Lemon Blueberry Cake

The Lemon Blueberry Cake is something I’ve cherished over the years. Every time I bake this delightful cake, I’m transported back to the sunny days of spring, where the scent of fresh lemons fills my kitchen, mingling with the sweetness of ripe blueberries. It’s a recipe that evokes memories of warm gatherings, laughter, and love shared over a slice of cake. One sunny afternoon, while experimenting in my kitchen, I stumbled upon the perfect balance between tart and sweet—ah, the moments when culinary magic happens! Whether it’s a birthday, a family gathering, or simply a treat for myself, this cake never fails to impress. The vibrant flavors and moist texture create a delightful experience that I can’t resist. Gather your loved ones, and let’s dive into baking this delicious Lemon Blueberry Cake together!

Everything You Need for Lemon Blueberry Cake

Baking the Lemon Blueberry Cake is all about using fresh, high-quality ingredients that work harmoniously together. The key players in this recipe are the blueberries and lemons, which bring a bright and fruity flavor. The addition of sour cream keeps the cake tender and moist, while eggs and flour provide the structure. Let’s gather these ingredients and get ready to create something delicious!

• 2 large eggs, room temperature – Eggs are essential for binding the ingredients together and adding moisture to the cake.
• 1 cup granulated sugar – This sweetener balances the tartness of the lemons and enhances the overall flavor.
• 1 cup sour cream, preferably at room temperature for 1 hour – Sour cream contributes to a rich, moist texture that keeps the cake tender.
• 1/2 cup light olive oil or vegetable oil – Oil adds moisture and richness to the cake, resulting in a soft crumb.
• 1 tsp vanilla extract – Vanilla enhances the sweetness and depth of flavor in the cake.
• 1/4 tsp salt – Salt balances the flavors and enhances the sweetness.
• 2 cups all-purpose flour – Flour provides the structure needed for the cake to rise and hold its shape.
• 2 tsp baking powder – This leavener helps the cake rise, resulting in a light and fluffy texture.
• 1 medium lemon, zest and juice, divided – The lemon adds brightness and a refreshing flavor to the cake.
• 1/2 Tbsp corn starch – Cornstarch helps to coat the blueberries, preventing them from sinking to the bottom of the cake.
• 16 oz fresh blueberries – The star ingredient that adds sweetness and a burst of flavor with every bite.
• Powdered sugar to dust the top, optional – A light dusting of powdered sugar adds a touch of sweetness and elegance to the presentation.

How to Assemble Lemon Blueberry Cake

Making the Lemon Blueberry Cake is a delightful process that fills your kitchen with wonderful aromas. Follow these simple yet detailed steps to create a masterpiece that will impress your family and friends.

1. Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat your oven to 375°F. This will ensure your cake bakes evenly and releases easily once it’s done.
2. In a large mixing bowl, beat 2 large eggs and 1 cup granulated sugar with a whisk attachment on high speed for about 5 minutes, or until the mixture is light in color and thick. You want to achieve a pale, fluffy texture that indicates air has been incorporated.
3. Next, add 1 cup sour cream, 1/2 cup light olive oil, 1 tsp vanilla extract, and 1/4 tsp salt to the egg mixture. Whisk on low speed until everything is well combined, creating a uniform batter.
4. In a separate bowl, whisk together 2 cups all-purpose flour and 2 tsp baking powder. Gradually add this dry mixture to the wet batter, about one-third at a time, whisking gently to incorporate without overmixing. This ensures your cake remains light and fluffy.
5. Finally, add the zest and juice of 1 medium lemon and 1/2 Tbsp corn starch, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
6. Rinse 16 oz fresh blueberries and drain well. In a medium bowl, toss the blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring gently until no dry cornstarch remains. This step helps prevent the blueberries from sinking in the batter.
7. Pour half of the batter into the prepared springform pan and spread it evenly. Top with half of the blueberries, ensuring they are well distributed.
8. Spread the remaining batter over the blueberries and sprinkle the rest of the blueberries evenly on top, gently pushing them slightly into the batter. This creates a lovely layer of blueberries throughout your cake.
9. Bake in the preheated oven at 375°F for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as baking times may vary based on your oven.
10. Once baked, let the cake rest in the pan for 15 to 20 minutes. Then, carefully remove the ring and allow it to cool until it reaches room temperature or is just warm. Serve dusted with powdered sugar for an elegant touch.

Tips for Success

To ensure your Lemon Blueberry Cake turns out perfectly, consider these tips. They cover everything from baking to storing your delicious creation.

• Storage: Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to one week.
• Freezing: Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then foil. It will keep well in the freezer for about a month.
• Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing its flavors.
• Serving Suggestions: Serve it at tea time, brunch, or as a delightful dessert after dinner. It’s perfect for any occasion!
• Variations: You can experiment by adding nuts or a lemon glaze on top for extra sweetness and texture.

Perfect Matches for Lemon Blueberry Cake

When it comes to serving the Lemon Blueberry Cake, there are plenty of delicious options to consider. Here’s how to elevate your dessert experience:

• Side Dishes: Pair this cake with a light summer salad or savory quiche for a refreshing brunch.
• Occasions: It’s perfect for birthdays, springtime gatherings, or even an afternoon tea party.
• Storage Tips: If you want to save some for later, ensure it’s well wrapped to maintain its moisture and flavor.
• Seasonal Pairings: Fresh fruits like strawberries or raspberries can complement the cake beautifully, adding more color and flavor to your dessert table.
• Serving Temperature: This cake can be enjoyed at room temperature or slightly warmed, enhancing the flavors of the lemon and blueberries.

FAQ

Conclusion

The Lemon Blueberry Cake is truly a delightful treat that combines the bright flavors of lemon and sweet blueberries. I encourage you to try baking this cake and enjoy its deliciousness with friends and family. It’s perfect for any occasion, and you’ll find that it’s not only a feast for the taste buds but a joy to create. Happy baking!

Lemon Blueberry Cake

Craving something special? The Lemon Blueberry Cake combines zesty lemons and fresh blueberries for a delightful treat. Moist, flavorful, and easy to make, this cake is perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 large eggs room temperature
• 1 cup granulated sugar
• 1 cup sour cream preferably at room temperature for 1 hour
• 1/2 cup light olive oil or vegetable oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 medium lemon zest and juice, divided
• 1/2 Tbsp corn starch
• 16 oz fresh blueberries
• Powdered sugar to dust the top, optional

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat your oven to 375°F.
2. Beat 2 large eggs and 1 cup granulated sugar with a whisk attachment on high speed for about 5 minutes, or until the mixture is light in color and thick.
3. Add 1 cup sour cream, 1/2 cup light olive oil, 1 tsp vanilla extract, and 1/4 tsp salt to the egg mixture. Whisk on low speed until everything is well combined.
4. In a separate bowl, whisk together 2 cups all-purpose flour and 2 tsp baking powder. Gradually add this dry mixture to the wet batter, about one-third at a time, whisking gently to incorporate without overmixing.
5. Finally, add the zest and juice of 1 medium lemon and 1/2 Tbsp corn starch, mixing until just combined.
6. Rinse 16 oz fresh blueberries and drain well. In a medium bowl, toss the blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring gently until no dry cornstarch remains.
7. Pour half of the batter into the prepared springform pan and spread it evenly. Top with half of the blueberries.
8. Spread the remaining batter over the blueberries and sprinkle the rest of the blueberries evenly on top, gently pushing them slightly into the batter.
9. Bake in the preheated oven at 375°F for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, let the cake rest in the pan for 15 to 20 minutes. Then, carefully remove the ring and allow it to cool until it reaches room temperature or is just warm.

Notes

• If using frozen blueberries: Rinse a couple of times in cold water, drain well, and pat dry with paper towels. In step #4: toss with 1 Tbsp cornstarch and omit the lemon juice.
• Do not add more than 16 oz blueberries: They will weigh down the cake.
• Measure flour correctly: Spoon it into a measuring cup then scrape off the top.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!