Lemon Blueberry Cake (Printable Version)
Moist cake bursting 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 berries
→ Lemon Glaze
14 - 1 cup powdered sugar
15 - 2-3 tablespoons fresh lemon juice
# Method:
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, about 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 the 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, smooth the top, and 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.
# Chef's Tips:
01 -
- The tart lemon cuts through the sweetness in the most perfect way
- Fresh blueberries burst in your mouth with every bite
02 -
- Room temperature ingredients combine more easily and create a better texture
- Overmixing the batter will make the cake tough, so stop as soon as the flour disappears
03 -
- Zest your lemons before juicing them, it is much easier that way
- A light colored pan prevents the edges from overbaking before the center is done