Description
Moist lemon blueberry cake recipe from scratch made with fresh lemons and juicy blueberries. Soft, fluffy texture with bright citrus flavor—perfect for dessert or brunch.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 3/4 cup milk
- 1/2 cup sour cream
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- Optional: powdered sugar + lemon juice for glaze
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
5. Stir in sour cream until smooth.
6. Alternate adding dry ingredients and milk, mixing gently.
7. Toss blueberries with cornstarch and fold into batter.
8. Pour batter into pan and smooth the top.
9. Bake for 45–55 minutes until a toothpick comes out clean.
10. Cool in pan, then transfer to a wire rack.
11. Drizzle with optional lemon glaze before serving.
Notes
- Use fresh lemons for best flavor.
- Do not overmix the batter to keep the cake fluffy.
- Coating blueberries prevents sinking.
- Store in airtight container up to 5 days.
- Freeze slices up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg