Lemon Blueberry Cake

why make this recipe

This Lemon Blueberry Cake is bright, soft, and easy to make. It mixes fresh lemon and juicy blueberries for a simple dessert that many people enjoy.

introduction

This cake uses common ingredients and comes together fast, so you can bake it for a weeknight treat or for guests. If you like blueberry treats, try blueberry cheesecake protein balls for a different snack with similar flavors.

how to make Lemon Blueberry Cake

Follow the steps below to bake the cake. Work in clear steps and keep the batter light so the cake stays tender. Fold the blueberries gently so they do not break and color the batter.

Ingredients :

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup fresh blueberries
• Zest of 1 lemon
• Juice of 1 lemon
• Cream cheese frosting (for topping)

Directions :

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, milk, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Once cooled, frost with cream cheese frosting as desired. Slice the cake and serve on a plate. Add a small spoon of extra frosting on the side if you like. This cake pairs well with tea, coffee, or a glass of milk. Serve at room temperature for best taste. Keep the frosted cake in a covered cake box or an airtight container in the fridge. It will stay good for 3-4 days. For the unfrosted layers, wrap each layer in plastic wrap and store in the fridge for up to 3 days or freeze for up to 2 months.

how to serve Lemon Blueberry Cake

Serve slices at room temperature. Add a little extra frosting or a few fresh blueberries on top for a nice look. Serve with tea, coffee, or cold milk.

how to store Lemon Blueberry Cake

Store the frosted cake in an airtight container in the fridge. It stays good for 3-4 days. Wrap unfrosted layers in plastic wrap and keep in the fridge for up to 3 days or freeze for up to 2 months.

tips to make Lemon Blueberry Cake

• Use fresh blueberries for best texture.
• Toss blueberries in a little flour before folding to help them stay in the batter.
• Do not overmix the batter. Mix until just combined.
• Let the cake cool fully before frosting to avoid melting the frosting.

variation (if any)

• Use frozen blueberries if fresh are not available; do not thaw them first.
• Add a lemon glaze instead of cream cheese frosting for a lighter finish.
• Mix in a teaspoon of poppy seeds for a little crunch and flavor.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold in while still frozen to reduce bleeding.

Q: Can I make this recipe as a loaf instead of layers?
A: Yes. Bake in a 9×5 inch loaf pan. Check for doneness after about 45-55 minutes.

Q: Can I skip the sour cream?
A: You can use plain yogurt or buttermilk instead for similar moisture and tang.

Q: How do I stop blueberries from sinking?
A: Toss them in a tablespoon of flour before folding into the batter. This helps them stay suspended.

Q: Can I make the cake ahead?
A: Yes. Bake layers ahead and store wrapped in the fridge for up to 3 days or freeze for up to 2 months.

Lemon Blueberry Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A bright and soft cake featuring fresh lemon and juicy blueberries, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup fresh blueberries
• Zest of 1 lemon
• Juice of 1 lemon
• Cream cheese frosting (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. Beat the butter and sugar together in another bowl until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in vanilla, sour cream, milk, lemon zest, and lemon juice.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Gently fold in the blueberries.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
11. Frost with cream cheese frosting as desired.
12. Slice the cake and serve on a plate.

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Notes

For best texture, use fresh blueberries and toss them in a little flour before folding into the batter. Let the cake cool fully before frosting to avoid melting the frosting.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg