Lemon Blueberry Cake

This Lemon Blueberry Cake is a delightful treat that brings together the tangy zest of lemon and the sweetness of fresh blueberries. Perfect for any occasion, whether it’s a birthday party, a family gathering, or just a cozy day at home, this cake stands out with its moist texture and vibrant flavors. With simple ingredients and quick preparation, it’s sure to become a cherished recipe in your collection.

Why You’ll Love This Recipe

• Quick and Easy: This recipe can be prepared in just 30 minutes, making it perfect for last-minute gatherings.
• Fresh Flavors: The combination of lemon and blueberry creates a refreshing taste that elevates any dessert table.
• Versatile Occasion: Ideal for birthdays, brunches, or even as an afternoon snack with tea or coffee.
• Moist Texture: Thanks to the sour cream and butter, each slice is wonderfully moist and satisfying.
• Impressive Presentation: The vibrant colors of blueberries against the lemony backdrop make for an eye-catching dessert.

Tools and Preparation

Before you start baking your Lemon Blueberry Cake, gather all necessary tools. Having everything ready will make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups
• Measuring spoons
• Rubber spatula
• Baking pan (9-inch round)
• Cooling rack

Importance of Each Tool

• Electric mixer: Ensures your batter is mixed thoroughly and aerated for a light texture.
• Baking pan: A good quality pan helps in even baking, preventing any burnt edges.
• Cooling rack: Allows the cake to cool evenly, ensuring it maintains its texture without becoming soggy.

Ingredients

This moist and zingy lemon blueberry cake is a must-make if you have fresh blueberries handy! It’s a super-quick and simple recipe that will become a favorite!

For the Cake

• ½ cup whole milk (room temperature) (120ml)
• ½ cup sour cream (room temperature) (120g)
• 3 egg whites (room temperature)
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour (240g)
• 1⅔ cups granulated sugar (333g)
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup unsalted butter (room temperature) (170g)
• 1⅓ cups fresh blueberries (180g)

For the Topping

• 1½ cups fresh blueberries (200g)
• 1 tablespoon granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon water

For the Frosting

• 1½ cups unsalted butter (room temperature) (340g)
• ¼ teaspoon kosher salt
• 6 cups confectioners’ sugar (720g)
• 3 tablespoons fresh lemon juice

How to Make Lemon Blueberry Cake

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease your 9-inch round baking pan with butter or non-stick spray to prevent sticking.

Step 2: Mix Wet Ingredients

In a mixing bowl, combine the whole milk, sour cream, egg whites, fresh lemon juice, lemon zest, and vanilla extract. Whisk until well blended.

Step 3: Combine Dry Ingredients

In another bowl, mix the all-purpose flour, granulated sugar, baking powder, and kosher salt. Stir until combined.

Step 4: Cream Butter and Sugar

In a large mixing bowl with an electric mixer, beat the unsalted butter until creamy. Gradually add the dry mixture while alternating with the wet mixture. Mix until smooth.

Step 5: Fold in Blueberries

Gently fold in 1⅓ cups of fresh blueberries into your batter. Pour this mixture into the prepared baking pan.

Step 6: Bake the Cake

Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean. Allow cooling on a wire rack before frosting.

Step 7: Make the Topping

In a small saucepan over medium heat, combine 1½ cups fresh blueberries with granulated sugar, fresh lemon juice, and water. Cook until slightly thickened.

Step 8: Prepare Frosting

In another bowl, beat unsalted butter until fluffy. Gradually add confectioners’ sugar along with salt and lemon juice. Mix until smooth.

Step 9: Assemble Your Cake

Once cooled completely, spread frosting over the top of the cake. Top with blueberry topping for extra flavor.

Enjoy your delicious Lemon Blueberry Cake!

How to Serve Lemon Blueberry Cake

Serving Lemon Blueberry Cake can elevate any occasion, from casual gatherings to formal celebrations. Here are some delightful ways to enjoy this tangy and sweet dessert.

Pair with Fresh Berries

• Serve slices of the cake with a medley of fresh blueberries, raspberries, or strawberries for an extra fruity taste.

Add Whipped Cream

• A dollop of freshly whipped cream on top adds a creamy texture that complements the lemony flavor perfectly.

Enjoy with Ice Cream

• Pairing a slice of this cake with vanilla or lemon sorbet creates a delicious contrast of flavors and temperatures.

Serve with Tea or Coffee

• Enjoying a piece of Lemon Blueberry Cake alongside a cup of herbal tea or strong coffee enhances the overall experience.

Plate with Lemon Glaze

• Drizzling a simple lemon glaze over the cake makes it even more appealing and adds an extra zing.

How to Perfect Lemon Blueberry Cake

To ensure your Lemon Blueberry Cake turns out perfectly every time, keep these tips in mind:

• Use Room Temperature Ingredients: Ingredients like eggs, milk, and butter should be at room temperature for even mixing and better texture.
• Don’t Overmix the Batter: Mix until just combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
• Fresh Blueberries Are Best: Use fresh blueberries whenever possible for optimal flavor; frozen blueberries can work but may alter the consistency.
• Check for Doneness: Use a toothpick inserted into the center; if it comes out clean, your cake is done baking.
• Cool Completely Before Frosting: Let the cake cool completely to prevent the frosting from melting and sliding off.
• Experiment with Zest: Adding more lemon zest can enhance the flavor profile, making it even more aromatic and refreshing.

Best Side Dishes for Lemon Blueberry Cake

Lemon Blueberry Cake pairs wonderfully with various side dishes that complement its flavors. Here are some great options you might consider serving alongside it.

1. Greek Yogurt Parfait: Layer Greek yogurt with honey and additional fresh berries for a light and healthy accompaniment.
2. Fruit Salad: A refreshing mix of seasonal fruits balances the sweetness of the cake beautifully.
3. Cheese Platter: A selection of sharp cheeses provides a savory contrast that enhances the cake’s sweetness.
4. Almond Biscotti: Crunchy almond biscotti make for a delightful addition; dip them into coffee or tea while enjoying your slice.
5. Scones with Jam: Light scones topped with berry jam create a lovely brunch option alongside this dessert.
6. Pistachio Ice Cream: The nutty flavor of pistachio ice cream complements the cake’s lemon and blueberry notes perfectly.

Common Mistakes to Avoid

When making a Lemon Blueberry Cake, it’s easy to get caught up in the process and overlook a few key details. Here are some common mistakes to avoid:

• Using cold ingredients: Cold milk or eggs can affect the cake’s texture. Always bring your ingredients to room temperature for a smoother batter.

• Overmixing the batter: Mixing too much can lead to a dense cake. Mix just until combined for a light and airy texture.

• Not measuring flour correctly: Using too much flour can make your cake dry. Use the spoon-and-level method for accurate measurement.

• Neglecting to grease the pan: A well-greased pan ensures easy removal. Always grease and flour your cake pans before pouring in the batter.

• Skipping the lemon zest: The zest adds essential flavor. Don’t skip it; it enhances the lemony taste of your cake!

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Lemon Blueberry Cake in an airtight container.
• It will last up to 5 days in the refrigerator.

Freezing Lemon Blueberry Cake

• Wrap individual slices tightly in plastic wrap before placing them in a freezer bag.
• The cake can be frozen for up to 3 months.

Reheating Lemon Blueberry Cake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes.

• Microwave: Heat individual slices for about 20-30 seconds on medium power until warm.

• Stovetop: Place slices in a skillet over low heat, covering with a lid. Heat for about 5 minutes.

Frequently Asked Questions

What makes this Lemon Blueberry Cake moist?

The combination of sour cream and whole milk contributes to its moisture, resulting in a tender crumb.

Can I substitute fresh blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter to prevent color bleeding.

How can I customize my Lemon Blueberry Cake?

Feel free to add nuts or other fruits like raspberries or strawberries for added flavor and texture.

How long does it take to bake the Lemon Blueberry Cake?

The bake time is approximately 35 minutes, but always check with a toothpick inserted into the center; it should come out clean.

Final Thoughts

This Lemon Blueberry Cake is not just delicious but also versatile! Its moist texture and zesty flavor make it perfect for any occasion. You can easily customize it with different fruits or toppings, making it an excellent addition to your dessert repertoire. Give this recipe a try; you won’t be disappointed!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Lemon Blueberry Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x

Print Recipe

Pin Recipe

Description

Lemon Blueberry Cake is a delightful fusion of tangy lemon and sweet blueberries, perfect for any occasion. With its moist texture and vibrant flavors, this cake is sure to impress at birthday parties, family gatherings, or even as an afternoon treat. Made with simple ingredients and quick to prepare, it’s a fantastic addition to your dessert repertoire. Whether you serve it with whipped cream, fresh berries, or a scoop of ice cream, this cake will become a cherished favorite that brightens up any table.

---

Ingredients

Scale 1x2x3x

• ½ cup whole milk
• ½ cup sour cream
• 3 egg whites
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1⅔ cups granulated sugar
• ¾ cup unsalted butter
• 1⅓ cups fresh blueberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch round baking pan.
2. In a mixing bowl, whisk together whole milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla extract.
3. In another bowl, mix flour, sugar, baking powder, and salt.
4. Cream the butter in a large bowl; gradually add dry ingredients alternating with wet mixture until smooth.
5. Fold in blueberries gently and pour into the prepared pan.
6. Bake for about 35 minutes or until a toothpick comes out clean. Allow cooling before frosting.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg