Lemon Blueberry Spoonful Cake

There’s something magical about the combination of lemon and blueberry. The tartness of lemon juxtaposed with the sweet burst of blueberries creates a symphony of flavors that tantalizes the taste buds. The Lemon Blueberry Spoonful Cake is a testament to this perfect pairing. This cake is not just a dessert; it’s an experience. Each spoonful offers a delightful blend of moist cake, tangy lemon, and juicy blueberries, making it a treat for any occasion. Whether you’re serving it at a family gathering, a special celebration, or simply indulging yourself on a quiet afternoon, this cake is sure to impress.


For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups fresh blueberries (plus extra for garnish)

For the Lemon Syrup:

  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


Prepare the Cake:

  1. Preheat and Prepare Pans:
    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, and line the bottom with parchment paper for easy removal.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar:
    In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the batter, resulting in a lighter cake.
  4. Add Eggs and Flavorings:
    Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, ensuring the mixture is well-combined.
  5. Incorporate Sour Cream and Lemon Juice:
    Mix in the sour cream and lemon juice until smooth. The sour cream adds moisture and a slight tang, complementing the lemon flavor beautifully.
  6. Combine Dry and Wet Ingredients:
    Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, as this can result in a dense cake.
  7. Fold in Blueberries:
    Gently fold in the fresh blueberries, being careful not to crush them. This ensures that the blueberries are evenly distributed throughout the cake.
  8. Bake the Cake:
    Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The baking time can vary slightly based on your oven, so keep an eye on the cake as it bakes.
  9. Cool the Cake:
    Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to handle.

Prepare the Lemon Syrup:

  1. Combine Ingredients:
    In a small saucepan, combine the fresh lemon juice and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved.
  2. Apply Syrup to Cake:
    Using a skewer or fork, poke small holes all over the surface of the cooled cake. Brush the lemon syrup generously over the cake, allowing it to soak in. This step adds an extra burst of lemon flavor and keeps the cake moist.

Prepare the Lemon Glaze:

  1. Mix Ingredients:
    In a small bowl, whisk together the powdered sugar and enough lemon juice to achieve a pourable consistency. The glaze should be thick but able to drizzle smoothly.
  2. Drizzle Glaze:
    Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides. This adds a beautiful, glossy finish and an extra layer of lemony sweetness.

Garnish and Serve:

  1. Add Finishing Touches:
    If desired, garnish the cake with extra fresh blueberries and a few lemon zest curls for a pop of color and added flavor.
  2. Serve:
    Slice the cake and serve with a spoonful of whipped cream or a scoop of vanilla ice cream for an indulgent treat.


The Lemon Blueberry Spoonful Cake is a delightful dessert that brings together the best of both worlds: the zingy freshness of lemons and the succulent sweetness of blueberries. Its moist, tender crumb and vibrant flavors make it a standout on any dessert table. This cake not only tastes divine but also looks stunning, making it perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. Enjoy each spoonful of this heavenly cake, and savor the harmonious blend of flavors that make it truly unforgettable.

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