Blueberry Lemon Crème Cake

Ingredients

For the Cake:

1 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup sour cream (or Greek yogurt)

1 tbsp lemon zest

2 tbsp lemon juice

1 tsp vanilla extract

1 ½ cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Lemon Crème Drizzle (optional):

1 cup powdered sugar

2–3 tbsp lemon juice

1 tsp lemon zest

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Instructions

1. Prep the Oven & Pan

Preheat oven to 350°F (175°C).

Grease and flour a 9-inch round cake pan (or springform pan).

2. Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

3. Make the Batter

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then mix in sour cream, lemon zest, lemon juice, and vanilla.

4. Combine & Fold

Gradually add dry ingredients into wet mixture until just combined.

Gently fold in floured blueberries.

5. Bake

Pour batter into prepared pan, spreading evenly.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let cake cool in the pan for 10 minutes, then transfer to a wire rack.

6. Make Lemon Crème Drizzle

Whisk powdered sugar, lemon juice, and zest until smooth.

Drizzle over cooled cake.

7. Serve & Enjoy 🍋💙

Slice and enjoy with tea, coffee, or extra fresh blueberries on top!

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