Lemon Blueberry Cake So Moist & Delicious! Perfect for the Holidays!

Let's make a new year cake recipe! Lemon Blueberry Cake is bursting with beautiful natural flavors and so refreshing! This moist, easy to make cake is filled with delicious blueberry and lemon buttercream. It's one of the most popular cakes, so I hope you get a chance to bake one up! It's soft, melt-in-your-mouth and full of zingy flavors.

Ingredients for Lemon Blueberry Cake:

For the cake:
3 cups (375g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
A pinch of salt
¾ cup (180g) Greek yogurt
⅓ cup (80ml) freshly squeezed lemon juice
½ cup (113g) unsalted butter, softened
½ cup (120ml) vegetable oil or canola oil
1¼ cups (250g) granulated sugar
¼ cup finely grated lemon zest (about 3 large lemons)
3 large eggs (room temperature)
2 teaspoons vanilla extract
2 cups fresh blueberries
2 tablespoons all-purpose flour (to coat the blueberries)

For the cream cheese frosting:

4 ounces (113g) cream cheese, softened
4 tablespoons (57g) unsalted butter, softened
1¼ cups (160g) powdered sugar (plus more if needed)
2 tablespoons freshly squeezed lemon juice (plus more if needed)

Instructions for Lemon Blueberry Cake:
Preheat the oven:
Preheat your oven to 180°C (350°F). Prepare a loaf pan (9.5 x 5.25 inches) by greasing it thoroughly with butter and lightly dusting with flour, or use a non-stick spray.

Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Prepare the wet ingredients:
In a measuring cup, combine the Greek yogurt and freshly squeezed lemon juice. Set aside.

Cream the butter and sugar:
Using a stand mixer or hand mixer, beat the butter, oil, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine the wet and dry ingredients:
Gradually add half of the dry ingredients to the butter mixture, mixing until just combined. Add the yogurt-lemon juice mixture, then the remaining dry ingredients, mixing gently. Be careful not to overmix.

Fold in the blueberries:
Toss the blueberries with 2 tablespoons of flour to prevent them from sinking. Gently fold them into the batter.

Pour and bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil during the last 10-15 minutes.

Cool the cake:
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

Enjoy your perfectly baked, moist, and velvety Lemon Blueberry Cake! 😊


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Zutaten für Zitronen-Blaubeer-Kuchen:
Für den Kuchen:

3 Tassen (375g) Allzweckmehl
1½ Teelöffel Backpulver
½ Teelöffel Natron
Eine Prise Salz
¾ Tasse (180g) Griechischer Joghurt
⅓ Tasse (80ml) Frisch gepresster Zitronensaft
½ Tasse (113g) Ungesalzene Butter, weich
½ Tasse (120ml) Pflanzenöl oder Rapsöl
1¼ Tassen (250g) Zucker
¼ Tasse Fein geriebene Zitronenschale (ca. 3 große Zitronen)
3 große Eier (Zimmertemperatur)
2 Teelöffel Vanilleextrakt
2 Tassen Frische Blaubeeren
2 Esslöffel Allzweckmehl (zum Ummanteln der Blaubeeren)
Für das Frischkäse-Frosting:

4 Unzen (113g) Frischkäse, weich
4 Esslöffel (57g) Ungesalzene Butter, weich
1¼ Tassen (160g) Puderzucker (bei Bedarf mehr)
2 Esslöffel Frisch gepresster Zitronensaft (bei Bedarf mehr)

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