This Easy Lemon Blueberry Cake is a bright and tasty treat! With fresh lemon juice and juicy blueberries, it’s like a burst of sunshine in every bite.
Making this cake is a breeze! I love how it fills my kitchen with a sweet citrus scent. It’s perfect for breakfast or dessert—no judgment here if you have it for both! 🍋💙
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cake. If you need a gluten-free option, try using a 1:1 gluten-free baking flour. I’ve made it with both and it’s just as good!
Unsalted Butter: Butter adds rich flavor. If you’re out, you can use coconut oil or vegetable oil. Melted coconut oil will add a hint of flavor too, which I really enjoy.
Granulated Sugar: Standard sugar provides sweetness. You can swap it for coconut sugar or a sugar substitute if you’re looking for a healthier option, but it may slightly change the flavor and texture.
Yogurt/Sour Cream: These keep the cake moist. Greek yogurt is a great choice for its thickness. If you’re dairy-free, consider using almond or coconut yogurt.
Lemon Juice and Zest: Fresh is best! If you don’t have fresh lemons, bottled juice will do, but the zest from fresh lemons makes a big difference in flavor. Try to use organic if possible.
Blueberries: Fresh blueberries are key for flavor! If they’re out of season, frozen blueberries work fine; just toss them in flour too to prevent them from sinking.
How Do I Ensure My Cake is Light and Fluffy?
The key to a light and fluffy cake is how you mix your ingredients. Here’s how to do it right:
- Start with softened butter; it should be easy to cream with sugar.
- Beat the butter and sugar well for 3-4 minutes until the mixture is light in color and fluffy.
- Add eggs one at a time, ensuring each is fully mixed before adding the next. This helps to incorporate air into the batter.
- When adding dry ingredients, mix just until combined; overmixing can lead to a dense cake.
Follow these tips, and you’ll have a delightful, airy cake every time!
Easy Lemon Blueberry Cake with Fresh Citrus Flavor
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt or sour cream
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 ½ cups fresh blueberries
- 2 tablespoons all-purpose flour (to coat blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
How Much Time Will You Need?
This delicious cake requires about 20 minutes of prep time and 45-55 minutes of baking. After baking, allow about 15 minutes to cool before serving. Total time around 1 hour and 30 minutes, including cooling!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round or bundt cake pan to ensure your cake comes out easily once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together 2 cups of flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This mixture will add fluffiness to your cake, so make sure it’s well combined. Set this aside for later.
3. Cream the Butter and Sugar:
In a large bowl, take your softened butter and granulated sugar. Using an electric mixer, cream them together on medium speed until they are light and fluffy—this should take about 3-4 minutes. You’ll know it’s ready when it’s pale in color and looks airy.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then stir in the teaspoon of vanilla extract for that lovely flavor. Combine well until everything is harmonious!
5. Combine Yogurt and Lemon:
In a small bowl, mix the lemon zest and lemon juice with your yogurt or sour cream. This will add a refreshing tang to your cake, balancing the sweetness.
6. Mix It All Together:
Now, it’s time to bring everything together! Alternately add the dry flour mixture and the lemon-yogurt mixture to the butter-sugar mixture. Start and end with the flour mixture. Mix only until everything is just combined; don’t over mix!
7. Prepare the Blueberries:
Toss the fresh blueberries with 2 tablespoons of flour in a small bowl. This helps to prevent them from sinking to the bottom of the cake when baking. Gently fold the blueberries into the batter, being careful not to crush them.
8. Bake the Cake:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, it’s ready!
9. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, gently remove it from the pan and let it cool completely on a wire rack. This ensures it doesn’t get soggy.
10. Make the Lemon Glaze:
While the cake cools, whisk together the powdered sugar and lemon juice until smooth. If you’d like, mix in some lemon zest for extra flavor and garnish.
11. Drizzle and Serve:
Once the cake is completely cool, drizzle the lemon glaze over the top. Slice it up, serve, and enjoy that fresh lemon blueberry flavor!
This moist cake perfectly balances tart lemon and sweet blueberries, topped with a delightful glaze. It’s sure to be a hit for any occasion! Enjoy!
FAQs for Easy Lemon Blueberry Cake
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! If using frozen blueberries, do not thaw them beforehand. Toss them directly in flour and add them to the batter. This helps keep their shape and prevents excess moisture from making the cake soggy.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you want to freeze it, wrap slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge before enjoying!
Can I Make This Cake in Advance?
Definitely! You can bake the cake a day in advance. Just let it cool completely, then store it in an airtight container at room temperature. Add the lemon glaze just before serving for the best flavor and presentation.
How Do I Adjust the Recipe for a Different Pan Size?
If using a different pan size, adjust the baking time accordingly. For a smaller pan, the cake may bake faster, so start checking for doneness at about 5-10 minutes earlier than the recipe states. If using a larger pan, it may take longer to bake.
