Lemon Blueberry Cake (Printable Version)

Moist, tangy cake bursting with fresh blueberries and vibrant lemon flavor, topped with sweet citrus glaze.

# What You'll Need:

→ Cake Components

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon 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 tablespoons lemon zest
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries
14 - 1 tablespoon flour for coating berries

→ Lemon Glaze

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

# How To Make It:

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 thoroughly 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 smooth.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter to distribute evenly.
07 - Pour batter into prepared pan and smooth top. Bake for 38-42 minutes until a toothpick inserted in the center comes out clean.
08 - Let cake cool in pan for 15 minutes, then transfer to wire rack to cool completely before glazing.
09 - Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake and allow glaze to set before serving.

# Expert Suggestions:

01 -
  • The tart lemon and sweet blueberries create this perfect balance that keeps you coming back for just one more slice
  • The texture is incredibly moist without being dense, like eating a cloud that actually has flavor
  • It makes your whole kitchen smell like a sunny afternoon even when its raining outside
02 -
  • Room temperature ingredients make such a difference in how well everything incorporates, I've learned the hard way that cold butter creates lumpy batter
  • Don't overmix after adding the flour or your cake will turn out tough instead of tender
  • The toothpick test is your friend, but if you hit a blueberry try another spot to be sure
03 -
  • Zest your lemons before juicing them, trying to zest a squeezed lemon is frustrating and ineffective
  • If your blueberries are huge, cut some in half so they distribute more evenly throughout the cake
  • The glaze sets beautifully if you let it drizzle and then don't touch it for about 15 minutes

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