Lemon Blueberry Moist Cake (Print Version)

Vibrant cake with fresh blueberries and tangy lemon, moist texture ideal for spring and summer.

# Recipe Ingredients:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/4 cup vegetable oil
07 - 1 1/4 cups granulated sugar
08 - 3 large eggs, at room temperature
09 - 1 tablespoon freshly grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 cup whole milk, at room temperature
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries, plus 1 tablespoon flour for tossing

→ Lemon Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter, vegetable oil, and sugar in a large bowl until light and fluffy, about 3 minutes.
04 - Incorporate eggs one at a time, mixing well after each. Stir in lemon zest and lemon juice until combined.
05 - Add flour mixture in three additions, alternating with milk, beginning and ending with dry ingredients; stir in vanilla extract.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
07 - Pour batter into prepared pan, smooth surface, and bake for 38 to 42 minutes or until a toothpick inserted in center comes out clean.
08 - Allow cake to cool in pan for 10 minutes, then invert onto wire rack to cool completely.
09 - Whisk powdered sugar with lemon juice until smooth and pourable.
10 - Drizzle glaze over cooled cake. Let set before slicing and serving.

# Expert Advice:

01 -
  • The lemon flavor is bright and real, never artificial or overwhelming, because fresh zest and juice do the talking.
  • Blueberries stay plump and distinct instead of turning gray and sad, thanks to a small trick with flour and the right oven temperature.
  • It's tender and moist without being heavy, striking that perfect balance between substantial and cloud-like.
  • You can have it ready in under two hours from start to finish, including cooling time for the glaze.
02 -
  • Don't skip flouring the blueberries, or most of them will sink to the very bottom and you'll bite into a dense layer of fruit; this small step prevents that entirely.
  • Room temperature eggs, milk, and butter make an enormous difference in how smoothly everything combines and how fine and tender your crumb will be.
  • A toothpick test is your friend, but pull it out gently and look closely, because this cake is moist by design and should have a few tiny crumbs clinging to it, not be perfectly dry.
03 -
  • If you want extra tang and moisture, substitute buttermilk for regular milk, and reduce the baking soda very slightly since buttermilk is more acidic and will react more vigorously.
  • The glaze can be made thicker for a more set finish or thinner for a light drizzle, depending on your mood and presentation preference; just add lemon juice or powdered sugar in small increments until it's right.

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