Print

Golden Lemon Blueberry Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright and moist golden lemon cake studded with juicy blueberries—bursting with citrus flavor and perfect for afternoon tea or dessert.

Ingredients

Scale
  • 1½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Zest of 2 lemons
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • ½ cup (120 ml) sour cream or Greek yogurt
  • ½ cup (120 ml) vegetable oil or melted butter
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries, tossed in 1 Tbsp flour

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and flour an 8‑inch round cake pan or line with parchment.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk lemon zest, sugar, eggs, sour cream, oil, lemon juice, and vanilla until smooth.
  4. Fold dry ingredients into wet just until combined; gently fold in blueberries.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cake cool in pan on a wire rack for 10 minutes, then remove and cool completely.
  8. Optional glaze: whisk 1 cup powdered sugar with 2 Tbsp lemon juice until pourable, then drizzle over cake before serving.

Notes

  • Toss blueberries in flour to prevent sinking.
  • Use fresh lemons for bright flavor—reserve extra zest for garnish.
  • Substitute raspberries or blackberries if desired.
  • Store airtight at room temperature for 2 days or refrigerate up to 4 days.
  • Freeze slices for up to 2 months; thaw before serving.

Nutrition

Find it online: https://ukfinda.com/golden-lemon-blueberry-delight/