Lemon Blueberry Cake (Printable)
Moist cake loaded with fresh blueberries and bright lemon flavor, topped with sweet glaze.
# What You’ll Need:
→ Cake Components
01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened (115 g)
06 - 1 cup granulated sugar (200 g)
07 - 2 large eggs
08 - 1 tablespoon lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice (60 ml)
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk (120 ml)
12 - 1 1/2 cups fresh blueberries (225 g)
13 - 1 tablespoon flour for coating blueberries
→ Lemon Glaze
14 - 1 cup powdered sugar (120 g)
15 - 2-3 tablespoons fresh lemon juice
# How-to Steps:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together butter and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients and mix gently. Pour in the milk, then add remaining flour mixture, mixing just until combined.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
07 - Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.
# Expert Advice:
01 -
- The bright lemon cuts through the sweetness making each bite impossibly fresh
- Fresh blueberries burst like little jewels of sunshine in every forkful
- That tangy glaze transforms a humble cake into something worthy of special occasions
02 -
- Room temperature ingredients combine more easily, so take everything out of the fridge at least 30 minutes before starting
- That flour coating on blueberries really does prevent sinking, so don't skip this看似 tedious step
- The cake is done when it pulls away slightly from the pan edges and springs back when gently touched in the center
03 -
- Zest your lemons before juicing them, because trying to zest a squeezed lemon is frustrating and ineffective
- If using frozen blueberries, keep them frozen and don't thaw or they'll turn your batter purple and make the cake soggy