Baby Shower Blueberry Lemon Cake (Printable Version)

A moist, fluffy cake with fresh blueberries and zesty lemon, topped with a light, tangy icing.

# Needed Ingredients:

→ Cake

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - 1/2 cup vegetable oil
07 - 2 large eggs, room temperature
08 - 1/2 cup plain Greek yogurt or sour cream
09 - 1/2 cup milk
10 - Zest of 2 lemons
11 - 1/4 cup fresh lemon juice
12 - 2 teaspoons pure vanilla extract
13 - 2 cups fresh blueberries
14 - 1 tablespoon all-purpose flour for coating blueberries

→ Light Lemon Icing

15 - 1 1/4 cups powdered sugar, sifted
16 - 1 to 2 tablespoons fresh lemon juice
17 - 1 tablespoon milk

# Preparation Steps:

01 - Preheat oven to 350°F. Grease and line a 9x13 inch baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, whisk sugar, oil, eggs, Greek yogurt, and milk until smooth. Stir in lemon zest, lemon juice, and vanilla extract.
04 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
05 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
06 - Pour the batter into the prepared pan and smooth the top.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool the cake completely in the pan on a wire rack.
09 - Whisk powdered sugar with 1 tablespoon lemon juice and milk. Add more lemon juice if needed for a pourable consistency.
10 - Drizzle the light icing evenly over the cooled cake. Let it set before slicing.

# Expert Advice:

01 -
  • It feeds a crowd without fussing. One pan, one cake, no need to stack or frost layers when you're already juggling a celebration.
  • Fresh blueberries burst with tart lemon in every bite, creating that perfect balance between sweet and zingy that makes people actually remember what they ate.
  • The Greek yogurt keeps it moist for days, which is secretly the cake's superpower when you're not eating it the same day you baked it.
  • It's forgiving enough for nervous bakers but impressive enough for people who actually know their way around a kitchen.
02 -
  • Room temperature eggs and yogurt blend into the batter more evenly, which means a more uniform crumb instead of dense pockets scattered throughout.
  • Frozen blueberries must stay frozen when folded in, or their juices will bleed into the batter and turn everything purple-tinged and slightly damp.
  • Don't skip the flour-tossing step with the berries, because unbuffered blueberries sink like stones and you'll end up with a cake that's all blueberries on the bottom and bare cake on top.
  • Slightly underbaked is your friend with this cake, because the residual heat and cooling process continue cooking it gently, leaving it tender instead of dry.
03 -
  • Use actual fresh lemons, not bottled juice—the difference in flavor is the difference between memorable and forgettable.
  • If your icing is too thick to drizzle, whisk in milk one teaspoon at a time until it flows without being a flood.
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