Lemon Blueberry Cake (Printer-friendly)

Moist, tangy cake loaded with fresh blueberries and bright lemon flavor, topped with a sweet citrus glaze.

# What You’ll 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 tossing blueberries

→ 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 well blended.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 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. Begin and end with flour mixture. Mix until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter until evenly distributed.
07 - Pour batter into prepared pan and smooth top. Bake for 38-42 minutes or until toothpick inserted in center comes out clean.
08 - Let cake cool in pan for 15 minutes, then transfer to wire rack to cool completely.
09 - Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

# Expert Tips:

01 -
  • The bright lemon glaze soaks into every crumb creating pockets of intense citrus flavor
  • Fresh blueberries burst during baking making each slice uniquely moist and sweet
02 -
  • Cold blueberries will stop the batter from spreading evenly so let them sit at room temperature while you prepare everything else
  • Overmixing once the flour is added will make the cake tough so stop as soon as you no longer see dry streaks
03 -
  • Room temperature ingredients combine more easily creating a smoother batter
  • Let the glaze sit for 5 minutes before drizzling so it thickens slightly and creates beautiful ribbons

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