The Blueberry Lemon Cake is a delightful fusion of sweet and citrusy flavors, creating a harmonious treat for the taste buds. The moist and tender cake batter is generously studded with juicy blueberries, imparting bursts of freshness with every bite.


• 1½ cups AP flour
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ¼ teaspoon salt
• 1 ½ cups fresh blueberries (or frozen, thawed, and drained)
For the Lemon Creme Topping:
• 1 cup heavy cream
• 2 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1 tbsp lemon zest


● Preheat your oven to 350°F. Grease and flour a 9×9-inch baking pan or a similar-sized cake pan.

● In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.

● In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy.

● Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.

● Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.

● Gently fold in the fresh blueberries.Pour the cake batter into the prepared pan and spread it evenly.

● Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

● In a medium mixing bowl, whip the heavy cream with an electric mixer until it thickens. Add the granulated sugar, lemon juice, and lemon zest and continue to whip until soft peaks form.

● Once the cake is done, let it cool down, and spread the Lemon Creme Topping over the top of the cake.


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