Description
A moist and flavorful blueberry lemon cake that perfectly balances sweetness and zest. With juicy blueberries and fresh lemon, this cake is a treat for any occasion—light, refreshing, and irresistible!
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ⅓ cup (80ml) fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- 1 ½ cups (225g) fresh or frozen blueberries (tossed in flour)
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Prepare the Batter: Preheat oven to 350°F (175°C). Grease and line a cake pan. In a bowl, whisk flour, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, juice, and vanilla extract.
- Combine & Fold in Blueberries: Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Gently fold in blueberries.
- Bake: Pour batter into the pan and bake for 40-45 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then transfer to a wire rack.
- Prepare Glaze & Serve: Mix powdered sugar with lemon juice until smooth. Drizzle over the cooled cake. Slice and enjoy!
Notes
1️⃣ Prevent Blueberries from Sinking – Toss blueberries in a tablespoon of flour before adding them to the batter. This helps keep them evenly distributed instead of sinking to the bottom.
2️⃣ Use Fresh Lemon Zest – The zest holds essential oils that enhance the lemon flavor more than juice alone. Always zest the lemon before juicing for maximum flavor.
3️⃣ Don’t Overmix the Batter – Overmixing can make the cake dense instead of light and fluffy. Stir until just combined for the best texture.
- Prep Time: 15 min
- Cook Time: 2 hours