Lemon Blueberry Cake (Printable View)

Moist, tangy cake loaded with fresh blueberries and bright lemon flavors, topped with a sweet citrus glaze for seasonal gatherings.

# What You Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup plain yogurt or sour cream
09 - 1/2 cup whole milk
10 - 2 tablespoons lemon zest
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries
14 - 1 tablespoon flour for coating berries

→ For the Lemon Glaze

15 - 1 cup powdered sugar
16 - 2-3 tablespoons fresh lemon juice

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly blended.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour. Mix only until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter until evenly distributed.
07 - Pour batter into prepared pan and smooth the top. Bake for 38-42 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth and drizzle over the cooled cake.

# Expert Advice:

01 -
  • The tangy lemon and sweet blueberry balance is absolute perfection, not too sweet and not too tart
  • This cake stays incredibly moist for days thanks to the yogurt in the batter
  • It looks stunning on a brunch table but comes together with pantry staples you probably already have
02 -
  • Room temperature ingredients are not optional, cold eggs or butter will give you a dense, uneven cake
  • Do not overmix after adding the flour, a few streaks are better than a tough, rubbery texture
  • The glaze must go on a completely cool cake or it will melt right off instead of setting
03 -
  • Zest your lemons before juicing them, it is much easier to handle the whole fruit first
  • Use a light colored pan, dark metal pans can cause the edges to overbake before the center is done

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