Lemon Blueberry Cake (Printable Format)
Moist, vibrant cake with fresh blueberries and zesty lemon, topped with tangy glaze
# What You Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
12 - 1 1/2 cups fresh blueberries
13 - 1 tablespoon flour for coating blueberries
→ Lemon Glaze
14 - 1 cup powdered sugar
15 - 2-3 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together butter and sugar until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients and mix gently. Pour in the milk, then add remaining flour mixture, mixing just until combined.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
07 - Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake before serving.
# Expert Suggestions:
01 -
- The texture is incredibly moist while still being light and airy, never heavy or dense like some berry cakes
- Fresh lemon cuts through the sweetness perfectly, making each bite feel bright and balanced
- It looks stunning on a cake stand but comes together with simple pantry staples and basic techniques
02 -
- Room temperature ingredients make a huge difference in how well the batter comes together
- Do not overmix the flour or your cake will turn out tough and dense instead of tender
- The cake is done when it pulls away slightly from the pan edges and springs back when touched
03 -
- Zest your lemons before juicing them, it is much easier to handle the fruit when it still has all its juice
- Pat your blueberries dry if they seem especially wet from the container to prevent soggy spots