Description
A moist and tender cake bursting with fresh blueberries and bright lemon flavor, topped with a tangy lemon glaze. Perfect for brunch, dessert, or any celebration.
Ingredients
For the Cake:
- 3 cups all-purpose cake flour (for a lighter crumb—make sure it’s finely milled)
- 2 tsp baking powder (to give the cake that perfect rise)
- 1/4 tsp baking soda (to balance the acidity of the lemon)
- 3/4 tsp salt (always enhances those sweet flavors)
- 1 3/4 cups granulated sugar (for the perfect amount of sweetness)
- 1 cup unsalted butter, room temperature (use high-quality butter, like Kerrygold)
- 2 Tbsp lemon zest (fresh zest packs the punch!)
- 4 large eggs, room temperature (they help with the structure of the cake, so don’t skip this!)
- 1 tsp vanilla extract (pure vanilla elevates the flavor)
- 1 cup whole milk, room temperature (creamy and rich)
- 1/3 cup sour cream, room temperature (adds moisture)
- 3 1/2 Tbsp fresh lemon juice (the more fresh, the better!)
- 2 1/2 cups fresh blueberries, room temperature (don’t forget to rinse and dry your berries!)
For the Frosting:
- 8 oz cream cheese, room temperature (for a velvety texture)
- 1/2 cup unsalted butter, room temperature (again, use quality butter)
- 1 tsp vanilla extract (for flavor complexity)
- 4 cups powdered sugar (sifted for smoothness)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Mix in lemon zest and lemon juice.
- Gradually add the flour mixture alternating with the milk, beginning and ending with flour. Mix until just combined.
- Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
- Pour batter into prepared pan and bake for 50-60 minutes (loaf) or 30-35 minutes (round cake), or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cake.
Notes
- Do not overmix the batter to avoid a tough cake.
- Using room temperature ingredients will help create a smoother batter.
- If using frozen blueberries, do not thaw before adding to the batter to prevent discoloration.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg