Description
A moist and tender Lemon Blueberry Cake, bursting with fresh blueberries and topped with a tangy lemon glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
- All-purpose flour: 2 1/2 cups (300g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks, 226g)
- Granulated sugar: 1 3/4 cups (350g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Buttermilk: 1 cup (240ml)
- Lemon zest, finely grated: 1 tablespoon
- Fresh blueberries, rinsed and dried thoroughly: 1 1/2 cups
- All-purpose flour (for tossing with blueberries): 1 tablespoon
- Powdered sugar: 2 cups (240g)
- Fresh lemon juice: 4-6 tablespoons
- Lemon zest, finely grated (optional): 1 teaspoon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in the lemon zest.
- In a small bowl, gently toss the blueberries with 1 tablespoon of flour.
- Gently fold the floured blueberries into the cake batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Start with 4 tablespoons of lemon juice and add more, one tablespoon at a time, until you reach your desired consistency. Add optional lemon zest.
- The glaze should be thick enough to coat the cake but thin enough to drizzle easily. Adjust with more lemon juice or powdered sugar as needed.
- Once the cake is completely cool, drizzle the lemon glaze evenly over the top.
- Allow the glaze to set for about 15-20 minutes before slicing and serving.
- Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Room Temperature Ingredients: Use room temperature butter and eggs for a smooth batter.
- Don’t Overmix: Overmixing leads to a tough cake. Mix until just combined.
- Flour the Blueberries: Prevents blueberries from sinking.
- Cool Completely: Cool cake before glazing to prevent melting.
- Adjust Sweetness: Reduce sugar by 1/4 cup for a less sweet cake.
- Variations: Add other berries, almonds, or pecans.
- Lemon Extract: Add 1/2 teaspoon for more intense lemon flavor.
- Buttermilk Substitute: Use 1 tablespoon lemon juice or white vinegar in 1 cup milk, let sit for 5 minutes.
- Storage Instructions: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months, wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes