Lemon Blueberry Cake with Lemon Glaze Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- 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.
- 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.
- 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.
- Fold in Blueberries: Carefully fold in the floured blueberries to ensure they’re well distributed throughout the batter without breaking.
- 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.
- 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.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Pour the glaze evenly over the cooled cake.
- 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
