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Lemon Blueberry Cake

Lemon Blueberry Cake

This delightful Lemon Blueberry Cake combines the refreshing citrus flavor of lemon with the sweetness of blueberries, creating a perfect dessert for any occasion. Moist and flavorful, this cake is topped with a tangy lemon glaze that adds an extra burst of flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9-inch round cake pan
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 zester or grater
  • 1 cooling rack
  • 1 small saucepan for glaze

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter Softened
  • 2 large eggs
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 lemon zest
  • 1 cup fresh blueberries Can substitute frozen blueberries.
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice For the glaze.
  • 1 tablespoon milk For the glaze.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer or a whisk.
  • Add the eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture.
  • Mix in the lemon zest and lemon juice until fully incorporated.
  • Gently fold in the blueberries using a rubber spatula, being careful not to break them.
  • Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.
  • While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk in a small saucepan over low heat. Stir until smooth and slightly warm.
  • Once the cake is completely cool, drizzle the glaze over the top. Allow the glaze to set before serving.

Notes

This cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.
Feel free to substitute frozen blueberries if fresh ones are not available; just be sure to thaw and drain them before adding to the batter.