Lemon-blueberry cake is the perfect late summer dessert

As summer fades and the flavors of fall start to take over the menu, you might think you have to bid farewell to your favorite summer desserts. Well, we’re here to tell you it’s never too late to savor the sunshine of a bright lemon confection filled with a pop of blueberry flavor!

Baker and blogger John Kanell loves sharing kitchen hints and delicious recipes on his blog Preppy Kitchen. He cultivated a passion for cooking and baking while spending time in his mother’s kitchen.

And his recipe for lemon-blueberry cake looks like something that would certainly make his mama proud!

For this sweet and tangy cake, Kanell writes that he prefers the “naked cake” approach (a tactic that uses minimal frosting so the cake looks barely “dressed”) because the lemon and blueberry flavors really make the cake sing.

Too much sugar from the frosting would overwhelm the tart sweetness of the fruit, Kanell writes in his blog post.

While this cake looks fancy and complicated, the ingredients and directions are surprisingly simple. All you’ll need is flour, milk, butter, granulated and powdered sugars, eggs, sour cream, vanilla extract, salt, lemon and blueberries!

Kanell recommends fresh blueberries, but frozen ones are fine as long as they are thawed, dried and tossed with flour before adding them to the mix. This will prevent the blueberries from sinking to the bottom of the batter or breaking down and “bleeding” throughout the cake.

You’ll want to read Kanell’s instructions to find out about specific measurements for each ingredient — plus the difference between using egg whites vs. whole eggs for this cake. The rest of this recipe is easy to follow, thanks to Kanell’s step-by-step explanation and clear photos.

You can make this recipe in just over an hour, and then wow your friends and family with a gorgeous cake that looks like it was professionally crafted!