Description
You know those days when the sun is out, your favorite playlist is on, and everything feels a little extra sparkly? This lemon blueberry cake is that feeling—but edible. It’s soft and fluffy, bursting with juicy blueberries, and has this lemony zing that makes your taste buds do a happy dance. Oh, and there’s a glaze. A glossy, tangy, sweet lemon glaze that seeps into every crack and makes each bite even better than the last.
Perfect for spring brunches, lazy weekend baking, or just because your soul needs something bright (and your fridge has blueberries begging to be used).
Ingredients
For the Cake:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 cup plain Greek yogurt or sour cream
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups fresh or frozen blueberries (don’t thaw if frozen)
1 tablespoon flour (to toss with berries)
For the Glaze:
3/4 cup powdered sugar
1–2 tablespoons lemon juice
Extra zest for sprinkling (optional but ✨aesthetic✨)
Instructions
Preheat your oven to 350°F and grease an 8×8 square pan or a loaf pan. Or line it with parchment if you’re team “easy lift and zero sticking.”
In a big mixing bowl, beat the butter and sugar together until light and fluffy—about 2-3 minutes. You want it pale and airy, like whipped sunshine.
Mix in the eggs, one at a time. Then stir in the yogurt, lemon zest, lemon juice, and vanilla. It might look a little curdled. Totally fine. You’re doing great.
In goes the flour, baking powder, and salt. Stir until just combined—don’t overmix or your cake will be sad and dense.
Toss the blueberries in that tablespoon of flour (it keeps them from all sinking to the bottom) and gently fold them into the batter.
Pour the batter into your pan and smooth the top. Bake for 35–45 minutes, depending on your pan size. You want a golden top and a toothpick to come out with just a few moist crumbs.
Let it cool in the pan for 10 minutes, then transfer to a wire rack. Let it cool fully before glazing (unless you want the glaze to melt in and become a syrupy dream—which is also valid).
Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake. Let it set for a few minutes if you can resist. (I can’t. I nibble from the corner.)
Notes
Warm with a little butter? Yes.
Cold from the fridge? Surprisingly elite.
With whipped cream or vanilla ice cream? Don’t threaten me with a good time.
As breakfast? Obviously
- Prep Time: 15 minutes
Nutrition
- Calories: ~230 per slice
- Protein: ~3g per slice