour to prevent them from sinking to the bottom of the cake.
3. Electric Mixer or Whisk: An electric mixer is useful for creaming the butter and sugar together, but you can also mix by hand using a whisk. If using an electric mixer, beat the butter and sugar until light and fluffy to incorporate air into the batter.
4. Zester or Grater: A lemon zester or fine grater will be needed to zest the lemons for the cake and glaze. The zest adds a fresh, citrusy fragrance that elevates the flavor.
5. Spatula: A rubber spatula is essential for scraping down the sides of the bowl and folding the ingredients together gently.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or cooking spray, or line it with parchment paper for easy removal of the cake after baking.

2. Prepare the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These ingredients provide the structure and leavening for the cake, so it’s important to ensure they are evenly distributed. Set this bowl aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer or whisk. Beat until the mixture becomes light and fluffy, about 2-3 minutes. This step incorporates air into the butter, which helps the cake rise and creates a tender texture.

4. Add the Eggs, Lemon Zest, Lemon Juice, and Vanilla

Once the butter and sugar are creamed together, add the eggs one at a time, mixing well after each addition. Add the fresh lemon zest, lemon juice, and vanilla extract, and beat until fully incorporated. The lemon zest adds a fresh, citrusy fragrance, while the lemon juice contributes to the cake’s tangy flavor.

5. Add the Sour Cream or Yogurt

Next, add the sour cream (or plain yogurt) and mix until smooth. The sour cream helps keep the cake moist and adds richness, making it soft and tender.

6. Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing gently after each addition. Mix until just combined—be careful not to overmix, as this can result in a dense cake. The batter should be thick but smooth.

7. Prepare the Blueberries

If using fresh blueberries, toss them in a small bowl with 2 tablespoons of flour. This helps prevent the berries from sinking to the bottom of the cake during baking. If using frozen blueberries, no flour is necessary, but make sure they are not frozen solid before adding them to the batter.

8. Fold the Blueberries into the Batter

Gently fold the floured blueberries into the cake batter using a rubber spatula. Be careful not to overmix, as this could cause the blueberries to break apart and color the batter. The goal is to distribute the berries evenly throughout the batter.

9. Pour the Batter into the Pan

Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top so that the cake will bake evenly.

10. Bake the Cake

Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the top of the cake begins to brown too quickly, you can cover it loosely with aluminum foil to prevent overbaking.

11. Cool the Cake

Once the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes. After 10 minutes, remove the cake from the pan and transfer it to a wire cooling rack to cool completely. Cooling the cake ensures that it sets properly and doesn’t become soggy.

12. Prepare the Lemon Glaze

While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. The glaze should be pourable but thick enough to coat the top of the cake.

13. Drizzle the Lemon Glaze

Once the cake is completely cool, drizzle the lemon glaze over the top of the cake. You can use a spoon to drizzle it evenly, or you can pour it in a zig-zag pattern for a more decorative touch. Allow the glaze to set before slicing the cake.

14. Slice and Serve

Cut the cake into 12 even slices and serve. This cake pairs wonderfully with a cup of tea or coffee, making it a perfect afternoon treat.

Tips for Perfect Lemon Blueberry Cake

• Use Fresh Blueberries: If possible, use fresh blueberries for the best flavor and texture. Frozen blueberries can be used, but make sure they are thawed and drained of any excess moisture before adding them to the batter.
• Don’t Overmix the Batter: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing the batter can result in a tough cake with a dense texture.
• Check for Doneness Early: Ovens vary, so start checking the cake a few minutes before the suggested baking time. A toothpick inserted into the center of the cake should come out clean or with a few crumbs.
• Zest the Lemons Fresh: Freshly zested lemons give the best flavor. The zest contains the essential oils that contribute to the bright, citrusy aroma and taste.

Variations of Lemon Blueberry Cake

• Lemon Poppy Seed Blueberry Cake: Add 1-2 tablespoons of poppy seeds to the batter for a delightful crunch and a slightly different flavor.
• Gluten-Free Lemon Blueberry Cake: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Be sure to use a blend that includes xanthan gum or add a teaspoon of xanthan gum for structure.
• Lemon Cream Cheese Frosting: Instead of a glaze, top the cake with a tangy lemon cream cheese frosting for a richer, more indulgent dessert.
• Strawberry Lemon Cake: Swap the blueberries for fresh strawberries for a strawberry-lemon variation. The sweetness of strawberries pairs wonderfully with the citrusy lemon flavor.

Storage and Shelf Life

Lemon Blueberry Cake is best enjoyed fresh, but it can be stored for later. Keep the cake in an airtight container at room temperature for 2-3 days. If you have leftover cake, you can refrigerate it for up to 5 days. To keep the glaze from becoming too sticky, you may want to store the cake in a container without a tight seal.

For longer storage, freeze the cake. Wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Frozen cake can be stored for up to 2-3 months. To thaw, allow the cake to come to room temperature, or warm it slightly in the oven before serving.

Side Dishes and Pairings for Lemon Blueberry Cake

Pair this refreshing cake with complementary treats and beverages:

• Iced Tea or Lemonade: A cold, refreshing drink like iced tea or lemonade pairs wonderfully with the bright citrus flavor of the cake.
• Vanilla Ice Cream: Serve a slice of cake with a scoop of vanilla ice cream for a decadent dessert combo.
• Fruit Salad: A light fruit salad with fresh berries, citrus slices, or melons makes for a refreshing side dish to balance the richness of the cake.

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Conclusion

Lemon Blueberry Cake is a perfect blend of light, airy cake, fresh blueberries, and the bright, tangy flavor of lemon. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. With easy-to-follow instructions and simple ingredients, it’s a great option for both beginner and experienced bakers alike. Enjoy a slice with tea or coffee, and savor the delightful flavors of this wonderful cake!