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Lemon Blueberry Bliss Cake

A delightful summer cake infused with zesty lemon and sweet blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 cup sour cream
  • 1 zest zest of 1 lemon
  • 1 tablespoon juice of 1 lemon
Fruits
  • 1 cup fresh blueberries Can substitute with frozen

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing Batter
  1. In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add the eggs one at a time, mixing well after each. Then, add the sour cream, lemon juice, and zest, combining until smooth.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Gently fold in the blueberries, reserving a few to sprinkle on top before baking.
Baking
  1. Pour the batter into the prepared cake pan. Top with reserved blueberries and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Serve with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of homemade whipped cream.

Notes

Store leftovers in plastic wrap or an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For long-term storage, freeze slices for up to 3 months. Reheat in the microwave for 10-20 seconds.