Description
A light, moist cake bursting with tangy lemon and juicy blueberries. This vibrant dessert is refreshing and full of flavor, making it the perfect cake for spring and summer gatherings or a simple indulgence at any time of the year.
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Smooth the top so that the cake will bake evenly.
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.
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.
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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12-14g
- Carbohydrates: 35-40g
- Protein: 3g