Description
A delicious lemon cake filled with blueberries and topped with a sweet lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 cup sour cream
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 cups fresh blueberries (or frozen)
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter, then add the eggs, sour cream, lemon zest, and lemon juice. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, mix the powdered sugar and lemon juice in a small bowl until smooth.
- Once the cake is done, allow it to cool for 10 minutes before drizzling the glaze over the top.
Notes
- For a deeper lemon flavor, consider adding an additional tablespoon of lemon zest.
- This cake can be served warm or cold, and pairs well with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg