Description

This Lemon Blueberry Cake is a light, fluffy dessert filled with bright citrus flavors and juicy blueberries. Topped with a tangy lemon glaze, it’s the perfect treat for any occasion, offering a perfect balance of sweet and tart. Whether you’re celebrating a special event or simply indulging in a delicious cake, this recipe is sure to impress!

Ingredients

For the Cake:

2.5 cups All-purpose flour (plus 1 tablespoon for tossing blueberries)

1.5 cups Fresh blueberries (or frozen, unthawed)

3 Large eggs

½ cup Unsalted butter (softened)

½ cup Neutral oil (e.g., canola or vegetable)

1.5 cups Granulated sugar

1 cup Buttermilk

2 tsp Vanilla extract

2.5 tsp Baking powder

½ tsp Salt

For the Lemon Flavor:

2 Fresh lemons (zest and juice used)

1 tsp Lemon extract (optional)

For the Glaze:

1.25 cups Powdered sugar (sifted)

2–3 tbsp Fresh lemon juice (adjust for desired consistency)

2 tbsp Butter (melted)

1 tsp Lemon zest (for garnish)

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Instructions

Preheat your oven to 350°F. Grease and flour your cake pan.
Toss blueberries with 1 tablespoon of flour to prevent sinking.
Zest the lemons and set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Stir in vanilla extract, lemon zest, and lemon extract (optional).
In a separate bowl, whisk together flour, baking powder, and salt.
In another bowl, combine buttermilk and lemon juice.
Gradually fold the dry ingredients into the wet mixture, alternating with the buttermilk mixture. Be careful not to overmix.
Gently fold in the floured blueberries.
Pour the batter into the prepared cake pan and bake for 45-55 minutes, or until a toothpick inserted comes out with moist crumbs.
Let the cake cool completely before glazing.
For the glaze, whisk together powdered sugar, melted butter, and lemon juice until smooth.
Drizzle the glaze over the cooled cake and sprinkle with lemon zest.

Notes

If using frozen blueberries, don’t thaw them beforehand to prevent excess moisture.

To make a thicker glaze, reduce the lemon juice and add more powdered sugar.

You can substitute buttermilk with a homemade version of milk and lemon juice if necessary.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Dessert
Method: Baking
Cuisine: American