Lemon Blueberry Cake
Total Time
55 mins
Prep Time
20 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(6)
Ingredients
12
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs, room temperature
- 3/4 cup canola, grapeseed, or vegetable oil
- 1 cup plain whole milk Greek yogurt
- 1/3 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 1/4 cups blueberries, tossed in 1 tablespoon flour
- 1 1/2 cups confectioner’s sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons fresh lemon juice
- Blueberries, for garnish, optional
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Preparation
Step 1
Preheat oven to 350 degrees. Grease a 9 by 2-inch round cake pan with butter or nonstick cooking spray. Line the bottom with a round of parchment paper and grease the paper. Set the pan aside.
Step 2
In a medium bowl, sift together the flour, baking powder, and salt.
Step 3
In a small bowl, combine the sugar and lemon zest. Rub the sugar and zest together with your fingers until fragrant. Pour the mixture into a large bowl. Add the eggs, oil, yogurt, lemon juice, and vanilla extract. Stir until well combined and smooth.
Step 4
Add the dry ingredients to the wet ingredients and whisk until there are no lumps and the batter is smooth. Gently fold in the blueberries.
Step 5
Pour the batter into the prepared pan and smooth the top. Bake for 35-50 minutes or until a toothpick inserted in the center comes out clean, and the cake bounces back when lightly pressed. Mine takes around 45 minutes, but check early to be safe. Remove the cake from the oven and let cool on a wire rack for 20 minutes. Run a butter knife around the edges to gently release the cake from the sides of the pan. Turn it out onto a wire rack and carefully remove the parchment paper. Let the cake cool completely.
Step 6
While the cake is cooling, make the lemon frosting. Sift the confectioner’s sugar into a small mixing bowl. Add the melted butter and the lemon juice. Whisk together until smooth.
Step 7
When the cake is cool, pour the frosting onto the center of the cake. Smooth with a spatula or butter knife. Garnish with fresh blueberries, if desired. Cut into pieces and serve.
Step 8
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Chef's notes
Use room temperature eggs and plain Greek yogurt for better texture.
Whole milk yogurt makes the cake extra rich and moist, but 2% or fat-free can be used.
Use fresh lemon juice, not bottled, for the best flavor.
Toss blueberries with flour to prevent them from sinking in the batter.
