This light and zesty Lemon Blueberry Cake is perfect for spring or any time you crave a bright, fruity treat. The tangy lemon flavor pairs beautifully with juicy blueberries and is finished off with a sweet lemon glaze.
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Zest of 2 lemons
2 tablespoons lemon juice
1 ½ cups fresh blueberries
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar:
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.
Stir in the vanilla extract.
Combine Ingredients:
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.
Add Blueberries:
Gently fold in the fresh blueberries until evenly distributed.
Bake the Cake:
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.
Cool the Cake:
Allow the cake to cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth.
Glaze the Cake:
Drizzle the glaze over the cooled cake.
Serve and Enjoy:
Slice and serve with a cup of tea or coffee.
Prep Time: 20 minutes
Baking Time: 40-45 minutes
Total Time: Approximately 1 hour
Servings: 12 slices
Enjoy this moist and refreshing Lemon Blueberry Cake, perfect for any occasion or a simple afternoon treat! 🍰🍋🫐
