Indulge in the delightful fusion of tangy lemon and succulent blueberries with this irresistible Lemon Blueberry Cake. Bursting with bright flavors and moist texture, this cake is a perfect treat for any occasion, from casual gatherings to elegant celebrations.

Reason to Try the Recipe:

This Lemon Blueberry Cake offers a harmonious blend of zesty citrus and sweet berries, creating a refreshing and satisfying dessert experience. Whether you’re a fan of citrus-infused delicacies or simply craving a burst of fruity flavor, this cake is sure to delight your taste buds.

Ingredients:

Fresh blueberries
Lemons (for zest and juice)
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Greek yogurt or sour cream

Summary of Ingredients:

This Lemon Blueberry Cake requires fresh blueberries, lemons for zest and juice, all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and Greek yogurt or sour cream.

Serving Suggestions:

Serve slices of this Lemon Blueberry Cake as a delightful dessert after dinner or enjoy a piece with your afternoon tea or coffee. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Storage Info:

Store any leftover Lemon Blueberry Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw slices in the refrigerator overnight before serving.

Techniques or Tips:

Be sure to coat the blueberries in a dusting of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake during baking.
For a moist and tender crumb, avoid overmixing the batter once the dry ingredients are incorporated.
Use room temperature ingredients, particularly eggs and butter, for smoother blending and better texture in the final cake.

Variation:

To add an extra layer of flavor, consider incorporating a lemon glaze drizzle over the cooled cake. Simply whisk together powdered sugar and lemon juice until smooth, then drizzle over the top of the cake before serving.

FAQs about the Recipe:

Q: Can I use frozen blueberries instead of fresh? A: Yes, you can substitute frozen blueberries for fresh in this recipe. However, be sure to thaw and drain them thoroughly before adding them to the batter to prevent excess moisture.

Q: Can I use regular yogurt instead of Greek yogurt or sour cream? A: While Greek yogurt or sour cream provides a richer texture, you can use regular yogurt as a substitute if needed. Just ensure it is plain and not flavored.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake in advance and store it as directed in the storage info section. It actually tends to improve in flavor after a day or two, making it a convenient option for party planning or meal prep.

Lemon Blueberry Cake

title

Delight in the vibrant flavors of lemon and blueberry in this moist and tender cake, perfect for any occasion.

Prep Time 20

Cook Time 35

Total Time 55

Serving Size

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Oven

Ingredients

- 1 teaspoon butter or as needed
- 12 ounces fresh blueberries
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 cup white sugar
- 2 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon lemon juice
- ½ tablespoon lemon zest
- 2 tablespoons confectioners' sugar or as needed

Instructions

Preheat the oven to 375°F (190°C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
In a mixing bowl, beat sugar and eggs using an electric mixer on high speed until thickened and light in color, about 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Stir in lemon juice and lemon zest.
Pour half of the batter into the prepared pan and spread evenly. Spread half of the blueberry mixture over the batter. Pour in the remaining cake batter and spread the remaining blueberries on top, pushing them halfway into the batter.
Bake in the preheated oven until the top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Remove the outer ring from the springform pan and let the cake cool completely. Dust the top of the cooked cake with confectioners' sugar using a small sifter.

Notes

- Ensure the cake is completely cooled before removing it from the pan to prevent it from falling apart.
- Serve slices of cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Store leftover cake in an airtight container at room temperature for up to several days.