Description
Lemon Blueberry Cake is moist, tangy, and bursting with fresh blueberries. A tender lemon-scented cake is studded with juicy berries and topped with a light glaze for a bright, delicious dessert perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh or frozen blueberries, tossed in 1 tbsp flour
- Optional glaze: 1 cup powdered sugar + 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla, lemon zest, and lemon juice.
- Fold in yogurt and dry ingredients until just combined. Gently fold in floured blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack. Drizzle with lemon glaze if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Cake