Lemon Blueberry Cake
A tender, moist lemon cake studded with blueberries and finished with a bright lemon glaze. Perfect for weekday baking or special occasions.
Ingredients
Cake
- 250 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 200 g granulated sugar
- 3 tbsp lemon zest from about 2 large lemons
- 115 g unsalted butter
- 2 large eggs room temperature
- 240 g sour cream or Greek yogurt
- 60 ml whole milk
- 2 tbsp fresh lemon juice
- 200 g fresh blueberries or frozen, tossed with 1 tbsp flour
Lemon glaze
- 120 g powdered sugar , sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest optional
Optional garnish
- Extra blueberries thin lemon slices, powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Rub lemon zest into the granulated sugar with your fingers until aromatic.
- Beat butter into zesty sugar until light. Add eggs one at a time, then stir in lemon juice.
- Alternate adding dry mix and sour cream to the butter mixture, starting and ending with dry ingredients. Stir in milk until just combined.
- Gently fold the floured blueberries into the batter to distribute evenly.
- Pour batter into prepared pan. Bake 35–45 minutes (round pan) or 50–60 minutes (loaf) until a toothpick comes out with a few moist crumbs.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar with lemon juice to make a pourable glaze and drizzle over the cooled cake.
Notes
- For frozen blueberries, fold them in while still frozen to prevent color bleed.
- Rub zest into sugar to maximize lemon aroma.
- Let the cake cool completely before glazing for the best finish.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 200mgSugar: 28g
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