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Easy Moist Blueberry Lemon Cake
20
minutes35
minutes55
minutesBright, fresh, and irresistibly tender, this easy Blueberry Lemon Cake is bursting with juicy blueberries and a pop of zesty lemon. Made with simple ingredients and a quick-mix batter, it bakes up moist and fluffy every time—perfect for brunch, afternoon tea, or a light summer dessert. Enjoy! BB
Ingredients:
For the cake
11/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest (from 1-2 lemons)
2 tbsp lemon juice (freshly squeezed)
1/2 cup plain greek yogurt or sour cream
1 cups blueberries (fresh or frozen)
1 tbsp all-purpose flour
For Lemon Glaze
1/2 cup powdered sugar
1-2 tbsp fresh lemon juice
Directions
- PREP THE OVEN AND PAN:
Preheat the oven to 350° degrees. Grease with butter and flour an 8×8 inch square or 9-inch round baking pan it. - MIX THE DRY INGREDENTS:
In a large bowl whisk together flour, baking powder, baking soda & salt. Set aside. - CREAM BUTTER & SUGAR
In a large bowl beat butter and sugar untill light and fluffy ( 8-10 min)keep scraping down the sides of bowl several times. This step is very inportant, don’t skim on mixing time. - ADD EGGS AND FLAVOR:
Beat in eggs one at a time. Stir in vanilla, lemon zest and lemon juice. - ADD YOGURT:
Mix in Greek yogurt (by hand) until smooth and creamy - COMBINE WET AND DRY INGREDIENTS:
Gradually add the dry ingredents (by hand) to the wet ingredients. Don’t overmix – just until combined. - FOLD IN BLUEBERRIES:
Toss the blueberries with 1 tbsp flour (this keeps them from sinking). Gently fold into the batter - BAKE:
Pour into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. - Cool and Glaze (Optional)
Cool the cake. Whisk together the powedered sugar and lemon juice for a glaze, and drizzle over the top. * I poke holes in the top of the cake with a wooden skewer so some of the glaze can drizzle into the cake.
Notes
- Want an extra zing? Add a drop of lemon extract or a little more zest.
- This cake stores beautifully in the fridge – even better the next day. Also freezes well.
- Dust with powered (icing) sugar if you are skipping the glaze.
About Me
A Life Designed With Intention
Welcome to Eat.Live.Design — for women who want their home, food, and lifestyle to reflect who they are and how they want to feel.
Here you’ll find nourishing recipes, timeless home inspiration, and simple habits that bring ease, clarity, and meaning to your everyday.
Hi, I’m Bev — passionate cook, home renovator, and believer in everyday elegance.
I’m glad you’re here.
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