Julie Clark
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Lemon Blueberry Cake
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Our viral berry cake takes a new turn with this lemon blueberry cake recipe loaded with fresh blueberries, lemon zest and juice and that classic sugar crunch top you love.
We’ve made our popular one bowl round cake into many flavors including orange cranberry cake, apple cinnamon cake and peach blueberry cake. And it was time I brought in one of my favorite fruit flavor combinations: blueberries and lemon. It has the perfect mixture of sweet and tangy. No need for frosting. The sugar topping does it all!
Just take a look 😍
This blueberry lemon cake has an irresistible crackly sugar crunch top.
You guys have baking with all the berries lately. From blueberry lemon bread, strawberry bread and cranberry cake to our blackberry coffee cake with streusel, I’ve not been lacking in the morning cakes to go with my black coffee.
With two cups of blueberries, this easy fruit cake is ultra moist and full of sweet fruit flavor. The sour cream keeps it tender while the butter gives it a rich flavor.
Fresh lemon juice adds a citrus flavor, but to ensure it gets in every bite of the lemon blueberry cake, we have a trick! Pour the sugar in the mixing bowl, then zest the lemon over the top. Use a rubber spatula to press the zest into the sugar. This will help to release the oils and spread them on the sugar. And let me tell you…you’ll smell it!! It smells like a lemon drop candy once you start massaging the zest into the sugar.
Love blueberries? Try our blueberry bread, blueberry oatmeal bars, blueberry coconut bars and blueberry crumb muffins.
Enjoy! -Julie
Ingredients
Fresh blueberries are great in this lemon blueberry cake recipe, but you may also use frozen. If you choose frozen, let them thaw and drain first.
Lemon Blueberry Cake
Our viral berry cake takes a new turn with this lemon blueberry cake recipe loaded with fresh blueberries, lemon zest and juice and that classic sugar crunch top you love.
Servings 8
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 1/2 cup salted butter softened to room temperature
- zest of 1 orange
- 1 1/4 cup granulated sugar divided
- 2 tablespoons fresh squeezed lemon juice
- 2 large eggs
- 1 1/3 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoons salt
- ½ cup full-fat sour cream
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you'd like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.)
- Place the sugar in the bowl of a stand mixer (or with a large bowl and hand mixer). Zest the lemon overtop the sugar. Use a rubber spatula to press the zest into the sugar, until evenly distributed. Then add the butter. Whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes.
- Add the eggs, one at a time, and beat well after each addition. Beat in the lemon juice.
- In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition.
- Gently fold in the blueberries to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
- Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.
- Let the cake cool completely in the pan and then serve.
Notes
- If you use a smaller pan, it may take longer to bake!
- Also, using low fat/fat free sour cream or yogurt may require a longer baking time.
- Storage Instructions: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Cover the cake tightly with plastic wrap or store it in an airtight container to keep it moist and prevent it from drying out. For longer storage, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to 5 days in the refrigerator.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 358kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 188mg | Potassium: 153mg | Fiber: 1g | Sugar: 33g | Vitamin A: 535IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg
How to Make Lemon Blueberry Cake: Step by Step
Cream the butter and sugar. In the bowl of a stand mixer with the paddle attachment (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar (the other ¼ will go on top) on medium speed until pale and fluffy, about five minutes.
Add the remaining wet ingredients. Add the eggs, one at a time, and beat well after each addition. Beat in the orange juice and zest.
Dry ingredients. In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing on low speed just until combined after each addition and scrape the sides of the bowl as needed.
Add berries. Gently fold in the coarsely chopped cranberries to the cake batter using a rubber spatula. Spread the batter in the prepared 9-inch pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
Bake. Bake the lemon blueberry cake for 35-40 minutes, until the top is crackly and lightly browned. It’s ok if the center still jiggles just a bit. Place on a wire rack to cool.
