Lemon Blueberry Cake (Printable Version)

Moist, tangy cake loaded with fresh blueberries and zesty lemon flavor, topped with a sweet citrus glaze.

# What You Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup plain yogurt or sour cream
09 - 1/2 cup whole milk
10 - 2 tablespoons lemon zest
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries plus 1 tablespoon flour for tossing

→ For the Lemon Glaze

14 - 1 cup powdered sugar
15 - 2-3 tablespoons fresh lemon juice

# How-To Steps:

01 - Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
04 - Add the eggs, one at a time, beating well after each addition. Mix in yogurt or sour cream, lemon zest, lemon juice, and vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with flour. Mix until just combined.
06 - Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
07 - Pour the batter into the prepared pan and smooth the top.
08 - Bake 38-42 minutes or until a toothpick inserted in the center comes out clean.
09 - Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

# Helpful Tips:

01 -
  • The way the tart lemon cuts through the sweet blueberries creates this perfect balance that keeps you coming back for just one more slice
  • That moist tender crumb comes from yogurt, a trick my grandmother swore by but I only started using regularly a few years ago
02 -
  • Room temperature ingredients combine more easily, so take everything out of the fridge at least 30 minutes before starting
  • Overmixing once the flour is added will make the cake tough, so stop as soon as the dry ingredients disappear
03 -
  • Greek yogurt works beautifully here and adds even more tang to each bite
  • If fresh blueberries are out of season, frozen ones work too but do not thaw them first

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