Description
Bake the best lemon blueberry cake—moist, fluffy, and bursting with fresh citrus and juicy blueberries. An easy homemade dessert everyone will love.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups fresh blueberries
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1/2 cup milk
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp cornstarch
- Powdered sugar for dusting or glaze
Instructions
1. Preheat oven to 350°F (175°C) and grease a cake pan with parchment paper
2. Toss blueberries with cornstarch and set aside
3. In a bowl, beat butter and sugar until light and fluffy
4. Add eggs one at a time, mixing well after each addition
5. Stir in vanilla extract, lemon zest, and lemon juice
6. In a separate bowl, whisk flour, baking powder, and salt
7. Gradually add dry ingredients to wet mixture, alternating with milk and yogurt
8. Mix until just combined, do not overmix
9. Gently fold in blueberries
10. Pour batter into prepared pan and smooth the top
11. Bake for 45–55 minutes until golden and a toothpick comes out clean
12. Cool for 10–15 minutes, then transfer to a wire rack
13. Dust with powdered sugar or drizzle with lemon glaze before serving
Notes
- Use fresh or frozen blueberries (do not thaw frozen berries)
- Do not overmix batter to keep cake light and fluffy
- Add extra lemon zest for stronger citrus flavor
- Store in airtight container for freshness
- Serve with whipped cream or ice cream for extra indulgence
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg