Lemon Blueberry Cake
Whether you’re hosting brunch, celebrating a birthday, or just want a treat to go with your afternoon tea, this lemon blueberry cake checks all the boxes.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Microplane or zester
- Citrus Juicer
- Measuring cups and spoons
- 9-inch round cake pans or a loaf pan
- Rubber spatula
- Cooling Rack
- Sifter or fine mesh strainer
Ingredients
For the Cake:
- 1 cup 226g unsalted butter, softened
- 1 1/4 cups 250g granulated sugar
- 4 large eggs room temperature
- 2 tablespoons lemon zest about 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups 315g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain Greek yogurt or sour cream
- 1 1/2 cups fresh or frozen blueberries if frozen, don’t thaw
- 1 tablespoon flour for tossing blueberries
For the Lemon Glaze (Optional but delicious):
- 1 cup 120g powdered sugar
- 2 –3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Prep Your Ingredients and Tools
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans or line them with parchment paper.
- Zest and juice your lemons, and set aside.
- In a small bowl, toss the blueberries with 1 tablespoon of flour — this helps keep them from sinking to the bottom.
- Pro tip: If you're using frozen blueberries, toss them in flour straight from the freezer. Don’t thaw them — they’ll bleed into the batter and make everything blue.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together on medium speed until it’s light and fluffy (about 3–4 minutes).
- Scrape down the sides of the bowl as needed.
- Pro tip: Don’t rush this step! Creaming properly incorporates air, which gives the cake that beautiful, fluffy texture.
Step 3: Add Eggs, Lemon Zest, and Vanilla
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Note: The mixture might look a little curdled after the lemon juice — that’s totally normal and will smooth out once the dry ingredients go in.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Pro tip: Whisking the dry ingredients separately helps distribute the leavening agents evenly — no random baking soda pockets here!
Step 5: Mix It All Together
- Add the dry ingredients to the wet mixture in 2–3 batches, alternating with the yogurt. Start and end with the flour mixture.
- Mix on low speed just until combined — don’t overmix!
- Gently fold in the flour-coated blueberries with a spatula.
- Be patient while folding — this is where the magic happens! You want those blueberries to stay whole and juicy.
Step 6: Bake the Cake
- Divide the batter evenly between your prepared pans and smooth the tops with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Lemon Glaze (Optional)
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle over the cooled cake and let it set for a few minutes before slicing.
- Pro tip: If the glaze is too thick, add a splash more lemon juice. Too thin? Just a bit more powdered sugar will fix it.
- Once everything is cooled and glazed, slice it up and enjoy! This cake is even better the next day after the flavors have settled — if it lasts that long.
Notes
Estimated Nutritional Value (Per Slice)
- Calories: ~340–370 kcal
- Fat: ~16g
- Carbohydrates: ~45g
- Sugar: ~28g
- Protein: ~5g
- Fiber: ~1g
- Sodium: ~180mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.