Blueberry Lemon Cake Loaded with 1 Pound of Blueberries

Description

Blueberry Lemon Cake Loaded with 1 Pound of Blueberries is a moist, buttery dessert bursting with fresh blueberries and bright citrus flavor in every bite. Made with a full pound of juicy blueberries, fresh lemon zest, and tangy lemon juice, this cake strikes the perfect balance between sweet and refreshing. The tender crumb stays soft thanks to sour cream, while the blueberries create delicious pockets of fruity goodness throughout the cake. It’s an excellent choice for brunch, afternoon tea, birthdays, summer gatherings, or simply enjoying with a cup of coffee. Finished with a light lemon glaze, this bakery-style cake looks beautiful and tastes even better. Whether you use fresh or frozen blueberries, this easy homemade recipe delivers a stunning dessert that’s guaranteed to impress family and friends.

Ingredients For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
¾ cup sour cream
1 pound (16 ounces) fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

For Garnish (Optional)

Fresh blueberries
Thin lemon slices
Powdered sugar
Fresh mint leaves

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or springform pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the softened butter and granulated sugar for 3–4 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.

Mix in the sour cream until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.

Toss the blueberries with 1 tablespoon of flour. Gently fold them into the batter using a spatula.

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake.

Garnish with extra blueberries, lemon slices, and fresh mint before slicing and serving.

Tips & Notes

Coat the blueberries with flour to prevent them from sinking.
Fresh blueberries provide the best texture, but frozen blueberries work well without thawing.
Do not overmix the batter to keep the cake light and fluffy.
Greek yogurt can replace sour cream if desired.
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 3 months and thaw overnight before serving.
For extra lemon flavor, add an additional teaspoon of lemon zest to the batter.

Q&A

Can I use frozen blueberries?
Yes. Add them directly from the freezer without thawing to prevent excess moisture.

Why coat the blueberries with flour?
It helps suspend the berries throughout the batter, preventing them from sinking to the bottom.

Can I make this cake ahead of time?
Absolutely. Bake the cake a day in advance and glaze it just before serving for the freshest presentation.

Can I use another fruit?
Yes. Raspberries, blackberries, or chopped strawberries make excellent substitutes.

Servings & Nutrition

Servings: 10

Approximate Nutrition Per Serving:

Calories: 335
Protein: 5g
Carbohydrates: 49g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 180mg
Fiber: 2g
Natural Sugar: 18g (primarily from blueberries and lemon)
Added Sugar: 20g