Go Back

Homemade Blueberry Cake

A delightful and moist blueberry cake that's perfect for any occasion, bursting with fresh flavors and easy to make.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
Fruits and Toppings
  • 1 1/2 cups fresh blueberries
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy.
  4. Beat in the eggs, one at a time, mixing well after each addition, then add the vanilla extract.
  5. Mix in the sour cream until smooth.
  6. Gradually add the dry ingredients to the wet mixture, combining until just incorporated.
  7. Fold in the fresh blueberries gently to avoid breaking them.
  8. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
  3. To glaze, mix the powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Notes

Store leftover cake in an airtight container at room temperature for up to three days or wrap tightly and refrigerate for up to a week. It can also be frozen for up to three months.