Lemon Blueberry Cake with Glaze – A Burst of Freshness in Every Bite!
There’s something magical about the combination of tangy lemons and sweet blueberries—especially when they come together in a moist, buttery cake. This Lemon Blueberry Cake is a showstopper, perfect for spring and summer gatherings, brunches, or simply when you’re craving a vibrant, fruity dessert. With its fluffy crumb, juicy berries, and silky glaze, every slice is a taste of sunshine.
🌿 Why You’ll Love This Cake
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Flavor-packed: Bursting with zesty lemon and plump blueberries.
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Moist & tender: Thanks to a rich batter and just the right amount of yogurt or sour cream.
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Visually stunning: Drizzled with a glossy lemon glaze, crowned with sugared blueberries and fresh mint.
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Perfect for any occasion: Whether it’s a tea party or a birthday, this cake will impress.
🧁 Ingredients
For the Cake:
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1 cup (226g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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3 large eggs
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Zest of 2 lemons
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¼ cup (60ml) fresh lemon juice
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1 tsp vanilla extract
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2 ½ cups (315g) all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup (180g) sour cream or Greek yogurt
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1 ½ cups fresh blueberries (tossed in 1 tbsp flour)
For the Glaze:
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1 ½ cups powdered sugar
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2–3 tbsp fresh lemon juice
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1–2 tbsp milk (optional, for desired consistency)
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Drop of purple or pink food coloring (optional)
Toppings:
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Extra blueberries
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Lemon slices
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Fresh mint leaves
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Optional: Sugared blueberries or edible glitter
👩🍳 Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Cream Butter & Sugar
In a large bowl, beat the butter and sugar together until light and fluffy—about 3–4 minutes.
3. Add Eggs and Flavor
Beat in the eggs, one at a time. Stir in the lemon zest, lemon juice, and vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Mix It All Together
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream or yogurt. Mix just until combined.
6. Fold in Blueberries
Gently fold in the floured blueberries.
7. Bake
Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
8. Make the Glaze
Whisk together powdered sugar and lemon juice. Add food coloring if desired. Adjust thickness with milk as needed.
9. Assemble & Decorate
Place one cake layer on a stand, glaze lightly, and add the second layer. Pour glaze over the top and let it drip naturally. Decorate with fresh blueberries, lemon slices, and mint.
💡 Tips for Success
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Use fresh lemons for the most vibrant flavor.
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Tossing blueberries in flour prevents them from sinking to the bottom.
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Don’t overmix the batter to keep the crumb light and tender.
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Chill the cake briefly before serving for a firmer glaze.
📌 Perfect Pairings
Serve this cake with:
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Iced herbal tea
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Lemonade with mint
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A scoop of vanilla bean ice cream