Lemon Blueberry Cake
Bright as a summer afternoon, this lemon blueberry cake features a delicate, buttery crumb, zesty lemon, and juicy blueberries, all finished with a sweet-tart lemon glaze. The perfect treat for breakfast, brunch, or dessert.
Ingredients
- 1 and 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup buttermilk
- 1 cup fresh or frozen blueberries
- 1 tablespoon all purpose flour for blueberries
- For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- In a medium bowl, whisk together 1 and 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract, lemon zest, and lemon juice.
- Add half of the flour mixture to the wet batter and mix on low speed just until incorporated.
- Pour in the buttermilk and mix briefly. Add the remaining flour mixture and mix until just combined. Do not overmix.
- In a small bowl, toss blueberries with 1 tablespoon of flour. Gently fold blueberries into the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.
Nutrition
Calories: 285kcalCarbohydrates: 41gProtein: 3gFat: 12gSodium: 160mgFiber: 1gSugar: 27g
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