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Blueberry Lemon Cake

Blueberry Lemon Cake: The Ultimate Guide to Baking a Moist, Flavorful Masterpiece

This blueberry lemon cake features a perfectly moist, tender crumb studded with juicy blueberries and infused with bright lemon flavor. Topped with a sweet lemon glaze, it’s an impressive yet easy dessert perfect for any celebration or casual afternoon treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings (9x13 pan) or 10-12 slices (2-layer cake)

Ingredients

For the Cake:

  • 2½ cups (315g) all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups (300g) granulated sugar
  • Zest of 2 large lemons
  • ¾ cup (170g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120g) full-fat sour cream, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • ¼ cup (60ml) fresh lemon juice
  • 2 cups (300g) fresh blueberries
  • 2 tablespoons flour (for coating berries)

For the Lemon Glaze:

  • 1½ cups (180g) powdered sugar
  • 3-4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 teaspoons heavy cream (optional)

Instructions

  • Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans. Line with parchment if desired.
  • Infuse Lemon Sugar: In a large bowl, rub lemon zest into granulated sugar with your fingertips for 1 minute until fragrant.
  • Cream Butter and Sugar: Add softened butter to lemon sugar. Beat on medium-high speed for 3-4 minutes until light and fluffy.
  • Add Eggs: Beat in eggs one at a time, mixing well after each addition. Add vanilla with the last egg.
  • Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
  • Mix Liquid Ingredients: In another bowl, whisk together sour cream, milk, and lemon juice.
  • Alternate Mixing: With mixer on low, add flour mixture in three additions, alternating with sour cream mixture in two additions. Begin and end with flour. Mix only until just combined.
  • Fold in Berries: Toss blueberries with 2 tablespoons flour. Gently fold into batter using 8-10 broad strokes.
  • Bake: Pour batter into prepared pan(s). Bake 9×13 for 45-55 minutes, or 9-inch rounds for 30-35 minutes, until toothpick comes out clean.
  • Cool: Cool in pan for 15 minutes, then remove to wire rack to cool completely.
  • Make Glaze: Whisk powdered sugar with lemon juice until smooth. Adjust consistency with cream if needed.
  • Finish: Drizzle glaze over cooled cake. Garnish with lemon zest. Let set 15 minutes before serving.

Notes

  • All ingredients must be at room temperature for best results
  • Don’t thaw frozen blueberries before using
  • Cake stays moist for 3 days at room temperature
  • Freezes well unglazed for up to 3 months
  • For extra lemon flavor, poke warm cake with skewer and brush with lemon simple syrup before glazing
  • Can be made as cupcakes (24 cupcakes, 18-22 minutes)
  • Author: Emy Hayer
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourrecipesguide.com/2026/01/03/blueberry-lemon-cake-recipe/