Lemon Blueberry Cake (Printable)

Moist cake loaded with fresh blueberries and zesty lemon, topped with tangy glaze.

# What you'll need:

→ Cake Components

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -
13 -

→ Lemon Glaze

14 -
15 -

# Directions:

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, approximately 3 minutes.
04 - Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla extract, mixing well.
05 - Add half of the flour mixture to the wet ingredients, mixing gently. Pour in milk, then add remaining flour mixture, mixing just until combined.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into the batter.
07 - Pour batter into prepared pan and smooth the top. 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.

# Expert Suggestions:

01 -
  • The texture is incredibly moist without being dense or heavy
  • Fresh lemon zest and juice make every bite taste like sunshine
02 -
  • The toothpick test is crucial because this cake stays moist longer than most
  • Really let the cake cool completely before glazing or it will slide right off
03 -
  • Room temperature ingredients blend together much more smoothly
  • The flour coating on blueberries is the secret to even distribution

Return