LEMON BLUEBERRY CAKE

This Lemon Blueberry Cake is a beautiful blend of zesty lemon and sweet, juicy blueberries, creating a perfect balance of tart and sweet flavors. The soft, moist texture, combined with the brightness of the lemon and the burst of fresh blueberries, makes this cake ideal for any occasion—from brunches to birthdays or simply a sweet treat to enjoy with tea.

Ingredients

For the Cake:

• 2 cups all-purpose flour, plus 1 tablespoon for blueberries
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups fresh blueberries

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Zest of 1 lemon (optional, for extra flavor)

• Instructions

  1. Prepare for Baking: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easier removal.
  2. Mix Dry Ingredients: In a medium bowl, sift together the flour (reserving 1 tablespoon for blueberries), baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
  4. Add Eggs and Lemon: Add eggs one at a time, mixing well after each addition. Then add the lemon zest and lemon juice, blending until combined.
  5. Alternate Adding Flour and Buttermilk: On low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  6. Prepare Blueberries: Toss the blueberries with the reserved tablespoon of flour. This helps prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter.
  7. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice if needed.
  9. Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top. Garnish with extra lemon zest or fresh blueberries if desired.
  10. Serve and Enjoy: Slice and serve your beautiful Lemon Blueberry Cake!