Lemon Blueberry Cake
This moist and flavorful lemon blueberry cake perfectly balances tart citrus with sweet berries. Professional techniques ensure evenly distributed fruit and bakery-quality results every time.
Equipment
- 9-inch Round Cake Pan Non-stick or well-greased
- Electric mixer Stand or hand mixer
- Large mixing bowls
- Wire cooling rack
- Rubber spatula For gentle folding
- Microplane grater For lemon zest
- Measuring cups and spoons
Ingredients
- 2 ½ cups all-purpose flour – sifted
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter – softened
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs – room temperature
- 1 cup sour cream or plain Greek yogurt
- 2 tbsp lemon zest about 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries tossed with 1 tbsp flour
- Optional Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in sour cream, lemon zest, lemon juice, and vanilla.
- Gradually fold in the dry ingredients until just combined. Do not overmix.
- Gently fold in the blueberries (coated in flour to prevent sinking).
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack.
- (Optional) Whisk together powdered sugar and lemon juice, then drizzle over cooled cake.
Notes
- Tossing the blueberries in flour prevents them from sinking to the bottom.
- You can substitute frozen blueberries (do not thaw).
- For a lighter version, use Greek yogurt instead of sour cream.