Irresistible Blueberry Lemon Cake With Zesty Glaze
Bake a bright blueberry lemon cake with juicy berries, fresh zest, and a simple lemon glaze. This blueberry lemon cake stays soft, moist, and easy to slice.
Ingredients
For the Cake:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 4 teaspoon salt
- 1 2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 1 4 cup lemon juice
- 1 2 cup milk
- 1 teaspoon vanilla extract
- 1 1 2 cups blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
For the Cake:
- Heat the oven to 350 degrees F. Grease a 9 inch loaf pan or 8 inch square pan and line it with parchment.
- Whisk flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
- Add the dry mixture in two additions, alternating with milk, and mix just until combined.
- Toss blueberries with 1 tablespoon flour from the measured flour, then fold them into the batter gently.
- Pour batter into the pan and smooth the top.
- Bake until the center is set and a toothpick comes out with a few moist crumbs, about 40 to 50 minutes.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack.
For the Lemon Glaze:
- Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Spoon the glaze over the fully cooled cake.
- Let the glaze set for 15 minutes, then slice and serve.