Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 cup fresh blueberries
Zest and juice of 1 lemon
Instructions
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Preheat your oven to 350°F (175°C) and grease a cake pan.
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In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In another bowl, beat the softened butter, eggs, and sour cream until smooth and creamy.
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Gradually mix the dry ingredients into the wet mixture until just combined.
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Gently fold in the fresh blueberries, lemon zest, and lemon juice.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely, then drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
Notes
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For a berry twist, swap blueberries for raspberries or blackberries.
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To make it gluten-free, use a 1:1 gluten-free flour blend.
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Add shredded coconut to the batter or glaze for a tropical flavor.
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A splash of almond extract in the batter adds a warm, nutty flavor.
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Bake in muffin tins or mini loaf pans for easy grab-and-go portions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
