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Lemon Blueberry Cake

A moist and fluffy cake bursting with the zest of lemon and sweet blueberries, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
  • 1 cup granulated sugar
  • 2 large eggs Beaten in one at a time.
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream Can substitute with Greek yogurt.
  • 0.25 cups fresh lemon juice
  • 1 tablespoon lemon zest
Fruits
  • 1 cup fresh blueberries Do not thaw if using frozen blueberries.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then add the vanilla extract, lemon juice, and lemon zest.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream until just combined.
  6. Gently fold in the fresh blueberries.
Baking
  1. Pour the batter into the prepared cake pan and smooth out the top.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Serving
  1. Serve warm or at room temperature, optionally topped with lemon glaze or whipped cream.

Notes

Store the cake in an airtight container at room temperature for 2-3 days or freeze for up to 3 months. Thaw in the refrigerator and warm in the oven before serving.