Lemon Blueberry Cake

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🍋 Lemon Blueberry Cake

Description

A moist and fluffy lemon-scented cake loaded with juicy blueberries and topped with a light lemon glaze. This cake strikes the perfect balance between sweet and tart, with a refreshing citrus aroma in every bite. Ideal for both casual and special occasions.

🧁 Ingredients For Lemon Blueberry Cake

For the Cake:

  • 1½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter (softened)

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 tbsp lemon zest

  • 2 tbsp fresh lemon juice

  • 1 tsp vanilla extract

  • ½ cup plain yogurt or sour cream

  • 1 cup fresh or frozen blueberries (tossed with 1 tbsp flour)

For the Lemon Glaze (optional):

  • ½ cup powdered sugar

  • 1–2 tbsp fresh lemon juice

👩‍🍳 Instructions

  1. Preheat Oven:
    Preheat to 350°F (175°C). Grease and flour an 8-inch round pan or line with parchment paper.

  2. Mix Dry Ingredients:
    In a bowl, whisk together flour, baking powder, baking soda, and salt.

  3. Cream Butter & Sugar:
    Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.

  4. Combine Wet & Dry:
    Mix in half the dry ingredients, then add yogurt/sour cream, followed by the remaining dry ingredients. Do not overmix.

  5. Add Blueberries:
    Gently fold in flour-coated blueberries.

  6. Bake:
    Pour batter into pan and smooth the top. Bake for 35–40 minutes or until a toothpick comes out clean.

  7. Glaze (optional):
    Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake.

📝 Notes

  • Tossing blueberries in flour prevents them from sinking.

  • If using frozen blueberries, do not thaw them before adding.

  • Yogurt makes the cake super moist — don’t skip it!

  • For extra lemon flavor, brush the cake with a bit of lemon syrup before glazing.

💡 Tips

  • Use Meyer lemons for a naturally sweeter flavor.

  • Chill the cake for 30 minutes before slicing for cleaner cuts.

  • Add a handful of white chocolate chips for a creamy twist.

  • Top with whipped cream and lemon zest curls for presentation.

🍽️ Servings

  • Serves: 8

  • Prep Time: 15 minutes

  • Cook Time: 40 minutes

  • Total Time: 55 minutes

🥗 Nutritional Info (per slice, approx.)

  • Calories: 260

  • Carbohydrates: 34g

  • Protein: 4g

  • Fat: 12g

  • Saturated Fat: 7g

  • Sugar: 22g

  • Fiber: 1g

🌿 Health Benefits

  • Lemons: Rich in vitamin C, supports immunity and digestion.

  • Blueberries: High in antioxidants, good for heart and brain health.

  • Yogurt: Adds probiotics and calcium for gut and bone health.

❓ Q & A

Q: Can I use almond flour instead of all-purpose flour?
A: You can replace half the flour with almond flour for a nutty, denser texture.

Q: How long does it keep?
A: Store covered at room temperature for up to 2 days or refrigerate for 5 days.

Q: Can I make it gluten-free?
A: Yes — use a 1:1 gluten-free baking flour blend.

Q: Can I freeze this cake?
A: Absolutely! Wrap slices tightly and freeze up to 2 months. Thaw before serving.

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