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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.