Lemon Blueberry Cake Recipe

This Lemon Blueberry Cake recipe is a delicious and easy-to-make dessert that combines the fresh flavors of juicy blueberries and zesty lemon for a refreshing treat. Perfect for any occasion, this moist cake is made with simple ingredients like eggs, sour cream, and light olive oil. Whether you’re baking for a special event or just want to enjoy a sweet dessert, this cake is sure to impress with its tender crumb and vibrant fruity flavor. Serve it with a dusting of powdered sugar or alongside whipped cream or vanilla ice cream for an indulgent dessert experience. Ideal for spring and summer gatherings, this homemade cake is a crowd-pleaser that everyone will love. Try this easy lemon blueberry cake today for the perfect balance of sweetness and citrus!

Ingredients:

• 2 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup sour cream (8 oz), preferably at room temperature for 1 hour
• ½ cup light olive oil or vegetable oil
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 medium lemon, zest and juice, divided
• ½ tbsp cornstarch
• 16 oz fresh blueberries
• Powdered sugar (optional, for dusting the top)

Instructions:

1. Prep the Pan and Preheat the Oven: Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Preheat the oven to 375˚F.
2. Mix Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar using a whisk attachment on high speed for about 5 minutes, until the mixture is light in color and thickened. Add the sour cream, oil, vanilla extract, and salt, and whisk on low speed until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture in thirds, mixing gently after each addition (be careful not to overmix). Add 1 tablespoon of lemon juice and ½ tablespoon of lemon zest and mix until incorporated.
4. Prepare the Blueberries: Rinse the blueberries and drain well. In a medium bowl, toss the blueberries with ½ tablespoon of cornstarch and 1 teaspoon of lemon juice until the berries are evenly coated and no dry cornstarch remains.
5. Layer the Cake: Pour half of the batter into the prepared springform pan and spread it evenly. Top with half of the blueberries. Add the remaining batter and spread it evenly, then sprinkle the remaining blueberries on top, gently pressing them into the batter about halfway.
6. Bake the Cake: Bake the cake at 375˚F for 45 to 55 minutes (mine was perfect at 55 minutes), or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15-20 minutes, then remove the ring from the springform pan. Allow the cake to cool to room temperature or just warm.
7. Serve: Once cooled, dust the top of the cake with powdered sugar if desired, then slice and serve!

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Why You’ll Love This Recipe

This Lemon Blueberry Cake is the perfect combination of tangy and sweet, with a soft, tender crumb that melts in your mouth. The burst of fresh blueberries in each bite, paired with the bright flavor of lemon, creates a refreshing dessert ideal for any occasion. Whether you’re serving it at a family gathering or enjoying it with your afternoon tea, this cake will quickly become a favorite.

Tips

• Room Temperature Ingredients: Ensure that your eggs, sour cream, and other wet ingredients are at room temperature before mixing. This helps achieve a smoother batter and a more consistent rise.
• Don’t Overmix the Batter: When incorporating the dry ingredients into the wet mixture, mix gently and avoid overmixing to prevent the cake from becoming dense.
• Blueberry Coating: Tossing the blueberries with cornstarch helps prevent them from sinking to the bottom of the cake and ensures an even distribution throughout.
• Check for Doneness: Ovens vary, so start checking the cake at 45 minutes by inserting a toothpick into the center. It’s done when the toothpick comes out clean or with a few moist crumbs.

Variations and Substitutions

• Dairy-Free: Use dairy-free sour cream or a non-dairy yogurt as a substitute for the sour cream, and opt for a plant-based oil.
• Flour Alternatives: If you prefer a gluten-free version, swap out the all-purpose flour with a gluten-free flour blend.
• Frozen Blueberries: You can use frozen blueberries if fresh ones are not available. Just make sure to toss them with the cornstarch before adding them to the batter to prevent excess moisture.
• Add More Zest: If you love a strong lemon flavor, feel free to add more lemon zest to the batter or as a garnish on top.

FAQs

Q: Can I use frozen blueberries for this recipe?
A: Yes, you can use frozen blueberries. Just make sure to toss them with cornstarch before mixing them into the batter to prevent excess liquid from releasing during baking.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake in advance and store it at room temperature for up to 2 days. You can also freeze the cake for up to 2 months. Just let it cool completely before wrapping it tightly in plastic wrap.

Q: Why is my cake dense?
A: Overmixing the batter or not properly measuring the flour can result in a dense cake. Make sure to mix gently and measure the flour accurately by spooning it into the measuring cup and leveling it off.

Serving Suggestions

• Toppings: Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Beverages: Pair the cake with a cup of freshly brewed tea, lemonade, or even a light sparkling wine to complement its fruity and citrusy flavor.
• Garnish: Fresh mint leaves or additional lemon zest can be added for an extra burst of color and flavor.