Lemon Blueberry Cake

why make this recipe

This Lemon Blueberry Cake is fresh, bright, and easy to bake. It mixes simple ingredients and gives a soft cake full of lemon flavor and juicy berries. If you like easy cakes, try this delicious banana coffee cake recipe too.

introduction

This cake has lemon zest and real blueberries inside. It stays moist thanks to sour cream and milk. You can frost it with cream cheese frosting for a tangy top. The steps are simple, and the cake works for a snack, tea time, or a small party.

how to make Lemon Blueberry Cake

1. Preheat the oven and prepare pans.
2. Mix dry ingredients in one bowl.
3. Cream butter and sugar until light. Add eggs, then vanilla, sour cream, milk, lemon zest, and lemon juice.
4. Stir in the dry mix until just combined. Fold in blueberries gently.
5. Divide batter into pans and bake until a toothpick comes out clean.
6. Cool 10 minutes in pans, then on racks. Frost with cream cheese frosting when cool.

Ingredients :

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup fresh blueberries
• Zest of 1 lemon
• Juice of 1 lemon
• Cream cheese frosting (for topping)

Directions :

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, milk, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Once cooled, frost with cream cheese frosting as desired.

how to serve Lemon Blueberry Cake

Slice the cake and serve on a plate. Add a small spoon of extra frosting on the side if you like. This cake pairs well with tea, coffee, or a glass of milk. Serve at room temperature for best taste.

how to store Lemon Blueberry Cake

Keep the frosted cake in a covered cake box or an airtight container in the fridge. It will stay good for 3-4 days. For the unfrosted layers, wrap each layer in plastic wrap and store in the fridge for up to 3 days or freeze for up to 2 months.

tips to make Lemon Blueberry Cake

• Use fresh blueberries for best texture. If frozen, do not thaw; toss them in a little flour before folding in.
• Do not overmix the batter or the cake can be tough. Mix until just combined.
• Room temperature eggs and butter mix better and give a lighter cake.
• Test with a toothpick near the center to check doneness.

variation (if any)

• Add a lemon glaze instead of cream cheese frosting for a lighter finish.
• Swap sour cream for plain Greek yogurt for a tangy note.
• Add a tablespoon of poppy seeds for lemon-poppy flavor.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold them in without thawing. Toss in a little flour first to stop them from sinking.

Q: Can I make this in one pan?
A: Yes. Use a deeper 9-inch pan and bake for a little longer. Check with a toothpick.

Q: How do I keep blueberries from sinking?
A: Toss the berries with a teaspoon of flour before folding them into the batter.

Q: Can I make this dairy-free?
A: You can try a dairy-free butter and a yogurt substitute, and use a non-dairy milk. The texture may change slightly.

Lemon Blueberry Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Lemon Blueberry Cake is fresh, bright, and easy to bake, filled with lemon flavor and juicy blueberries.

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Ingredients

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• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup fresh blueberries
• Zest of 1 lemon
• Juice of 1 lemon
• Cream cheese frosting (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. Beat the butter and sugar together in a large bowl until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, milk, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Frost with cream cheese frosting as desired.

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Notes

Use fresh blueberries for best texture. If using frozen, don’t thaw; toss them in a little flour before folding in.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg