Lemon Blueberry Cake

There’s something magical about the aroma of lemon and blueberries mingling in the oven, filling your home with a warm, inviting scent. This Lemon Blueberry Cake is a delightful treat that takes about an hour to prepare and bake. The combination of fresh blueberries and zesty lemon creates a moist and fluffy cake that is sure to impress anyone lucky enough to have a slice.

This recipe is perfect for gatherings, birthdays, or a sweet weekend treat. You can make it ahead of time, and it stores beautifully in the fridge or freezer for future enjoyment.

Why You’ll Love This Recipe

• The cake is incredibly moist thanks to the sour cream and butter.
• Fresh blueberries burst with flavor in every bite.
• It’s simple to make, even for beginners.
• Cream cheese frosting brings an irresistible tang.

What You’ll Need

Here’s everything you need to create this delightful cake.

For the Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

For the Frosting

• Cream cheese frosting (for topping)

Use low-fat sour cream for a lighter option.

Substitutions & Swaps

• Unsalted butter can be replaced with margarine.
• Granulated sugar can be substituted with coconut sugar.
• Fresh blueberries may be switched for frozen ones.
• Cream cheese frosting can be swapped for whipped cream.

How to Make It

Follow these simple steps to create your delicious Lemon Blueberry Cake.

Preheat

Preheat your oven to 350°F (175°C). Grease and flour a cake pan.

Whisk

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Beat

Beat the butter and sugar in another bowl until light and fluffy. Add the eggs, one at a time, followed by the vanilla.

Mix

Mix in the sour cream, lemon juice, and lemon zest until well combined.

Add

Add the dry ingredients to the wet mixture gradually until just combined. Fold in the blueberries gently.

Pour

Pour the batter into the prepared pan.

Bake

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool

Cool the cake completely before frosting with cream cheese frosting.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, for up to 3 months.
Reheat: microwave slices for 15-20 seconds.

Tips for Best Results

• Use room temperature ingredients for a better emulsion.
• Gently fold in blueberries to prevent them from breaking.
• Ensure your baking powder and soda are fresh for optimal rising.
• Let the cake cool completely before applying frosting for best texture.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of tea or coffee.
• Perfect for birthday parties or brunch gatherings.