Lemon Blueberry Cake
This Lemon Blueberry Cake is bursting with fresh blueberries and zesty lemon flavor. Soft, fluffy, and topped with a tangy lemon glaze, it's the perfect treat!
Equipment
- 9-inch round cake pan
- Mixing bowls
- Hand or stand mixer
- Whisk
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 2 lemons, zest only
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup fresh lemon juice
- 1 cup buttermilk
- 1 ½ cups blueberries fresh or frozen (if frozen, do not thaw)
- 1 tbsp flour for coating blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- ½ tsp vanilla extract optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter, sugar, and lemon zest until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Alternate adding flour mixture and buttermilk + lemon juice, starting and ending with flour. Mix until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold them into the batter.
- Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Video
Notes
For extra lemon flavor, add ½ tsp of lemon extract. Use frozen blueberries if fresh ones aren’t available (don’t thaw before using).