Lemon Blueberry Cake (Printable)
Moist, vibrant cake with fresh blueberries and zesty lemon topped with tangy glaze.
# What You'll Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
12 - 1 1/2 cups fresh blueberries
13 - 1 tablespoon flour for coating blueberries
→ Lemon Glaze
14 - 1 cup powdered sugar
15 - 2-3 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, incorporating fully before adding the next. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add half the flour mixture to the wet ingredients, mixing gently. Pour in milk, then add remaining flour, mixing just until combined.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold coated berries into the batter.
07 - Pour batter into prepared pan and smooth top. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
08 - Let cake cool in pan for 10 minutes, then transfer to wire rack. Whisk powdered sugar with lemon juice until smooth and drizzle over cooled cake.
# Expert Advice:
01 -
- The cake stays incredibly moist for days, so it is perfect for making ahead
- Fresh blueberries burst in every bite while the lemon glaze adds just the right tangy sweetness
02 -
- Room temperature ingredients blend together better and create a more even texture
- Overmixing the batter will make your cake tough, so stop as soon as flour disappears
03 -
- Zest your lemons before juicing them, it is much easier that way
- Let the glaze drip down the sides naturally for that rustic bakery look