Ingredients
Scale
- 2 cups all-purpose flour (feel free to swap half for whole wheat if you want a nuttier texture)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened (or use coconut oil for a dairy-free twist)
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 large lemon)
- ¼ cup fresh lemon juice (about 1–2 lemons)
- ½ cup sour cream or Greek yogurt (adds moisture and tang; swap with buttermilk if preferred)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw to avoid bleeding)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. I usually keep a stack of parchment sheets handy for days like these—makes cleanup a breeze.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial to make sure your cake rises evenly and has just the right crumb.
- In a large bowl, use an electric mixer to cream the softened butter and sugar together until pale and fluffy—about 3 to 4 minutes. This is where the magic starts; the texture here really sets your cake apart.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice. The bright lemon aroma at this point is pure kitchen nostalgia for me.
- Alternately add the dry ingredients and sour cream (or Greek yogurt) to the wet mixture, beginning and ending with the dry. Mix just until combined—overmixing can make the cake tough, and we want tender and soft, like those childhood dinners I remember.
- Gently fold in the blueberries, being careful not to crush them. If you want, toss blueberries with a teaspoon of flour before folding—they won’t sink to the bottom as much.
- Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. I always find this cooling step hard to wait for, but it’s worth it.
- Optional: Dust with powdered sugar before serving. It adds a little extra charm without complicating your life.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blueberry Lemon Cake Recipe, recipe, cooking, food
