The flavor of summer is in full swing with this lemon blueberry cake. It’s one of the easiest cakes to make. I made it in a bundt pan and it came out wonderfully moist and so full of flavor. Add a simple lemon glaze to the top and you’ve got the perfect dessert.
This recipe and post were created for #SummerDessertWeek! Sponsor companies sent me samples, but as always opinions are 100% mine.
Be sure to check back the rest of this week as I will be sharing more sweet treats for #SummerDessertWeek.
If you love this cake, give lemon chess squares a try.
I honestly love lemon and I will take it in just about any form I can get it–lemonade, cake, lemon lush, lemon cookies–I could go on and on.
And this super moist lemon cake recipe is such a cinch to make and has some ingredients that will guarantee it will stay moist.
And, some of the ingredients that do make it moist are eggs and sour cream.
Let’s get started.
Recipe and printable instructions listed below
Lemon Blueberry Cake
Start off by adding your all-purpose flour, baking powder, and baking soda to a bowl.
Whisk everything together and set the bowl aside. Getting the dry ingredients ready will help you make the cake faster.
Next, add the softened butter to a large bowl.
Then you are going to add the sugar to the bowl.
For this recipe, I used Dixie Crystals and it tasted divine.
Add the eggs and mix everything together with your hand mixer.
Now comes the sour cream. I love the taste of sour cream.
Years ago, I didn’t like it at all (I have no clue why). I went to a football game with the guy I was dating and his family. His sweet sister brought back a potato with sour cream and I had to eat it–I can’t be rude!
Well, wouldn’t ya know, I loved it. Seriously, I went all those years without eating it, but I have made up for it. Believe me.
And there’s not a better place to add sour cream than in a lemon blueberry cake recipe.
The next ingredient is the vanilla extract.
I used Adams Best Vanilla Extract. I love the smell just opening the jar, not to mention the flavor it adds to desserts.
Add the lemon extract and mix everything together. I sure love that smell.
The lemon extract also came from Adams Best.
Once you’ve mixed the ingredients, you can add part of the flour mixture. I add about half and mix everything together, then add the rest and mix it up.
This can seem a little strange, but put your blueberries in a bowl and sprinkle about one tablespoon of flour on top and mix them up. Just mix enough to get a coating on them.
This will help the blueberries not sink to the bottom of the cake while baking.
Add the blueberries and the lemon zest to the batter. Mix everything together with a spatula and do it gently so you don’t break the blueberries.
Gotta be gentle with those little things.
Once you get the batter into the pan, smooth it out with your spatula and tamp it down a couple of times to get any air pockets out.
Bake the blueberry lemon cake for about one hour and 15 minutes or until a cake tester comes out clean.
Allow the cake to cool for about an hour before pouring the glaze over the top.
Lemon Glaze for the Bundt Cake
Start by adding the powdered sugar to the bowl, followed by the lemon juice.
If it ends up being too thin, add some more powdered sugar, and if too thick, add some more juice.
Mix the two ingredients together and set it aside until you’re ready to pour it over the cake.
This really is an amazing glaze. It’s perfect for a lot of desserts including lemon pound cake.
Once the cake cools, you can turn it over onto a plate, or a cake stand and pour the lemon glaze over the top. It will dry and taste amazing.
Lemon Blueberry Cake with Lemon Glaze
Connect with Back To My Southern Roots
Sponsored Items Used In This Recipe:
- Dixie Crystals Pure Cane Sugar
- Adams Best Vanilla Extract
- Adams Best Lemon Extract
- Sweets & Treats Paper Straws and Daisy Mason Jar Lid
- 3 cups all-purpose flour + 1 Tbsp.
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 1 cup sour cream
- 1-1/2 tsp. vanilla extract
- 1-1/2 tsp. lemon extract
- 2 cups blueberries
- 1 Tbsp. lemon zest
- 2 cups powdered sugar
- 4 Tbsp. lemon juice
Preheat oven to 325-degrees. Grease and flour a bundt cake pan.
- Add the flour, baking soda, and baking powder to a bowl and mix together.
- In a new bowl, add the butter and sugar and cream together until fluffy.
- Add the eggs, sour cream, vanilla extract, lemon extract, and mix together.
- Next, add the flour mixture a little bit at a time. Mix and add the rest. Mix again until well blended.
- Place the blueberries in a bowl and add the one tablespoon of flour. Gently mix until covered.
- Add the blueberries and lemon zest to the cake batter. Gently fold in with a spatula.
- Pour into bundt cake pan. Tamp the bundt pan down a couple of times to get all of the air out.
- Bake for approximately 1 hour and 15 minutes, or until cake tester comes out clean.
- Cool for about half an hour before inverting the bundt pan onto a cake plate. Cool for another half an hour before glazing.
- Add the powdered sugar to a bowl.
- Pour the lemon juice into the bowl and mix.
- Pour over the cooled cake.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 109mgSodium: 159mgCarbohydrates: 43gFiber: 1gSugar: 41gProtein: 3g
Nutrition is approximate.