If you’re on the hunt for a dessert that feels like a burst of sunshine on your plate, look no further than this Lemon Blueberry Cake Recipe. It’s delightfully tender, with zesty lemon brightness perfectly balanced by sweet, juicy blueberries nestled in every bite. The moist crumb, enhanced by a touch of sour cream and olive oil, keeps this cake irresistibly soft, while the fresh lemon zest and juice add a layer of freshness that makes it stand out from your typical fruit cake. Whether you’re baking for a special occasion or just to brighten an ordinary afternoon, this Lemon Blueberry Cake Recipe is sure to become a fast favorite in your repertoire.
Ingredients You’ll Need
Simple ingredients, each bringing a key element to the cake’s amazing flavor and texture, make this Lemon Blueberry Cake Recipe a breeze to prepare. From the tangy sour cream that ensures moisture to the fresh lemon zest that wakes up the palate, every component is essential.
- 2 large eggs (room temperature): Eggs help bind the batter together and add richness to the cake.
- 1 cup granulated sugar: Just the right amount to sweeten while allowing the lemon’s tartness to shine through.
- 1 cup sour cream (preferably at room temperature): Adds moisture and a subtle tang, giving the cake a tender crumb.
- 1/2 cup light olive oil (or vegetable oil): Keeps the cake moist and adds a gentle richness without overpowering the lemon flavor.
- 1 tsp vanilla extract: Provides warmth and depth that balances the citrus notes perfectly.
- 1/4 tsp salt: Enhances the flavors and balances the sweetness.
- 2 cups all-purpose flour: The cake’s structure comes from this fundamental ingredient, creating a soft yet sturdy crumb.
- 2 tsp baking powder: Gives the cake its lovely rise and airy texture.
- 1 medium lemon (zest and juice, divided): The star of the show—zest for intense citrus fragrance, juice for tangy brightness.
- 1/2 Tbsp cornstarch: Keeps the blueberries from sinking and prevents their juice from making the cake too wet.
- 16 oz fresh blueberries: Bursting with juicy sweetness, they add pockets of vibrant flavor and beautiful color.
- Powdered sugar to dust the top (optional): A light dusting adds a pretty finishing touch and a hint of extra sweetness.
How to Make Lemon Blueberry Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust it with flour to ensure the cake releases easily after baking. This simple prep step makes clean removal and beautiful presentation a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly thickened. Stir in the sour cream, olive oil, and vanilla extract until fully combined. This wet mixture is the foundation for a moist, tender crumb in the finished cake.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the lemon zest to infuse the dry mix with citrus aroma. This ensures even distribution of leavening and flavor throughout the batter.
Step 4: Bring Wet and Dry Ingredients Together
Gently fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can make the cake tough, so aim for a smooth batter with no large pockets of flour.
Step 5: Prepare the Blueberries
Toss the fresh blueberries with the lemon juice and cornstarch in a small bowl. The cornstarch acts as a natural thickener, preventing the berry juices from soaking into the batter too much during baking and keeping the cake from getting soggy.
Step 6: Fold Blueberries into Batter
Carefully fold the blueberry mixture into the batter, spreading the fruit evenly. This ensures that every slice is studded with juicy bursts of blueberries and zesty lemon freshness.
Step 7: Bake to Perfection
Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and fragrant with the scent of fresh lemon and berries.
Step 8: Cooling and Optional Dusting
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. Once completely cool, dust the top lightly with powdered sugar if desired for a pretty, sweet finish.
How to Serve Lemon Blueberry Cake Recipe
Garnishes
A sprinkle of fresh lemon zest or a few extra fresh blueberries on top just before serving adds that wow factor and enhances the cake’s natural beauty. A dollop of whipped cream or a smear of lemon curd also pairs wonderfully with this cake for added indulgence.
Side Dishes
This cake is lovely on its own but pairs beautifully with a simple scoop of vanilla ice cream, a cup of hot tea, or fresh fruit salad on the side. These accompaniments help balance the cake’s rich texture with freshness or creaminess.
Creative Ways to Present
For a special occasion, serve the Lemon Blueberry Cake Recipe as a layered cake by slicing it horizontally and adding lemon curd or cream cheese frosting between layers. Alternatively, cut it into squares and serve on a platter with assorted berries and mint leaves for a charming dessert spread.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep fresh at room temperature for up to two days or in the refrigerator for up to five days without losing moisture or flavor.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap followed by aluminum foil, then place in a freezer-safe bag or container. Freeze for up to three months. To thaw, leave it overnight in the refrigerator.
Reheating
If you prefer to enjoy the cake warm, reheat slices in the microwave for about 15-20 seconds or in a 300°F oven for 10 minutes. This brings back that freshly baked feel and enhances the fragrant lemon blueberry aroma.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but be sure to thaw and drain them well first to avoid excess moisture in the batter, which can affect cake texture.
What if I don’t have sour cream on hand?
You can substitute sour cream with plain Greek yogurt or buttermilk, which will still keep the cake moist and add a pleasant tang.
Is it possible to make this cake dairy-free?
Absolutely! Use a dairy-free sour cream alternative and a plant-based yogurt. Make sure the other ingredients, like sugar and oil, are also dairy-free for best results.
Can I double this recipe for a larger cake or layered version?
Yes, simply double the ingredients and bake in larger or multiple pans. Adjust baking time accordingly, checking doneness with a toothpick frequently.
How do I prevent blueberries from sinking to the bottom?
Tossing the berries in cornstarch before folding into the batter helps suspend them evenly throughout the cake, preventing sinking while baking.
Final Thoughts
I can’t recommend this Lemon Blueberry Cake Recipe enough if you want a dessert that’s bursting with fresh flavor yet super easy to make. It’s the kind of cake that brings joy with every tender bite and brightens any gathering. So grab those lemons and blueberries, and treat yourself and your loved ones to a slice of sunshine today!
