Lemon Blueberry Cake Perfection

This lemon blueberry cake bursts with juicy blueberries and bright citrus flavor in every bite. The perfect balance of sweet and tangy creates a moist, tender crumb that's ideal for brunch, dessert, or anytime you crave something special. I've perfected this recipe through countless summer gatherings where it always disappears within minutes.

This cake became my signature summer dessert after I brought it to a family reunion three years ago. Even my uncle who claims to dislike fruity desserts asked for the recipe before the day was over.

Ingredients

• 2 large eggs: at room temperature ensure proper rising and structure
• 1 cup granulated sugar: provides just the right sweetness without overwhelming the fruit
• 1 cup sour cream: creates incredible moisture and tender texture
• 1/2 cup light olive oil: keeps the cake moist for days
• 1 teaspoon vanilla extract: adds depth to the fruit flavors
• 1/4 teaspoon salt: balances the sweetness and enhances flavors
• 2 cups all purpose flour: measured correctly for the perfect texture
• 2 teaspoons baking powder: gives the proper rise
• 1 medium lemon: both zest and juice for bright natural flavor
• 1/2 tablespoon cornstarch: prevents blueberries from sinking and leaking
• 16 ounces fresh blueberries: look for plump berries with a silvery bloom
• Powdered sugar for dusting: adds an elegant finishing touch

Step-by-Step Instructions

Beat eggs and sugar:

Whip the eggs and sugar on high speed for a full 5 minutes until pale and thick. This creates air pockets that make your cake light and fluffy. Do not rush this critical step as it forms the base structure of your cake.

Add wet ingredients:

Add the sour cream, oil, vanilla, and salt, mixing on low speed until just combined. The sour cream should be at room temperature to incorporate properly without causing the batter to curdle or separate.

Incorporate dry ingredients:

Add the flour and baking powder gradually in thirds, whisking gently after each addition. Stop mixing as soon as the flour disappears to prevent overdeveloping the gluten which would make your cake tough. Finish by folding in the lemon juice and zest to distribute the citrus flavor evenly.

Prepare blueberries:

Toss your rinsed and thoroughly dried blueberries with cornstarch and lemon juice until no dry cornstarch remains. This light coating prevents the berries from sinking to the bottom and helps thicken their juices as they bake.

Layer and bake:

Pour half the batter into your prepared springform, spread evenly, then add half the blueberries. Top with remaining batter, spread carefully, and sprinkle remaining berries on top, pressing them halfway into the batter. Bake at 375°F for 45 to 55 minutes until a toothpick inserted in the center comes out clean.

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You Must Know

The lemon zest is my secret star ingredient in this recipe. I always zest my lemon before juicing it, using a microplane for the finest texture that distributes evenly throughout the batter. My grandmother taught me this technique when I was just ten years old, standing on a stool in her kitchen, and the bright scent of lemon still reminds me of those special baking days.

Working with Frozen Berries

If fresh blueberries aren't available, frozen ones work wonderfully with a few adjustments. Rinse the frozen berries under cold water until the water runs mostly clear, then pat thoroughly dry with paper towels. This removes excess color that would otherwise turn your batter purple. Increase the cornstarch to 1 tablespoon and skip the lemon juice when tossing with the berries. The frozen berries release more moisture during baking, so the extra cornstarch helps absorb that excess liquid.

Perfect Texture Tips

The key to this cake's perfect texture lies in how you measure your flour. Always spoon your flour into your measuring cup rather than scooping directly from the bag or container. This prevents compacting too much flour into your measuring cup, which would result in a dense, dry cake. After spooning the flour, level it off with a straight edge like the back of a knife. Remember that properly measured flour should feel light and fluffy, not packed down.

Serving Suggestions

This versatile cake shines in multiple settings. For breakfast or brunch, serve it plain or with a dollop of vanilla yogurt. For dessert, try it warm with a scoop of vanilla ice cream or lemon sorbet. The cake pairs beautifully with a cup of Earl Grey tea or a glass of prosecco for summer entertaining. I love setting this out during summer garden parties, where the lemon and blueberry flavors complement the seasonal atmosphere perfectly.

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Frequently Asked Questions

→ Can I use frozen blueberries for this cake?

Yes, frozen blueberries can be used. Rinse them with cold water, drain well, and pat dry. Toss with cornstarch and omit the lemon juice in the preparation step.

→ How do I prevent blueberries from sinking?

Toss the blueberries with cornstarch and ensure they are well coated before adding them to the batter. This helps evenly distribute them in the cake.

→ What type of oil works best for this cake?

Light olive oil is preferred for its subtle flavor, but vegetable oil can also be used as a suitable alternative.

→ What is the best way to measure flour?

Use the spoon and level method: lightly spoon the flour into a measuring cup, then level the top with a knife for the most accurate measurement.

→ How should I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Ensure it's properly sealed to maintain its moisture.