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lemon and blueberry cake

Lemon and Blueberry Cake

Catherine Olson
This delicious lemon and blueberry cake is thick, moist, and creamy all at the same time, while the blueberries burst with flavor.
Prep Time 1 hour
Cook Time 1 hour
Course Dessert
Cuisine Italian
Servings 12 pieces

Ingredients
  

Cake

  • 2 tablespoons grated lemon zest
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon flour
  • 2 cups fresh blueberries

Glaze

  • 1 teaspoon vanilla
  • 1 tablespoon melted butter
  • 1 tablespoon lemon juice
  • 3 tablespoons water
  • 1 cup powdered sugar

Instructions
 

Cake

  • Mix together zest and white sugar until aromatic
  • Let rest for 30 minutes minimum
  • Toss blueberries with 1 tablespoon flour and let rest
  • Cream zest and sugar with brown sugar and butter
  • Add eggs one at a time, and whip until fluffy
  • Add vanilla and fresh lemon juice until incorporated
  • Add 1 cup of flour, powder and salt and stir to combine
  • Stir in ½ of the sour cream stirring to combine
  • Add another cup of flour and stir to combine
  • Add remaining sour cream, stirring to combine
  • Finish with ½ cup of flour and blueberries, lightly tossing just until mixed in
  • Just before baking, thoroughly grease a bundt cake pan then flour
  • Spoon batter into cake pan
  • Bake at Fahrenheit 350° for 60-70 minutes until browned and a toothpick inserted comes out clean
  • Allow to rest in pan for 20 minutes
  • Invert onto wire rack, but leave in pan until completely cooled
  • Drape glaze liberally over cake and allow to drip off sides when ready to serve

Glaze

  • Whisk all ingredients together until smooth
Keyword Lemon and Blueberry Cake