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Lemon Blueberry Sunshine Cake Recipe
Ravi Sharma

Lemon Blueberry Sunshine Cake

A supremely moist, bright lemon cake bursting with sweet blueberries, finished with a zesty glaze that tastes like pure sunshine.
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Prep Time 20 minutes
Cook Time 55 minutes
Cool Time 2 hours
Total Time 3 hours 15 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American, French
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tbs baking powder
  • ½ tbs baking soda
  • ½ tbs salt
  • ¾ cup plain yogurt or sour cream
  • ¾ cup vegetable oil
  • 3 large eggs at room temperature
  • 2 tbs fresh lemon zest from about 2 lemons
  • ¼ cup fresh lemon juice
  • 1 tbs vanilla extract
  • 1 ½ cups fresh blueberries tossed in 1 tbsp flour
For the Lemon Glaze (Optional but recommended!)
  • 1 cup powdered sugar
  • 2-3 tbs fresh lemon juice
  • 1 tbs lemon zest

Method
 

Step 1: Warm Up
  1. Preheat your oven to 350°F (175°C). Grease a standard Bundt pan generously with butter or non-stick spray. This is the most important step to avoid sticking!
    Warm Up Step
Step 2: Mix the Dry Stuff
  1. In a large bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Set this aside.
    2 cups all-purpose flour, 1 tbs baking powder, ½ tbs baking soda, ½ tbs salt
    Mix the Dry Stuff Step
Step 3: Mix the Wet Stuff
  1. In another bowl, whisk the sugar, yogurt (or sour cream), and oil together. Whisk in the eggs, one at a time. Then, stir in the fresh lemon zest, lemon juice, and vanilla. It will smell amazing already.
    1 ½ cups granulated sugar, ¾ cup plain yogurt or sour cream, ¾ cup vegetable oil, 3 large eggs, 2 tbs fresh lemon zest, ¼ cup fresh lemon juice, 1 tbs vanilla extract
    Mix the Wet Stuff Step
Step 4: Combine Gently
  1. Combine the wet and dry ingredients by folding them together with a spatula. Mix only until they come together. Remember: a lumpy batter is better than an overmixed one.
    Combine Gently Step
Step 5: Berry Time
  1. Gently fold in the blueberries that you've tossed in a little flour (this helps them not sink to the bottom).
    1 ½ cups fresh blueberries
    Add Berry Step
Step 6: Bake
  1. Next, transfer the batter to your Bundt pan and smooth the top. Bake it for 55 to 60 minutes. To test if it's ready, stick a toothpick in the thickest part—if it comes out without any wet batter, it's done.
    Bake Step
Step 7: Cool Down
  1. Let the cake cool in the pan on a wire rack for 20 minutes. The next step is to carefully remove it from the pan onto a wire rack. Leave it there to cool completely. Please be patient and let it cool fully before glazing, or the glaze will just melt off.
    Cool Down Step
Step 8: Glaze
  1. When the cake is cool, whisk the glaze. Drizzle it artfully (or messily—it all tastes the same!) over the top of the cake.
    1 cup powdered sugar, 2-3 tbs fresh lemon juice, 1 tbs lemon zest
    Glaze Step

Notes

  • The secret to the incredible lemon flavor is the fresh zest and juice. Please don't use the bottled juice for this; the fresh stuff makes all the difference.
  • For the moistest cake, make sure your eggs are at room temperature. If you forget, just place them in a bowl of warm water for 5-10 minutes before you start.