lemon blueberry cake, crafted with sparkle and zing!

Craving a sweet treat that’s tangy, fruity, and totally Insta-worthy? This lemon blueberry cake is the perfect harmony of zesty lemon and juicy berries—your taste buds (and feed) will thank you!

Why this lemon blueberry cake is awesome

It’s light, bursting with fresh flavor, and looks gourmet without the fuss. Impress your brunch crew or treat yourself—no pâtisserie skills required, TBH.

Ingredients

• 2 cups all-purpose flour (or GF flour mix)
• 1 cup sugar
• ½ cup softened unsalted butter
• 3 eggs
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sour cream (or Greek yogurt)
• ½ cup milk
• Zest of 2 lemons + ¼ cup lemon juice
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
• For glaze: 1 cup powdered sugar + 2 tbsp lemon juice

Tools & Kitchen Gadgets Used

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• 8″ round cake pan
• Mixing bowls
• Electric hand mixer
• Silicone spatula
• Zester
• Wire cooling rack
• Drizzle bottle or small whisk

Step-by-Step Instructions

1. Preheat oven to 350°F; grease & flour the pan.
2. Cream butter and sugar until fluffy (~3 mins).
3. Beat in eggs one at a time.
4. Add lemon zest, juice, sour cream, and milk—mix until smooth.
5. Whisk in dry ingredients until just combined.
6. Gently fold in the floured blueberries.
7. Pour batter into pan; bake 35–40 mins or until toothpick comes out clean.
8. Cool on wire rack for 10 mins, then pan to rack.
9. Mix glaze—powdered sugar and lemon juice—drizzle over cake when slightly warm.

Calories & Nutritional Info

(per 1/10 slice)

• Approx. 290 kcal
• Carbs: 38g | Fat: 14g | Protein: 4g
• Contains vitamin C from lemons and antioxidants from blueberries.

Common Mistakes to Avoid

• Blueberries sinking? Toss in flour first, makes them float!
• Overmixing = dense cake. Fold gently after the dry mix.
• Glaze too runny? Add more powdered sugar. Too thick? Splash more lemon juice.
• Cake sticking? Fully grease & flour or line pan with parchment.

Variations & Customizations

1. Keto-friendly: Use almond flour, erythritol, and swap milk for almond milk.
2. Spicy twist: Add ½ tsp ground ginger or cardamom to the batter.
3. Vegan swap: Use flax eggs, coconut oil, and plant-based yogurt.

FAQ Section

1. Can I use frozen blueberries? Yes! No need to thaw—just toss in flour first.
2. How to store leftovers? Airtight container at room temp for 2 days or fridge for 4.
3. Want more lemon flavor? Add extra zest or 1 tsp lemon extract.
4. Gluten-free version? Substitute 1:1 GF flour. Results slightly denser but still yum.
5. Can I make cupcakes? Sure! Bake at 350°F for ~18–20 mins in muffin tins.
6. Sugar substitute okay? Try coconut sugar or a 1:1 sweetener. May darken crust.
7. Cake too dry? Swirl in 2 tbsp sour cream before baking or slice & fill with lemon curd.

Final Thoughts

So, there it is—the lemon blueberry cake that nails flavor and flair. It’s light, bright, and perfect for any celebration or “treat yourself” moment. Snap a slice and tag me—store‑bought? Nope, this ruby-worthy beauty says you leveled up. 😉