This Lemon Blueberry Cake is a perfect combination of bright citrus flavors and juicy blueberries, topped with a tangy lemon glaze. This recipe ensures a soft, moist cake with a tender crumb, making it perfect for breakfast, brunch, or dessert.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) bundt pan or two 8-inch (20 cm) round cake pans. You can also line the pans with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy (about 3-4 minutes).
Step 4: Add Eggs and Flavoring
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
Step 5: Incorporate Dry Ingredients and Buttermilk
Reduce the mixer speed to low. Add the dry ingredient mixture in three additions, alternating with the buttermilk in two additions (starting and ending with the dry ingredients). Mix until just combined. Be careful not to overmix, as this can make the cake dense.
Step 6: Prepare and Fold in the Blueberries
Toss the blueberries in 1 tablespoon of flour (this helps prevent them from sinking to the bottom). Gently fold the coated blueberries into the batter using a spatula.
Step 7: Bake the Cake
Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula.
For a bundt cake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
For 8-inch rounds: Bake for 35-40 minutes.
Check for doneness by inserting a toothpick or cake tester into the center. If it comes out clean with a few moist crumbs, the cake is ready.
Step 8: Cool the Cake
Let the cake cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
Preparing the Lemon Glaze
Step 9: Make the Glaze
In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add the extra tablespoon of lemon juice gradually.
Step 10: Glaze the Cake
Once the cake is completely cool, drizzle the lemon glaze over the top using a spoon or piping bag. Let the glaze set for 10-15 minutes before slicing.
Notes & Tips
Room Temperature Ingredients: Make sure butter, eggs, and buttermilk are at room temperature for a smooth batter.
Flouring the Blueberries: This helps distribute them evenly and prevents them from sinking.
Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: Wrap the unglazed cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Serving Suggestions: This cake pairs wonderfully with whipped cream, vanilla ice cream, or fresh berries.
Enjoy your homemade Lemon Blueberry Cake with Lemon Glaze
