Lemon Blueberry Cake

A warm slice of Lemon Blueberry Cake is like sunshine on a plate, combining the tart brightness of lemon with the sweet burst of fresh blueberries. This delightful cake takes about an hour to prepare and bake, and its fluffy texture paired with a crackly top gives it an irresistible charm. The secret to its success lies in the combination of sour cream and fresh ingredients, creating a moist and flavorful treat.

This recipe is perfect for anyone who craves a bright dessert to share at gatherings or to enjoy with a cozy cup of tea. Whether you’re celebrating a special occasion or just looking to brighten up your afternoon, this Lemon Blueberry Cake will surely impress. You can easily make it ahead of time, and it keeps wonderfully in the fridge.

Why You’ll Love This Recipe

• The melt-in-your-mouth texture will have everyone asking for seconds.
• Lemon zest enhances the flavor, adding a refreshing kick.
• Fresh blueberries create pockets of sweetness throughout the cake.
• It’s an easy one-bowl recipe that yields impressive results.

What You’ll Need

Gather the ingredients to create this delightful cake:

For the Cake

• 1/2 cup salted butter, softened to room temperature
• zest of 1 lemon
• 1 1/4 cup granulated sugar, divided
• 2 tablespoons fresh squeezed lemon juice
• 2 large eggs
• 1 1/3 cup all-purpose flour
• 1 ¼ teaspoons baking powder
• 1/4 teaspoons salt
• 1/2 cup full-fat sour cream
• 2 cups fresh blueberries

Note: For a lower fat option, use low-fat sour cream.

Substitutions & Swaps

• Unsalted butter for salted butter
• Greek yogurt for sour cream
• Frozen blueberries for fresh blueberries
• Vanilla extract for lemon juice

How to Make It

Create your Lemon Blueberry Cake in just a few easy steps.

Preheat

Preheat the oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray, and set aside.

Mix Ingredients

In the bowl of a stand mixer (or with a large bowl and hand mixer), place the sugar. Zest the lemon over the sugar and use a rubber spatula to press the zest into the sugar until evenly distributed. Then add the butter and whip together the butter and 1 cup of the sugar until pale and fluffy, about five minutes.

Add Eggs

Add the eggs, one at a time, beating well after each addition. Then, beat in the lemon juice until combined.

Combine Dry Ingredients

In a small bowl, whisk together the flour, baking powder, and salt. Gradually add this flour mixture to the butter mixture alternately with sour cream, starting and ending with the flour mixture. Mix just until combined after each addition.

Fold in Blueberries

Gently fold in the blueberries using a rubber spatula, ensuring they are evenly distributed in the batter.

Prepare for Baking

Spread the batter in the prepared baking pan and sprinkle the remaining 1/4 cup of sugar evenly over the top.

Bake

Bake for 35-40 minutes until the top is crackly and lightly browned; the center should jiggle slightly. A toothpick inserted in the center will come out with moist crumbs.

Cool

Let the cake cool completely in the pan before serving.

How to Store It

Fridge: Keeps for up to 4 days in an airtight container.
Freezer: No, due to texture changes.
Reheat: Microwave for about 10-15 seconds or until warm.

Tips for Best Results

• Use room temperature butter and eggs for better incorporation.
• Do not overmix the batter to keep the cake light and fluffy.
• Ensure the blueberries are dry before adding to prevent extra moisture.
• Let the cake cool completely to avoid lingering heat affecting frosting or toppings.

Serving Suggestions

• Serve with a dollop of whipped cream for added richness.
• Pair with coffee or tea for a delightful afternoon treat.
• Enjoy slices as a light dessert at summer gatherings.