1-Bowl Lemon Blueberry Cake
A moist and tender cake bursting with fresh blueberries and bright lemon flavor, topped with a simple lemon glaze. Perfect for brunch or a light dessert.
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 large egg room temperature
- 0.5 cup whole milk room temperature
- 0.5 cup sour cream room temperature
- 0.33 cup vegetable oil
- 1 tablespoon lemon zest from about 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1.5 cups fresh blueberries tossed in 1 tablespoon of flour
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice for glaze
Instructions
- Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or 9x5-inch loaf pan. - Step 2: Combine Wet Ingredients
In a large bowl, whisk together sugar, egg, milk, sour cream, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth. - Step 3: Add Dry Ingredients
Add flour, baking powder, and salt to the wet ingredients. Gently mix with a spatula until just incorporated. - Step 4: Fold in Blueberries
Gently fold in the flour-coated blueberries into the batter. - Step 5: Bake
Pour batter into prepared pan. Bake 45-55 minutes, or until a wooden skewer inserted in the center comes out clean. - Step 6: Cool
Let cake cool in pan 15 minutes, then invert onto a wire rack to cool completely. - Step 7: Make Glaze
Whisk powdered sugar and 2 tablespoons lemon juice until smooth. Adjust consistency with additional lemon juice as needed. - Step 8: Glaze and Serve
Drizzle glaze over completely cooled cake. Let set 20 minutes before slicing and serving.
Notes
Use room temperature ingredients for smoother batter. Zest lemons with a microplane to avoid bitter pith. Can also bake in muffin tins (20-25 min) adjusting time accordingly.
