Lemon Blueberry Cake

This Lemon Blueberry Cake is the perfect combination of zesty lemon flavor and juicy blueberries. Topped with a sweet lemon glaze, it’s a delightful dessert for any occasion.

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Ingredients

Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tbsp flour (to coat blueberries)

Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice

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Instructions

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar:
   • In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, starting and ending with the dry ingredients. Mix until just combined.
5. Fold in Blueberries:
   • Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
6. Bake:
   • Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Glaze:
   • In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
8. Decorate:
   • Drizzle the glaze over the cooled cake. Garnish with extra lemon zest or fresh blueberries if desired.

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Notes

• For a taller cake, bake in a 9×5-inch loaf pan, increasing the bake time by 10–15 minutes.
• Substitute Greek yogurt for sour cream if preferred.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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Nutrition Information (per slice, based on 12 slices)

• Calories: 320
• Carbohydrates: 45g
• Protein: 4g
• Fat: 13g
• Sugar: 28g