Easy Lemon Blueberry Cake Recipe
Bright lemon and juicy blueberries shine in this soft, tender cake. Simple prep, bakery-level results.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour for the batter
- 2 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tbsp fresh lemon zest from 1–2 lemons
- 1.5 tsp vanilla extract
- 0.5 cup plain Greek yogurt or sour cream
- 0.25 cup whole milk
- 3 tbsp fresh lemon juice
- 1.5 cup fresh blueberries if using frozen, do not thaw
- 1 tbsp all-purpose flour, for tossing berries
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease and line a 9-inch round cake pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until pale and fluffy, 2 to 3 minutes.
- Add eggs one at a time. Mix in lemon zest and vanilla.
- Stir yogurt, milk, and lemon juice together in a small bowl.
- Add dry ingredients to the butter mixture in two additions, alternating with the yogurt mixture.
- Toss blueberries with 1 tablespoon flour. Fold into the batter gently.
- Spread batter in the pan and smooth the top.
- Bake 40 to 45 minutes, until a toothpick comes out clean.
- Cool 15 minutes in the pan. Turn out and cool completely.
Notes
For a quick glaze, whisk 1/2 cup powdered sugar with 1–2 tbsp lemon juice and drizzle over the cooled cake. To prevent sinking, reserve a handful of berries to scatter on top before baking. Store covered at room temperature for 2 days or refrigerate up to 5 days.
This recipe is an original creation inspired by classic Easy Lemon Blueberry Cake Recipe flavors. All ingredient ratios and instructions are independently developed.