Why You’ll Love This Recipe

Lemon and Blueberry Soufra is the perfect balance of tart and sweet. The bright, citrusy flavor of the lemon perfectly complements the juicy, slightly tangy blueberries. The fluffy, cake-like texture is light yet satisfying, and the added pop of fruit creates a refreshing dessert that won’t feel overly rich or heavy. Whether you’re hosting a dinner party or looking for a simple dessert for your family, this soufra is guaranteed to impress. It’s also versatile—serve it warm with a dollop of whipped cream or chilled with a drizzle of lemon glaze for a truly delightful experience.

Ingredients

For the cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries (or frozen, if preferred)

For the lemon glaze (optional):

1/2 cup powdered sugar
2 teaspoons fresh lemon juice
1 teaspoon lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a similar-sized baking dish.

2. Prepare the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Make the batter:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition.
Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

4. Add the blueberries:

Gently fold in the blueberries using a spatula, being careful not to crush the berries.

5. Bake the soufra:

Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

6. Prepare the lemon glaze:

While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. The glaze should be pourable but thick enough to drizzle over the cake.

7. Serve:

Once the cake has cooled, drizzle the lemon glaze over the top. You can also sprinkle some extra blueberries and lemon zest on top for decoration.
Slice the soufra into wedges and serve. This dessert is great on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Servings and timing

Servings: 8-10
Total time: 1 hour
- Prep time: 15 minutes
- Cook time: 30-35 minutes

Variations

Use other berries: If blueberries aren’t in season, feel free to substitute with raspberries, blackberries, or strawberries for a different berry combination.
Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Ensure the baking powder you use is also gluten-free.
Add a streusel topping: For an extra touch, you can top the batter with a simple streusel (made of flour, butter, sugar, and cinnamon) before baking for added texture and sweetness.
Vegan version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk like almond or oat milk.

Storage/Reheating

Storage: Store any leftover Lemon and Blueberry Soufra in an airtight container at room temperature for up to 3 days.
Freezing: This dessert freezes well. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Thaw in the fridge overnight and serve at room temperature or warm it up slightly in the oven before serving.
Reheating: To reheat, place individual slices in the microwave for about 20-30 seconds, or warm in the oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work just as well as fresh ones. If using frozen, there’s no need to thaw them beforehand, but be aware that they may release more liquid while baking. Toss them in a little flour before folding them into the batter to help prevent them from sinking to the bottom of the cake.

Can I make this dessert ahead of time?

Yes, you can make this dessert ahead of time and store it at room temperature. The cake can also be stored in the refrigerator if you want to keep it fresh for longer.

How can I make the glaze thicker?

If you prefer a thicker glaze, simply add more powdered sugar, a little at a time, until it reaches your desired consistency. You can also use less lemon juice if you want it to be thicker.

Can I make this recipe without the glaze?

Yes, the cake is delicious on its own without the glaze. The glaze adds an extra burst of citrus flavor, but the cake itself is flavorful and moist enough without it.

Conclusion

Lemon and Blueberry Soufra is a light and refreshing dessert that perfectly balances the tartness of lemon with the sweetness of blueberries. The soft, fluffy texture of the cake paired with the zingy lemon glaze makes it a delightful treat for any occasion. Whether you’re looking for a light dessert to end a meal or a refreshing treat for summer gatherings, this soufra is sure to be a hit with everyone who tries it!

Lemon and Blueberry Soufra

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Lemon and Blueberry Soufra is a light and refreshing dessert that balances the tartness of lemon with the sweetness of blueberries. This soft, aromatic pastry is the perfect treat for summer gatherings or special occasions, and it’s easy to make yet impressive in flavor and presentation.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: Middle Eastern, American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or similar-sized baking dish.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Gently fold in the blueberries.
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
Once the cake has cooled, drizzle the lemon glaze over the top and garnish with extra blueberries and lemon zest. Slice and serve.

Notes

If using frozen blueberries, toss them in a bit of flour before folding them into the batter to prevent them from sinking to the bottom.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free.
If you prefer a sweeter glaze, you can increase the amount of powdered sugar.
The cake can be made without the glaze and will still be delicious and moist on its own.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 32g
Sodium: 125mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg