Moist Blueberry Cake – A Burst of Fresh Flavor in Every Bite

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9-inch square baking pan. You can also line the pan with parchment paper for easy removal.
Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a large mixing bowl, beat the softened butter and sugar together until creamy and light, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest (if using).
In a separate bowl, whisk together the sour cream (or yogurt) and milk until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture. Start and end with the dry ingredients, mixing until just combined.
Fold in the Blueberries:

Gently fold in the blueberries, being careful not to crush them. If using frozen blueberries, toss them in a little flour to prevent them from sinking to the bottom of the cake during baking.
Bake the Cake:

Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should feel firm to the touch.
Make the Glaze (Optional):

While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice (or milk), and vanilla extract until smooth and drizzle-able. If the glaze is too thick, add more lemon juice or milk, a teaspoon at a time.
Cool and Glaze the Cake:

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, drizzle the glaze over the top of the cake. Alternatively, you can serve the cake plain or with whipped cream.
Serve and Enjoy:

Slice the cake into wedges or squares and serve. This moist blueberry cake pairs beautifully with a cup of tea or coffee for a relaxing treat.
Serving and Storage Tips: