Lemon Blueberry Cake

Why Make This Recipe

Lemon Blueberry Cake is a delightful dessert that combines the bright, refreshing flavor of lemon with the sweetness of blueberries. It’s perfect for gatherings, birthdays, or simply as a treat to enjoy at home. With its moist texture and creamy frosting, this cake is sure to please everyone.

How to Make Lemon Blueberry Cake

Ingredients:

• 2.5 cups all-purpose flour
• 2 tsp baking powder
• 1.5 cups granulated sugar
• 0.75 cup butter (softened)
• 3 eggs
• 1 cup sour cream
• 0.25 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 cups blueberries
• 1 tsp vanilla extract
• 8 oz cream cheese (for frosting)
• 0.5 cup butter (for frosting)
• 3 cups powdered sugar

Directions:

1. In a mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy.
2. Beat in the eggs, vanilla extract, lemon juice, and lemon zest until well combined.
3. In a separate bowl, whisk together the flour and baking powder.
4. Gradually alternate folding the dry ingredients and sour cream into the batter until it is smooth.
5. Toss the blueberries lightly in flour to coat them, then gently fold them into the batter to prevent them from sinking.
6. Divide the batter evenly between two greased 8-inch cake pans.
7. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes. Check if a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool completely on a wire rack before frosting.
9. In a bowl, beat the cream cheese, softened butter, and powdered sugar until the frosting is smooth and glossy.
10. Frost the cooled cake layers and top with extra blueberries before serving.

How to Serve Lemon Blueberry Cake

Lemon Blueberry Cake is best served at room temperature. You can slice it into generous pieces and serve it on a dessert plate. It pairs nicely with a cup of tea or coffee, making it a great addition to afternoon gatherings or brunch.

How to Store Lemon Blueberry Cake

Store any leftover Lemon Blueberry Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer time, you can refrigerate it. Just make sure to cover it well to prevent it from drying out.

Tips to Make Lemon Blueberry Cake

• Make sure your butter is softened to room temperature for easier mixing.
• Tossing the blueberries in flour helps to keep them from sinking to the bottom of the cake.
• Let the cake cool completely before frosting to prevent the frosting from melting.

Variation

You can add lemon curd between the layers for an extra zing of flavor. Another option is to substitute the blueberries with raspberries or strawberries for a different fruit flavor.

FAQs

1. Can I use frozen blueberries instead of fresh ones?
   Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer without thawing to prevent the batter from turning blue.

2. What if I don’t have sour cream?
   You can substitute sour cream with plain yogurt or buttermilk. Both alternatives will work well.

3. How can I make the cake more lemony?
   You can add more lemon zest or a little extra lemon juice to the batter for a stronger lemon flavor.

Enjoy baking this delicious Lemon Blueberry Cake and sharing it with friends and family!

Lemon Blueberry Cake

A delightful dessert that combines the bright flavor of lemon with the sweetness of blueberries, perfect for gatherings or a sweet treat at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cake

• 2.5 cups all-purpose flour
• 2 tsp baking powder
• 1.5 cups granulated sugar
• 0.75 cup butter (softened) Make sure butter is at room temperature.
• 3 pcs eggs
• 1 cup sour cream Can substitute with plain yogurt or buttermilk.
• 0.25 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 cups blueberries Can use frozen blueberries.
• 1 tsp vanilla extract

For the frosting

• 8 oz cream cheese
• 0.5 cup butter Softened for easier mixing.
• 3 cups powdered sugar

Method

 

Preparation

1. In a mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy.
2. Beat in the eggs, vanilla extract, lemon juice, and lemon zest until well combined.
3. In a separate bowl, whisk together the flour and baking powder.
4. Gradually alternate folding the dry ingredients and sour cream into the batter until it is smooth.
5. Toss the blueberries lightly in flour to coat them, then gently fold them into the batter to prevent them from sinking.
6. Divide the batter evenly between two greased 8-inch cake pans.

Baking

1. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes. Check if a toothpick inserted in the center comes out clean.
2. Allow the cakes to cool completely on a wire rack before frosting.

Frosting

1. In a bowl, beat the cream cheese, softened butter, and powdered sugar until the frosting is smooth and glossy.
2. Frost the cooled cake layers and top with extra blueberries before serving.

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate covered to prevent drying out.