Lemon Blueberry Cake

Lemon Blueberry Cake is a delightful treat that combines the fresh taste of lemons with juicy blueberries. This cake is perfect for any occasion, whether it’s a sunny afternoon tea, a birthday celebration, or just a sweet craving. Its bright flavors and moist texture make it a favorite among cake lovers.

Why Make This Recipe

Making Lemon Blueberry Cake is a wonderful way to enjoy the flavors of summer all year round. The combination of tangy lemon and sweet blueberries creates a delicious balance that is sure to please everyone. Plus, it’s relatively easy to make, so even beginner bakers can impress their friends and family with this scrumptious cake.

How to Make Lemon Blueberry Cake

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Zest of 2 lemons
2 tablespoons lemon juice
1 1/2 cups fresh blueberries
1 cup powdered sugar
2-3 tablespoons fresh lemon juice

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Mix in the dry ingredients alternately with the sour cream, starting and ending with the flour mixture.
Stir in the lemon zest and lemon juice.
Gently fold in the fresh blueberries until evenly distributed.
Pour the batter into the prepared pan and spread it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth.
Drizzle the glaze over the cooled cake.
Slice and serve with a cup of tea or coffee.

How to Serve Lemon Blueberry Cake

Lemon Blueberry Cake is best enjoyed fresh. You can serve it plain, or with a cup of tea or coffee for a cozy afternoon. For an extra touch, consider adding a scoop of vanilla ice cream or whipped cream on the side.

How to Store Lemon Blueberry Cake

To store Lemon Blueberry Cake, keep it in an airtight container at room temperature for up to three days. If you wish to keep it longer, you can refrigerate it, where it will stay fresh for up to a week. You can also freeze the cake for up to three months. Just make sure to wrap it well in plastic wrap before freezing.

Tips to Make Lemon Blueberry Cake

Make sure your butter is softened to room temperature for easy mixing.
Gently fold the blueberries into the batter to prevent them from breaking.
For an extra burst of flavor, add more lemon zest or juice as desired.
If you don’t have fresh blueberries, you can use frozen ones; just do not thaw them out before adding them to the batter.

Variation

You can easily modify this recipe by adding other fruits such as raspberries or blackberries. For a different twist, consider adding a layer of cream cheese frosting for a richer taste.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them straight from the freezer without thawing to avoid a soggy batter.

2. How do I know when the cake is done?
You can check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready.

3. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead. Just store it in an airtight container and glaze it right before serving for the best taste.