Easy Lemon Blueberry Cake Recipe With Fresh Fruit

Key Ingredients & Substitutions

All-Purpose Flour: This is your basic flour for structure. If you want a gluten-free option, you can substitute with a gluten-free flour blend, but ensure it contains a binder like xanthan gum.

Butter: Unsalted butter is best for controlling the saltiness. If you’re dairy-free, use plant-based butter or coconut oil. They work well for a similar texture.

Sour Cream/Greek Yogurt: This adds moisture and tang. You can substitute with buttermilk or plain yogurt, or even use applesauce for a lighter version!

Fresh Blueberries: Fresh berries provide great flavor, but frozen berries can be used in a pinch—just toss them in flour before folding them into the batter to avoid sinking. In fact, I often keep a stash of frozen blueberries on hand for baking!

Lemon Juice & Zest: Fresh lemon juice makes a big difference. If you don’t have fresh lemons, bottled juice is an alternative, but fresh is always more vibrant!

How Do You Ensure the Cake Stays Moist and Fluffy?

The secret to a moist cake lies in the mixing technique and ingredients. Start by creaming the butter and sugar until fluffy—this incorporates air, creating a light texture. Additionally, do not overmix when combining wet and dry ingredients; mix until just combined to keep that fluffiness.

• Make sure all your ingredients are at room temperature before starting. This helps them combine better.
• When folding in blueberries, use a gentle hand to avoid crushing them, which can make the batter sticky and too wet.
• If you notice the cake browning too quickly, cover it loosely with foil halfway through baking.

Easy Lemon Blueberry Cake with Fresh Fruit

Ingredients You’ll Need:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 1/2 cup sour cream or Greek yogurt
• 1 cup fresh blueberries

For Garnish:

• Additional blueberries and lemon slices (optional)
• Powdered sugar for dusting (optional)

How Much Time Will You Need?

This recipe takes about 15 minutes of prep time and 35-40 minutes to bake. After baking, allow around 10 minutes for cooling in the pan followed by cooling completely on a rack. Overall, set aside about an hour for preparation and baking, and then enjoy some time for the delicious aroma to fill your kitchen!

Step-by-Step Instructions:

1. Preheat and Prepare the Pan:

Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal later.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to ensure even distribution of these ingredients. Once combined, set this bowl aside.

3. Cream Butter and Sugar:

In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until they are light and fluffy—this should take about 3-4 minutes. It’s an important step as it introduces air into the mixture, making your cake light!

4. Add the Eggs and Flavorings:

Add the eggs one at a time to the butter mixture, blending well after each addition. Then, mix in the vanilla extract, lemon zest, and fresh lemon juice, enjoying that delightful citrus aroma!

5. Incorporate the Sour Cream:

Stir in the sour cream or Greek yogurt until everything is well-combined. This will add moisture and create a lovely cake texture.

6. Combine Dry and Wet Ingredients:

Gradually add the dry mixture to the wet ingredients. Gently mix just until everything is combined—be careful not to overmix, as this can make the cake dense.

7. Add Blueberries:

Now it’s time for the blueberries! Gently fold them into the batter, using a spatula. Be cautious not to crush the berries, as you want them to stay whole for juicy little surprises in every bite.

8. Bake the Cake:

Pour the batter into your prepared cake pan and smooth the top with the spatula. Bake in the preheated oven for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake—it should come out clean when the cake is ready.

9. Cool the Cake:

Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.

10. Garnish and Serve:

Once the cake has cooled, you can dust it with powdered sugar for a lovely touch. If you like, add some extra blueberries and lemon slices for decoration. Slice, serve, and enjoy this delightful lemon blueberry cake with friends and family!

This recipe is straightforward and uses fresh lemon and blueberries to create a light, fragrant dessert perfect for spring or summer. Enjoy every bite! 🍰

FAQ for Easy Lemon Blueberry Cake

Can I Use Frozen Blueberries Instead of Fresh?

Absolutely! If using frozen blueberries, there’s no need to thaw them first. Just toss them in a bit of flour before folding them into the batter; this helps prevent them from sinking to the bottom of the cake.

What Can I Substitute for Sour Cream or Greek Yogurt?

If you don’t have sour cream or Greek yogurt, you can use buttermilk or even applesauce as a substitute. They will still maintain the cake’s moisture while adding a slight tang!

Can I Make This Cake Ahead of Time?

Yes, you can prepare the cake up to a day in advance. Just wrap it tightly in plastic wrap or store it in an airtight container at room temperature. If you want to frost it, wait until just before serving for the best texture.

What’s the Best Way to Store Leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it, but for the freshest taste, enjoy it at room temperature!