Lemon Blueberry Cake (Print)

Moist, tangy cake with fresh blueberries and bright lemon flavor, glazed to perfection.

# Ingredient List:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup plain yogurt or sour cream
09 - 1/2 cup whole milk
10 - 2 tbsp lemon zest
11 - 1/4 cup fresh lemon juice
12 - 1 tsp vanilla extract
13 - 1 1/2 cups fresh blueberries
14 - 1 tbsp flour for tossing blueberries

→ For the Lemon Glaze

15 - 1 cup powdered sugar
16 - 2-3 tbsp fresh lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat butter and sugar together in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in yogurt, lemon zest, lemon juice, and vanilla extract until combined.
05 - Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter until evenly distributed.
07 - Pour batter into the prepared pan and smooth the top. Bake 38-42 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Mix powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

# Expert Suggestions:

01 -
  • The tender crumb stays moist for days, thanks to yogurt in the batter
  • Fresh blueberries burst while baking, creating little pockets of jammy sweetness
  • The lemon glaze adds just enough tang to balance everything
02 -
  • Creaming butter and sugar thoroughly creates tiny air bubbles that make the cake light
  • Room temperature ingredients blend better and prevent a curdled batter
  • Overmixing once flour is added will make the cake tough, stop as soon as combined
03 -
  • Use a kitchen scale to measure flour for consistent results every time
  • Zest your lemons before juicing them, it is much easier that way
  • Let the glaze drip down the sides for that rustic bakery look

Go Back