A tender, moist cake bursting with fresh blueberries and bright lemon flavor, finished with a silky lemon glaze that soaks into every crumb.

Why You’ll Love This Recipe

Bursting with freshness: Juicy blueberries and zesty lemon combine for a vibrant flavor profile.
Moist and tender crumb: Sour cream and melted butter ensure the cake stays soft for days.
Simple to prepare: Standard pantry ingredients, one-bowl mixing, and an easy glaze.
Versatile dessert: Perfect for afternoon tea, brunch gatherings, or as a light finish to dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
fine salt
unsalted butter, melted
large eggs
sour cream
fresh lemon zest
fresh lemon juice
vanilla extract
fresh blueberries
powdered sugar (for glaze)

directions

Preheat the oven to 175 °C (350 °F). Grease and flour a 9×5 inch loaf pan, then line it with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk the melted butter with eggs, sour cream, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
Fold in the blueberries, reserving a small handful to scatter on top of the batter.
Transfer the batter to the prepared pan and smooth the surface. Scatter the reserved blueberries evenly on top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the cake is baking, prepare the drizzle: whisk together powdered sugar with enough lemon juice to achieve a thick but pourable consistency.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Use the parchment overhang to lift the cake onto a wire rack set over a baking sheet.
While still warm, poke the top of the cake all over with a skewer or fork and pour the lemon drizzle over, allowing it to soak in.
Let the cake cool completely before slicing and serving.

Servings and timing

Yield: 8–10 slices
Prep time: 15 minutes
Bake time: 45–50 minutes
Cooling and glazing: 20 minutes
Total time: Approximately 1 hour 30 minutes

Variations

Mixed berries: Replace half the blueberries with raspberries or blackberries.
Gluten-free: Substitute a 1:1 gluten-free flour blend, ensuring it contains xanthan gum.
Lemon poppy seed: Add 1½ tablespoons of poppy seeds to the batter for a delicate crunch.
Dairy-free: Use coconut yogurt instead of sour cream and a dairy-free butter alternative.
Mini loaves: Divide the batter among mini loaf pans, reducing bake time to 25–30 minutes.

storage/reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month; thaw at room temperature before serving. To reheat, warm individual slices in a toaster oven at 160 °C (325 °F) for 5 minutes, or microwave on medium power for 15–20 seconds.

FAQs

What can I use instead of sour cream?

You may substitute plain Greek yogurt or crème fraîche in equal quantities. Both provide similar moisture and tanginess.

How do I prevent the blueberries from sinking?

Toss the blueberries in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use frozen blueberries?

Yes. Do not thaw the berries; fold them in directly from frozen to minimize color bleed and prevent excessive moisture.

How do I know when the cake is done?

Insert a thin skewer or toothpick into the center. It should emerge clean or with a few moist crumbs clinging to it—not wet batter.

Is it necessary to line the pan with parchment?

Lining with parchment guarantees easy removal without sticking. If you prefer, grease and flour thoroughly, but parchment is recommended for best results.

Can I make the batter in advance?

You may prepare the batter and refrigerate it in an airtight container for up to 12 hours. Bring it to room temperature before baking, and expect an additional 5–10 minutes of bake time.

How thick should the lemon drizzle be?

The glaze should be thick enough to cling to the cake yet fluid enough to absorb. Adjust by adding lemon juice or powdered sugar one teaspoon at a time until desired consistency is reached.

Can I double the recipe for a larger crowd?

Yes. Double all ingredients and bake in a 9×13 inch pan. Baking time will increase to approximately 55–60 minutes; begin checking doneness at 50 minutes.

What’s the best way to slice this cake neatly?

Use a sharp serrated knife. Allow the cake to cool completely, wipe the knife clean between slices, and slice with a gentle sawing motion.

Can I omit the glaze?

While the glaze adds brightness and moisture, you may omit it. Consider dusting the cooled cake with powdered sugar and serving with fresh lemon wedges or whipped cream instead.

Conclusion

This Blueberry Lemon Drizzle Cake strikes the perfect balance between sweet and tart, offering a moist, tender crumb studded with juicy berries and enlivened by a tangy lemon glaze. Simple enough for a weekday treat yet elegant for entertaining, it is sure to become a go-to recipe in your baking repertoire. Enjoy each slice with a cup of tea or coffee, or serve it as a light dessert following a family meal.