Description
This Lemon Blueberry Cake combines bright citrus flavor with sweet bursts of blueberries for a moist, tender cake that works for both everyday treats and special occasions.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup whole milk
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups fresh blueberries
- 2 tablespoons flour (for coating berries)
For the Lemon Glaze:
- 1½ cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan and line the bottom with parchment.
2. Cream butter and sugar for 3–4 minutes until light and fluffy.
3. Add eggs one at a time, mixing well. Add vanilla, lemon juice, and lemon zest.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate adding dry ingredients and milk to the batter, beginning and ending with flour.
6. Toss blueberries with flour and gently fold into the batter.
7. Spread batter evenly in prepared pan and bake for 45–50 minutes, until a toothpick comes out with a few moist crumbs.
8. Cool cake completely.
9. Whisk glaze ingredients and drizzle over cooled cake before serving.
Notes
- Coating blueberries in flour prevents sinking.
- Use room-temperature ingredients for best texture.
- Do not overmix after adding flour.
- Glaze the cake only after it has fully cooled for best appearance.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 32g
- Sodium: 195mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: lemon blueberry cake, lemon cake, blueberry dessert, citrus cake