Lemon Blueberry Cake

A soft, buttery cake packed with fresh blueberries and bright lemon flavor, topped with a simple lemon glaze.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 2 cups fresh blueberries
• 1 tbsp flour (for tossing blueberries)

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice

Some ingredients are available to purchase HERE

Instructions

1. Preheat oven
   Heat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan.
2. Mix dry ingredients
   In a bowl, whisk together:
   • flour
   • baking powder
   • salt
3. Cream butter and sugar
   In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
4. Add wet ingredients
   Beat in eggs one at a time. Mix in:
   • lemon zest
   • lemon juice
   • vanilla
   • sour cream
5. Combine batter
   Gradually mix dry ingredients into wet ingredients until just combined.
6. Add blueberries
   Toss blueberries with 1 tbsp flour, then gently fold into the batter.
7. Bake
   Pour batter into prepared pan and bake:
   • 45–55 minutes for a loaf pan
   • 35–40 minutes for a round cake
   Cake is done when a toothpick comes out mostly clean.
8. Cool
   Let cool in the pan for 15 minutes, then transfer to a wire rack.
9. Glaze
   Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

Optional Add-Ins

• White chocolate chips
• Almond extract instead of vanilla
• Fresh thyme or lavender for a more floral flavor

Serve with whipped cream, vanilla ice cream, or coffee.