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Lemon and Blueberry Cake

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Lemon and blueberry cake combines a soft, buttery crumb with bright fresh lemon and juicy blueberries in every slice. A simple lemon glaze adds an extra burst of citrus while keeping this versatile cake light and fresh.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Fresh lemon juice
  • Fresh lemon zest
  • Vanilla extract
  • Milk or buttermilk
  • Fresh blueberries
  • Powdered sugar, for the lemon glaze
  • Fresh lemon juice, for the lemon glaze
  • Fresh lemon zest, for the lemon glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a cake pan and line it with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the fresh lemon zest, lemon juice, and vanilla extract.
  6. Gradually add the dry ingredients, alternating with the milk or buttermilk. Mix only until combined.
  7. Lightly toss the blueberries with a small amount of flour, then gently fold them into the cake batter.
  8. Transfer the batter to the prepared pan and smooth the surface. Scatter a few additional blueberries over the top if desired.
  9. Bake for 40–50 minutes, until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 10–15 minutes, then transfer it to a wire rack and allow it to cool completely.
  11. For the glaze, whisk the powdered sugar with fresh lemon juice until thick but pourable.
  12. Drizzle the lemon glaze over the cooled cake and finish with additional fresh lemon zest before slicing and serving.

Notes

  • Frozen blueberries can be used without thawing them first to minimize excess juice and discoloration in the batter.
  • Lightly coating the blueberries with flour can help keep them distributed throughout the cake instead of sinking.
  • Add a little almond extract for a subtle nutty flavor that complements the lemon and blueberries.
  • Sliced almonds, chopped walnuts, coarse sugar, or a crumb topping can be added before baking for extra texture.
  • For a richer dessert, replace the lemon glaze with lemon-zest cream cheese frosting.
  • The batter can be baked as muffins or cupcakes, but begin checking for doneness much earlier.
  • Raspberries or blackberries can replace some of the blueberries for a mixed-berry variation.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to about 5 days.
  • Individual slices can be frozen for up to 2–3 months. For best results, freeze the cake without the glaze and add fresh glaze after thawing.
  • Serve at room temperature or briefly warm individual slices in the microwave for about 10 seconds.

Nutrition

Find it online: https://thefamilycooking.com/lemon-and-blueberry-cake/