Lemon Blueberry Cake

A delightful treat that’s perfect for any occasion, this Lemon Blueberry Cake combines the bright, tangy flavor of lemons with the sweet burst of blueberries. Baked in a springform pan, this cake has the tender, moist crumb of a quick bread but the elegance of a dessert that can stand on its own. Whole milk and sour cream add richness, while lemon zest and juice bring a fresh zing. Topped with a simple lemon glaze, this cake is as beautiful as it is delicious.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• ½ cup whole milk
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries
• 1 tablespoon flour (for tossing blueberries)

Glaze

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Whisk
• Spatula
• Cooling rack
• Zester
• Measuring cups and spoons

Instructions

1. Preheat the Oven. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare Dry Ingredients. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
3. Cream Butter and Sugar. In a large mixing bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavorings. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Mix in the zest of 2 lemons, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract.
5. Combine Wet and Dry Ingredients. Gradually add the flour mixture to the butter mixture in three parts, alternating with ½ cup whole milk and ¼ cup sour cream. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing.
6. Fold in Blueberries. Toss 1 ½ cups blueberries with 1 tablespoon flour, then gently fold them into the batter.
7. Bake the Cake. Pour the batter into the prepared springform pan, spreading it evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Glaze. Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and remove the springform ring. Let the cake cool completely on a wire rack. Once cooled, whisk together 1 cup powdered sugar and 2-3 tablespoons lemon juice to make the glaze. Drizzle over the cake.

Betty’s Pro Tips

• Tossing the Blueberries: Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake, ensuring even distribution throughout.
• Room Temperature Ingredients: Make sure your butter, eggs, and dairy are at room temperature before you start. This will help them blend more smoothly, resulting in a better texture.
• Adjusting Lemon Flavor: For an extra lemony punch, add an additional tablespoon of lemon juice or a bit more zest to the batter.
• Frozen Blueberries: If using frozen blueberries, don’t thaw them before adding to the batter. This prevents them from bleeding too much color into the cake.