Lemon Blueberry Cake (Print Layout)

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

# What You Need:

→ Cake Components

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
14 - 1 tablespoon flour for coating blueberries

→ Lemon Glaze

15 - 1 cup powdered sugar
16 - 2-3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in yogurt, lemon zest, lemon juice, and vanilla extract until combined.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, starting and ending with flour. Mix until just incorporated.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter until evenly distributed.
07 - Pour batter into prepared pan, smooth surface, and bake for 38-42 minutes or until toothpick inserted in center emerges clean.
08 - Allow cake to rest in pan for 15 minutes, then transfer to wire rack to cool fully before glazing.
09 - Whisk powdered sugar and lemon juice until smooth and drizzle over completely cooled cake.

# Expert Suggestions:

01 -
  • The tangy lemon glaze soaks into the warm cake creating those sweet tart moments that make people close their eyes when they take a bite
  • Blueberries stay plump and juicy instead of sinking to the bottom thanks to a simple flour toss trick I learned after years of dense berry disasters
  • Yogurt keeps the crumb incredibly moist for days, which means this actually tastes better on day two when the flavors have had time to become best friends
02 -
  • Room temperature ingredients are not optional here, cold butter or eggs will give you a curdled, dense cake that bakes unevenly
  • Overmixing after adding flour develops gluten and makes your cake tough, so stop as soon as everything is combined
  • The glaze should be thick enough to hold its shape but thin enough to pour, so add lemon juice one tablespoon at a time
03 -
  • Zest your lemons before juicing them, it is nearly impossible to zest a lemon that has already been squeezed
  • If your glaze is too thick, add more lemon juice one teaspoon at a time until it reaches the right consistency

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