If you’ve been searching for a bright, fresh, and utterly delicious dessert to brighten up any gathering, you absolutely must try this Homemade Lemon Blueberry Cake Recipe. It’s a delightful combination of tangy lemon zest and juicy blueberries baked into a moist, tender cake that feels like sunshine on a plate. This cake perfectly balances sweetness and tartness, and every bite bursts with fresh flavor. Whether it’s a special occasion or just a treat to make your day better, this recipe will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
The beauty of this cake starts with straightforward, wholesome ingredients that come together to create a symphony of flavors, textures, and colors. Each one plays a crucial role in making the cake not only taste fantastic but also look absolutely inviting.
- 2 cups All-purpose flour: The main structure-building ingredient that provides the cake’s perfect crumb.
- 1.5 cups Granulated sugar: Adds sweetness and helps achieve that lovely tender texture.
- 2 teaspoons Baking powder: Acts as a leavening agent, ensuring your cake rises light and fluffy.
- 0.5 teaspoon Salt: Enhances and balances all the other flavors.
- 0.5 cups Unsalted butter: Adds rich moisture and a velvety texture to every bite.
- 1 cup Sour cream: Brings extra moisture and a subtle tang that pairs beautifully with lemon.
- 3 large Eggs: Acts as binding agents for perfect structure and stability.
- 2 lemons Lemon zest: Infuses that signature bright citrus flavor.
- 0.25 cups Lemon juice: Adds a lively tartness to balance the sweet.
- 1.5 cups Fresh blueberries: Bursting with juicy sweetness and natural moisture throughout the cake.
How to Make Homemade Lemon Blueberry Cake Recipe
Step 1: Preheat and Prepare the Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out clean and with perfect edges. Good prep sets you up for baking success!
Step 2: Combine the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients ahead keeps your batter consistent and contributes to an even rise in the oven.
Step 3: Cream Butter and Sugar
Beat softened unsalted butter with granulated sugar until the mixture is light and fluffy. This step is key to incorporating air, which gives your cake that tender, melt-in-your-mouth texture.
Step 4: Add Eggs
Incorporate the eggs one at a time, making sure to blend thoroughly after each addition. This ensures your batter is well combined and stable for the next steps.
Step 5: Mix in Lemon Zest and Juice
Stir in the fresh lemon zest and lemon juice to infuse the cake with that unmistakable citrus pop. These elements elevate the flavor and brighten every bite.
Step 6: Alternate Dry Ingredients and Sour Cream
Gradually add your dry flour mixture to the wet batter, alternating with sour cream. This alternating technique keeps the batter smooth and prevents clumps while maintaining moisture.
Step 7: Fold in Blueberries
Gently fold fresh blueberries into the batter. Take care not to overmix here; you want your berries evenly distributed without breaking them, so the cake stays beautifully speckled with bursts of blue.
Step 8: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Baking at just the right temperature ensures a golden crust with soft, tender layers inside.
Step 9: Cool and Assemble
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Once fully cool, you can assemble and frost or glaze the cake to your liking.
Step 10: Decorate
Finish by decorating your Homemade Lemon Blueberry Cake Recipe with extra fresh blueberries or thin lemon slices. This step not only makes the cake look stunning but enhances the fresh, zesty appeal.
How to Serve Homemade Lemon Blueberry Cake Recipe
Garnishes
Fresh berries and lemon slices are the perfect garnishes to keep things lively and bright. A light dusting of powdered sugar creates an elegant finish that looks like a sweet little snowy touch atop your cake.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing drink companion, try a chilled glass of lemonade or a cup of lightly brewed green tea to highlight the citrus notes.
Creative Ways to Present
Try layering slices on a pretty platter with edible flowers or serve individual mini portions in cute cupcake liners for celebrations. You can also drizzle a lemon glaze for added shine and tang that wows your guests visually and in flavor.
Make Ahead and Storage
Storing Leftovers
Wrap your cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. This keeps it moist and fresh so you can enjoy every crumb without worry.
Freezing
This cake freezes beautifully! Wrap in plastic wrap and then foil, or place in a sealed freezer bag. Freeze for up to 3 months, then thaw overnight in the fridge for a ready-to-eat, no-fuss treat.
Reheating
If you like your cake slightly warm, pop a slice into the microwave for 10-15 seconds. This gently revives the buttery softness and melts any frosting or glaze for a cozy dessert experience.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in your batter, which can alter the texture.
What kind of frosting works best with this lemon blueberry cake?
A classic cream cheese frosting or a light lemon glaze pairs perfectly by complementing the cake’s tangy-sweet flavor without overpowering it.
Is it possible to make this cake gluten-free?
Yes, swap all-purpose flour with a gluten-free flour blend that measures cup-for-cup to achieve a similar texture. Adding a little xanthan gum might help with structure.
Can I double the recipe for a larger cake?
Definitely. Just make sure to divide batter evenly into larger pans or multiple pans, and watch the baking time as it might need a little extra time to bake through.
What’s the best way to keep the blueberries from sinking?
Coat the blueberries lightly in flour before folding them into the batter. This helps suspend them evenly so they don’t all sink to the bottom.
Final Thoughts
This Homemade Lemon Blueberry Cake Recipe offers a wonderful way to bring a little sunshine and sweetness into your kitchen and your life. Its combination of tart lemon and juicy blueberries wrapped in a tender cake is irresistible and sure to become a memorable treat for you and anyone lucky enough to share it. Give it a try, and you might just find yourself reaching for this recipe over and over again!
Print
Homemade Lemon Blueberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 to 8.8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tangy homemade lemon blueberry cake that combines the bright flavors of fresh lemons and juicy blueberries in a tender, buttery crumb. Perfect for a refreshing dessert or afternoon treat, this cake is easy to bake with simple ingredients and is sure to delight with every bite.
Ingredients
Cake Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Sour cream
- 3 large Eggs
- 2 lemons, zested
- 0.25 cups Lemon juice (about 2 lemons)
- 1.5 cups Fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cake evenly.
- Prepare Pans: Grease and flour two 9-inch round cake pans to prevent sticking and allow for easy release of the cakes.
- Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking powder, and salt, stirring together to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a separate bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure proper incorporation and structure formation.
- Add Lemon Flavor: Stir in the lemon zest and freshly squeezed lemon juice to infuse the batter with bright, citrus flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream to maintain a smooth and moist batter.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter to distribute them without breaking the fruit or overmixing.
- Fill Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops gently.
- Bake: Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes to set, then transfer to a wire rack to cool completely to room temperature before frosting or serving.
- Assemble and Decorate: Once cooled, assemble the cakes with your favorite frosting or glaze if desired, and decorate with additional fresh blueberries or lemon slices for an attractive finish.
Notes
- Use fresh blueberries for the best flavor and texture; frozen can be substituted but may bleed color into the batter.
- Ensure the butter is softened to room temperature for easier creaming and better cake texture.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- For a more pronounced lemon flavor, you may add a tablespoon of lemon extract or additional zest.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
