Description

Lemon Blueberry Cake is a delightful dessert that combines the zesty brightness of fresh lemons with juicy blueberries, creating a moist and flavorful treat perfect for any occasion. Whether you’re celebrating a birthday or enjoying an afternoon snack, this cake is sure to impress. With its quick preparation time and simple ingredients, it’s an easy and delicious addition to your dessert repertoire. The addition of sour cream ensures each slice is incredibly moist, while a drizzle of blueberry sauce adds an extra burst of flavor.

Ingredients

Scale

½ cup whole milk (room temperature)
½ cup sour cream (room temperature)
3 egg whites (room temperature)
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
1⅔ cups granulated sugar
¾ cup unsalted butter (room temperature)
1⅓ cups fresh blueberries

Instructions

Preheat the oven to 350°F (175°C).
In one bowl, mix milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla extract.
In another bowl, whisk flour, sugar, baking powder, and salt; then combine with wet ingredients until smooth.
Gently fold in fresh blueberries.
Pour batter into a greased 9×13 inch baking pan and bake for 35 minutes or until a toothpick comes out clean.
Allow the cake to cool before frosting with buttercream and drizzling with blueberry sauce.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 22g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: Use room temperature ingredients for better mixing. Don’t overmix the batter to keep the cake light. Fresh blueberries provide the best flavor; avoid thawing frozen ones.