This lemon cake bursting with blueberries enhanced with zesty lemon is a celebration of summer indulgence.
The vibrant flavors in this dense yet moist cake resemble my favorite Starbucks lemon pound cake with the addition of juicy summer blueberries. Whether you’re hosting a backyard barbecue, planning an impromptu picnic, or simply looking to satisfy your sweet tooth, this lemon blueberry cake is the perfect treat to brighten any occasion this summer.
I make this recipe in a round cake pan and garnish it with a dusting of powdered sugar just before serving for a rustic finish, though I also offer instructions for baking in a loaf pan.
Lemon – This recipe uses both lemon zest and lemon juice for a punch of citrus flavor.
Blueberries – While blueberries are available all year round, fresh blueberries harvested at their peak from late April to early September will have the best sweet flavor. Because blueberries are heavier than the batter they sink to the bottom of the cake.
Sour cream – Sour cream works to keep the cake extra moist. It has a high fat content and adds a tangy flavor.
Eggs – The eggs are left to sit at room temperature before they’re added so they mix more easily into the batter, creating a better rise.
Confectioners sugar – I use a dusting of the fine powdered sugar just before serving to garnish the cake. The moist cake will melt the sugar if it’s added too early on.
How to Make Lemon Blueberry Cake
Step 1: Mix dry ingredients.
Heat oven to 350ºF (180ºC). Grease and flour an 8-inch (20cm) round cake pan.In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt.
Step 2: Beat butter and sugar.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 2 to 3 minutes.
Step 3: Add the eggs.
Add the eggs one at a time, beating well after each addition.
Step 4: Finish batter.
Next, add the sour cream, lemon zest and lemon juice. Slowly add the flour mixture, mixing until just incorporated. Stir in the blueberries.
Step 5: Bake cake.
Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
Step 6: Let cool.
Remove from the oven and let cool for 5 minutes. Turn the cake out onto a cooling rack to cool.
Step 7: Serve.
Serve warm or at room temperature dusted with powdered sugar just before serving.
Tips and Tricks for This Recipe
How to Use Frozen Blueberries
Frozen blueberries have a tendency to bleed more than fresh blueberries, leaving blue streaks through the cake. Rinse frozen blueberries in water a few times until the water is lighter in color. Pat blueberries dry with paper towels. Add to the batter and gently stir to combine.
How to Make in a Loaf Pan
Make the batter as directed in the instructions below. Heat oven to 350ºF (180ºC). Line a pound cake pan with parchment paper. Add the batter and bake until a knife inserted in the middle comes out clean, about 1 hour.
Swaps and substitutions
The sour cream can be swapped for plain whole milk yogurt.
Create an icing with confectioners sugar and lemon juice and drizzle over the top if you prefer not to garnish with a dusting of sugar.
How to Store
This cake can be stored for up to 4 days. Wrap tightly in plastic wrap and keep at room temperature.
Other Recipes to Try
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