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Lemon Blueberry Cake Recipe

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★★★★★

4.6 from 70 reviews

This delightful Lemon Blueberry Cake combines the tartness of fresh lemons with the sweetness of juicy blueberries, creating a moist and fluffy cake perfect for any occasion. Made with simple ingredients including sour cream and light olive oil, it offers a tender crumb with a fresh, fruity burst in every bite. The cake is baked to golden perfection and optionally dusted with powdered sugar for an elegant finish.

Ingredients

Scale

Cake Batter

  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream (8 oz), preferably at room temperature for 1 hour
  • 1/2 cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 medium lemon, zest and juice, divided

Blueberry Topping

  • 16 oz fresh blueberries
  • 1/2 Tbsp corn starch
  • 1 tsp lemon juice

Optional

  • Powdered sugar to dust the top

Instructions

  1. Prepare the Pan and Oven: Lightly butter a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. Preheat the oven to 375˚F (190˚C) to ensure even baking.
  2. Beat Eggs and Sugar: Using a whisk attachment on high speed, beat 2 large eggs and 1 cup granulated sugar for 5 minutes or until the mixture is light in color and thick, which incorporates air for a fluffy cake.
  3. Add Wet Ingredients: Lower the mixer speed and whisk in 1 cup sour cream, 1/2 cup light olive oil, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the mixture is well combined and smooth.
  4. Incorporate Dry Ingredients and Lemon: In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder. Add the flour mixture to the batter in thirds, gently whisking after each addition to combine without overmixing. Finally, add 1 tablespoon lemon juice and 1/2 tablespoon lemon zest into the batter for fresh citrus flavor.
  5. Prepare Blueberries: Rinse fresh blueberries and drain thoroughly. Toss them in a medium bowl with 1/2 tablespoon corn starch and 1 teaspoon lemon juice until no dry cornstarch remains; this helps prevent the berries from sinking in the batter.
  6. Assemble the Cake: Pour half the batter evenly into the prepared pan, then scatter half of the blueberry mixture over the top. Spread the remaining batter over the berries, then evenly distribute the remaining blueberries, gently pushing them halfway into the batter to create a layered effect.
  7. Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and set.
  8. Cool and Serve: Allow the cake to rest in the pan for 15 to 20 minutes, then carefully remove the springform ring. Let the cake cool to room temperature or serve slightly warm. Optionally, dust the top with powdered sugar before serving.

Notes

  • If using frozen blueberries, rinse several times in cold water, drain thoroughly, and pat dry with paper towels. Toss with 1 tablespoon cornstarch and omit the lemon juice to prevent excess moisture.
  • Do not add more than 16 oz of blueberries to avoid making the batter too heavy and dense.
  • For accurate measurement of flour, spoon it into the measuring cup and level it off with a flat edge instead of scooping directly from the bag to avoid compacting.

Keywords: Lemon Blueberry Cake, blueberry cake, lemon cake, springform pan cake, fruit cake, summer dessert, easy dessert recipe

Find it online: https://busyrecipe.com/lemon-blueberry-cake-recipe/