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lemon blueberry cake

Perfect Lemon Blueberry Cake Recipe

This foolproof lemon blueberry cake finally ended my 3-year baking nightmare of sunken centers and purple disasters. Moist, fluffy perfection with berries that actually stay suspended the technique that transformed me from kitchen disaster to family favorite baker.
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Course: brunch, Dessert
Cuisine: American
Keyword: best lemon blueberry cake, easy lemon blueberry cake, fluffy lemon blueberry cake, lemon blueberry cake, lemon blueberry pound cake, moist lemon blueberry cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slice's
Calories: 285kcal
Cost: $8.75

Equipment

  • 1 9×13 inch baking pan Greased thoroughly and dusted with flour
  • 1 Large mixing bowl For creaming butter and building batter base
  • 1 Electric mixer Stand mixer or hand mixer for proper creaming
  • 1 Separate mixing bowl For combining dry ingredients
  • 1 Oven thermometer Critical for accurate 350°F temperature
  • 1 Instant-read thermometer For checking doneness with toothpick method
  • 1 Fine mesh zester For fresh lemon zest directly into batter

Ingredients

  • 2½ cups all-purpose flour measured properly not scooped
  • 1½ cups granulated sugar
  • ½ cup unsalted butter softened to room temperature
  • 3 large eggs room temperature
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 3 large lemons for zest and juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest packed
  • 1½ cups fresh blueberries or frozen (don't thaw)
  • 2 teaspoons baking powder check expiration date
  • ½ teaspoon salt
  • 1 tablespoon all-purpose flour for coating berries
  • 2 tablespoons sour cream

Instructions

  • Preheat oven to exactly 350°F - use an oven thermometer if you don't trust your dial. Grease 9x13 inch pan thoroughly with butter, then dust with flour. Let eggs and milk come to room temperature while you prep. This prevents curdling and ensures even mixing in your lemon blueberry cake recipe.
  • Cream butter and sugar for a full 5 minutes until genuinely fluffy. Add eggs one at a time, beating well after each addition. Mix dry ingredients separately - flour, baking powder, salt. Alternate adding flour mixture and milk, starting and ending with flour. Don't overmix or you'll develop tough gluten in your moist lemon blueberry cake.
  • Zest lemons directly into the batter for maximum oil release. Add fresh lemon juice and sour cream for proper acid balance. Toss blueberries in flour until completely coated - this is critical. Fold berries in gently at the very end with minimal mixing. Coated berries won't sink and create purple disasters.
  • Pour into prepared pan and level the top gently. Bake 45-50 minutes without opening the door to peek. Test doneness with toothpick - should have just a few moist crumbs. Let cool in pan 10 minutes before turning out. Resist slicing until completely cool or it'll fall apart.
    lemon blueberry cake batter poured into a prepared baking pan with visible blueberries, ready to bake on white marble

Notes

The real magic of this lemon blueberry cake is in the flour-coating technique and temperature control two secrets that took me $200+ in wasted ingredients to discover. Every golden, moist bite reminds me why I never gave up on perfecting this recipe.

Nutrition

Serving: 1slice | Calories: 285kcal | Carbohydrates: 52g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 180mg | Potassium: 120mg | Fiber: 2g | Sugar: 35g | Vitamin A: 320IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 1.2mg