This moist lemon blueberry cake is bursting with bright flavors! Juicy blueberries and zesty lemon come together to create a sweet treat that’s perfect for any occasion.
I just love how refreshing this cake tastes, especially on a sunny day. It’s a breeze to whip up, and I often enjoy a slice with my afternoon tea. 🍋💙
Key Ingredients & Substitutions
All-Purpose Flour: This is a key ingredient for structure, but you can use a gluten-free blend if needed. Just make sure it’s suitable for baking!
Butter: Unsalted butter is best, as it lets you control the saltiness. If you’re dairy-free, you can substitute with coconut oil or a dairy-free butter blend.
Sugar: Granulated sugar adds sweetness, but you could replace half with brown sugar for a deeper flavor. Just note that it may affect the texture slightly.
Blueberries: Fresh blueberries are ideal, but frozen ones work too. Just toss them in flour as you would with fresh, so they don’t sink during baking.
Sour Cream: It adds moisture. Greek yogurt is a great alternative here. You could even use buttermilk for a tangy twist!
How Do I Make Sure My Cake Stays Moist?
Keeping the cake moist is key to success. Here are some tips to ensure your cake remains fluffy and moist:
- Use room-temperature ingredients (butter, eggs, and sour cream) for easier mixing and better texture.
- Don’t overmix your batter. Mix until just combined to avoid a dense cake.
- Add lemon juice and sour cream together to keep the cake tender.
- Keep an eye on the baking time. Don’t open the oven too early, as that can cause it to sink!
- Let the cake cool in the pan for a bit to keep moisture trapped, then transfer gently.
With these tips, you’ll have a delightful lemon blueberry cake that’s bound to impress! Enjoy making it! 🍰
Moist Lemon Blueberry Cake
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from about 2 lemons)
- 1/3 cup fresh lemon juice
- 1 cup sour cream (or Greek yogurt for moisture)
- 2 cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
- Optional: powdered sugar for dusting or lemon glaze for topping
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 45-55 minutes to bake. Allow for another 15 minutes to cool in the pan and then transfer to a wire rack to cool completely. A total of about 1 hour to 1 hour 15 minutes before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan, or you can use two 8-inch round pans if you’d like to layer your cake.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Continue mixing until the mixture becomes light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Flavoring:
Next, add the eggs one at a time. Make sure to mix well after each addition to fully incorporate them into the batter. After the eggs, mix in the vanilla extract and lemon zest to give your cake that delicious, fresh flavor.
5. Combine Wet Ingredients:
In a separate small bowl, combine the fresh lemon juice and sour cream (or Greek yogurt). This will add moisture to your cake.
6. Mix It All Together:
Now, it’s time to combine everything. Alternately add the flour mixture and the sour cream mixture to your butter-sugar mixture, starting and ending with the flour mixture. Stir gently until everything is just combined; be careful not to overmix!
7. Fold in the Blueberries:
Gently fold in the floured blueberries into the batter. This will help keep them from sinking to the bottom while baking.
8. Pour and Smooth:
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula for even baking.
9. Bake the Cake:
Place the cake in the preheated oven and bake for 45-55 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few crumbs.
10. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After that, gently turn it out onto a wire rack to cool completely.
11. Optional Toppings:
Before serving, you can dust the top with powdered sugar for a simple finish. If you want to add a sweet lemon touch, whip up a lemon glaze!
Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Whisk the powdered sugar and lemon juice together until smooth, then drizzle it over the cooled cake.
Enjoy your delightful, moist lemon blueberry cake with a cup of tea or coffee!
FAQ for Moist Lemon Blueberry Cake
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just toss them in a bit of flour (about 1 tablespoon) before folding them into the batter. This helps prevent them from sinking and keeps your cake looking beautiful.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution designed for baking to achieve a similar texture and taste!
What’s the Best Way to Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week, or freeze slices for up to 3 months.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day ahead and store it wrapped tightly in plastic wrap. Just add the lemon glaze or powdered sugar right before serving to keep it looking fresh.
