Lemon Blueberry Cake (Printable Version)
Moist cake loaded with fresh blueberries and bright lemon flavor, finished with sweet tangy glaze
# What You'll Need:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
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
→ Add-ins
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 butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Incorporate eggs one at a time. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add half the flour mixture to wet ingredients, mixing gently. Pour in milk, then add remaining flour. Mix just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
07 - Transfer batter to prepared pan, smooth top. Bake for 35-40 minutes until toothpick inserted in center comes out clean.
08 - Let cake rest in pan for 10 minutes. Remove and cool completely on wire rack.
09 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.
# Expert Tips:
01 -
- The crumb stays impossibly moist for days, thanks to that lemon juice cutting through the fat
- Fresh blueberries burst in your mouth while the glaze adds just enough tang to keep you coming back for another slice
02 -
- Overmixing once the flour is added will make your cake tough and rubbery every single time
- The glaze soaks in better while the cake is still slightly warm, but not hot or it will run right off
03 -
- Press the lemon zest into your sugar before creaming to infuse the entire cake with flavor
- Sour cream or yogurt can replace half the milk for an even more tender crumb that lasts longer