Lemon Blueberry Cake

This lemon cake bursting with blueberries enhanced with zesty lemon is a celebration of summer indulgence.

Course sweets

Cuisine American

Prep Time 10

Cook Time 50

Servings

Calories 382kcal

Author Kylie Mazon-Chambers

Ingredients

1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 cup sour cream
1 tablespoon lemon zest
¼ cup freshly squeezed lemon juice
1½ cups blueberries
Powdered sugar, as needed, to garnish

US Customary - Metric

Instructions

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.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition.
Next, add the sour cream, lemon zest and lemon juice. Slowly add the flour mixture, mixing until just incorporated. Stir in the blueberries.
Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
Remove from the oven and let cool for 5 minutes. Turn the cake out onto a cooling rack to cool.
Serve warm or at room temperature dusted with powdered sugar just before serving.

Notes

Toss the blueberries lightly in a spoonful of flour before folding them into the batter—this helps prevent them from sinking to the bottom of the cake while baking and keeps them evenly distributed throughout each slice.

Nutrition