Description
A delightful cake combining fresh lemon and juicy blueberries, perfect for any occasion.
Ingredients
Scale
- 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 (for glaze)
Instructions
- 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.
Notes
For an extra touch, consider adding a scoop of vanilla ice cream or whipped cream on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cake, lemon, blueberry, dessert, summer