This Easy Lemon Blueberry Cake is a sunny delight! It’s light and fluffy, bursting with fresh blueberries and zesty lemon flavor. Perfect for any gathering!
My family loves this cake, especially when it’s fresh out of the oven. I always sneak a piece for breakfast—because who says cake isn’t an acceptable morning food? 😄
Making this cake is a breeze! Just mix, pour, and bake. It’s a great way to impress friends without spending all day in the kitchen!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of the cake. If you’re looking to make it lighter, you can use cake flour instead. For gluten-free options, a 1:1 gluten-free flour blend works well.
Sour Cream or Yogurt: I love using sour cream as it adds moisture and a slight tang. Greek yogurt is a good substitute if you’re looking for a healthier option. You can even use buttermilk if needed.
Fresh Blueberries: Fresh blueberries are preferred here for their juicy pop! If they’re out of season, frozen blueberries are a great alternative. Just toss them in a bit of flour to prevent them from sinking.
Lemon Juice and Zest: Fresh lemon juice brightens the flavor. If you’re in a pinch, bottled lemon juice can work, but fresh is always better! Zest gives a wonderful aroma, and it can be replaced with lime zest for a twist.
How Do I Ensure My Cake Stays Moist and Light?
Keeping your cake moist and light requires a few careful steps. First, don’t overmix your batter! Mixing too much can develop gluten, leading to a dense cake. Here’s how to do it right:
- Start by creaming the butter and sugar until fluffy. This incorporates air and helps the cake rise nicely.
- Add eggs one at a time, mixing just enough to combine without overworking.
- When adding the dry and wet ingredients, use a gentle folding motion to combine, so everything stays airy.
- Don’t forget to let the batter rest for a few minutes before baking. This can help the flour fully hydrate.
Using room-temperature ingredients can also make a difference—cold butter or eggs can lead to a heavier texture.
Easy Lemon Blueberry Cake
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup fresh blueberries (you can use frozen, but don’t thaw)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delicious cake requires about 15 minutes of prep time and 40-45 minutes of baking time. Plus, a little cooling time afterward, but trust me, it’s worth the wait for that warm, citrusy goodness!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab an 8-inch round cake pan and grease it with butter or cooking spray, then lightly dust it with flour. This will help your cake come out smoothly once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed in the cake.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes and is key to creating a nice texture in your cake.
4. Add Eggs and Flavor:
Next, add the eggs one at a time, making sure to beat well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice. The lemon will bring a lovely zest that lifts the whole cake!
5. Combine Dry and Wet Ingredients:
Now, alternate adding the dry mixture and the sour cream into the butter mixture. Start with the dry ingredients, mix just until combined, then add the sour cream, and keep alternating until everything is blended. Be gentle; overmixing can make the cake tough!
6. Fold in the Blueberries:
Carefully fold the fresh (or frozen) blueberries into the batter. Use a spatula and be gentle to avoid smashing those lovely berries!
7. Bake the Cake:
Pour the batter into your prepared pan and spread it out evenly. Place it in the preheated oven and bake for 40-45 minutes. You can check if it’s done by inserting a toothpick into the center; if it comes out clean, it’s ready!
8. Cool and Serve:
Once baked, let the cake cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely. Once cooled, you can dust it with powdered sugar if you like and slice it up. Enjoy your fresh, tangy, and sweet Easy Lemon Blueberry Cake!
FAQ about Easy Lemon Blueberry Cake
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries! Just make sure they are not thawed before adding them to the batter. Tossing them in a little flour can help prevent them from sinking to the bottom during baking.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If it lasts longer, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day ahead. Just cool it completely, then cover it tightly and store it at room temperature. To keep it extra fresh, you can also freeze it for up to 2 months. Thaw in the refrigerator overnight before serving.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can substitute it with plain yogurt or buttermilk. Greek yogurt is especially good for a thicker consistency and adds a nice tang to the cake!
