Lemon Blueberry Cake with Lemon Glaze Recipe

Introduction

This lemon cake is a bright and flavorful dessert perfect for any occasion. It combines a moist, tangy crumb with fresh blueberries and a sweet lemon glaze for a delightful treat.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon salt
• 1 cup butter (2 sticks), softened
• 1 1/2 cups granulated sugar
• Juice and zest of 2 lemons (about 1/4 cup lemon juice)
• 4 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
• 2 1/2 cups powdered sugar
• 1/3 cup lemon juice

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and line it with parchment paper, leaving an overhang on the two long sides to make removing the cake easier.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, vanilla, and buttermilk, mixing on low until combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture, mixing until just combined and no streaks of flour remain. Stir in the lemon juice and zest, then gently fold in the floured blueberries with a spatula.
4. Step 4: Pour the batter into the prepared baking dish and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool completely before removing it from the pan.
5. Step 5: For the glaze, mix the powdered sugar and lemon juice until smooth. Pour the glaze over the cooled cake and allow it to set. Garnish with fresh fruit if desired, then serve.

Tips & Variations

• To prevent blueberries from sinking, toss them with flour before folding into the batter.
• Use fresh lemon zest for the brightest flavor; avoid the white pith which can be bitter.
• Swap blueberries for raspberries or blackberries for a different twist.
• Make sure the cake is completely cool before glazing to avoid melting the glaze.

Storage

Store the lemon cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, bring slices to room temperature or warm gently in the microwave for 10-15 seconds. The glaze may soften when refrigerated but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added to make 1 cup and let it sit for 5 minutes to mimic buttermilk.

How do I prevent blueberries from sinking in the cake?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended during baking.

Lemon Blueberry Cake with Lemon Glaze Recipe

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★★★★★

4.7 from 117 reviews

This delightful Lemon Cake is a refreshing and moist dessert bursting with fresh lemon flavor and studded with juicy blueberries. Topped with a tangy lemon glaze, it’s perfect for spring and summer gatherings or whenever you crave a bright, citrusy treat.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon salt

Wet Ingredients

• 1 cup butter (2 sticks), softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• Juice and zest of 2 lemons (about 1/4 cup lemon juice)

Additional Ingredients

• 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

Glaze

• 2 1/2 cups powdered sugar
• 1/3 cup lemon juice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease a 9×13-inch baking dish and line it with parchment paper so that it overhangs on the two long sides. This makes it easy to lift the cake out once baked.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and buttermilk. Mix on low speed just until incorporated to prevent overmixing.
5. Combine Batter: Gradually add the dry ingredients to the wet mixture, mixing on low until no streaks of flour remain. Fold in the lemon juice and zest gently with a spatula.
6. Fold in Blueberries: Carefully fold in the floured blueberries to ensure they’re well distributed throughout the batter without breaking.
7. Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out with moist crumbs.
8. Cool Cake: Allow the cake to cool completely in the pan. Use the parchment paper overhang to lift the cake out of the pan if desired before glazing.
9. Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze evenly over the cooled cake.
10. Set and Serve: Let the glaze harden slightly before garnishing with fresh fruit if desired. Slice and serve.

Notes

• Using parchment paper with an overhang makes removing the cake easy and prevents breakage.
• Tossing blueberries with flour prevents them from sinking to the bottom of the cake during baking.
• Ensure the cake is completely cooled before glazing, or the glaze may melt and run off.
• For an extra lemon punch, garnish with lemon zest or thin lemon slices on top of the glaze once set.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Keywords: lemon cake, blueberry cake, lemon dessert, moist lemon cake, lemon glaze cake, summer cake, easy lemon cake