Lemon Blueberry Cake (Print Version)
# Ingredients:
→ For the cake
01 -
2 cups all-purpose flour
02 -
3 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup granulated sugar
05 -
Zest of 1 large lemon
06 -
2 large eggs, room temperature
07 -
3/4 cup canola, grapeseed, or vegetable oil
08 -
1 cup plain whole milk Greek yogurt
09 -
1/3 cup fresh lemon juice
10 -
1 teaspoon pure vanilla extract
11 -
1 1/4 cups blueberries, tossed in 1 tablespoon flour
→ For the lemon frosting
12 -
1 1/2 cups confectioner's sugar
13 -
1 tablespoon unsalted butter, melted
14 -
2 tablespoons fresh lemon juice
15 -
Blueberries, for garnish, optional
# Instructions:
01 -
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.
02 -
In a medium bowl, sift together the flour, baking powder, and salt.
03 -
In a small bowl, combine the sugar and lemon zest. Rub the sugar and zest together with your fingers until fragrant. This releases the oils from the zest for maximum lemon flavor.
04 -
Pour the lemon sugar mixture into a large bowl. Add the eggs, oil, yogurt, lemon juice, and vanilla extract. Stir until well combined and smooth.
05 -
Add the dry ingredients to the wet ingredients and whisk until there are no lumps and the batter is smooth. Gently fold in the flour-coated blueberries being careful not to break them.
06 -
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. Most ovens take around 45 minutes, but check early to be safe.
07 -
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.
08 -
Let the cake cool completely before adding the frosting. This prevents the frosting from melting.
09 -
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.
10 -
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.
# Notes:
01 -
This bright, flavorful cake combines tart lemons with sweet blueberries for a perfect balance.
02 -
The Greek yogurt keeps the cake incredibly moist and adds a subtle tang that complements the lemon.
03 -
Recipe from Two Peas and Their Pod.