Description
Moist lemon blueberry cake with a bright lemon glaze. Perfect for brunch, dessert, or any occasion!
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 tablespoon lemon zest, finely grated
- 1 1/2 cups (approximately 200g) fresh blueberries, rinsed and dried thoroughly
- 2 tablespoons all-purpose flour (for tossing with blueberries)
- 2 cups (approximately 240g) powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, finely grated (optional, for extra lemon flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined after each addition. Do not overmix.
- Stir in lemon zest.
- Toss blueberries with 2 tablespoons of flour.
- Gently fold floured blueberries into the cake batter. Be careful not to overmix.
- Pour batter into the prepared pan and spread 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 powdered sugar and lemon juice until smooth. Add lemon zest if desired.
- 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.
Notes
- Make sure the butter is softened for easy creaming.
- Don’t overmix the batter, as this can result in a tough cake.
- Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake.
- Adjust the amount of lemon juice in the glaze to reach your desired consistency.
- Cake is delicious on its own, but it’s also wonderful with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30