Lemon Blueberry Cake (Printable Version)

Moist cake with fresh blueberries and zesty lemon topped with tangy glaze

# Ingredient List:

→ Cake Components

01 - 2 cups all-purpose flour (plus 1 tablespoon for coating berries)
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

→ Lemon Glaze

13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# Step-by-Step Instructions:

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 until well blended. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Beat in lemon zest, lemon juice, and vanilla extract until combined.
05 - Add half of the flour mixture to the wet ingredients and mix gently. Pour in milk, then add remaining flour mixture, mixing just until combined. Do not overmix.
06 - Toss fresh blueberries with 1 tablespoon flour to prevent sinking. Gently fold into batter until evenly distributed.
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 - Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar with lemon juice until smooth, then drizzle over cooled cake.

# Tips from hearthlykitchen:

01 -
  • The tart lemon glaze cuts through the sweetness perfectly, creating that addictive sweet and tangy balance
  • Fresh blueberries burst while baking, creating little pockets of jam throughout the cake
  • It comes together in under 20 minutes of active work but tastes like something from a fancy bakery
02 -
  • Room temperature ingredients truly matter here; cold butter and eggs won't cream properly and your texture will suffer
  • That extra tablespoon of flour tossed with blueberries is the secret to keeping them evenly distributed instead of sinking to the bottom
  • The cake is done when a toothpick comes out clean or with just a few moist crumbs; no wet batter should cling to it
03 -
  • Zest your lemons before cutting them for juicing; it's so much easier and you get more of the fragrant oils
  • When greasing your pan, use a paper towel to get into all the corners and up the sides thoroughly

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