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
Scale
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.
